The sautéing coagulates the surface proteins and prevents, to some extent, the loss of flavor that would occur in the subsequent stewing if the surface were not hardened.
The value of meat as food is due to the proteins that it contains.
This can be accomplished by cutting up the meat into small pieces so as to increase the amount of surface exposed and by keeping the temperature low enough to prevent the proteins from coagulating.
One slab of that is shy just forty-eight calories and they's more proteins in a filetted bean!
They has got to be 1,500 calories and a amount of proteins in proportion go into my system every day.
Everything was fixed up after his own recipes and at the drop of a hat he can tell you how many of them calories and proteins they is in a pea!
Once he thinks he can't do that, he'll put all he's got under his hat into findin' a way to get all them proteins and calories he wants.
Such a solution possesses no regenerative power, but still retains its power of protecting proteinsagainst digestion and of preserving the fermenting power of yeast-juice.
Isolation of RNA Native RNA, that is, RNA not broken down into its smaller constituents, can be obtained in a variety of ways, but the most popular one makes use of phenol extraction, which removes DNA and proteins and leaves RNA in solution.
But the main differences among proteins depend upon the sequence, or order, of the amino acids that are linked together in the protein molecules.
Since leucine is incorporated into proteins, if we isolate the proteins and determine both the amount of proteins and the amount of radioactivity, we can measure fairly accurately the rate of protein synthesis.
Special proteins called histones are associated with gene function, and the antibodies that an organism produces to defend itself from bacteria are also proteins.
It is found in close conjunction with proteins and makes up the structural frame upon which the protein-synthesizing machinery is built.
Autoradiography, by the way, is of little help in studying most protein synthesis because all cells are always synthesizing proteins and so are all labeled after a single exposure to a radioactive amino acid.
The Two Nucleic Acids It is not very fruitful to discuss whether proteins or nucleic acids are more important.
Other proteinsparticipate in muscular contraction, and still others are hormones or oxygen carriers.
Most of the proteins in the tissues of actively functioning organs, such as the liver and the kidney, are enzymes.
We have described how we can investigate the synthesis of proteins and RNA with radioactive isotopes, and we have given some information on the gene-action system, which is also shown in Figure 26.
Some proteins serve as structural elements of the body, for instance, hair, wool, and the scleroproteins of bone and collagen, the latter an important constituent of connective tissue.
When germination begins, enzymes are secreted, and these act on the reserve materials, starch and proteins of the endosperm, converting them into simpler compounds, capable of diffusing to various parts of the growing germ.
This is a most important matter from the point of view of the brewing value of barley, for the degradation products of the proteinsare necessary constituents of wort as yeast food.
All through the malting process metabolic changes are proceeding, in which both carbohydrates and proteins are concerned.
Under such forcing conditions a large production of sugar and degradation of the proteins will take place.
It is now known that proteolytic enzymes exist in finished malt, and that, when the mashing process is conducted under certain conditions, these are able to degrade and render soluble some of the higher proteins present in the malt.
If, on the other hand, the grain be loaded in too moist a condition, and the temperature be raised too quickly, the proteolytic enzymes lose their activity and the proteins remain for the most part unattacked.
It is now known that this remarkable phenomenon is due to the fact that the body sometimes becomes sensitized to certain proteins which thereafter act as most violent poisons and may cause death.
Sensitization to animal proteins is much the more frequent.
Hoobler of Detroit, in a study of the diets of lactating mothers and wet nurses, a year or so ago, compared the value of proteins from animal and vegetable sources for the elaboration of milk.
If our diet contained only proteins of an inferior grade, we can picture our body requiring building stones of various kinds to maintain the structure of the body and unable to obtain them due to the poor quality of the food, protein.
We then ask the next question: Are nuts adequate as far as their proteins contain these essential amino acids, and do nuts contain vitamines?
Mendel and Osborn, experimenting on white rats have shown that the principle proteins of the Brazil nut will maintain animals through the growing period.
The proteins then must be of the right quality as well as present in the proper quantities, to prevent mal-nutrition.
Further it has been found, that many of our commonly used food proteins do not contain all 18 of these amino acids components.
He found that a mixture of the almond, English walnut, peanut and pecan, furnished proteins that were equal to the animal food tried, and far superior to other vegetable proteins.
This is because proteins alone contain sufficient amounts of the great element called nitrogen, which forms a large part of every portion of our bodies.
It also turns both sugars and proteins in the portal blood into fat, part of which it pours into the blood, and part of which it stores away also in its own cells.
Not only do these proteins contain a poison, but when introduced parenterally the poison is set free, not in the stomach, from which it may be removed, but in the blood and tissues.
It should be clearly understood that all proteins contain a poisonous group--a substance which in a dose of 0.
A few proteins lack certain essential amino-acids, but any ordinary diet supplies enough, and more than enough, of each and every amino-acid.
Test tube experiments show that pepsin hydrolyzes proteins in acid solutions; that pancreatin digests protein in alkaline liquids, and that diastase converts starch into sugar.
