The total nitrogen content of egg albumin and other proteins.

2. The vitamin B1 content of Majestic tubers at the time of lifting (September) is about 140,ug./ 100g. 3. During the growing season the vitamin B1 content of tubers increases continuously up to the time of lifting of maincrop potatoes. 4. The vitamin B1 content of stored tubers falls during the winter and spring; the greater part of the loss takes place in spring, and is apparently due rather to sprouting than to storage, especially as white sprouts have a higher vitamin B1 content than the tuber which produces them-. 5. The vitamin B1 content of young potato leaves is very high. * 6. An adjuvant factor of undetermined nature is present in the centres of tubers between April and August, and always present in the skin layer. 7. Green sprouts completely inhibit the growth of the fungus.