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Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).
The Hausner ratio is a number that is correlated to the flowability of a powder or granular material. It is named after the engineer Henry H. Hausner (1900–1995). It is named after the engineer Henry H. Hausner (1900–1995).
The PDCAAS value is different from measuring the quality of protein from the protein efficiency ratio (PER) and the biological value (BV) methods. [3] The PER was based upon the amino acid requirements of growing rats, which differ significantly from those of humans.
Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
Ballistic gelatin is traditionally a solution of gelatin powder in water. Ballistic gelatin closely simulates the density and viscosity of human and animal muscle tissue, and is used as a standardized medium for testing the terminal performance of firearms ammunition. While ballistic gelatin does not model the tensile strength of muscles or the ...
Hydroxyproline is found in few proteins other than collagen. For this reason, hydroxyproline content has been used as an indicator to determine collagen and/or gelatin amount. However, the mammalian proteins elastin and argonaute 2 have collagen-like domains in which hydroxyproline is formed.
Specific leaf area is a ratio indicating how much leaf area a plant builds with a given amount of leaf biomass: = where A is the area of a given leaf or all leaves of a plant, and M L is the dry mass of those leaves. Typical units are m 2 /kg or mm 2 /mg.
These specific proteases use hydrolysis to break down gelatin through two sequential steps. The first produces polypeptide products, followed by amino acids (typically alpha amino acids). [5] The substrate in this case is gelatin, and the products are the polypeptides formed. Gelatinase binds to the substrate, gelatin, due to specificity of ...