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Amino Acids in High and Low Protein Corn

✍ Scribed by Miller, R. C.; Aurand, L. W.; Flach, W. R.

Book ID
121143353
Publisher
American Association for the Advancement of Science
Year
1950
Tongue
English
Weight
132 KB
Volume
112
Category
Article
ISSN
0036-8075

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The availability of nitrogen, lysine and 9 essential amino acids was determined in corn before and after baking. Lysine avdibdbility was determined by the growth response method on weaning rats using regression analysis of body weight gain or moisture gain against lysine consumed from corn flour and