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June 2, 1951

The Amino Acid Composition of Proteins and Foods: Analytical Methods and Results.

JAMA. 1951;146(5):507. doi:10.1001/jama.1951.03670050089039

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Abstract

This edition brings to the reader a revision which includes advances in the analysis of amino acids since 1945. The extended use of microbiological methods has been a major development in this field actually from about 1943.

Whenever possible, several procedures are given for the estimation of each amino acid. Whenever identical results were obtained by two widely different methods, the author emphasizes the point with regard to the confidence that is engendered thereby for each method.

For the food faddist and inveterate meat eater, the author makes an interesting observation that an essential amino acid is essential whether it comes from animal or vegetable protein. On this basis, the conclusion is drawn that it is just as arbitrary to make a distinction between plant and animal proteins as it is to draw a distinction for the carbohydrates.

The relative values of chemical and microbiological assays are appraised. The author

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