_Steenbock's basal diets_ per cent Casein (washed with water containing acetic acid) . . . . . 18.0 Dextrin . . . . . . . . . . . . . . . . . . . . . . . . . . 73.3 Ether extracted wheat embryo as source of vitamine "B" . . . 3.0 Salt mixture (McCollum, no. 185) . . . . . . . . . . . . . . 3.7 Agar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.0 This was his original basal diet but later he modified it by adopting the McCollum method of carrying his "B" vitamine on the dextrin. This was usually the alcohol extract of 20 grams of wheat embryo. In the following diets the presence of this extract is indicated by the letter (x) following the dextrin. ____________________________________________________________________ | | | | | | INGREDIENTS | | | | | | __________________________|______|______|______|______|______|______ | | | | | | Casein . . . . . . . . . | 18.0 | 18.0 | 16.0 | 18.0 | 16.0 | 12.0 Salt 185. . . . . . . . . | 4.0 | 4.0 | | | | Salt 32 . . . . . . . . . | | | 4.0 | 4.0 | 2.0 | 2.0 Salt 35 . . . . . . . . . | | | | | 2.5 | 2.5 Dextrin (x) . . . . . . . | 76.0 | 71.0 | 78.0 | 57.0 | | Butter fat . . . . . . . | | 5.0 | | 5.0 | | Beets . . . . . . . . . . | | | | 15.0 | | Potatoes . . . . . . . . | | | | | 79.5 | Dasheens . . . . . . . . | | | | | | 83.5 Agar . . . . . . . . . . | 2.0 | 2.0 | 2.0 | 1.0 | | __________________________|______|______|______|______|______|______ _Steenbock's salt mixtures_ McCollum's no. 185; see page 44. No. 32 consisted of: _grams_ NaCl . . . . . . . . . . . . . . . . . . . . . . . . . 0.202 Anhydrous MgSO_4 . . . . . . . . . . . . . . . . . . . 0.311 K_2HPO_4 . . . . . . . . . . . . . . . . . . . . . . . 1.115 Ca lactate . . . . . . . . . . . . . . . . . . . . . . 0.289 Na_2HPO_4:l2H_2O . . . . . . . . . . . . . . . . . . . 0.526 Ca_2H_2(PO_4)_2:H_2O . . . . . . . . . . . . . . . . . 1.116 Fe citrate . . . . . . . . . . . . . . . . . . . . . . 0.138 No. 35 consisted of: NaCl . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 CaCO_3 . . . . . . . . . . . . . . . . . . . . . . . . 1.5