Dr. Albin and Dr. Wiseman, yes indeed I also agree with your comments because the video presented is actually a clip of a longer video and it is not fully representative of all of what I have to say reference full-fat soybeans. But both of you, Gentlemen, are authorities on the subject, have lots of experience and knowledge on the nutritional value of full-fat soybeans, so you can also further discuss the issues. I have watched and listened to Dr. Albin in some of his videos. Just for the record and the audience in Engormix, I have recently discussed the differentiation of quality control procedures when applied to soybean meal, and when the same procedures are applied to full-fat soybeans thinking that what applies to soybean meal applies directly and automatically to full-fat soybeans. And precisely one of the points that I have emphasized in this discussion is that soybean meal and full-fat soybeans are TWO DIFFERENT ingredients that emerge from two very different processes. While the predominant process for soybean meal production worldwide, as we all know, is the solvent-extraction process, for full-fat soybeans the processes are quite diverse. There are as many qualities of full-fat soybeans as processes exist, each one with its own conditions, advantages and limitations. To the best of my knowledge the term "FULL-FAT SOYBEANS" is a generic term for the product of processing RAW SOYBEANS (which ARE NOT full-fat soybeans as an INGREDIENT, with the possible exception of ruminants) to generate the animal feed ingredient, full-fat soybeans. In our experience there is not a correlation between urease activity and trypsin inhibitors ACROSS processing methods of full-fat soybeans, and consequently urease activity cannot be used as a guideline to indirectly estimate trypsin inhibitors. In contrast, also in our experience, solvent-extracted soybean meal ACROSS processing plants shows a fairly good correlation between urease activity and trypsin inhibitors. In a recent comment in Engormix I discussed in detail the scientific literature supporting the correlation in soybean meal. A similar discussion can be done to demonstrate that the solubility of the protein in potassium hydroxide is not correlated to digestible amino acid coefficients as it is in soybean meal. Consequently, KOH protein solubility does not apply to full-fat soybeans ACROSS commercial processing methods. So, what in our experience is the quality control test to determine if a lot of full-fat soybeans is adequate for monogastric nutrition? TRYPSIN INHIBITORS. This assertion does not preclude that another in vitro test, easier to run and also less expensive may be correlated with trypsin inhibitors. There are basis to believe that the protein dispersibility index (PDI) as utilized by dairy nutritionists [Hsu, J.T., and L.D. Satter, 1995. Procedures for measuring the quality of heat-treated soybeans. J. Dairy Sci. 78:1353-1361] may represent such an opportunity. We have no data for monogastric nutrition, yet. NELSON RUIZ NUTRITION, LLC; email@example.com; Suwanee, GA USA.