scholarly journals Blood urea measurement as a technique for assessing protein quality

1970 ◽  
Vol 24 (4) ◽  
pp. 983-988 ◽  
Author(s):  
Bjørn O. Eggum
Keyword(s):  
Portal Vein ◽  
Protein Content ◽  
Protein Quality ◽  
Inverse Relation ◽  
Biological Value ◽  
Urea Content ◽  
Two Factors ◽  
The Relationship ◽  
Balance Trials

1. Three factors were investigated which influence blood urea content, namely the protein content in the diet, the time after feeding and the protein quality of the diet.2. To investigate the relationship between the protein content in the diet and the blood urea content, seventeen experiments with rats given increasing amounts of protein in the diet were carried out. The experimental results show that there is a positive correlation (r = 0.95) between the protein content in the diet and the blood urea content.3. For investigation of the influence of time after feeding on the urea content in the blood, a pig was used having a catheter in the portal vein for blood sampling at intervals. The results from this experiment showed that the blood urea content increases for the first 3–4 h after feeding and thereafter reaches a plateau.4. To use blood urea measurement as a technique for assessing protein quality it is necessary to work under standardized conditions, especially in regard to the two factors just discussed.5. Forty-two feeding-stuffs of widely differing quality were used in nitrogen balance trials with rats. The results showed that there is an inverse relation between the blood urea content and the biological value of the diet which is sufficiently accurate (coefficient of variation = 53%) to provide ausefulmethod for the predictionof protein quality from measurement of urea levels.

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

Protein content and protein quality of tuberous roots of some legumes determined by chemical methods

1977 ◽  
Vol 27 (3-4) ◽  
pp. 275-285 ◽  
Author(s):  
I. Marta Evans ◽  
Donald Boulter ◽  
A. R. J. Eaglesham ◽  
P. J. Dart
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Chemical Methods ◽  
Tuberous Roots

Influence of diet on the productivity and characteristics of goat milk

2016 ◽  
Author(s):  
Nadiia Zazharska ◽  
Olexandra Boyko ◽  
Viktor Brygadyrenko
Keyword(s):  
Protein Content ◽  
Freezing Point ◽  
Goat Milk ◽  
Maximum Difference ◽  
Goat Breed ◽  
Mixed Feed ◽  
Quality Of Milk ◽  
Milk Solids ◽  
The Relationship

The relationship between the quality of milk of different breeds of goat and their diets was assessed. Anglo-Nubian, German White and Alpine goats were used in the experiment, with 7 goats representing each breed. The influence of two diets viz., a routine diet (hay and concentrates) and a diet improved by introduction of granulated alfalfa hay, cabbage and carrots, as well as mixed feed on productivity and characteristics of goat milk were investigated. Goats were machine milked twice daily and the quantity as well as quality of milk were assessed. Results indicated that the milk yield of the Alpine goats increased 3 times; and that of the German White goats increased more than 2.5 times when fed improved diet. Feeding improved diet resulted in significant increase in fat content of milk irrespective of the goat breed. A significant increase in the protein, lactose, and consequentially the, dry non-fat milk solids was observed in Anglo-Nubian and German White goats when fed the improved diet. However, when compared to German White and Alpine goats, highest fat, protein and lactose contents were recorded in milk of Anglo-Nubian goats both on routine and improved diet. The maximum difference in biochemical parameters of milk upon changing the diet was also found in Anglo-Nubian goats. Further, the freezing point and electrical conductivity of the milk decreased irrespective of the breed when goats were fed improved diet. An inverse relationship was found between the protein content in the goats’ milk and the freezing point: with increase in the protein content, the freezing point was reduced.

A LONGITUDINAL STUDY OF EATING DISORDERS AMONG COLLEGE WOMEN

1999 ◽  
Vol 13 (3) ◽  
pp. 385-408 ◽  
Author(s):  
SHARLENE HESSE-BIBER ◽  
MARGARET MARINO ◽  
DIANE WATTS-ROY
Keyword(s):  
Body Image ◽  
Eating Disordered ◽  
Time Period ◽  
Two Factors ◽  
College Population ◽  
History Of ◽  
Food Body ◽  
The Relationship ◽  
Insight Into

This study provides insight into factors that determine whether women in the college population who exhibit eating-disordered behavior during their college years recover during their postcollege years. The study assessed changes in the eating patterns of 21 women across a six-year time period, from sophomore year in college to two years postcollege. Eleven of the women get better during their postcollege year, whereas 10 of the women continue to struggle with disordered eating. The major differences between the two groups revolve around the relationship between autonomy and relation. Women who get better negotiate the tension between autonomy and relatedness and are more likely to have higher selfesteem based on a more positive self-concept; this, in turn, leads to healthier relationships with food and body image. Two factors that appear to influence this negotiation include (I) one's history of chronic physical or sexual abuse and (2) the quality of familial messages about food, body image, relationship, and autonomy.

scholarly journals EVALUASI KUALITAS INSTRUMEN PENGUKURAN KINERJA TENAGA PENDIDIK

