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Studies on the occurrence of the thiamin inactivating factor in tissues of cattle, pigeon, toad and bream by means of the Phy-comyces assay method



Studies on the occurrence of the thiamin inactivating factor in tissues of cattle, pigeon, toad and bream by means of the Phy-comyces assay method



Arkiv Kemi Min Och Geol 24a(36): 1-18



Extracts of liver, spleen, muscle and intestine from calf and cow, and of 1 viscera and muscle from pigeon, toad and bream Abramis brama were incubated with 1-5 [mu]g. of thiamine for 2-18 hrs. at 40[degree]C. Thiamine was assayed by the growth of Phycomyces blakesleeanus. Extracts from tissues of calf, cow, pigeon and toad were incapable of destroying thiamine. The viscera and muscle of bream contained large amts. of a heat labile thiamine inactivating factor.

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