Abstract
In the present paper, experiments on the biological value of lucerne-leaf proteins and their supplementary relations to rice proteins are described. Both the Thomas- Mitchell balance-sheet method and the rat-growth method were used. Whole lucerneleaf powder was given throughout, since the object was to ascertain the value of the whole leaf and not of the extracted protein. The effect of mild autoclaving on the protein efficiency ratio was also investigated, with the idea in mind that lucerne has to be processed to make it palatable and that autoclaving might reproduce in some degree the effects of processing. EXPERIMENTAL
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