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Updated: June 21, 2025
The plant, on the other hand, if it be a green plant, containing chlorophyll, is capable, in the presence of light, of building up both carbohydrate material and proteid material from inorganic salts; if it be a fungus, devoid of chlorophyll, whilst it is dependent on pre-existing carbohydrate material and is capable of absorbing, like an animal, proteid material as such, it is able to build up its proteid food from material chemically simpler than proteid.
Cheese is sometimes difficult of digestion, as on account of its solid form it is not easily acted upon by the digestive fluids. Meats. The flesh of animals is one of our main sources of food. Containing a large amount of proteid, it is admirably adapted for building up and repairing the tissues of the body. The proportion of water is also high, varying from 50 to 75 per cent.
While this is believed by some to be an actual process of digestion, the advocates of the solution theory claim that it is a process accompanying and aiding the conversion of fat into fatty acid and glycerine. *The Intestinal Juice* is a clear liquid with an alkaline reaction, containing water, mineral salts, and certain proteid substances that may act as enzymes.
But if proteids are eaten much in excess of the body’s need for rebuilding the tissues, and this excess is oxidized for supplying energy, a strain is thrown upon the organs of excretion, because of the increase in the wastes. On the other hand, if an insufficient amount of proteid is taken, the tissues are improperly nourished, and one is unable to exert his usual strength.
Three days each week she had all meals carried up to her, and the girls wondered how she could distribute so much proteid about her system with so little exercise. The extreme healthfulness of her constitution was the only thing that saved this woman from dying of surfeit.
Why are proteids called nitrogenous foods and fats and carbohydrates non-nitrogenous foods? Show why life cannot be carried on without proteids; without water. What per cents of proteid, fat, and carbohydrate are found in wheat flour, oatmeal, rice, butter, potatoes, round beef, eggs, and peanuts?
It is a chemical change which is accompanied by the destruction of proteid matter; it takes place best at certain temperatures, and temperatures which we know are favourable to the growth of micro-organisms, all of which phenomena suggest to us the action of bacteria.
My whole life seemed dislocated, torn up by the roots. There was not much to eat. Half a very small cold chicken, a lettuce, and a little custard pudding, fortunately very nutritious, being made with Eustace Miles's proteid. There were, however, a loaf and butter and plasmon biscuits on the sideboard.
He was anxious to discover exactly how much proteid was necessary to the maintenance of a labouring man in health and efficiency, and he conducted the most elaborate experiments with beans and bananas for that purpose.
There is no such thing as “protoplasm,” or “living proteid,” or indeed any unified, simple “living matter” whatever. Artificial “oil-emulsion amoebæ” bear the same relation to living ones that Vaucanson’s mechanical duck bears to a real one; that is, none at all. Our “protoplasm” is as mystical as the old “vital force,” and both are only camping-grounds for our ignorance.
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