Deposition of Calcium Phosphates Accompanying Senile Degeneration and Disease

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Abstract
For optimum utilization of food proteins all essential amino acids must be available for absorption and must be liberated by digestion at rates permitting mutual supplementation. The nutritive value of heated and unheated soybean proteins, as estimated by bioassay technic (N balance method of Mitchell), correlated well with the liberation of amino acids in vitro digesti- bility tests made by a procedure described in detail. These and similar studies applied to oats, milk and other proteins indicate that differences in rate of release of amino acids by digestion may, in some instances, account for differences in the biologic value of the proteins.
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