2017 ◽  
Vol 15 (1) ◽  
pp. 24-37
Author(s):  
Uswatun Hasanah ◽  
Susilahudin Putrawangsa ◽  
Raden Fanny Printi Ardi
Keyword(s):  
Factor Analysis ◽  
Subject Matter ◽  
Teaching Method ◽  
Real Life ◽  
Indicator Values ◽  
Informal Relationship ◽  
Two Factors ◽  
The Subject ◽  
The Relationship

The current research is an analysis on the quality of an instrument that is used to measure educator performance at a college in West Nusa Tenggara. The research aims to improve the quality of the instrument. Factor Analysis is used in the study. There are 3 measurement factors in the instrument, those are pedagogic factors (5 indicators), professionalism (11 indicators) and personality (3 indicators). The result shows that: 1) those indicators can be classified into two factors, formal factors and informal factors. Formal factors is institutional and structured, such as the indicators of subject matter delivery, the use of teaching method, the use of relevance example, and the use of learning media and tools. Meanwhile, informal factors is non-institutional, which tends to be emotional relationship or informal relationship, such as educators capability in creating pleasant and friendly classroom; 2) It is found that some indicators need to be removed because they have indicator values less than 0.5, for instance the indicator that ‘lecturers explain the relationship between the subjects being taught and other subjects outside that subjects’ is need to be removed because it has a similar meaning with another indicator that is ‘lectures explain the application of the subject in real life’.

Introduction

2007 ◽  
pp. 1-8
Author(s):  
David Goldstein
Keyword(s):  
Jewish People ◽  
Direct Consequence ◽  
Hebrew Poetry ◽  
Knowledge Of God ◽  
Immortal Soul ◽  
Two Factors ◽  
First Time ◽  
The Relationship

This introductory chapter provides an overview of Spanish Hebrew poetry. The revival of Hebrew poetry was a direct consequence of two factors: the residence of the Jews in Muslim lands, and the Jews’ reappraisal of the Hebrew Bible. The Jews of Spain followed their Arabic masters in much of their poetic subject-matter, but they often transmuted it into specifically Jewish material. One encounters often their awareness of the passing of time, of the futility of life, and of the precious quality of the immortal soul. And, above all, one experiences with them their search for the knowledge of God, their sense of dependence on him as the Creator of the world, their consciousness of the relationship between God and the Jewish people, their desire to serve him with all their being, their remorse at their own iniquity, and their torment and their bewilderment at the sufferings of their people. The Spanish period not only saw the efflorescence for the first time since the ‘song of Songs’ of secular Hebrew poetry. It also provided for the first time the framework for the professional Jewish poet.

scholarly journals Histopathological alterations in bullfrog juveniles fed commercial rations of different crude protein levels

2009 ◽  
Vol 38 (12) ◽  
pp. 2306-2310 ◽  
Author(s):  
José Teixeira de Seixas Filho ◽  
Marcio Hipolito ◽  
Ana Maria Cristina Rabello Pinto da Fonseca Martins ◽  
Eliane Rodrigues ◽  
Airton Antonio Castagna ◽  
...  
Keyword(s):  
Crude Protein ◽  
Renal Tubule ◽  
Histopathological Examination ◽  
Second Phase ◽  
Biological Value ◽  
Protein Levels ◽  
Dietary Crude Protein ◽  
Inflammatory Processes ◽  
The Relationship

The relationship between the quality of dietary crude protein and health of bullfrog juveniles (Lithobates catesbeianus) was evaluated by necropsy and histopathological examination of animals. The histopathology results showed that animals fed different feeds, regardless of CP levels, presented lymphocytary hepatitis, colitis and flattened microvillosities; kidneys with areas of tubulonephrosis and renal tubule calcification; myocarditis and cardiac muscular fiber dissociation. Such injuries suggested a degenerative nutritional process, with development of inflammatory processes spread to all the organs. These findings suggested that the animals had been fed with proteins of low biological value, indicating, apparently, poor feed quality, that harmed the health of the frogs and, consequently, their performance. Complementary studies are necessary to understand the biochemical behavior of the bullfrog in its second phase of life, supplying data for a better understanding of the nutrition of these animals.

scholarly journals An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms

2001 ◽  
Vol 47 ◽  
pp. 21-26
Author(s):  
Biljana Bauer Petrovska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Relative Proportion ◽  
Fruit Body ◽  
Amino Acid Content ◽  
Biological Value

The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this investigation fifteen field-collected mushroom samples of the Boletaceae family from various parts of Macedonia were included. After acid hydrolysis and pre-column derivatisation with phenyl isothiocyanate (PITC) determination of seventeen amino acids was carried out by the HPLC method. Tryptophan was determined spectophotometrically in the alkaline hydrolysates. The dietary protein quality of the investigated mushrooms was evaluated by comparison of the essential amino acid content with the reference FAO/WHO pattern. Essential amino acids made up 47-75 % of all determined amino acids depending on the origin and the species of the fruit body. Lysine was the most often found limiting amino acid in the investigated mushrooms samples. The nutritional value of proteins calculated by biological value, protein ratio, chemical score and essential amino acid index was very high in the majority of mushrooms studied. The biological value of the mushroom protein varied from 51.3 to 78.9 %. Protein amino acids accounted for about 66.7 % of the total nitrogen, suggesting that a practical nitrogen to protein conversion factor for this Macedonian edible Boletaceae mushroom may be considered to be about 4.17 on average.

