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Loss of Thiamin from Cooked Potato

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Abstract

IN the course of assays of thiamin (vitamin B1) in potato by the Phycornyces method1, which involves cooking the potato samples in the process of sterilization, the method of sterilization was varied from time to time. One of these variations was of sufficient culinary interest to be briefly reported.

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References

  1. Schopfer, W. H., and Jung, A., C.R.Ve. Cong. int. Tech. Chem. Indust. Agric. Schéveningue, 22 (1937).

  2. Pyke, M. A., J. Soc. Chem. Ind., 58, 338T (1939).

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Authors and Affiliations

  1. Department of Soil Microbiology, Rothamsted Experimental Station, Harpenden

    JANE MEIKLEJOHN

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  1. JANE MEIKLEJOHN
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MEIKLEJOHN, J. Loss of Thiamin from Cooked Potato. Nature 151, 81–82 (1943). https://doi.org/10.1038/151081a0

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