The thermal destruction of vitamin B1

Abstract

The rate of destruction of co-carboxylase was studied at pH values of 5.1-7.3 in Sorenson phosphate and at 3.1 to 7.6 in McIlvaine citric acid-phosphate buffers. Co-carboxylase is more vulnerable to rising pH than aneurin and from pH 3.5 to 7.0 the increased destruction can be expressed as a linear relation between pH and the difference between the logarithms of the velocity coefficients for the destruction of co-carboxylase and aneurin at any given pH value.