scholarly journals Satisfação profissional, qualidade de vida e absenteísmo em um hospital público: uma revisão

2021 ◽  
Vol 21 (82) ◽  
Author(s):  
Andressa Cristine Buranhaem Viana ◽  
Islane Cristina Martins
Keyword(s):  
Quality Of Life ◽  
Job Satisfaction ◽  
Public Hospital ◽  
Public Hospitals ◽  
Eligibility Criteria ◽  
The Public ◽  
Health Area ◽  
Two Factors ◽  
The Relationship

Introdução: O estudo do absenteísmo na área da saúde é fundamental, visto que, a ausência do servidor ao trabalho pode gerar prejuízo ao usuário do sistema público de saúde, ao próprio servidor ausente, ao servidor presente e à instituição. Objetivo: Realizar uma revisão integrativa da literatura a fim de compreender a relação entre a satisfação profissional, a qualidade de vida e o absenteísmo dos trabalhadores de um hospital público. Materiais e Métodos: Foi feita uma busca de referência com os descritores “Satisfação no trabalho”, “Qualidade de vida”, “Absenteísmo” e “Hospitais Públicos” nas bases de dados Periódicos CAPES, Google Acadêmico e PUBMED. Pelos critérios de elegibilidade, 5 estudos se adequaram aos parâmetros estipulados. Resultados: Os 5 estudos analisados encontraram relação entre o absenteísmo e a satisfação profissional, de forma estatística ou observacional. Quanto à qualidade de vida, 40% da amostra encontrou relação entre os dois fatores. Conclusão: Existe relação entre o absenteísmo e a satisfação profissional e essa relação é inversamente proporcional. No que tange a qualidade de vida, a relação entre os dois fatores não é uma unanimidade. Uma das limitações verificadas no estudo é a variedade de conceitos para definir satisfação profissional e qualidade de vida.Palavras-chave: Satisfação no trabalho, Qualidade de vida, Absenteísmo ABSTRACTJob satisfaction, quality of life and absenteeism in a public hospital: a reviewIntroduction: The study of the absenteeism in the health area is fundamental, since the absence of the server in the work can cause impairment to the user of the public health system, to the absent server itself, to the present server and to the institution. Objective: Carrying out an integrative literature review to understand the relationship between job satisfaction, quality of life and absenteeism from workers in a public hospital. Materials and methods: It were made a reference search with the descriptors "job satisfaction", "quality of life", "absenteeism" and "public hospitals" in the “Periódico Capes”, Scholar Google and PubMed databases. According to the eligibility criteria, 5 studies were adapted to the stipulated parameters. Results: It was found a relationship between absenteeism and job satisfaction from the 5 studies analyzed, either statistically or observationally. As for quality of life, 40% of the sample found a relationship between the two factors. Conclusion: There is a relationship between absenteeism and job satisfaction and this relationship is inversely proportional. With regarding to the quality of life, the relationship between the two factors is not an unanimity. One of the limitations found in the study is the variety of concepts to define job satisfaction and quality of life.Keyword: Job Satisfaction, Quality of life, Absenteeism.

Prospects for the use of carrot powder in the production of bread from triticale flour

2021 ◽  
Vol 30 (11) ◽  
pp. 46-49
Author(s):  
T.N. Tertychnaya ◽  
◽  
A.V. Drannikov ◽  
A.A. Shevtsov ◽  
N.V. Zasypkin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Calcium Content ◽  
Point Of View ◽  
Plant Origin ◽  
Chemical Parameters ◽  
Biological Value ◽  
Physico Chemical ◽  
Bakery Industry

The analysis of modern achievements in the technology of producing bread from triticalе flour using additives of vegetable origin has shown that the finished product is not always characterized by a balanced chemical composition caused by a low content of micronutrients, organoleptic indicators, uneven porosity of the crumb. Obtaining bread of increased nutritional and biological value is achieved due to the use of carrot powder and triticalе flour of the T-70 variety. The bread prepared accordingto the proposed method has improved physico-chemical parameters, which ensures the production of products of sufficient volume with a more elastic crumb and well developed porosity. To evaluate the quality of bread, generally accepted methods were used in the bakery industry. Protein content was determined by Kjeldahl titrimetric metod (GOST 13496.4–93), phosphorus was determined by vanado molybdate metod (GOST 26657–97), calcium content was determined by trilonometry metode with fluorexone (GOST 26570–95). Bread obtained using additives of plant origin is of interest from the point of view of chemical composition and can be considered as a product of therapeutic and prophylactic purpose.

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