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Biological Value of Proteins in Relation to the Essential Amino Acids which They Contain¹

II. Interconvertibility of Biological Values Illustrated by Supplementing Egg and Soy Protein with Essential Amino Acids

Two Figures

Department of Vital Economics, University of Rochester, Rochester, New York

1. Adding single essential amino acids to egg or soy bean protein (baked) at or near the endogenous level of intake does not improve the biological value of these proteins, rather the contrary — even though they may improve nitrogen balances.

2. Biological values of egg and soy bean proteins determined at or near endogenous levels (absolute method) may themselves be used as conversion factors to translate biological values of these proteins plus amino acids (referred to the proteins unsupplemented) to the absolute scale with very little error.

3. Likewise the absolute biological value of egg fed at double the endogenous level of intake may be used as a conversion factor to translate values relative to egg at this level to the absolute scale.

4. The conversion factor reliably determined on one squad of subjects may be applied also to the fundamental data of relative values obtained on another squad to convert the latter to the absolute scale.

5. Once these conversion factors are reliably determined they may be applied widely to relative values obtained in a proper sequence of feeding periods to bring the latter into line with absolute values, as will be shown in a later paper. Thus the existing confusion of values obtained at widely different levels of feeding can in time be completely resolved.

Manuscript received 1 December 1945.