Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: July 13, 2025
Under this tissue is found with the Nos. 7, 8, and 9, the endosperm or perisperm, containing the gluten and the starch; soluble and insoluble albuminoids, that is to say, the flour.
Out of this ammonia the plant takes the nitrogen and works it up with the three elements, carbon, oxygen, and hydrogen, to make the substances called albuminoids, which form a large part of the food of the plant, and it is these albuminoids which go to make protoplasm.
We are convinced that a day will come when moulds will be utilised in certain industrial operations, on account of their power in destroying organic matter. By cultivating the various moulds on the surface of damp bread in a current of air we have obtained an abundance of ammonia, derived from the decomposition of the albuminoids effected by the fungoid life.
As each carriage of the train corresponded to a granule of starch in the crackers, he was able to figure that the ego which saw those parts of the crackers was about one thousandth of an inch large. “The fact of seeing in dreams is due to vital force, the peculiar low speed to the high vibration force of living albuminoids emitted from every tendril of bioplasm and perceived by the eye of the ego-bion during its visit.” “Within the ego-bion is the ego itself, which is much simpler looking, about one hundredth of a micromillimeter.” I do not want to go into details of how these egos can be transmitted “by kiss or otherwise” from one generation to another, but I can say that as soon as the reader has grasped the fundamental thesis of the author, everything follows with perfect logic.
He found that certain xanthines and albuminoids derived from decaying animal matter were the most effective for this purpose and induced more rapid cell proliferation than any other substances he was able to procure. Dr. Ross obtained these "alkaloids of putrefaction," as he called them, from blood which had been allowed to putrefy in a warm place.
The object of analysis consisted in estimating the accompanying impurities of fat, as, resin, albuminoids, and pigments. The nature of these substances depends on the mode of extraction and preservation of the fat, and are subject in the course of time to alteration.
In addition to rebuilding the tissues, proteids may also be oxidized to supply the body with energy. *Albuminoids* form a small class of foods, of minor importance, which are similar to proteids in composition, but differ from them in being unable to rebuild the tissues.
He believes the hydrocarbons exert a direct influence only; being more oxidizable than fats, they guard the latter from oxidation. This protective role of the hydrocarbons applies also to the albuminoids.
The carbohydrates, or more properly speaking hydrocarbons, are regarded by all physiologists as specially capable of producing fat, and numerous alimentary experiments have been undertaken to prove this point. Chaniewski, Meissl, and Munk obtained results that evidenced, apparently, sugar and starch provide more fat than do the albuminoids.
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.
Word Of The Day
Others Looking