The occurrence and chemical nature of vitamin K.

Abstract

Of a series of sub-stancea tested, green vegetables are particularly rich sources of the vitamin. Cold saponification of hog liver fat lessens the activity to about 1/3 of the original value and hot saponification destroys it completely. Acetone was particularly suited for extracting vitamin K from dried alfalfa. It is possible to obtain a concn. up to 600,000-1,000,000 units per gm.