A very small portion of meat proteids is formed by the free albumins of the blood, which are mechanically retained in the muscle-cells, the purpose of which is the nourishment of the animal, and therefore are not unwholesome as food.
The vegetable kingdom is the original source of albuminous substances, the albumins being found in greatest quantity in the seed.
The nucleo-albumins or phospho-globulins are insoluble in water and acids, but soluble in alkalies, and have an acid reaction.
The complexity of composition militates in a great measure against a rational classification of albumins by purely chemical considerations.
Histones are a class of albumins soluble in water and acids, but essentially basic in character; hence they are precipitated by alkalies.
Albumins (as classified above) are soluble in water, dilute acids and alkalies, and in saturated neutral salt solutions; they are coagulated by heat.
The protamines are a well-characterized class of albumins found in the ripe spermatozoa of fishes.
All albumins are laevo-rotatory; and on incineration a small amount of inorganic ash is invariably left.
A remarkable change occurs when many albumins are boiled with water, or treated with certain acids, their solubility and general characters being entirely altered, and the fluid becoming coagulated.
These substances are combinations of one or more albumins with a radical of an essentially different nature, termed by Kossel a ``prosthetic group.
The chemistry of the albumins is one of the most complicated and difficult in the whole domain of organic chemistry.
Of the proteins noted in our Introduction, the keratins have no value as foods; the gelatins have some value as culinary material, but little actual food value; whilst the albumins comprise practically all the useful animal food proteins.
Albumins and keratins give a precipitate, gelatins do not.
When heated in water, the albumins coagulate at temperatures of 70 deg.
The albumins are obtained from the ova, blood, lymph, muscles and other internal organs of animals.
By a gentle or limited hydrolysis of the albumins with dilute acids in the cold, a group of compounds called albuminates are obtained.
In seasoning, a dressing is applied containing essentially albumins and emulsified fats, e.
Some of the albumins (globulins) are, strictly speaking, not soluble in cold water, but readily dissolve in weak solutions of salt.
The albumins are coagulated from these solutions, as usual, when heated.
Albumins and keratins may be distinguished also from gelatins by adding acetic acid and potassium ferrocyanide to their aqueous solutions.
Albumins give a violet colour, keratins and gelatins do not.
It is probable that about two ounces of pure albumins is somewhere near the amount required in twenty-four hours by a normal adult.
It has been estimated that starches, sugars and albumins liberate during combustion 4.
From the vegetable world we get albumins known as legumins, which differ somewhat from those obtained from animal sources, though taking their place in the economy in all essential particulars.
Among the more delicate and most wholesome forms in which albumins are taken we find poultry and game well up toward the head of the list.
Like albumins they may be eaten without having been previously cooked, and are unique in that they undergo no chemical change whatever as a result of ordinary degrees of heat.
The egg-albumins of the Tortoise, Frog, Skate, and two species of Dogfish did not react.
At the present time the number of albumins is no longer limited.
Under these conditions one is justified in doubting whether there takes place with regard to the total albumins ingested a work of reconstruction thus complicated in the organism, after their first deterioration.
From this point of view there exists the closest similitude between the albumins of animal and those of vegetable origin; both, in fact, are capable of assuring good health and corporal and cellular equilibrium.
Sensibly purealbumins are too often compared in an artificial diet.
However, the digestibility of vegetable albumins seems to remain slightly inferior to that of animal albumins.
The individuality of each of the albumins results from its formula of deterioration, under the influence of digestive ferments, or of chemical bodies acting in a similar way, as do mineral acids and alkalis.
Nowadays the real utility of albuminsis differently appreciated.
In the invalid dietary the solubility of the albumins in water makes them of especial value as reinforcing agents, since they may be introduced into fluids without materially altering either their flavor or their bulk.
Albumins are all soluble in pure water, and are coagulable by heat.
It depends on a reversal of the molecular movement in the plasm, the intimate nature of which is just as little known to us as the chemical constitution of the albumins in general, and that of living albumin, the plasm, in particular.
The carbon-compounds which we comprise under the chemical title of the albumins or proteids are the most remarkable, but also, unfortunately, the least known, of all bodies.
It must therefore be concluded from these facts that the active principles of venom are proto- and hetero-albumoses, the albumins that it contains being devoid of all toxic power.
In this way the non-toxic albumins are coagulated without modifying the neurotoxic substance.
It is also known that ordinary phenol has a coagulant action on the albumins and an oxidizing power on the tissues, which power, if permanent, produces gangrene.
According to Kossel, these bases are derived from the nucleo-albumins which are found in the cell nuclei, and which are, as we know, substances rich in nitrogen and phosphorus.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "albumins" in a variety of sentences. We hope that you will now be able to make sentences using this word.
