CONSTITUENT PROPERTIES OF THE ARTICHOKE.According to the analysis of Braconnet, the constituent elements of an artichoke are,starch 30, albumen 10, uncrystallizable sugar 148, gum 12, fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.

The chemical analysis of its juice discovers its composition to be a peculiar crystallizable principle, called asparagin, albumen, mannite, malic acid, and some salts.

CONSTITUENTS OF THE CARROT.These are crystallizable and uncrystallizable sugar, a little starch, extractive, gluten, albumen, volatile oil, vegetable jelly, or pectin, saline matter, malic acid, and a peculiar crystallizable ruby-red neuter principle, without odour or taste, called carotin.

PROPERTIES OF THE ONION.The onion is possessed of a white, acrid, volatile oil, holding sulphur in solution, albumen, a good deal of uncrystallizable sugar and mucilage; phosphoric acid, both free and combined with lime; acetic acid, citrate of lime, and lignine.

The composition of the parsnip-root has been found to be 79.4 of water, 0.9 starch and fibre, 6.1 gum, 5.5 sugar, and 2.1 of albumen.

of water, 15.72 starch, O.55 dextrine, 3.3 of impure saccharine matter, and 3.25 of fibre with coagulated albumen.

In a dried state the tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47 of impure saccharine matter, 5.77 of caseine, gluten, and albumen, 1 of fatty matter, and 13.31 of fibre with coagulated albumen.

In a dried state the tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47 of impure saccharine matter, 5.77 of caseine, gluten, and albumen, 1 of fatty matter, and 13.31 of fibre with coagulated albumen.

The cabbage contains much vegetable albumen, and several parts sulphur and nitrate of potass.

NUTRITIOUS QUALITIES OF FLOUR.The gluten of grain and the albumen of vegetable juices are identical in composition with the albumen of blood.

NUTRITIOUS QUALITIES OF FLOUR.The gluten of grain and the albumen of vegetable juices are identical in composition with the albumen of blood.

BREAD.Bread contains, in its composition, in the form of vegetable albumen and vegetable fibrine, two of the chief constituents of flesh, and, in its incombustible constituents, the salts which are indispensable for sanguification, of the same quality and in the same proportion as flesh.

One of the important elements of the brain is its albumen; this also is contracted by alcohol.

Albumen, or Albumin (Lat. albus, white).

Presence of albumen in the urine.

THE FOOD ELEMENTS.The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen.

Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen.

All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen."

All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen."

The gastric juice softens the food, digests albumen, and coagulates milk.

The liver also completes the digestion of albumen and other food elements.

An excess of albumen from the too free use of meat is harmful.

Cold water extracts albumen.

If the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil.