Journal of Nutrition

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Journal of Nutrition Vol. 16 No. 2 August 1938, pp. 103-114
Copyright © 1938 by American Society for Nutrition
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The Effect of Autoclaving on the Nutritive Value of Edestin1

Two Figures

Harry A. Waisman2 and C. A. Elvehjem

Department of Agricultural Chemistry, University of Wisconsin, Madison

1. Autoclaving the protein, edestin, markedly alters its nutritive value as shown by retarded growth on a complete diet.
2. The limiting factor in autoclaved edestin has been shown to be lysine.
3. The reappraisal of the nutritive value of edestin in the light of our present knowledge of accessory food factors is discussed.

1 Published with the permission of the director of the Wisconsin Agricultural Experiment Station.

2 National Live Stock and Meat Board Fellow.

Manuscript received 9 February 1938.




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