0
The exact biological value of lipotropic protein is hotly disputed. Most bioeconomists believe that proteins, as a class, have inherent value that makes establishing exchange rates difficult. Other believe that the Coase Theorem demonstrates that all substances, even those with a psychologically constructed "True Value", can be bought and sold according to basic market principles.
The answer, at the time of this writing, is as follows. *Note: Exchange rates fluctuate constantly!*
1 unit lipotropic Protein =
1.25 units lipophobic Protein
.75 units of hemoglobin
.5 units of Folic Acid
55 units of Water
3 units of Vitamin B
1 unit of Bile
3.25 teaspoons of Sulfuric Acid
1 pint of Ether
12 Wombat Pelts
9 Yuan
2 Hermit Crabs
12 Mail-Order Collector's Coins
What else can I help you with?
What food contains high biological value protein?
MEAT
What are high biological value proteins?
The biological value (BV) of a protein is a measure of how much of the protein is retained and used in the body. A protein which has a high proportion of essential amino acids ie ones which we cannot synthesise ourselves, will have a high biological value (eg 0.9 - 1.0). A protein with a low content of essential amino acids will have a correspondingly low BV.
What are low biological value proteins and in which foods are they mainly found?
Proteins with a low biological value are proteins which do not significantly result in growth by the individual that eats them. This is usually because the amino acids in the protein are not all present in the right amount. Foods with proteins that have low biological value include almost all plants. For example, cereal grains are low in the amino acid lysine, and so have low biological value by itself. Legumes are low in methionine. The plant with the highest biological value protein is quinoa.
What does high biological value mean?
well ....Low biological Value is where you are missing a serten amino acid in your diet :) there are 22 amino acids and only 6 of them are important :D thankyou for taking in mt answers :) x
What are lipotropic factors?
Lipotropic factors are substances that have the ability to remove and prevent fatty deposits in the body.
Differential between the low and high biology biogyical value?
The biological value (BV) of a protein is a measure of how efficiently the body can use the protein for growth and maintenance. Proteins with high biological value contain all the essential amino acids in the right proportions and are easily digestible, while proteins with low biological value may lack some of the essential amino acids or be harder to digest. The differential between the low and high biological value can vary depending on the protein source. For example, animal-based proteins such as meat, fish, eggs, and dairy have high biological value due to their complete amino acid profile and easy digestibility. In contrast, plant-based proteins such as legumes, grains, and vegetables may have a lower biological value due to their incomplete amino acid profile and lower digestibility. The differential between the low and high biological value can be important for individuals who need to consume sufficient amounts of protein for optimal health and fitness, such as athletes or people with certain medical conditions. Consuming a variety of protein sources can help ensure a balance of high and low biological value proteins in the diet.
The relationship of the amount of nitrogen retained in the body to the amount of nitrogen absorbed is called the what of protein?
biological value
Does protein folding increase entropy in biological systems?
Yes, protein folding increases entropy in biological systems.
What are Lipotropic agents?
Lipotropic agents are substances that help promote the breakdown of fat in the liver. They include compounds like choline, inositol, and methionine, which aid in the metabolism of fats and help prevent the accumulation of fat in the liver. Lipotropic agents are often used in weight loss and liver health supplements.
What is an lbv protein?
An LBV (Low Biological Value) protein is a type of protein that lacks one or more essential amino acids necessary for human health. These proteins are often derived from plant sources, such as legumes, grains, and nuts. While they can contribute to overall protein intake, they are generally considered less complete than HBV (High Biological Value) proteins, which are typically found in animal products. To ensure a balanced amino acid profile, LBV proteins can be combined with other protein sources.
What is better after workout Protinex with milk or whey protein isolate powder?
Protinex with milk is good after workout but Whey protein with milk is ideal as the amount of protein is higher when compared to other protein drinks. It is also easily absorbed by the body and has high biological value.
What food has the highest biological value and is often used as a reference protein?
The building blocks of protein are amino acids. Each protein has its own specific number and sequence of amino acids. Amino acids can be classified as either essential or non-essential. Non-essential amino acids can be produced in the body from other proteins or carbohydrates. Essential amino acids, however, cannot be produced during metabolism by the body and therefore must be provided by our diet. Eight amino acids (Leucine, Isoleucine, Valine, Threonine, Methionine, Phenylalanine, Tryptophan and Lysine) are considered essential for adults, while nine (those mentioned above plus Histidine) are considered essential for children. When a protein contains the essential amino acids in a proportion similar to that required by humans, we say that it has high biological value. When one or more essential amino acids are scarce, the protein is said to have low biological value. The amino acid that is in shortest supply in relation to need is termed the limiting amino acid. The limiting amino acid tends to be different in different proteins, so when two foods providing vegetable protein are eaten at a meal, such as a cereal (e.g. bread) and a pulse (e.g. baked beans), the amino acids of one protein may compensate for the limitations of the other, resulting in a combination of higher biological value. High biological value proteins are provided by animal sources of protein, such as meat, poultry, fish, eggs, milk, cheese and yogurt. Low biological value proteins are found in plants, legumes, grains, nuts, seeds and vegetables.
