“…Although the malabsorption of vitamin B 1 2 from the ovalbumin 57Co-vitaminn B presumably also have impaired assimilation of vitamin B contents, being almost entirely dependent on the added vitamin B cobalamin (Chanarin, 1969), which are bound to animal proteins (Smith, 1965;Chanarin, 1969). The absorption of cyanocobalamin from the intestinal tract is essentially the same as that of hydroxocobalamin (Chosy et al, 1962;Adams et al, 1971), but superior to that of the coenzymes (Lee & Glass, 1961 Okuda et a!, 1973). During the processing and digestion of food the naturally occurring forms of vitamin B, 2 , being very labile substances, are presumably converted into hydroxocobalamin, in which form they may be absorbed (Lindstrand, 1971).…”