Supplementary proteins:
Incomplete protein combined with a small amount of complete protein to equal complete protein.
Example:
•Macaroni and cheese
•Rice pudding
•Egg salad sandwich
•Cheese Pizza
Eating two LBV protein foods together can ensure that all essential amino acids are obtained. This is of particular importance in the diet of vegetarians where no animal protein is eaten. Beans on toast is an example of protein supplementing and complementing each other. Beans are high in Lysine but low in Methionine. Bread (wheat) is low in Lysine but high in Methionine.
naskndajksna
These are meant to add a little more value to the person on the side. They might include programs such as WIC or food stamps to help people out.
whenever you have a supplementary angle, you know that both of the angles in the supplementary angles will add up to 180 degrees. if that's what you meant
A supplementary angle can have any value - depending on the first angle.
if you meant what is Protein in? Eggs (the white), steak, fish, chicken, cheese (lots fat too!). or if you meant what you meant... Amino acids.
180-x...... hahaahahaaa
well, I think you meant "are protein living or nonliving". and they are nonliving
The values associated with protein will vary upon the source contain the protein. Protein is measured in grams, and is used during the calculation of a person's daily calorie intake. Yogurt has a protein value of 8 grams per serving, eggs have a protein value of 6 grams per serving, and cashews have a protein value of 19 grams per serving.
Isoelectric point of a protein or amino acid is defined as the pH value at which the molecule has equalpositive charges on protonized basic (amino) groups as negative charges on protolized acid (carbonic) groups, so the net charge is neutral (zero).
supplementary duty
Their primary substance was from the land - grain, meat, eggs, vegetables, fruit. Fish were a supplementary source of protein.
It is the red protein responsible for transporting oxygen in the blood
Protein itself is one of the nutritional values of the foods that contain it.