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Updated: June 14, 2025
Still, some somedever, it's in the fates, that Association is the pure caseine, and must be eaten by the human race if it would save its soul alive, which, indeed, it will; only don't you think me a good fellow for not crying out, when I never had more to do than scratch myself and away went the fleas.
Let cows receive through winter nearly as large a proportion of nutritive matter as is contained in the clover, lucerne, and fresh grass which they eat in summer, and, no matter in what precise substance or mixture that matter be contained, they will yield a winter's produce of milk quite as rich in caseine and butyraceous ingredients as the summer's produce, and far more ample in quantity than almost any dairyman with old-fashioned notions would imagine to be possible.
Common salt is largely made up of soda, but is found with potash in many vegetables. This last element is also in meat, fish, milk, vegetables, and fruits. Iron abounds in flesh and vegetables; and sulphur enters into albumen, caseine, and fibrine.
To convert caseine into blood no foreign substance is required, and in the conversion of the mother's blood into caseine, no elements of the constituents of the blood have been separated. When chemically examined, caseine is found to contain a much larger proportion of the earth of bones than blood does, and that in a very soluble form, capable of reaching every part of the body.
The nitrogenous matter in milk is known as caseine, and it is this which principally forms cheese. CHEESE is commonly considered only a relish, but is in reality one of the most condensed forms of nitrogenous food; and a growing knowledge of its value has at last induced the Army Department to add it to the army ration list.
Florence therefore was not the first place that shewed me a Cardinal. In the afternoon we all looked out of our windows which faced the street, not mine, as they happily command a view of the river, the Caseine woods, &c. and from them enjoyed a complete sight of an Italian horse-race.
Now, the analysis of caseine has led to the result, which, after the details I have given, can hardly excite your surprise, that this substance also is identical in composition with the chief constituents of blood, fibrine and albumen.
The most recent and exact researches have established as a universal fact, to which nothing yet known is opposed, that the nitrogenised constituents of vegetable food have a composition identical with that of the constituents of the blood. No nitrogenised compound, the composition of which differs from that of fibrine, albumen, and caseine, is capable of supporting the vital process in animals.
The blood of the young animal, its muscular fibre, cellular tissue, nervous matter, and bones, must have derived their origin from the nitrogenised constituent of milk the caseine; for butter and sugar of milk contain no nitrogen.
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