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Updated: June 20, 2025
To show the Presence of Mineral Matter.—Burn a piece of dry bread by holding it in a clear, hot flame, and observe the ash that is left behind. This is the mineral matter present in the bread. *Tests for Nutrients.* Proteids.—Cover the substance to be tested with strong nitric acid and heat gradually to boiling.
Wheat flour has starch, sugar, and gluten nearly everything to support life except fat. Oatmeal is rich in proteids. In some countries, as Scotland, it forms an important article of diet, in the form of porridge or oatmeal cakes. Corn meal is not only rich in nitrogen, but the proportion of fat is also large; hence it is a most important and nutritious article of food.
They take the place of meats with those who believe in a vegetable diet. Non-proteid Vegetable Foods. The common potato is the best type of non-proteid vegetable food. When properly cooked it is easily digested and makes an excellent food. It contains about 75 per cent of water, about 20 per cent of carbohydrates, chiefly starch, 2 per cent of proteids, and a little fat and saline matters.
Rice, on the other hand, contains less proteids than any other cereal grain, and is the least nutritious. Where used as a staple article of food, as in India, it is commonly mixed with milk, cheese, or other nutritious substances. Peas and beans, distinguished from all other vegetables by their large amount of proteids excel in this respect even beef, mutton, and fish.
The muscles also have been suggested as a likely source of urea, for here the proteids are broken down in largest quantities; but the muscles produce little if any urea. Its production has been found to be the work of the liver.
Not only do they supply all of the main elements in the tissues, but they are of such a nature chemically that they are readily built into the protoplasm. They are absolutely essential to life, no other nutrients being able to take their place. An animal deprived of them exhausts the proteids in its body and then dies.
There is evidence that the most important factors in the causation of rickets are ill-health of the mother during pregnancy, and the administration to the child after its birth of food which is defective in animal fat, proteids, and salts of lime, or which contains these in such a form that they are not readily assimilated.
Not only is the greatest care taken that the milk used shall be pure and sterilized ready for use, but these laboratories are equipped by special machinery which separates the important elements of the milk namely, the fat, the milk-sugar, and the proteids.
*Order of Taking Food.*—There has been evolved through experience a rather definite order of taking food, which our knowledge of the process of digestion seems to justify. The scientific arguments for this order are the following: 1. By receiving the first of the gastric flow the proteids can begin digesting without delay.
While several mineral salts are present in small quantities in the plasma, sodium chloride, or common salt, is the only one found in any considerable amount. The mineral salts serve various purposes, one of which is to cause the proteids to dissolve in the plasma. The wastes are formed at the cells, whence they are passed by the lymph into the blood plasma.
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