Organic Salts Of Certain Amino Acids

Author : Melville Sahyun
Publisher : Richardson Press
ISBN 13 : 1443727091
Total Pages : 584 pages
Book Rating : 4.4/5 (437 download)

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Download or read book Proteins and Amino Acids in Nutrition written by Melville Sahyun and published by Richardson Press. This book was released on 2008-11 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: PROTEINS and AMINO ACIDS in NUTRITION Edited by MELVILLE SAHYUN, M. A., Ph. D. Chemist Consultant Formerly Vice President and Director of Research, Frederick Stearns and Company Division of Sterling Drug Inc. Biochemist Consultant to Charles Godwin Jennings Hospital, Detroit, Michigan Editor of Outline of the Ammo Acids and Proteins REINHOLD PUBLISHING CORPORATION 330 West Forty-Second Street, New York, U. S. A. 1948 Stoutness of hearty humility of soul and open-minded ness are the keys to human understanding and happiness no one endowed with these virtues can be but honest, just and tolerant to his neighbor and himself. .... Melville Sahyun CARL Louis AUGUST SCHMIDT Born on March 7, 1885, in Brown County, South Dakota. From 1924 until he passed away on February 23, 1946, in Berkeley, he was Professor and Chairman of the Department of Biochemistry at the University of California, Berkeley, California. Acknowledgment Early in 1945 the late Professor Carl L. A. Schmidt and the editor con ferred on the selection of topics for this volume. There was hope at that time that Professor Schmidt could participate in the writing of one chapter. It was soon realized that this was not possible and the editor undertook complete responsibility. However, despite his failing health, Professor Schmidt maintained a deep interest in this undertaking to the very end in fact I was en route to Berkeley to visit him when I heard of his untimely death. Dr. Schmidt was not only a scientist and a teacher but a true friend with unselfish interests. His scientific achievements and contributions to the chemistry of proteins and amino acids are too well known to enumer ate. To him I owe a deep debt of gratitude.Herein I also wish to thank Miss Freda Mohrmann for her tireless efforts and valuable assistance in checking all manuscripts for typographi cal errors and for retyping a large portion of them. I am also indebted to Dr. F. A. Waterman for locating and reproducing copies of pictures of scientists found in this volume, MELVILLE SAHYTJN vii Foreword Man has always been interested in food, of necessity and for enjoyment. Thus the position of nutrition among natural sciences is unique There is no other subject of greater physiological importance or of greater moment for the welfare of the human race. The knowledge that we have gathered through the efforts of investigators in this field throughout the world should enable us to use our foods intelligently, in health and in disease. The basic components of the human diet are water, essential mineral salts, vitamins, proteins, fats and carbohydrates. In this volume an at tempt is made to point out the important role of protein in nutrition, consequences of protein and amino acid deficiencies, and to a certain extent the existing intimate relationships between proteins and carbohy drates, fats, vitamins and mineral salts, with the obvious purpose of gaining a clearer concept of the fundamentals involved in good animal nutrition. Although in this volume we place greater emphasis on the role of protein than on other essential nutrients, it must not be construed to mean that we can neglect or even minimize the dietary importance of the latter. Experimental diets were and are used for a definite purpose to gain knowledge. Pure amino acids of synthetic or natural origin or pure pro teins as the sole source of nitrogen in the diet have aided us indetermin ing their biological values and in clarifying our views on the metabolic and catabolic processes of these substances in the animal system. The knowl edge we have gained from animal experimentation has led us to institute similar studies in man and in so doing we have enlarged our store of knowl edge. We have also learned of hitherto unsuspected differences in the qualitative and quantitative requirements of certain indispensable amino acids and of certain variances in such requirements among different species...