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Nitrogen is a fundamental nutrient in agriculture, playing a crucial role in plant growth and development. It is an essential component of proteins, enzymes, chlorophyll, and nucleic acids, all of which are essential for various metabolic processes within plants. [2]
Packets of dry snack foods, such as this packet of Wotsits, commonly use nitrogen as a packaging gas to keep the contents from going stale or damp prior to being opened.. A packaging gas is used to pack sensitive materials such as food into a modified atmosphere environment.
Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, legumes are among the best sources of plant protein. [citation needed] When a legume plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into ...
Although nitrogen makes up most of the atmosphere, it is in a form that is unavailable to plants. Nitrogen is the most important fertilizer since nitrogen is present in proteins (amide bonds between amino acids), DNA (puric and pyrimidic bases), and other components (e.g., tetrapyrrolic heme in chlorophyll). To be nutritious to plants, nitrogen ...
Nitrogen is a fundamental chemical component of amino acids, the molecular building blocks of protein. As such, nitrogen balance may be used as an index of protein metabolism. [1] When more nitrogen is gained than lost by an individual, they are considered to have a positive nitrogen balance and be in a state of overall protein anabolism.
For example, nitrogen compounds comprise 40% to 50% of the dry matter of protoplasm, and it is a constituent of amino acids, the building blocks of proteins. [9] It is also an essential constituent of chlorophyll. [10] In many agricultural settings, nitrogen is the limiting nutrient for rapid growth.
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 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. Proteins are the major source of nitrogen in food. BV assumes protein is the only ...