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Full-Text Articles in Nutrition
Tb38: Utilization Of Amino Acids From Protein By The Growing Rat: Efficiency Of Carcass Protein Formation, Frederick H. Radke, Herman Dehaas, Richard A. Cook
Tb38: Utilization Of Amino Acids From Protein By The Growing Rat: Efficiency Of Carcass Protein Formation, Frederick H. Radke, Herman Dehaas, Richard A. Cook
Technical Bulletins
Ten experiment stations in the Northeast have cooperated in investigating three sources of amino acids (pure amino acids, milk protein and wheat gluten) at two levels (1.2% and 1.6% dietary nitrogen) with different subjects (humans, rats, pigs and protozoa) under different conditions (growth, maintenance and stress) in order to study availability of amino acids in protein. The publication describes the effect of the three nitrogen sources containing equal amounts of essential amino acids and nitrogen on the growth of rats over two and four weeks.
Tb40: Effect Of Dietary Changes On The Tissue Composition Of Rats, Frederick H. Radke, Herman Dehaas, Eileen K. Gabrielson
Tb40: Effect Of Dietary Changes On The Tissue Composition Of Rats, Frederick H. Radke, Herman Dehaas, Eileen K. Gabrielson
Technical Bulletins
The following experiments were done to study the effects of both long-term and day-by-day dietary changes of fat and protein on tissue fat and serum cholesterol levels.
Tb33: Utilization Of Amino Acids From Proteins: Manual Of Procedures, Hermon Dehaas, Ellen H. Morse
Tb33: Utilization Of Amino Acids From Proteins: Manual Of Procedures, Hermon Dehaas, Ellen H. Morse
Technical Bulletins
To meet the protein needs of the newly developing countries and the increasing world population, plant proteins and protein mixtures will be required in larger and larger amounts. The proteins studied in this investigation included an animal and a vegetable protein that are important agricultural products of the United States. While general information about the nutritive quality of these proteins is available, this regional study was designed to contribute to an understanding of the reasons for the quality differences and to provide a basis for formulating protein mixtures of high quality using various protein sources.
Tb21: Relationships Of Proteins, Essential Fatty Acids And Cholesterol In The Rat And The Mouse, Frederick H. Radke, Herman Dehaas, Eileen K. Gabrielson, Mary E. Norburg
Tb21: Relationships Of Proteins, Essential Fatty Acids And Cholesterol In The Rat And The Mouse, Frederick H. Radke, Herman Dehaas, Eileen K. Gabrielson, Mary E. Norburg
Technical Bulletins
This report describes extensive experiments to search for effects of various types and levels of dietary protein and dietary fat, especially linoleic acid, on such parameters of well-being as growth, appearance, tissue moisture and lipid content, tissue and serum cholesterol levels and lipid iodine numbers. Inbred mice were used in initial experiments and inbred rats were used in later experiments.
Tb16: The Effect Of Stress On The Formation Of Tissue Lipid From Dietary Protein, Frederick H. Radke, Herman Dehaas, Sally C. Jacobs
Tb16: The Effect Of Stress On The Formation Of Tissue Lipid From Dietary Protein, Frederick H. Radke, Herman Dehaas, Sally C. Jacobs
Technical Bulletins
Rats were stressed in a black, enclosed, motor-driven drum by being rotated at random intervals during half of a forty-eight hour period. They were stressed for two out of every six days for six weeks, while receiving a casein diet.
Tb1: Effect Of Dietary Protein And Fat On The Deposition Of C14 From Rhodospirillum Rubrum In Rats Conditioned To A Low Protein-Fat Free Diet, Frederick H. Radke, Mary E. Norburg, Eileen K. Gabrielson
Tb1: Effect Of Dietary Protein And Fat On The Deposition Of C14 From Rhodospirillum Rubrum In Rats Conditioned To A Low Protein-Fat Free Diet, Frederick H. Radke, Mary E. Norburg, Eileen K. Gabrielson
Technical Bulletins
The object of the experiments described in this publication was to gain information concerning the fate of a radioactive food fed to rats which had been made deficient in essential fatty acids (EFA). These experiments were designed to determine the effect of kinds and proportions of dietary fats and proteins on the distribution of a high protein C 14 -labeled food in rats that have been on a lo w-protein, fat-free diet and show the typical EFA deficiency symptoms.