The Proteids, because they contain the element nitrogen and the others do not, are frequently called nitrogenous, and the other two are known as non-nitrogenous substances.

The Proteids, because they contain the element nitrogen and the others do not, are frequently called nitrogenous, and the other two are known as non-nitrogenous substances.

Nitrogenous product of tissue decomposition.

A close blending of fat with nitrogenous matter appears to give a fabric which is hard to digest.

The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change.

When animal and vegetable substances containing large amounts of nitrogenous elements are in a moist state and exposed to air, they very soon undergo a change, the result of which is decomposition or decay.

This is occasioned by the action of germs, which feed upon nitrogenous substances, as do the various species of fungi.

Meat, eggs, milk, and other foods rich in nitrogenous elements can be preserved but a short time if exposed to the atmosphere.

Fruits contain from seventy-five to ninety-five per cent of water, and a meager proportion of nitrogenous matter; hence their value as nutrients, except in a few instances, is rather small; but they supply a variety of agreeable acids which refresh and give tone to the system, and their abundant and proper use does much to keep the vital machinery in good working order.

They are more properly seeds, containing, in general, no starch, but are rich in fat and nitrogenous elements in the form of vegetable albumen and casein.

LEGUMES The legumes, to which belong peas, beans, and lentils, are usually classed among vegetables; but in composition they differ greatly from all other vegetable foods, being characterized by a very large percentage of the nitrogenous elements, by virtue of which they possess the highest nutritive value.

Indeed, when mature, they contain a larger proportion of nitrogenous matter than any other food, either animal or vegetable.

On account of the excess of nitrogenous elements in their composition, the mature legumes are well adapted to serve as a substitute for animal foods, and for use in association with articles in which starch or other non-nitrogenous elements are predominant; as, for example, beans or lentils with rice, which combinations constitute the staple food of large populations in India.

On account of the excess of nitrogenous elements in their composition, the mature legumes are well adapted to serve as a substitute for animal foods, and for use in association with articles in which starch or other non-nitrogenous elements are predominant; as, for example, beans or lentils with rice, which combinations constitute the staple food of large populations in India.

The nitrogenous matter of legumes is termed legumin, or vegetable casein, and its resemblance to the animal casein of milk is very marked.

The hindrance which even the partially broken skins are to the complete digestion of the legume, is well illustrated by the personal experiments of Prof. Strümpell, a German scientist, who found that of beans boiled with the skins on he was able to digest only 60 per cent of the nitrogenous material they contained.

The nitrogenous matter entering into their composition, although less in quantity when unripe, is much more easily digested than when the seeds are mature.

With such vegetables as potatoes, parsnips, and others of the class composed largely of starch, and containing but a small proportion of the nitrogenous food elements, its use is especially important as an addition to their food value, as also to their palatableness.

" EGGS As will be seen from the analysis given below, an egg is particularly rich in nitrogenous elements.

It is indeed one of the most highly concentrated forms of nitrogenous food, about one third of its weight being solid nutriment, and for this reason is often found serviceable in cases of sickness where it is desirable to secure a large amount of nourishment in small bulk.

Nitrogenous matter..................... 20.4 Fatty matter........................... 10.0 Mineral matter......................... 1.6 Water..................................

Nitrogenous matter..................... 1.0 Fatty matter........................... 30.7 Mineral matter......................... 1.3 Water..................................

It is especially important that a dietary for children should contain an abundance of nitrogenous material.

DIASTASE, a nitrogenous substance developed during the germination of grain, and having the property of converting starch first into dextrine and then into sugar.