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Updated: June 5, 2025
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.
In a hundred parts of chocolate are found forty-eight of fatty matter or cocoa-butter, twenty-one of nitrogenous matter, four of theobromine, eleven of starch, three of cellulose, three of mineral matter, and ten of water; there being also traces of coloring matter, aromatic essence, and sugar.
N. S. Davis of Chicago, the founder of the American Medical Association, in speaking of a number of observations during the active period of digestion after ordinary food, whether nitrogenous or carbonaceous, the temperature of the body is always increased, but after taking alcohol, in either the form of the fermented or the distilled drinks, it begins to fall within half an hour and continues to decrease for from two to three hours.
It is necessary for us to stop an instant at this fact: in the first place, because it proves that vegetables are designed to form the phosphoric as well as the nitrogenous and ternary aliments, and finally, because it indicates how important it is to mix the embryo and its dependents with the bread in the most complete manner possible, seeing that a large portion of these phosphoric bodies always become decomposed during the baking.
The singular circumstance observed by Meyer, that the Torula of yeast, though an indubitable plant, still flourishes most vigorously when supplied with the complex nitrogenous substance, pepsin; the probability that the Peronospora is nourished directly by the protoplasm of the potato-plant; and the wonderful facts which have recently been brought to light respecting insectivorous plants, all favour this view; and tend to the conclusion that the difference between animal and plant is one of degree rather than of kind, and that the problem whether, in a given case, an organism is an animal or a plant, may be essentially insoluble.
Under such conditions the cunning sundews and the ruthless pitcher-plants set deceptive honey traps for unsuspecting insects, which they catch and kill, absorbing and using up the protoplasmic contents of their bodies, by way of manure, to supply their quota of nitrogenous material.
Carbon, hydrogen, oxygen, and nitrogen are all lifeless bodies. Of these, carbon and oxygen unite in certain proportions and under certain conditions, to give rise to carbonic acid; hydrogen and oxygen produce water; nitrogen and other elements give rise to nitrogenous salts. These new compounds, like the elementary bodies of which they are composed, are lifeless.
In the year in which these remarkable passages were published, the eminent German botanist, Von Mohl invented the word "protoplasm," as a name for one portion of those nitrogenous contents of the cells of living plants, the close chemical resemblance of which to the essential constituents of living animals is so strongly indicated by Payen.
The reason why this material contains plant food we can understand, since it is made of the undigested part of food, together with all the urea and other excretions of animals, and contains, therefore, besides various minerals, all of the nitrogenous waste of animal life. These secretions are not at first fit for plant food.
As might be expected, the analyses on record differ more or less in the percentages assigned to the various constituents, but the following table will give a fair idea of the fundamental nutritive value of the more common foods: Cheese is the nitrogenous part of milk, which has been coagulated by the use of rennet. The curd is then carefully dried, salted, and pressed.
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