The viscosity of natural and re-made milks

✍ Scribed by Oscar L. Evenson; Leslie W. Ferris

• Book ID: 104124976
• Publisher: Elsevier Science
• Year: 1924
• Tongue: English
• Weight: 147 KB
• Volume: 198
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(24)90030-5

✦ Synopsis

THE proteins of the lentil, Lens esculenta, like those of the beans of the genus Phaseolus, are limited in their nutritive value by a deficiency of cystine.

Albino rats fed a diet containing 66 per cent. of raw lentil declined in weight promptly and lived, on an average, only thirty-three days. Somewhat better results were obtained when the lentil had been cooked.

On the same diet to which 0.36 per cent. of cystine had been added, the animals made from fair to very good growths.

Two grams daily of lentil furnish about the minimum quantity of vitamin B required for the normal growth of the albino rat, while the quantity needed to furnish the required vitamin A is not far from 2.5 grams.

THE VISCOSITY OF NATURAL AND RE-MADE MILK.