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Updated: June 14, 2025
Salts and water are not usually classified as foods, though they should be, for life is impossible without either. The chief proteins are: First, the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat.
It is often difficult to decide which is more in evidence, heart insufficiency or kidney insufficiency. The more the heart fails, the more albumin will generally appear in the urine, and the lower the blood pressure, especially the diastolic. The more insufficient the kidneys, the higher the blood pressure, especially the diastolic.
For instance, nearly two-thirds of our diphtheria cases, which are properly examined, will show albumin in the urine, showing that the kidney-cells have been attacked and poisoned by the toxin. This may go on to a fatal attack of uremia; but fortunately, not commonly, far less so than in scarlet fever. The kidneys usually recover completely, but this may take weeks and months.
*To show the Effect of Alcohol upon Proteid.*—Place some of the white of a raw egg in a glass vessel and cover it with a small amount of alcohol. This is due to the withdrawal of water from the albumin by the alcohol. Since the tissues are made up chiefly of proteids, a piece of muscle or of liver may be used in the experiment, instead of the egg, with similar results.
The composition of human milk and cow's milk is about as follows: ==================================================================== Water Albumin Fat Sugar Salts Human .......... 87.58 2.01 3.74 6.37 .30 Cow's .......... 87.27 3.39 3.68 4.97 .72 The albumin in human milk is largely of a kind which is not coagulated by souring, while nearly all the albumin in cow's milk coagulates.
By this means the fat is broken up and prepared for a special digestive action in the small intestine. Dissolved albumin, like that in milk, is curded, or coagulated, in the stomach. This action is due to the rennin. The curded mass is then acted upon by the pepsin and hydrochloric acid in the same manner as the other proteids.
An egg boiled seven or eight minutes is not only hard but tough. Longer boiling makes the albumin mellow. Always prepare eggs simply without using grease. Eggs may be given in combination with either fruits or vegetables. Milk is not to be taken in the egg meal, for if such combinations are made the child gets more protein than necessary.
"The milk submitted to us for examination on the 10th inst. has been carefully analyzed, and I beg to hand you herewith the result: "Specific gravity 1.036 at 15 degrees Cent. Water 84.60 per cent. Casein 3.49 " " Albumin 56 " " Globulin 1.32 " " Lactose 5.08 " " Ash 72 " " Fat 3.42 " " Ricin 1.19 " " "Ricin is a new and little-known poison derived from the shell of the castor-oil bean.
This fact is clearly demonstrated in the cooking of an egg, the white of which is the type of protein called albumin. In a raw egg, the albumin is nearly liquid, but as heat is applied, it gradually coagulates until it becomes solid. If the egg is cooked too fast or too long, it toughens and shrinks and becomes less palatable, less attractive, and less digestible.
When he found albumin in the urine it was always accompanied by a falling of the blood pressure and a rapid heart, with loss of weight and a general feeling of debility. Jour. Med. This would tend to indicate some hypertrophy of the heart.
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