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Updated: May 12, 2025
In a hundred parts are found seven and a half of nitrogen, eighty-eight of starch, one of dextrine, eight-tenths of fatty matter, one of cellulose, and nine-tenths of mineral matter. Taken alone it can not be called a nutritive food; but eaten with butter or milk and eggs, or as by the East Indians in curry, it holds an important place.
It was morning because, until the direct rays of the sun touched it, the changing nitrogen of our atmosphere did not pass into its permanent phase, and the sleepers lay as they had fallen. In its intermediate state the air hung inert, incapable of producing either revival or stupefaction, no longer green, but not yet changed to the gas that now lives in us. . . .
The oleaginous group comprises all oily matters, which are even purer hydro-carbons than the first-mentioned class. The third, or albuminous group, includes all substances closely allied to albumen, and hence containing a large proportion of nitrogen in addition to the other three elements.
They are not elements but compounds." "Like ammonia, which is part nitrogen and part hydrogen?" "The problem is somewhat similar, but not just the same," Percy replied. "These compounds contain oxygen and not hydrogen."
Further, by some such agency must we imagine the original nitrogen soil ingredient to have been derived. Such an organic agency is the only one yet discerned which appears to have been efficient in furnishing virgin soil with its nitrates, and we must therefore look upon bacteria as essential to the original fertility of the soil.
I have here a glass bell-jar, with a cork fixed tightly in the neck, and I place the jar over a pan of water, while on the water floats a plate with a small piece of phosphorus upon it. You will see that by putting the bell-jar over the water, I have shut in a certain quantity of air, and my object now is to use up the oxygen out of this air and leave only nitrogen behind.
So well fed, indeed, was the land with nitrogen, that an application of nitrate of soda produced no perceptible effect on the trees.
Gelatin, a constituent of soup and obtained from bones and connective tissue by boiling, is the best known of the albuminoid foods. On account of the nitrogen which they contain, proteids and albuminoids are often classed together as nitrogenous foods. *Carbohydrates.*—While the carbohydrates are not so essential to life as are the proteids, they are of very great value in the body.
Thus, in a man weighing 154 lbs. are found, 111 lbs. oxygen gas, and 14 lbs. hydrogen gas, which, united, form water; 21 lbs. carbon; 3 lbs. 8 oz. nitrogen gas; 1 lb. 12 oz. 190 grs. phosphorus; 2 lbs. calcium, the chief ingredient of bones; 2 oz. fluorine; 2 oz. 219 grs. sulphur; 2 oz 47 grs. chlorine; 2 oz. 116 grs. sodium; 100 grs. iron; 290 grs. potassium; 12 grs. magnesium; and 2 grs. silicon.
Beef contains, in a hundred parts, nearly twenty of nitrogen, seventy-two of water, four of fat, and the remainder in salts of various descriptions. The poorer the quality of the beef, the more it will waste in cooking; and its appearance before cooking is also very different from that of the first quality, which, though looking moist, leaves no stain upon the hand.
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