Abstract
The ' Protein Score ' (FAO 1955) is computed from the amount of the first limiting amino acid contained in 1gN or 6.25 protein and the quantity of the corresponding amino acid in the same amount of the reference protein.
When the amount of protein, which is being examined, is increased to more than 100guntil its first limiting amino acid is equal to the quantity of the corresponding amino acid in 100g reference protein, the cholesterol content in the same amount of the residue protein in mg, is provisionally referred to as ' Cholesterol Protein Score Index ' (C. P. S. I.).
In the present report the amino acids of the defatted residue of Japanese food, of animal origin, were determined by means of amino acid auto analyzer (KLA-3A), and the protein score was computed in each case. The cholesterol protein score index was obtained through dividing the cholesterol crude protein index by the protein score in each food.
