June i6,1923 
Nutritive Value of Protein Mixtures 
977 
nut press cake, no diets containing as low a protein content as 7.2 per 
cent were used. Therefore, a direct comparison of the nutritive value of 
the proteins of this concentrate with the other concentrates studied, can¬ 
not easily be made. 
SUMMARY 
Mixtures consisting of 25 parts of tomato-seed press cake, soy-bean 
flour, or peanut flour, and 75 parts of yellow com meal, which contained 
from 12 to 15 per cent of protein, have been found to furnish proteins 
adequate for the normal growth of albino rats when incorporated in a 
diet made nutritionally adequate with respect to the dietary factors 
other than protein. 
A mixture of equal parts of corn meal and coconut meal at a protein 
level of 12 per cent was found efficient for growth at the normal rate. 
The growth was somewhat subnormal when the proportion of protein 
was reduced to 9.6 per cent. 
From experiments in which the mixtures of com meal and concentrates 
furnished 7.2 per cent of protein, it is concluded, from the gain in weight 
per gram of protein consumed, that the comparative growth-promoting 
value of the proteins of tomato seed, peanut and soy bean, as a supple¬ 
ment to com proteins, is in the order: Soy bean, peanut, and tomato seed. 
LITERATURE CITED 
(1) Daniels, Amy L., and Loughwn, Rosemary. 
1918. feeding experiments with peanuts. In Jour. Biol. Chem., v. 33, 
p. 295--301, 3 charts. 
(2) -and Nichoes, Nell B. 
1917. THE NUTRITIVE VALUE OF THE SOY BEAN. In JouT. Biol. Chem., V. 32, 
p. 91-102, 6 charts. 
(3) Finks, A. J., and Johns, Carl O. 
1921. studies in nutrition. Vni. the nutritive value of the PROTEINS 
OF TOMATO SEED PRESS CAKE. In Amer. Jour. Physiol., v. 56, p. 
404-407, 2 charts. Bibliography, p. 407. 
(4) Johns, Carl O., and Finks, A. J. 
1920. STUDIES IN NUTRITION. IV. THE NUTRITIVE VALUE OF PEANUT FLOUR 
AS A SUPPLEMENT TO WHEAT FLOUR. In Jour. Biol. Chem., v. 42, 
p. 569-579, 6 charts. Bibliography, p. 579. 
(5) - 
1921. STUDIES IN NUTRITION. V. THE NUTRITIVE VALUE OF SOY BEAN FLOUR 
' AS A SUPPLEMENT TO WHEAT FLOUR. In Amer. Jour. Physiol., v. 55, 
p. 455-461, 3 charts. 
( 6 ) - and Gersdorff, C. F. F. 
1919. GLOBULIN OF THE COCOANUT, COCOS NUCIFERA. I. PREPARATION OF 
COCOANUT GLOBULIN. DISTRIBUTION OF THE BASIC NITROGEN IN 
COCOANUT GLOBULIN. In JouT. Biol. Chem., v. 37, p. 149-153. Bib¬ 
liography, p. 153. 
(7) - Paul, Mabel S. 
1919. STUDIES IN NUTRITION. I. THE NUTRITIVE VALUE OF COCONUT GLOBU¬ 
LIN AND COCONUT PRESS CAKE. In JouT. Biol. Chem., v. 37, p. 497- 
502, 4 charts. 
( 8 ) - and Gersdorff, Charles F. F. 
1922. THE PROTEINS OF THE TOMATO SEED, SOLANUM ESCULENTUM. In JoUT. 
Biol. Chem., v. 51, p. 439-452. Bibliography, p. 452. 
(9) Jones, D. Breese, and Johns, Carl O. 
1920. HYDROLYSIS OF THE GLOBULIN OF THE COCONUT, COCOS NUCIFERA. 
In Jour. Biol. Chem., v. 44, p. 291-301. Bibliography, p. 301. 
(10) McCollum, F. V., Simmonds, Nina, and Parsons, H. T. 
1921. supplementary protein values in foods. IV. THE SUPPLEMENTARY 
RELATIONS OF CEREAL GRAIN WITH CEREAL GRAIN; LEGUME SEED WITH 
LEGUME seed; and cereal GRAIN WITH LEGUME SEED; WITH RESPECT 
TO IMPROVEMENT IN THE QUALITY OF THEIR PROTEINS. In JoUT. Biol. 
Chem., V. 47, p. 207-234, 13 charts. 
