Handbook of food analytical chemistry by Ronald E Wrolstad; et al PDF

By Ronald E Wrolstad; et al

ISBN-10: 0471663786

ISBN-13: 9780471663782

ISBN-10: 0471718173

ISBN-13: 9780471718178

ISBN-10: 0471721875

ISBN-13: 9780471721871

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Feed rats the specified diet for a 28-day trial period. Rats are fed the test diet ad libitum. Rats fed ad libitum. oii the reference protein (control) diet are also 5. Two times a week, remove and weigh the food cups. Fill with fresh diet and reweigh prior to placement back into the cage. Change water in water bottle. 6. Record body weight of each rat every 7 days, and at the end of the trial period. 7. Calculate the PER based on weight gained by test group in grams divided by the total amount of protein consumed (UNIT ~ 1 .

The major limitation of the pH shift methods is that the pH is not constant during the course of the assay. Also, the buffering capacity of peptides, proteins, and other substances in the test protein may influence the pH to decline in a pH shift assay. , 1994). The advantages of an animal bioassay are that protein digestibility, amino acid bioavailability, and the presence of antinutritional factors can be ascertained. However, animal-based feeding studies can be difficult. First, these assays are expensive to conduct and time-consuming.

Stoscheck, 1990. See above. Contains a list of substances that can interfere with 205- ond 280-nm spectrophotometric measurements of proteins and of concentration limits ,for these substances. Contributed by Michael H. Simonian Beckman Coulter Fullerton. 7 Handbook of Food Analytical Chemistry: Water, Proteins, Enzjmes, Lipids, and Carbohydrates Edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns Copyright 02005 John Wiley & Sons, Inc.

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Handbook of food analytical chemistry by Ronald E Wrolstad; et al

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