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Updated: June 20, 2025
These are formed of carbon, hydrogen, and oxygen, in which the latter two are not in the proportion to form water. The fat of the body consists of a mixture which is liquid at the ordinary temperature. Now it must not for one moment be supposed that the various chemical elements, as the proteids, the salts, the fats, etc., exist in the body in a condition to be easily separated one from another.
In recognition of this fact is involved a principle of health and also one of economy. The proteids, especially those in meats, are the most expensive of the nutrients, whereas the carbohydrates, which should form the greater bulk of one’s food, are the least expensive.
We would call attention to the fact that animal foods may slightly differ in the ratio of the ingredients, owing to the food upon which the animal has been raised, and its physical condition; and, owing to peculiarities of soil, vegetable foods may differ in like manner, but for practical purposes it will be found sufficiently correct. *Lean Beef Proteids. 20.2 Starches. 0.0 Fats. 3.6 Salts. 2.0
In what different ways is the small intestine especially adapted to the work of absorption? What are the parts of a villus? What are the lacteals? Account for the name. What part is played by the capillaries and the lacteals in the work of absorption? How does their work differ? What changes, if any, take place in water, common salt, fat, proteids, and carbohydrates during absorption?
Proteids are compounds of carbon, hydrogen, oxygen, nitrogen, and a small per cent of sulphur. All of the proteids are highly complex compounds and form a most important class of nutrients. *Purposes of Proteids.*—The chief purpose of proteids in the body is to rebuild the tissues.
Starches, fats, and proteids are animal foods, and upon such complex bodies alone can the animal kingdom be fed. Animal life, standing high up in the circle, is not capable of extracting its nutriment from the soil, but must take the more complex foods which have been manufactured by plant life. These complex foods enter now into the animal and take their place in the animal body.
Its passage through these places, like the movements in all lymph vessels, is slow, and it is only gradually admitted to the blood stream. See text. Route of All the Nutrients except Fat.—Water and salts and the digested proteids and carbohydrates, in passing into the capillaries, mix there with the blood.
Some of them are analogous in action to muscarine, the active principle of the fly fungus. Some are proteids, albumins, and globulins. Ptomaines may be produced abundantly in animal substances which, after exposure under insanitary conditions, have been excluded from the air.
All the food-stuffs are necessary in one way or another to the preservation of perfect health, but proteids, together with a certain proportion of water and inorganic salts, are absolutely necessary for the bare maintenance of animal life that is, for the formation and preservation of living protoplasm. Starches and Sugars.
We are now in a position to understand why carbohydrates, fats, and proteids are so well adapted to the needs of the body, while other substances, like alcohol, which may also liberate energy, prove injurious.
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