Results 271 to 280 of about 41,026 (312)

Free Amino Acids in Dialyzed Casein Digest.

Acta Physiologica Scandinavica, 1947
Summary.In a dialyzed casein hydrolysate (Aminosol), produced by the hydrolysis of casein with trypsin and erepsin 76 per cent of the peroral preparation and 67 per cent of the intravenous one is composed of free amino acids.In this dialyzed casein digest the following amino acids occur in a free form viz.
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ADMINISTRATION OF AMINO ACID DIGEST

Journal of the American Medical Association, 1945
To the Editor:— In the note "Fatality Associated with the Administration of Amino Acid Digest" by Curreri, Hibma and Cohen (The Journal, July 7) it is stated that "to our Knowledge, no mortality has been previously recorded with the use of amino acids." I wish to call attention to the paper by Hopps and Campbell, "Immunologic and Toxic Properties of ...
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Transport of amino acids by starfish digestive glands

Comparative Biochemistry and Physiology, 1968
Abstract 1. 1. Isolated starfish digestive glands can take up through their peritoneal surfaces and concentrate fifteen different amino acids, which after 5 hr are still retained in an ethanol-extractable state. 2. 2. Methionine is the most rapidly absorbed amino acid. Alanine, serine and other neutral amino acids are also rapidly transported.
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Ileal amino acid digestibility assay for the growing meat chicken--comparison of ileal and excreta amino acid digestibility in the chicken

British Poultry Science, 2002
1. The apparent and true amino acid digestibilities in sorghum, wheat, soyabean meal, meat-and-bone meal, fish meal and blood meal for growing meat chickens were determined using an assay based on the collection of digesta from the terminal ileum and comparison was made with digestibility values determined using an excreta-based assay. 2. Five-week-old
I T, Kadim, P J, Moughan, V, Ravindran
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Ileal digestibility of amino acids in feed ingredients for broilers

World's Poultry Science Journal, 2004
To more precisely formulate feed and predict animal performance, it is important to base both the recommendations and feed formulations on digestible rather than total amino acid contents. Most published data on the digestibility of amino acids in feed ingredients for poultry are based on excreta digestibility. Ileal digestibility is an alternative and
Lemme, A., Ravindran, V., Bryden, W. L.
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Mechanisms Involved in Kjeldahl Microwave Digestion of Amino Acids

Journal of Agricultural and Food Chemistry, 1997
The high flexibility of open vessel microwave digestion gives one the opportunity to follow the stepwise degradation of amino acids in the presence of H2SO4 and H2O2.
Suard, C.L., Mourel, R.M., Didenot, D., Feinberg, M.H.   +3 more
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In vitro amino acid digestibility of food proteins as measured by the digestion cell technique

Plant Foods for Human Nutrition, 1989
The digestibility of proteins and individual amino acids of nineteen selected foods was determined by an in vitro assay. Samples were hydrolysed with pepsin for 30 minutes in an acidic medium; the pH was then raised to 7.5 and the mixture poured into the dialysis bag (molecular weight cut-off 1000) of a digestion cell with pancreatin.
L, Savoie, R, Charbonneau, G, Parent
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Dietary Free Amino Acids and the Gastric Phase of Digestion

Current Pharmaceutical Design, 2014
In the stomach, pre-absorptive perception of food constituents is of particular importance in maintaining secretion and motility that matches the quantity and quality of nutrients. Products of food protein hydrolysis, free amino acids and short peptides, are the most potent chemical stimulants of the gastric phase of digestion. They are recognized by a
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A comparison of amino acid digestibility bioassays for broilers

British Poultry Science, 1984
Abstract 1. Apparent amino acid digestibilities determined in the lower ileum of broilers given free access to a diet containing normal or heat‐damaged soya protein were similar to “true” digestibilities determined with excreta using the Sibbald rapid bioassay. 2.
I. R. Wallis, D. Balnave
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ROLE OF THE DIGESTIVE TRACT IN THE UTILIZATION OF PROTEIN AND AMINO ACIDS

Journal of the American Medical Association, 1957
Report to the Counci l The modern renaissance in the study of the chemistry and physiology of the proteins is vigorous, universal, and greatly significant for health. Mulder, the Dutch chemist, was profoundly prophetic in 1839 when he coined the term "protein" to denote the primary importance of these compounds for the animal organism.
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