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It is now necessary to become somewhat familiar with the different nutrients and the purposes which they serve in the body. *Proteids.*—The proteids are obtained in part from the animal and in part from the plant kingdom, there being several varieties.
Git up,'sez I." For an hour the teacher had dealt with painful iteration on the part played by carbohydrates, proteids, and fats, respectively, in the upkeep of the human body. At the end of the lesson the usual test questions were put, among them: "Can any girl tell me the three foods required to keep the body in health?"
Chemically it is composed of various proteids, fats, carbohydrates, etc., and these in turn of but very few elements, all of which are common, and none of which are peculiar to protoplasm itself. And yet its essential properties, its mechanical as well as its chemical make-up, have baffled the resources of our wisest men with all their retorts and microscopes and other instruments of precision.
What is true of the proteids is true, though in a different way, of the other great classes of foods. A diet which is lacking in proteid, carbohydrate, or fat, or which has any one of them in excess, is not adapted to the requirements of the body.
With cows and pigeons this is not the case, but the hen is not a vegetarian by nature and high priced vegetable protein doesn't seem to be in her line. Of the three standard grains there is some indication of the value of the proteids for chickens and of the following ranks, 1st oats, 2d corn, 3d wheat.
The ingredients are classified in four divisions: 1, Proteids; 2, Fats; 3, Starches, or carbohydrates; 4, Mineral matters. This is the main classification; but to enable it to be better understood, we subdivide it as follows: Protein. a. b. Gelatinoids: e. g. collagen of tendons; ossein of bones, which yield gelatin or glue. Meats and fish contain very small quantities of so-called "extractives."
By this means the fat is broken up and prepared for a special digestive action in the small intestine. Dissolved albumin, like that in milk, is curded, or coagulated, in the stomach. This action is due to the rennin. The curded mass is then acted upon by the pepsin and hydrochloric acid in the same manner as the other proteids.
II. Starches and Sugars, or Carbohydrates. III. Fats and Oils. IV. Inorganic or Mineral Foods, Water, Salt. Proteids; or Nitrogenous Foods. The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.
The left portion is lined with a cuticular mucous membrane, and the right portion with a glandular mucous membrane that has in it the glands that secrete the gastric juice. The most important digestive change in the feed is the action of the gastric juice on the proteids and their conversion into the simpler products, proteoses and peptones.
In all his writing about crime and punishment, full as it is of insight, sympathy and good sense, it is odd that a mind so fertile nowhere anticipated the modern doctrine of the connection between moral and physical degeneracy. He saw in crime only error, where we see anæmia: he would have cured it with syllogisms, where we should administer proteids.
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