Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: May 15, 2025
A well-known variety, called albumin, is found in the white of eggs and in the plasma of the blood, while the muscles contain an abundance of another variety, known as myosin. Cheese consists largely of a kind of proteid, called casein, which is also present in milk, but in a more diluted form.
The jelly-like or pulp-like myosin in meat is held together by strings or threads of tough, fibrous stuff; and the more there is of this fibrous material in a particular piece or "cut," of meat, the tougher and less juicy it is.
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.
Composition of Proteins. Nearly all our meats are the muscle of different sorts of animals, made of a soft, reddish, animal pulp called myosin; the other principal proteins being white of egg, curd of milk, and a gummy, whitish-gray substance called gluten, found in wheat flour.
The type of this class of foods is albumen, well known as the white of an egg. The serum of the blood is very rich in albumen, as is lean meat. The curd of milk consists mainly of casein. Fibrin exists largely in blood and flesh foods. Gelatine is obtained from the animal parts of bones and connective tissue by prolonged boiling. One of the chief constituents of muscular fiber is myosin.
Carbon Oxygen Hydrogen Producers of Heat and Energy FRUITS: Olives. DAIRY PRODUCTS: Cream, butter, cheese. NUTS: Peanuts, almonds, walnuts, cocoanuts, Brazil nuts, pecans, pignolias, etc. COMMERCIAL FATS: Olive oil, peanut oil, peanut butter, vegetable-cooking oils. Proteids Albumen Gluten Myosin Carbon Oxygen Hydrogen Nitrogen Phosphorus Sulphur Producers of Heat and Energy;
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 diminishes or abolishes muscular contractility respectively when applied through the circulation or directly. It coagulates myosin and albumen. It causes insalivation by paralysis of the secretory fibers of the chorda tympani; increases the flow of bile; has no action upon the spleen.
Word Of The Day
Others Looking