Efficiency ratios

Protein efficiency ratio (PER) = weight gain(g) for a 10% protein level in the diet of rats as compared to the standard of 2.5 for casein. 

Table 11 presents data on the protein quaUty of a variety of LPC products obtained from rat-feeding studies. Typical protein efficiency ratio (PER) values for LPCs derived from alfalfa range from 1.41 without supplementation to 2.57 with 0.4% methionine added casein can be adjusted to a PER of 2.50 (98,100). Biological values (BV) of mixtures of LPCs, such as barley and rye grass or soybean and alfalfa, maybe higher than either LPC alone. The effect has been attributed to the enhanced biological availabihty of lysine in these mixtures (99). 

A significant problem is the wide variation in properties in the same type of product both from different manufacturers and from the same source. More recendy there has been vast improvement in the consistency of these products from a given manufacturer and usage in dairy substitutes is expected to expand. These isolates do have a higher protein efficiency ratio (PER) than casein and are equal to egg protein. 

Besides affecting the volumetric efficiency, the leakage also has an eltcL t on the adiabatic efficiency. Figure 4-5 is a plot of the tip speed ratio, u/u, (operating to optimum) against the efficiency ratio, off-peak-to-peak effi-... 

Step 3. Refer to Figure 4-7 and select an efficiency at a pressure ratio of 3 and a volume ratio, r of 2.44. The adiabatic efficiency is 74%. Now, from Figure 4-5, select a value of efficiency ratio using the tip speed ratio just calculated. Because the value is. 99+, round off to an even 1.0. With a multiplier of 1.0, the final adiabatic efficiency is the value read directly off the curve or T a = 74. The molecular weight correction for efficiency, per rule of thumb, is 0.6 for a final efficiency of 73.4. 

Step 3. Use Figure 4-7 to obtain the adiabatic efficiency for pressure ratio - 3.5 and volume ratio of 2.77. From the curve, adiabatic efficiency = 13%. Next, look up the efficiency ratio on Figure 4-5 for the tip speed ratio just developed and obtain a value of. 98. Use this value as a multiplier to derate the adiabatic efficiency for operation at other than the optimum tip speed. 

Overall efficiency of air conditioning equipment steadily rose starting in the mid-1970s, attributed to consumer demand, government mandate, and incentive programs. For example, the average efficiency, as expressed in seasonal energy efficiency ratio, of new central air conditioners increased about 35 percent between 1976 and 1991. After national standards took effect in 1992, efficiency has increased as much as another 15 percent. 

Ev = volumetric efficiency, ratio of actual pump capacity to the volume displaced/imit time... 

Volumetric efficiency, ratio of actual pump capacity to volume displaced per unit of time Pump efficiency with water, percent Pump efficiency with viscous fluid, percent Pump efficiency, fraction Pump efficiency with water, fraction Pump efficiency with viscous fluid, fraction Volumetric efficiency, fraction Maximum safe flowng efficiency, overall pump, fraction... 

BOLING-FRANKENBACH S D, PETER 0 M, DOUGLAS M W, SNOW J L, PARSONS C M, BAKER D H (2001) Efficacy of phytase for increasing protein efficiency ratio values of feed ingredients. Poult Sci. 80 1578-84. 

Different ways of formulating exergy efficiency (second law efficiency) are considered. The exergetic COP (i.e., efficiency ratio) used here is as follows ... 

The NO storage-reduction (NRS) catalyst, often called as NO trap, offers efficiency ratios comparable to those obtained by the SCR, but without the disadvantage of having to carry another reducer on board. In principle, it operates by alternating two stages [93] ... 

Ionization Efficiency Ratio of the number of ions formed to the number of atoms or molecules consumed in the ion source. 

The protein efficiency ratio (PER) of field pea flours is considerably less than that of casein (1.46 vs. 2.50), and somewhat less than that of soy flour (1.81). However, composites of wheat flour and pea or rice and pea (50% of the protein from each source) had PER s of 2 or more (22). Thus, supplementation of cereals with pea flour results in improvement of protein quality. 

Protein contents of selected oilseeds and legume seeds, and food protein ingredients prepared by various procedures, are shown in Table I. Amino acid contents and protein efficiency ratios (PER s)... 

Table II. Essential Amino Acid Profiles (g/16g N) and Protein Efficiency Ratios of Various Protein Food Ingredients...

The same shipment of raw, cooked and roasted glandless whole kernel cottonseed flours used in the FDA study was used to determine the protein efficiency ratio (PER) of each flour (8). The adjusted PER (Table II) of cooked (2.10) cottonseed was significantly higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utilization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. The multiplication of the (RPV) percentage utilization and the protein content of the cottonseed (Table I) results in the relative utilizable protein values (Table II). 

Table II. Average Protein Efficiency Ratio (PER), Relative Protein Value (RPV) and Relative Utilizable Protein for Raw, Roasted and Cooked Whole Kernel Cottonseed3...

Table III. Average Adjusted Protein Efficiency Ratio for Raw, Cooked and Roasted Cottonseed Supplemented with Lysinea...

Three animal procedures (protein efficiency ratio, net protein ratio, and protein digestibility) were used to evaluate protein quality. The AOAC (13) animal assay for protein efficiency ratio... 

Walter et al. (38) measured the protein efficiency ratio (PER) of flour prepared from sweet potatoes which were cooked in a drying oven. Because the PER is determined on the basis of a diet containing 10% protein, the Jewel and Centennial sweet potatoes used in this study were stored until sufficient starch had metabolized to increase crude protein content to 11.25% (dry basis). When the flour was fed to Sprague-Dawley strain rats, the corrected PER values were 2.22 and 2.00 for Centennial and Jewel cultivars, respectively, compared to 2.50 for casein. Centennial had the highest PER value of the two cultivars because its NPN content was lower. The net effect of increased NPN content is to lower the amount of essential amino acids as a percentage of the total nitrogen and thus decrease the PER value. 

Recent nutritional evaluations of cucurbit seeds have accentuated the currently popular Buffalo gourd ( . foetidissima) and are shown in Table III. PER (protein efficiency ratio) values of full-fat and natural and autoclaved fat-free meals fed to weanling... 

Air ageing at 130°C (hours to reach brittleness) Efficiency ratio linked to control performance... 

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