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Updated: May 20, 2025
You drank sterilized milk at blood temperature until you were five; chewed patent, unhulled wheat bread until you were ten, and since that time you've filled your stomach with husks proteids, and carbohydrates, and a lot of such truck isn't that what he calls em, Pudfut?" The Englishman nodded in assent. "And now just look at you, Joppy, instead of a forty-inch chest "
They thus produce starches, oils, proteids, woods, etc., and these stores of energy now may be used by artificial machines. The living machine builds up, other machines pull down. The living machine stores sunlight in complex compounds, other machines take it out and use it.
*Summary.*—Materials called foods are introduced into the body for rebuilding the tissues, supplying energy, and aiding in its general work. Only a few classes of substances, viz., proteids, carbohydrates, fats, water, and some mineral compounds have all the qualities of foods and are suitable for introduction into the body.
"So the proteids and carbohydrates didn't do your epigastric any good, old chap," remarked Pudfut in an effort to relieve the gloom. "Proteids, carbohydrates and my epigastric be damned," exploded Joplin. "On your feet, boys, all of you. Here's to the food of our fathers, with every man a full plate. And here's to dear old Marny, the human kangaroo.
Fats, starch, and most of the proteids do not dissolve in water. Before these can be dissolved they have to be changed chemically and converted into substances that are soluble in water. This complicates the process and prevents the use of water alone as the digestive solvent. *A Similar Case.*—If a piece of limestone be placed in water, it does not dissolve, because it is insoluble in water.
The false conceptions of the value of wheat proteids has been specially the cause of much waste of money. Digestive trials and direct experiments both show that, as chicken foods, wheat is worth less, pound for pound, than corn and yet, though much higher in price, it is still used not only as a variety grain, but by many poultrymen as the chief article of diet.
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.
*To show the Effect of Alcohol upon Proteid.*—Place some of the white of a raw egg in a glass vessel and cover it with a small amount of alcohol. This is due to the withdrawal of water from the albumin by the alcohol. Since the tissues are made up chiefly of proteids, a piece of muscle or of liver may be used in the experiment, instead of the egg, with similar results.
There may be tenderer and more savoury bifsteks in the world, bifsteks which sizzle more seductively upon red hot plates, bifsteks with more proteids and manganese in them, bifsteks more humane to ancient and hyperesthetic teeth, bifsteks from nobler cattle, more deftly cut, more passionately grilled, more romantically served but not, believe me, for M. 1.20!
Thus, within a few years following the discovery of protoplasm there had developed a theory that living phenomena are due to the activities of a definite though complex chemical compound, composed chiefly of the elements carbon, oxygen, hydrogen, and nitrogen, and closely related to ordinary proteids.
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