CXVI.—The reaction between phosphorous acid and mercuric chloride

1. As regards the nutritive value of artificially dried spring grass, the protein appears to be unaffected by the temperature of drying even to the extent of scorching the grass. Early autumn dried grass has a biological value intermediate between spring and late autumn grass, while linseed cake has a very low value.2. The supplementary effect of the maintenance on the production ration has been shown when hay was substituted for straw in the maintenance ration together with a production protein intake of poor biological value.3. With an excess of protein in the ration most of the excess nitrogen was excreted in the urine, while both the milk yield and the biological value of the food protein fell considerably. It is possible that, together with an adequate amount of lysine in the protein ingested, a certain mixture of amino-acids is essential before maximum milk yield can be obtained.4. A study of the nitrogen metabolism shows that high-temperature drying has no effect, whereas marked effects were noted with the early autumn grass and more especially with the linseed cake. The hippuric acid nitrogen output decreased with the high-temperature dried grass, possibly the effect of a loss on drying of benzoic acid. With the high-protein diet an increased excretion of creatinine was noted with no alteration in the creatinine intake. The purin metabolism varies with the total nitrogen excretion, the allantoin increasing markedly in the high-protein period. This is due to an increased intake of purin base.5. The sulphur metabolism shows the results to be expected from previous publications except in the case of the high-temperature dried grass. It appears that the high-temperature treatment has in some way affected the nature of the sulphur compounds in the grass, with a consequent diminution in the retention.

“…When the protein level was increased a decreased biological value was found, confirming the results of other investigators (31)(32).…”

Section: Biological Valuessupporting

confidence: 94%

219. The nutritive value of proteins for milk production. V. The effect of high temperature and of season on the nutritive value of grass proteins, the supplementary effect of the maintenance ration on the production ration, and the effect of feeding a high-protein ration

Morris

1939

“…For feeding, the cheeses were grated in a household grater, spread on trays and dried at room temperature in a current of air until the moisture content was constant at 5-6 %; this was accomplished in 3 days. The biological value and true digestibility of the Cheddar, Cheshire and Stilton cheeses were determined by the method of Mitchell (27,28). The technique used has been described in detail by Henry,Kon & Watson (29).…”

Section: ) Nutritive Values Of the Cheeses As Determined By Biologicmentioning

confidence: 99%

“…8. There was no difference between the three types of cheese made in winter in biological value or true digestibility of the proteins for which values of 72 and 98 respectively were obtained at an 8 % level of protein intake by the method of Mitchell (26,27).…”

Section: (B) the Growth-promoting Value Of The Cheesesmentioning

confidence: 99%

325. A study of the balance of certain milk nutrients in the making of Cheddar, Cheshire and Stilton cheeses, and of their fate during the ripening of the cheeses

Dearden

Henry

Houston

et al. 1945

1. Cheshire, Cheddar and Stilton cheeses were made on one occasion from winter, and on another from summer, milk.2. The distribution of vitamin A and carotenoids, vitamin B1, riboflavin and vitamin C between milk, whey and curd was measured during cheese-making.3. The fate of these vitamins during ripening was determined.4. Some 80% of vitamin A and carotene, 15% of vitamin B1 and 25% of riboflavin originally present in milk were recovered in the green cheese and persisted throughout ripening.5. Vitamin C disappeared progressively during cheese-making and was absent from the cheeses.6. Vitamin B1 and especially riboflavin were recovered in cheese in larger proportions than would be expected from the partition of water between curd and whey, indicating that they were partly present in milk in combination with the coagulable solids.

“…The biological value and true digestibility of the proteins of the control milks pre-heated to 160 and 190° F. (5) were determined on rats by the method of Mitchell (6,7). Two litters of two, and two litters of four, female rats 38-40 days old and weighing 115-132 g. were used.…”

Section: Methodsmentioning

confidence: 99%

359. A note on the effect of the temperature of pre-heating of spray-dried whole milk on the biological value of its proteins

Henry

Kon

1947

Previous work from this laboratory has indicated that the biological value of the proteins of milk is not affected by pasteurization (1), by evaporation and condensation (2) or by spray or roller-drying (3). Sterilization (4), on the other hand, caused a statistically significant decrease of 6% in the biological value; with this process heating at a high temperature is more prolonged than in the other forms of heat treatment.It was of interest to find out whether the difference of 30°F. in the pre-heating temperature of the spray-dried whole milks described by White, Smith & Lea (5) in the preceding paper would have any effect on the biological value of the proteins.