[The relation of the biological value of meat proteins to their content of connective tissue].

The influence of connective tissue on the biological value of meat products, manufactured from hashed meat, was studied in experiments on growing rats. It was shown that collagen level increase from 6.1 to 14.

[The effect of food fiber on the biological value of meat products].

The effect of food fibres of wheat bran, beet pectin and methylcellulose on the biological value of meat proteins has been studied in experiments on the growing rats. It has been shown, that up to 1% on food fibres of wheat bran and up to 0.5% of pectin and methylcellulose can be added to meat products without spoiling their qualitative indices.

[Interaction of chromatin non-histone proteins with homologous and heterologous DNA].

The interaction of different preparations of chromatin non-histone proteins (NHP) isolated from rat liver and thymus with homologous and heterologous DNA was studied by a membrane filter technique. All the NHP preparations studied form complexes with DNA in 0.02 tris-HCl (pH 7.