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Updated: June 25, 2025
They contain a large quantity of starch, a proteid substance peculiar to them called gluten, and mineral salts, especially phosphate of lime. Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein. Of the cereal foods, wheat is that most generally useful. Wheat, and corn and oatmeal form most important articles of diet.
But it is doubly worth the extra price, because, besides escaping stomach and bowel troubles, you get more cream and higher food value. There is one-third more food value in clean milk than in dirty milk, because its casein and sugar have not been spoiled and eaten by swarms of bacteria.
Buttermilk, so generally regarded as a waste product, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extolled its virtues. Buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein, and which has become sour by fermentation.
II. Starches and Sugars, or Carbohydrates. III. Fats and Oils. IV. Inorganic or Mineral Foods, Water, Salt. Proteids; or Nitrogenous Foods. The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.
It causes milk to clot, and does this by so acting on the casein as to make the milk set into a jelly. Mothers are sometimes frightened when their children, seemingly in perfect health, vomit masses of curdled milk. This curdling of the milk is, however, a normal process, and the only noteworthy thing is its rejection, usually due to overfeeding. Experiment 58.
All animals are carnivorous in their first beginnings; they are formed and nourished at the expense of the egg, in which albumen predominates. The highest, the mammals, adhere to this diet for a considerable time; they live by the maternal milk, rich in casein, another isomer of albumen.
The usual appearance of the aliment of nutrition in the blood is albumen; and in the stomach, which is the dressing-room of our actors, fibrine and casein disguise themselves ingeniously as albumen; trusting to albumen to come forward afterwards as fibrine or casein, when there is either a muscle to be formed, or milk to be produced.
It is then pressed and dried in the sun, the result being a reddish-brown mass composed of the micro-organisms contained in kumys ferment, casein, and a small quantity of fat.
Sometimes, however much the quantity of curd or casein may be reduced, the child is yet unable to digest it, for it is firm and not easily acted on by the juices of the stomach. It is then best to omit it altogether, and to supply the necessary albumen by white of egg. A very good food in these circumstances is made of
I should be a good deal puzzled to make you understand this, if we had not our grand list to refer to. Ounces. Carbon 63 Hydrogen 7, etc. Fibrine, casein, albumen, they are all the same thing in the main. It is one substance assuming different appearances, according to the occasion; like actors who play several parts in a piece, and go behind the scenes from time to time to change their dresses.
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