. University of Toronto studies. Physiological series. no. 1-98. 1900-28 . a-d fHT3 ;S « ??^ a CO a fl o <^ a^ CQ 40 O M - d 3 oT3 .„ -^ 2 00 .3^ o3 .S a <^ 0 0 a ?^ !- O W Oh ^gS ^ S £ ^^ 1 2 == oo| g O 02 o3 00 e3 tn c - i-H tu (M +? m ^ U 03 O C. Funk and A. B. Macallum 69. 70 Studies on Growth. IV Rat 84. 85. days Diet 1. Days. Weight. Average daily food 84. 85. intake. gm. gm. calories. 0 45 45 4 48 49 8 53 12 55 55 16 55 55 20 57 57 24 58 58 28 59 61 32 69 68 36 84 82 39 89 90 SUMMARY. The frac
. University of Toronto studies. Physiological series. no. 1-98. 1900-28 . a-d fHT3 ;S « ??^ a CO a fl o <^ a^ CQ 40 O M - d 3 oT3 .„ -^ 2 00 .3^ o3 .S a <^ 0 0 a ?^ !- O W Oh ^gS ^ S £ ^^ 1 2 == oo| g O 02 o3 00 e3 tn c - i-H tu (M +? m ^ U 03 O C. Funk and A. B. Macallum 69. 70 Studies on Growth. IV Rat 84. 85. days Diet 1. Days. Weight. Average daily food 84. 85. intake. gm. gm. calories. 0 45 45 4 48 49 8 53 12 55 55 16 55 55 20 57 57 24 58 58 28 59 61 32 69 68 36 84 82 39 89 90 SUMMARY. The fractionation of yeast with phosphotungstic acid showsthat the growth-promoting substance is carried down with theprecipitate and a large part of its activity is lost during thefractionation. The instability of this substance when fraction-ated with silver salts presents greater difficulty than that ex-perienced during the fractionation of the beri-beri vitamine. Itseems possible that both these problems can only be solvedwhen more adequate methods are available. UNIVERSITY OF TORONTOSTUDIES PHYSIOLOGICAL SERIES ^^N
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