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The aneurin (vitamin B1) content of oats: I. The influence of variety and locality. II. Possible losses in milling

Published online by Cambridge University Press:  27 March 2009

W. I. M. Holman  and
W. Godden
W. I. M. Holman
Affiliation:
The Rowett Institute, Aberdeen
W. Godden
Affiliation:
The Rowett Institute, Aberdeen
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Extract

1. The aneurin content of samples of whole oat grain representing six commonly used varieties grown in different districts in Scotland and Wales did not vary widely and there were no appreciable varietal or geographical differences.

2. There was a significant positive correlation between aneurin and protein content (r = 0·42).

3. During the growth of the oat plant from the flowering stage a steady storage of aneurin in the kernels was observed until the crop was harvested, and there was a simultaneous decrease in the aneurin content of the dry matter of the hulls, leaves and straw, suggesting a translocation of aneurin from the leaves to the kernels during the maturation of the plant.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 37 , Issue 1 , January 1947 , pp. 51 - 57
Copyright
Copyright © Cambridge University Press 1947

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References

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