Data/hora: 06/06/2024 01:17:01

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 30/06/2000
Data da última atualização: | 30/06/2000
Autoria: | BENDER, A. E.; MILLER, D. S.; TUNNAH, E. J.
Afiliação: | The Cookes Laboratories. Park Royal. London.
Título: | The biological values of gelatin.
Ano de publicação: | 1953
Fonte/Imprenta: | Chemistry and Industry, p.799, 1953.
Idioma: | Inglês
Conteúdo: | The biological values (B.V.) of gelatin is stated to be 25 ("Handbook of Nutrition"). In view of the complete absence from gelatin of one of the esesntial amino-acids, tryptophan, this protein cannot provide a complet set of the amino-acids required for the synthesis of tissue proteins and its B.V. must, therefore, be zero. The quoted value of 25 requires an explanation. The net protein utilization (B.V. X digestiblity) of commercial gelatin was measured by the carcass nitrogen method (Bender and Miller2) and duplicate analyses gave values of 4 and I ; i.e. not significantly different from zero, the expected value.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (18116-1) - ADD - SP - -- - S958 -  - S958 - DIS