The formation of the body material and the repair of its wastes is the function of the proteids of foods.
The digestibility of the proteids varies very greatly with the species.
Mörner found the common field mushroom, Agaricus campestris, to have a larger amount of proteids available than any other species studied by him.
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.
The mucous membrane lining presents a large absorbing surface and is well supplied with absorbing vessels that take up the sugars, proteids and fats, which are finally distributed to the body cells by the blood capillaries.
It sometimes depends upon the fact that the proteids are too high, and sometimes that the fat is too low.
This is generally due to an accumulation of gas in the intestines which forms there because the proteids (curd) of the milk are not digested.
That of the different ingredients of milk the sugar is most easily digested; the fat is next; while the proteids are the most difficult.
The proteids may be reduced in the middle period by using weaker formulas If we desire to reduce the proteids without reducing the fat, we may change from the Second to the First Series.
The proteidsmay be still further increased, and the sugar and the lime-water reduced until plain milk is given.
We have seen that cow's milk has nearly three times as much proteids (curd) and salts as mother's milk.
What relation should the fat bear to the proteidsduring this period?
This forms one of the most digestible proteids we possess, and can be used, even in the latter part of the first year, with advantage.
Even ducks and chickens need a small percentage of animal proteids in order to properly thrive and develop.
A diet of sugar, pure oil, and artificially prepared proteids would be absolutely unwholesome and would fail to nourish the body for any length of time because of the lack of mineral salts.
Since fats and proteidsare the only nutrients supplied by flesh foods, we may well ask, "Is meat the best source from which these elements may be secured?
It completes the digestion of proteids that is begun in the stomach, and converts all proteids into soluble forms.
It is interesting to note, however, that dogs as a general rule cannot live and thrive on a vegetable diet; a certain amount of animal proteids seems indispensable.
All proteids contain nitrogen, but all nitrogen does not contain protein.
The proteid substances in the body must be formed from proteids taken in the form of food, because only proteid foods contain the element nitrogen.
In the case of bacterial infections, as tumors, boils, or contagious dis-eases, the bacteria feed upon the proteids of the blood.
Sidenote: Proteids replace worn-out cells] The third form in which proteids may be consumed in the body is in the actual replacement of worn-out cells.
The false conceptions of the value of wheat proteids has been specially the cause of much waste of money.
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.
Milk as a source of protein ranks between the vegetable proteids and those of meat.
It is possible, to some extent, to explain this sudden alteration, if we regard it as a chemical alteration of structure either in the specific qualities of the proteids or of the unknown carriers of life.
By way of illustrating this provisionally, we may assume that the proteids of the two species possess a constant chemical difference.
The changes which the proteids undergo in the body are very complicated.
It is a common error to place an undue value on the proteids to the extent of overlooking the other constituents.
The digestion of proteids is not completed in the stomach.
Thus the products of digestion of both animal and vegetable proteids and fats are the same.
The principal proteids of animal origin have their corresponding proteids in the vegetable kingdom.
The proteids are not of the same composition as in human milk (the calf being a ruminating animal)--and it is a common plan to add water or barley water to milk until it is so watered down that it cannot curdle into tough curds.
They approach the proteids in composition, but unlike them they cannot form flesh or fulfil the same purpose in nutrition.
There is ample provision for the digestion of food, there is a duplication of ferments for the proteids and starch.
All theproteids of the flesh once existed as proteids in the vegetables; some in exactly the same chemical form.
In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.
The soluble proteids (blood, lymph, part of dung, etc.
The proteids of animals' flesh and blood, milk and eggs form the source of the food proteins discussed in Part VI.
Is it pepsin, the active principle of the gastric juice, which converts proteids into peptone, that is wanting, or is there a deficiency of pancreatin?
Proteids are composed of the four elements, carbon, hydrogen, oxygen, and nitrogen, sometimes combined with sulphur and phosphorus.
The universal practice of subsisting on a mixed diet, in which proteids are mixed with fats or amyloids, is therefore justifiable.
Although pepsin digests proteids best in the presence of free hydrochloric acid, it has a slight digestive activity in the presence of organic or combined hydrochloric acids.
It at once combines loosely with the proteids of the food, forming acid-albumin, the first step in proteid digestion.
