[Determination of free amino acids in body tissues]. / K opredeleniiu svobodnykh aminokislot v tkaniakh organizma.

The authors describe methods for isolation and assay of free amino acids in body tissues employed today in clinical and experimental studies. Give an account of the main factors affecting the data obtained. Compare the efficacy of different methods for quantitative determination of free amino acids in tissues. Analyse difficulties arising in the option of the deproteinizing agent while preparing tissue samples to be tested. Based on the reported data and their own experience the authors suggest efficacious and less time-consuming research methods for assay of free amino acids in blood plasma, red blood cells, and tissue homogenates.

[Amino acid composition and biological value of koumiss leaven]. / Aminokislotnyi sostav i biologicheskaia tsennost' kumysnoi zakvaski.

To study the biological value of kumyss leaven, experiments were made with mono-cultures contained by kumyss leaven. The cultures Streptococcus lactis, strain 1-27, Lactobacillus bulgaricus, strain B-3, acetic acid bacteria and the yeast culture Torulopsis kefir var kumis, strain 17 contained by kumyss leaven were employed as test objects. Experiments were performed with defattened cow's milk. The following parameters were measured: acidity according to Turner (T degree), dry residue, total nitrogen according to Kjeldahl's micromethod, amino acid composition by ion-exchange chromatography, biological value according to the amino acid score. All the parameters were studied over time for 5 days. The vital activity of the cultures produced different effects on the acidity, dry residue and amino acid composition, therefore on the biological value of kumyss leavens. It is assumed that the data obtained may be of importance for kumyss manufacture.

[Amino acid composition of horse meat before and after heat processing]. / Aminokislotnyi sostav koniny do i posle termicheskoi obrabotki.

The author determined the content of total protein, the protein qualitative index (the tryptophan/hydroxyproline ratio), and amino acid composition of horse meat cuts before and after thermal treatment. The amino acid score was determined according to the FAO/WHO scale, the losses of the total protein and essential amino acids were calculated from the cuts after cooking. The content of the total protein in all the cuts was found to be the same, whereas in the kazy it was lower. Thermal treatment led to an insignificant decrease in the content of essential amino acids in different horse meat cuts. The calculations of the amino acid score have demonstrated that all the cuts, with the exception of the kazy, are rich in essential amino acids and do not contain any limiting amino acids.

[Protein composition of camel's milk]. / Issledovanie belkovogo sostava verbliuzh'ego moloka.

A study was made of camel's milk proteins, of their fraction and amino acid composition. It was shown that the content of the total protein in camel's milk does not depend on the season and constitutes 4.26 g/100 g product on the average. Examination of the fraction composition of camel's milk proteins revealed 74.1% of casein and 25.9% of serum proteins (of the total content). Of the total amount of serum proteins, albumins constitute 18.8%, globulins, 13% and proteoso-peptones, 17.8%. A study was also made of the amino acid content of camel's milk to reveal all the indispensable amino acids in the amount of 36.1%. Tryptophan is a limiting amino acid.