The nitrogen content of all proteins present in animal, grain and nut muscle is approximately 16 per cent; consequently, protein content is usually expressed as nitrogen content Г— 6.25.

The nitrogen content of all proteins present in animal, grain and nut muscle is approximately 16 per cent; consequently, protein content is usually expressed as nitrogen content Г— 6.25. Ingested proteins are very first split into smaller fragments by pepsin into the belly or by trypsin or chymotrypsin through the pancreas. These peptides are then […]