Whether the proteins are derived from the gluten of wheat, the casein of milk or the albumin of egg, one will “feed the nerves” just as well as the other.
The latter is necessary because if the temperature is raised to any material extent the valuable coagulable, soluble proteins referred to above are precipitated and lost.
As pointed out above, these so-called predigested foods contain no fats; the carbohydrates in them are the ordinary sugars present in our common foods, while the proteins belong to the peptone or albumose class.
He claims that when the pancreas does not furnish an efficient secretion, the proteins of the food fail to be converted into amino-acids, and instead, raise the percentage of urea.
In making meat “extracts,” heat is used which almost completely removes the coagulable proteins and thus renders it practically devoid of nutrient qualities.
While starches, fats, and sugars may be compared to the coal that feeds the locomotive, the proteins represent the iron and steel that are used from time to time to repair the engine and replace its worn parts.
The proteins (the curd of the milk) are exceedingly important; they are especially devoted to building up the cells and tissues of the body of the growing child.
Likewise, theproteins also pass through the liver on their way to the body.
The heavy proteins remain in the curd, and the protein that goes through with the whey is chiefly the lactalbumin.
Since it is infrequent for the proteins of milk to be the cause of indigestion, peptonized milk has only a limited use, chiefly in cases of acute illness.
Just what action the liver exerts upon proteins is not wholly known at the present writing.
Another investigator, Steinbiss, fed rabbits on animal proteins only, a diet totally foreign to their natural habits.
If this were the case we might say that blood reactions as well as hemoglobin crystals indicate that differences in the constitution of proteins determine the species specificity and, perhaps, also species heredity.
It would be of the greatest importance to show directly that the homologous proteins of different species are different.
Thus theproteins are digested down to the amino acids and these diffuse into the blood as demonstrated by Folin and by Van Slyke.
The facts thus far reported imply the suggestion that the heredity of the genus is determined by proteins of a definite constitution differing from the proteins of other genera.
This constitution of the proteins would therefore be responsible for the genus heredity.
If it be true that specific synthetic ferments exist in each cell it follows that the cell must synthetize these also,[22] as otherwise the synthesis of specific proteins would have to come to a standstill.
The Differentiation and Specificity of Corresponding Proteins and other Vital Substances in Relation to Biological Classification and Organic Evolution.
Where then should the sugar come from, which is a constituent of the majority of culture media and which seems a prerequisite for the synthesis of proteins in living organisms?
But aside from this one fact we know that proteins and only proteinscan act as antigens and are therefore the bearers of the specificity of living organisms.
Wells more recently tested the relative efficiency of the constituents of the testes of the cod (which in addition to the constituents of the sperm contained the proteins of the testicle).
Each organism develops from a tiny microscopic germ and grows by synthetizing the non-specific building stones (amino acids) into the specific proteins of the species.
The proteins of the lens are an exception inasmuch as, according to Uhlenhuth, the proteins of the lens of mammals, birds, and amphibians cannot be discriminated from each other by the precipitin reaction.
Thus it should not only be possible to digest proteins with pepsin but also to synthetize them from the products of digestion with the aid of the same enzyme.
We have mentioned that even the proteins of the egg are specific according to Uhlenhuth.
The knowledge of the coagulation of proteins by heat points out the advantage of using cold water over hot in the preliminary cleansing of utensils in which protein foods have been prepared.
The diets recommended for use during convalescence from other intestinal disorders may serve here, reducing, however, the allowance of meat, since meat proteins are particularly susceptible to attacks of putrefactive bacteria.
The difference between the various animal proteins as to their relative toxicity has been the subject of much discussion.
Simple proteins soluble in alcohol of from 70-80% strength.
The nucleoproteins are composed of simple proteins and nuclein.
If carbohydrates and proteins are taken together they leave the stomach more slowly than if the carbohydrates were fed alone, but more quickly than they would if the meal consisted of protein alone.
Very little is positively known, but the consensus of opinion goes to show that in the majority of cases the tolerance for sugar is greater than that of either the proteins or fats.
The simple proteins in the diet must, at times, be increased and the patient advised to take plenty of fresh air and sunshine, in order to overcome this progressive anemia.
The proteins of milk, which form the curd or larger part of the solids, according to Van Slyke[29] are in the form of casein and albumen.
Convert proteins into proteose, peptone and further products of hydrolysis; e.
As the coagulation point of proteins depends on many factors, such as time of heating, salt content, acidity, etc.
Taken together, they point to the group of albumins as the class of proteins with which luciferase most closely agrees.
It must be borne in mind that many proteins require four or five days' boiling with 20 per cent.
On the other hand, some proteins in the absence of salts form colloidal solutions in strong alcohol from which they may be precipitated by an appropriate salt.
As both luminous solutions contain proteins and the luminous substances themselves are probably proteins, which have a high buffer value, a method of this kind is none too sensitive.
The best known class of proteins soluble in alcohol is the prolamines of plants, but the prolamines are insoluble in water and in absolute alcohol.
The principal kinds of proteins found in the various fur structures are albumins, keratin, collagen, and mucines.
