The Biological Value of Bread-Protein

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Abstract
The author''s results of 1913 are compared with those of Martin and Robison (1922). N balances are given for 2 subjects who absorbed 3-4 and 3-5 gm. N respectively in the form of rye bread, with plenty of salts and vitamins, for a total period of 126 days. One subject for a total of 50 days on 3.45 gm. (ave.) and the other for 38 days on 3.38 gm. (ave.) absorbed N were in slight positive balance. Hind-hede objects to the method adopted by Martin and Robison and considered that his results prove a practical equivalcnce between the biological values of meat, milk and bread proteins instead of one of only 31-35% for bread protein and 51% for milk protein obtained by the English observers.

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