Of theproteids which may appear in the urine, serum-albumin and serum-globulin are the most important.
These two proteids constitute the so-called "urinary albumin.
Chyloid exudates are milky chiefly from proteids in suspension, or fine debris from broken-down cells.
Most of our proteids are of animal origin, but some protein material is also found in the vegetable world.
Proteids always contain nitrogen, and hence they are frequently spoken of as nitrogenous foods.
The proteidsare the building foods, furnishing muscle, bone, skin cells, etc.
The best-known proteids are white of egg, curd of milk, and lean of fish and meat; peas and beans have an abundant supply of this substance, and nuts are rich in it.
What general change do the proteids undergo during digestion?
The proteids of wheat flour are mainly in an insoluble form, although there are small amounts of albumins and globulins; these are coagulated by the action of heat during the bread-making process, and rendered insoluble.
Changes in the solubility of the proteids due to the action of heat, as coagulation of the albumin and globulin.
What changes do the proteidsundergo during cooking?
The more stable proteids undergo only limited changes in solubility and are not volatilized.
In general, about 95 per cent of the proteids of meats is digestible, while those in vegetables are often less than 85 percent digestible.
Which of the proteidsare found to the greatest extent in foods?
The water and salt soluble proteids appear to take no important part in the bread-making process, as their removal in no way affects the size of the loaf or general character of the bread.
These losses are not confined to the carbohydrates alone, but also extend to the proteids and other compounds.
Why does the action of heat affect various proteids in different ways?
What changes occur to the various proteids during the process of bread making?
The proteids and fats in animal foods, as meats, are more completely digested than the same class of nutrients in vegetables.
The protoplasm is also injured and the proteids are broken down, and thus an increased excretion of nitrogen is produced and the cells undergo degenerative changes.
This is in part due to the increased disintegration of proteids setting free sulphur and phosphorus, which, oxidized into sulphuric and phosphoric acids, combine with the ammonia which would otherwise have been changed to urea.
In the membrane a ferment is probably produced which, unlike the localised bacilli, passes throughout the body and by digestion of the proteids produces albumoses and an organic acid which have the toxic influence.
The proteids are converted by digestion into albumoses and peptones, ultimately entirely into peptones; these in their turn are reconverted into proteids, and become assimilated as part of the living organism.
When fermentation is active and the stomach juices are weakened the germs of the intestines rapidly break up the phosphorus constituents of the proteids and make them inorganic.
All three nutrients can serve as fuel, but the proteids alone can furnish materials for growth and repair of tissues.
Some digestion of proteids goes on in the stomach, and a little absorption through the walls.
It contains some mineral salts and proteids which are very acceptable nitrogenous foods and readily assimilated by the yeast, causing a rapid and vigorous fermentation.
Again, the proteidsof the milk and mineral matter are practically digested by the action of the lactic organisms, and new milk undergoes no change during fermentation in the dough.
The necessary amount of fats, albumin, casein, and proteids must be governed by activity and temperature of environment.
The plants, that is, the higher plants, are not able to live on their own proteids as the animals are.
Many of them, like wheat or milk or fruit, contain in various proportions all of the three factors of foods, the fats, the proteids and the carbohydrates, as well as water and the minerals and other ingredients necessary to life.
A further disadvantage of Altmann's hardening method lies in the circumstance, that the cellproteids are precipitated by it in a spherical form, and stain in the subsequent treatment.
The latter takes up, as is the case in coagulation necrosis, the proteids of the blood, and acquires thereby the power of combining with nuclear stains.
All methods of staining available for the blood require the fixing of the proteids of the blood.
And the Man who thought about Proteids has not been seen since, but, the other day, a boy found the little note-book lying by the roadside.
The total calorific value of both proteids and carbohydrates ranges from 54.
This makes the achievements of Emil Fischer in synthesizing sugars andproteids appear as mere child’s play.
Of “Ferri Chlo” the literature says: “Ferri Chlo is found with all proteidsand nucleins and herein acts as magnetic iron, aiding the play of the electrical travel.
As it is deficient in coagulable proteids and thus below the requirements as a food, it is misbranded when called a food of any sort, for to quote again the Bulletin, page 55: “.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "proteids" in a variety of sentences. We hope that you will now be able to make sentences using this word.
