General Science

  • noun a B group vitamin found in egg yolks, liver and yeast


  • A very stable vitamin necessary for yeast and bacterial reproduction. Its presence in bread dough is essential. Its absence, in an active form, in egg white is responsible for the preservation of the egg against bacterial attack. It is widely distributed in all animal and plant tissues, with high concentrations in yeast, liver and kidney. It is also synthesized by intestinal bacteria and easily absorbed in the gut. It is required for the metabolism of carbohydrates and has no known toxicity. Raw egg white taken in excessive quantities whilst under antibiotic treatment could lead to a deficiency state which would appear as skin disease. Currently this affects only a few babies and is easily cured.


  • noun a type of vitamin B found in egg yolks, liver and yeast