Biological value | Wikipedia audio article
Channel: wikipedia tts
Date: 07/06/2019

This is an audio version of the Wikipedia Article:
https://en.wikipedia.org/wiki/Biological_value


00:01:49 1 Determination of BV
00:02:47 1.1 Percentage utilization
00:04:26 1.2 Relative utilization
00:05:09 1.3 Conversion
00:06:44 2 Factors that affect BV
00:07:28 2.1 Properties of the protein source
00:07:42 2.2 Properties of the test species or individual
00:07:53 2.2.1 Under test conditions
00:08:21 2.2.2 In everyday life
00:10:29 2.3 Factors with no effect
00:10:40 3 Advantages and disadvantages
00:11:18 3.1 In comparison to other methods known
00:12:08 4 In animals
00:12:55 5 Typical values
00:13:57 6 Criticism
00:14:37 7 See also
00:15:14 8 References
00:17:23 Criticism
00:22:13 See also



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

Listen on Google Assistant through Extra Audio:
https://assistant.google.com/services/invoke/uid/0000001a130b3f91
Other Wikipedia audio articles at:
https://www.youtube.com/results?search_query=wikipedia+tts
Upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts
Speaking Rate: 0.9526852923704392
Voice name: en-GB-Wavenet-A


"I cannot teach anybody anything, I can only make them think."
- Socrates


SUMMARY
=======
Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food. BV assumes protein is the only source of nitrogen and measures the proportion of this nitrogen absorbed by the body which is then excreted. The remainder must have been incorporated into the proteins of the organisms body. A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein "usability" – the BV.
Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used to determine BV.
BV uses two similar scales:

The true percentage utilization (usually shown with a percent symbol).
The percentage utilization relative to a readily utilizable protein source, often egg (usually shown as unitless).These two values will be similar but not identical.
The BV of a food varies greatly, and depends on a wide variety of factors. In particular the BV value of a food varies depending on its preparation and the recent diet of the organism. This makes reliable determination of BV difficult and of limited use — fasting prior to testing is universally required in order to ascertain reliable figures.
BV is commonly used in nutrition science in many mammalian organisms, and is a relevant measure in humans. It is a popular guideline in bodybuilding in protein choice.