Abstract
FOR some time past determinations of these vitamins in beers and stouts, obtained by ordinary retail purchase, have been in progress in these laboratories. For riboflavin a microbiological method1, latterly improved2, has been employed, whereas aneurin was measured by a fermentation technique3 using an appropriate strain of bakers' yeast. When sufficient aueurin was present (in the strongest beers), the thiochrome fluorimetric procedure, involving a fundamentally different principle4, was used as a check.
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References
Snell, E. E., and Strong, F. M., Ind. Eng. Chem. (Anal, ed.), 11 346 (1939).
Barton-Wright, E. C., and Booth, R. G., Biochem. J., 37, 25 (1943).
Schultz, A. S., Atkin, L., and Frey, C. N., Ind. Eng. Chem. (Anal.ed.), 14, 35 (1942).
Booth, R. G., J. Soc. Chem. Ind., 59, 181 (1940).
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HOPKINS, R. RIBOFLAVIN AND VITAMIN B1 IN WAR-TIME BEERS. Nature 152, 274 (1943). https://doi.org/10.1038/152274a0
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DOI: https://doi.org/10.1038/152274a0
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