Studies on the taste of enzymatic digests of proteins.
Institution: | McGill University |
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Department: | Department of Agricultural Chemistry. |
Degree: | MS. |
Year: | 1950 |
Keywords: | Agricultural Chemistry. |
Record ID: | 1486702 |
Full text PDF: | http://digitool.library.mcgill.ca/thesisfile124337.pdf |
An adequate diet for humans must include protein. The most natural and pleasant manner in which humans may receive their protein requirement is in the form of whole foods. A diet which is considered normal in our North American civilization appears to provide an adequate supply of protein. There are, of course, circumstances in which an adequate supply of protein is not, or cannot be obtained through the diet. Poverty, ignorance and social custom are the most common causes of protein deficiency in the diet. Miranda (1) refers to this protein deficiency as hypoproteinosis and states that it is the most common disease in the world, and yet has not even a name in the accepted medical nomenclature. The apparent manifestations of a protein deficiency are low rates of growth, high mortality and lowered resistance to disease. The only practical way in which the protein intake of a large part of the earth’s population can be increased is by improving their economic and educational status.[...]