[Assessment of vitamin B2, B6, and PP supply from data on excretion of vitamins and their metabolites in alimentary iron and riboflavin deficiency]. / K otsenke obespecehnnosti organizma vitaminami B2, B6, i PP po dannym ékskretsii vitaminov i ikh metabolitov pri alimentarnom defitsite zheleza i riboflavina.

Alimentary deficiency in riboflavin and/or iron in rats involved distinct decrease in excretion of 4-pyridoxylic acid and 1-N-methyl nicotinamide--the metabolites considered as the indices of vitamins B6 and PP consumption. The effect observed appears to occur due to a decrease in activity of some iron- and flavin-containing enzymes participating in the metabolism of pyridoxine and niacin. Addition to the diet of the deficient component normalized these patterns. Use of the data on excretion of 4-pyridoxylic acid and 1-N-methyl nicotinamide as criteria of consumption of pyridoxine and niacin is discussed.

[Effect of carbohydrates contained in edible vegetable oils on the makeup of the fatty tissue carbohydrates of rats]. / Vliianie uglevodorodov, soderzhashchikhsia v pishchevykh rastitel'nykh maslakh, na sostav uglevodorodov zhirovoi tkahni krys.

Deposition of hydrocarbons from vegetable oils in the rat fat tissue was studied in the course of using oils as the only source of fat in the diet. the oils were found to contain largely n-alkanes C25-31, cycloalkanes, mono-, ditrinculear arenes. Prior to the experiment the rat fat tissue had a 10-12 fold less amount of total, 5-10 fold less amount of monuclear aromatic hydrocarbons, 50-100 fold less amount of di- and trinuclear arenes, uniform distribution of n-alkanes from C13 to C32, no cycloalkanes. The growth of the animals and the increased time of feeding were proportional to the increased content of both total and aromatic hydrocarbons in the rat subcutaneous fat. After the experiment the distribution pattern of n-alkanes, cycloalkanes, aromatic hydrocarbons in the subcutaneous fat was similar to that of the oils used. The evidence obtained suggests that even small amounts of hydrocarbons supplied with food oils undergo the stage of deposition in fat tissue.