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Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question.
This value is known as the "crude protein" content. The use of correct conversion factors is heavily debated, specifically with the introduction of more plant-derived protein products. [ 20 ] However, on food labels the protein is calculated by the nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%.
The RBE is an empirical value that varies depending on the type of ionizing radiation, the energies involved, the biological effects being considered such as cell death, and the oxygen tension of the tissues or so-called oxygen effect.
One’s biological age, which measures the body’s physiological state, may help predict who is at risk for developing colon polyps, a known risk factor for colorectal cancer.
As a value, NPU can range from 0 to 1 (or 100), with a value of 1 (or 100) indicating 100% utilization of dietary nitrogen as protein and a value of 0 an indication that none of the nitrogen supplied was converted to protein. Certain foodstuffs, such as eggs or milk, rate as 1 on an NPU chart.
Biological data works closely with bioinformatics, which is a recent discipline focusing on addressing the need to analyze and interpret vast amounts of genomic data.. In the past few decades, leaps in genomic research have led to massive amounts of biological data.
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