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*Barley Flour Proteids. 10.5 Starches. 66.7 Fats. 2.4 Salts. 2.6 *Oatmeal Proteids. 12.8 Starches. 65.6 Fats. 5.6 Salts. 3.6 *Lentil Flour Proteids. 25.4 Starches. 57.3 Fats. 1.8 Salts. 2.6 *Arrowroot Proteids. 0.8 Starches. 83.5 Fats. 0.0 Salts. 0.3 *Chestnut Proteids. 14.6 Starches. 60.0 Fats. 2.4 Salts. 3.3 *Sweet Almond Proteids. 23.5 Starches. 7.8 Fats. 53.0 Salts. 3.0
*Stomach Digestion.*—In the stomach begins the definite work of dissolving those foods which are insoluble in water. This, as already stated, is a double process. There is first a chemical action in which the insoluble are changed into soluble substances, and this is followed immediately by the dissolving action of water. The chief substances digested in the stomach are the proteids.
These, in dissolving, are changed into two soluble substances, known as peptones and proteoses. The digestion of the proteids is, of course, due to the *Gastric Juice.*—The gastric juice is a thin, colorless liquid composed of about 99 per cent of water and about 1 per cent of other substances.
Water and salts, though they may be absorbed in excess of the needs of the body, are not converted into other substances and stored away. The interval of storage may be long or short, depending upon the needs of the body. In the consumption of stored material the glycogen is used first, then as a rule the fat, and last of all the proteids.
That they are available for supplying energy, and are properly regarded as storage material, is shown by the rapid loss of proteid in starving animals. When the proteids are eaten in excess of the body’s need for rebuilding the tissues, they are supposed to be broken up in such a manner as to form glycogen and fat, which may then be stored in ways already described.
*Exercises.*—1. How does oxidation at the cells make necessary the introduction of new materials into the body? What different purposes are served by the foods? What is a nutrient? Name the important classes. What are food materials? From what sources are they obtained? Name the different kinds of proteids; the different kinds of carbohydrates.
"Oh, you leafe in de morgen and you come by Fizzenbad in a day more as do one you go oud mid." "No can't afford it." Here Joplin pushed back his chair, and with the remark that he thought he would go downtown for some colors, left the room. "It's working like a dose of salts," cried Pudfut when the Bostonian was out of hearing. "Hasn't said 'epigastric nerve, 'gram' or 'proteids' once.
By the analysis, proteids and other bodies are broken into very simple compounds, some of them, indeed, being dissipated into the air, but other portions are retained and then oxidized, and these latter become the real fertilizing materials. Through the agency of bacteria the compost heap thus becomes the great source of plant food to the farmer.
As in the case of alcohol, all the sugars that nature makes can now be made artificially, and others of the same general plan which she seems not to have as yet devised can be produced within the laboratory. Attempts have been made to manufacture proteids, but these have as yet eluded the efforts of the chemist.
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?
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