The recent contributions to our knowledge of the chemical differences between proteins are beginning to manifest themselves in many ways in the study of nutrition. The researches of Osborne, Mendel and others in this country have centered attention on the indispensability of certain amino acids for the growth of new tissues. The value of proteins for the purposes of constructive metabolism is thus closely connected with the type and quantity of these essential amino acids which they yield. The failure of "incomplete" proteins like gelatin from animal sources or the zein of corn or the gliadin of wheat to promote satisfactory nutrition for growth is today readily explained, thanks to the pioneer researches of the past few years, on the basis of the lack of needed constructive nitrogenous units in such proteins. A reviewer has recently summarized the situation by stating that investigations of this type into the biochemical deportment
THE RELATION OF PROTEINS TO MILK PRODUCTION. JAMA. 1916;LXVII(19):1374–1375. doi:10.1001/jama.1916.02590190036017
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