The collagens are the principal proteins of the skin, forming largely the substance of the connective tissue fibres, and consequently the framework of the skin.
Most significantly, while carbohydrates are mainly carbon and hydrogen, proteins contain large amounts of nitrogen and numerous other mineral nutrients.
Ammonia is always created when proteins decompose in any heap at any C/N.
Albrecht's charts show us that food from dry climates tends to be high inproteins and essential minerals while simultaneously lower in calories.
We really don't know how bacteria accomplish this but the nitrogen they "fix" is the basis of most proteins on earth.
When proteins decompose their nitrogen content is normally released as ammonia gas.
Spent malt is especially potent because brewers extract all the starches and convert them to sugar, but consider the proteins as waste because proteins in the brew make it cloudy and opaque.
Proteins are mainly found in those parts of the plant involved with reproduction and photosynthesis.
There is no disputing that calcium is a vital soil nutrient as essential to the formation of plant and animal proteins as nitrogen.
Beveridge’s patented secretin is the addition of serum, soluble proteins or peptones.
Were this claim correct, “Collosols” should contain their active constituents in the form of microscopic or ultramicroscopic suspensions, protected against spontaneous precipitation by the presence of proteins or some similar “stabilizers.
The work may well serve as a model for similar experiments, now being made, on the therapeutic use, intravenously, of such substances as nonspecific proteins or organic preparations of toxic drugs.
From a consideration of the submitted evidence, and as a result of his own work, the referee concludes that Iodeol does not behave like elementary iodin; it does not coagulate proteins and therefore is not irritant.
The qualitative description of the proteins and their components is as vague as the previous discussion.
For instance, we do not know at this time whether proteins have anything to do with the supposed value of corpora lutea.
We know that such reactions are not without danger and that the treatment of certain infections by induced reactions to foreign proteinsis strictly an experimental procedure to be undertaken only under very special conditions.
Furthermore, any substance which tends to precipitate proteins must be injected slowly and with extreme caution, or it will produce intravascular clotting and sudden death.
The synthesis of proteins is under the control of deoxyribonucleic acid or ribonucleic acid, abbreviated by the symbols DNA and RNA.
Thus, the study of organic phosphates progressed from the comparatively simple esters connected with fatty substances of organisms to the proteins and the nuclear substances of the cell.
Since, however, the proteins of the world had always been present, the human race had, by constantly coming into contact with them, become more or less immunized to the majority.
Through the ages, however, the human race had more or less come in contact with all the proteins in their world and hence rarely became highly sensitized to any protein occurring in nature.
The idea of using foreign proteins on the human system to repel enemies, is also interesting.
In pregnancy where there is increased metabolic change, when the proteins are not well or properly cared for in gout, and when there is intestinal fermentation or putrefaction, hypertension is likely to occur.
If such a patient is in bed and does not require carbohydrates, sugars or stronger proteins or more fat, such a restricted diet may aid in establishing circulatory equilibrium, although he will lose in nutrition.
Recent studies of the proteins of nuts by Osborne and Harris, Van Slyke, Johns and Cajori, have demonstrated that the proteins of nuts are at least equal to those of meat.
Observations seem to show that, in general, theproteins of oily seeds are complete proteins.
The proteins are present in such small quantity that their only rôle is to raise somewhat the almost negligible food value of a coffee infusion.
This is very probably due to the precipitation of some of the water-soluble proteins when the solution cools, and their subsequent decomposition when heat is applied directly to them in reheating the solution.
This is probably due in part to a precipitation of some of the water-soluble proteins upon standing, and their subsequent decomposition when heat is applied directly to them in reheating the solution.
Some nutritive properties of nuts, their proteins and content of water-soluble vitamine.
The relative value of certain proteins and protein concentrates as supplements to corn gluten.
Furthermore its proteins are not of as good quality as those of milk, eggs, and meat.
It must contain proteins whose quality is adequate, for growth, i.
The craze for purity as expressed by color has gradually replaced this whole meal wheat with a beautiful white product that is largely pure starch with a few of the proteins retained.
The claim made for their use rests on a perfectly firm basis, they are rich in the "B" vitamine, the proteins of the yeast cake are of good quality and the cake contains no ingredients poisonous to man.
This controversy had led to a careful study of the different kinds of proteins that are found in foodstuffs.
It was then obvious that proteins could not be considered as identities.
The comparative nutritive value of certain proteins and the problem of protein minimum.
Those results add nothing to what has been previously reported except a new method of fractioning and the elimination of the following substances as contributing nothing to vitamine activity (purines, histidine, proteins and albumoses).
Developing the urban habit, he fails to oxidize his proteins and toxins.
Failing to oxidize his proteins and toxins, he degenerates.
Food proteins that cause no redness and swelling are thought harmless for that patient.
One spot is left as a control, into which normal saline or 3% solution of milk sugar is rubbed, as the proteins of commerce are made up with milk sugar.
Proteins of all our common foods are now obtainable in the drug trade put up in tiny capsules ready for the test.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "proteins" in a variety of sentences. We hope that you will now be able to make sentences using this word.
