These vesicles, consisting of a substance resembling that of cells, do not contribute in the least to the fermentation, but are exosmotically penetrated during fermentation by the protein compound.
But to revert to Mulder, he speaks of the Torula cells being "exosmotically penetrated during the process of fermentation by the protein compound.
Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.
Like urea, uric acid is one of the end products of protein digestion.
We have found by experience that, by having one meal consist entirely of fruits and vegetables, the medicinal properties of these foods have a chance to act on the system without interference by starchy and protein food elements.
Acid and subacid fruit juices do not contain sufficient carbohydrate or proteinmaterials to unduly excite the digestive processes, while on the other hand they are very rich in Nature's best medicines, the mineral salts in organic form.
We have learned that most of the morbid matter in the system has its origin in the acid waste products of starchy and protein digestion.
Similar effects to those produced upon the horse by an excess of grains are caused in the human organism, especially in the sensitive nervous system of the child, by a surplus of protein foods, of meat, eggs, grains and pulses.
These, together with xanthines, poisonous alkaloids and ptomaines, are formed during the processes of protein and starch digestion and in the breaking down and decay of cells and tissues.
The amount of either may vary largely according to taste, available supply, or other condition, as long as the total amount of both is sufficient, together with the protein to furnish the required energy.
For instance, the term "proteid" is sometimes used as protein is here used, and sometimes to designate the group here called albuminoids.
There is no more nutriment in an ounce of proteinor fat from the tender-loin of beef than from the round or shoulder.
Since about 92% of the total protein would be available to the body, the potential energy of the available protein would be equivalent to (5.
The navvy, for example, who is constantly using up more nutritive material or body tissue to supply the energy required for his muscular work needs more protein and energy in his food than a bookkeeper who sits at his desk all day.
The heats of combustion of all the kinds of protein in the diet would average about 5.
In general the animal foods contain the most protein and fats, and vegetable foods are rich in carbohydrates.
The specimen contained no hydrochloric acid, either free or in protein combination.
To pretend that there are wonderful properties in the protein of Sanatogen when just as good protein can be purchased (for much less money) from the milkman, is to perpetrate a fraud on the purchaser.
The amount ofprotein is far too low in comparison with the carbohydrates to warrant this view.
Meat juices, in addition to the coagulable protein material, contain other protein bodies such as albumoses and peptones.
As a food, Iron Tropon, weight for weight, is about equal to beans and a little better than flour, although it contains a larger percentage of protein than either.
The amount of protein material found in the stomach at the end of one-half hour to one hour and a quarter was practically equal to the amount introduced by the Bovinine.
It is usually held that a high percentage of urea depends on two factors, ingestion of a large amount of protein and concentration of the urine.
These bodies are largely formed from the original protein bodies present in the meat juice during the process of manufacture.
Test tube experiments show that pepsin hydrolyzes proteins in acid solutions; that pancreatin digests protein in alkaline liquids, and that diastase converts starch into sugar.
The experiments do not demonstrate any different or more marked effect from Sanatogen than from other protein foods.
Here the demand made on our credulity is too great, as the protein in the preparation is the familiar protein of eggs, meat and malt, and the fat largely that from the egg-yolk and marrow, according to the claims.
The casein of Sanatogen is perhaps the most carefully purified milk protein available, and this fact is of essential importance when considering the value of Sanatogen as a medicinal food.
In brown bread neither the protein nor the fat come anywhere near being a third of the carbohydrates.
Boiling water hardens and toughens some of the protein substances in food, but softens and makes digestible most of the substances included under the head of carbohydrates.
And in these there is codfish which has a good deal of protein in it; egg which has protein and fat; butter which is chiefly fat and potato which is chiefly carbohydrates.
We might make a diagram of it, like this: Cod fish Protein Egg Protein Fat Butter Fat Potato Carbohydrates As a dish to combine with two articles somewhat lacking inprotein and fat, we may feel ourselves content with this.
Cold water softens and dissolves into itself some of the protein substances, and also soaks out the nourishing qualities of carbohydrates.
Therefore, when we combine these two articles we shall be a little lacking in protein and a good deal lacking in fat.
The general aim in providing food, as has already been said, is to furnish all the varieties of nourishment which the body requires and the chief ones in about the proportion of a fifth protein to a fifth fat to three-fifths carbohydrates.
One cannot remedy the defect by increasing the protein and carbohydrates to match the fat, for we should then have as much food at one meal as we should need for three.
Whether the diet should be meat protein free, or whether meat may be allowed once a day, depends entirely on the individual and on his physical activities.
Other frequent causes of more or less disturbance of the heart's action, often accompanied by pain, are overexertion, worry and mental anxiety, and intestinal toxemias due to too much protein or disturbed protein digestion.
The amount of protein especially should be reduced, and the meal hours should be regular.
The Effect of Repeated Injections of Foreign Protein on the Heart Muscle, Arch.
Hence when protein as such gets into the blood it is a foreign substance to be disposed of.
If in this process of splitting up of protein a poison were produced, then the phenomena of "anaphylaxis" could be better understood.
Sulphur serves mainly as a constituent of protein compounds in the protoplasmic structure.
It was formerly thought that they were protein in nature, but very "pure" and active enzymes have been prepared which did not give the characteristic protein reactions, so this idea must be abandoned.
The building up of protein from these mineral salts by bacteria in the intestines of herbivorous animals has been suggested by Armsby as a considerable source of nitrogenous food, and this suggestion appears possible.
The result is the complete splitting up of the complete protein molecule.
In other cases a portion of the nitrogen is removed to be used as food material in the building up of new protein in the bacterial cell.
In old, far-advanced cases, no reaction occurs, because the enzymes are all used in decomposing the large amount of tuberculous protein constantly present in the blood.
Other bacteria derive their nitrogen from some of the products of the first two groups, and still further break down the complex protein molecule.
On the basis of the author's theory the phenomena of protein immunity and antianaphylaxis may be explained in the following way which the author has not seen presented.
It was ascertained that in all these cases the animal's serum contains a substance which causes a precipitate with solutions of the protein used for immunization.
So that "antianaphylaxis" is dependent on the exhaustion of the excess enzyme in the blood, and the condition is fundamentally the same as protein immunity, i.
Serological relationships among domestic fowl as shown by comparisons ofprotein preparations from corresponding organ systems.
Each dilution was made on the basis of the known protein concentration of the antigen.
Species for which extracts were prepared and the protein values of the extracts are listed in Table 1.
For each extract the amount of proteinpresent was determined colorimetrically by the method of Greenberg (1929) with a Leitz Photrometer.
The reason for this requirement is that the protein material is quickly coagulated by the hot fat and thus prevents the entrance of fat into the inside material of the fried food.
However, an excessive amount of fat prevents the protein materials from digesting normally.
Milk is the firstprotein food fed to the young, but a little later it is partly replaced by eggs, and, finally, or in adult life, meat largely takes the place of both.
As will be observed, protein forms a very large proportion of the food substance of shell fish.
Furthermore, the total food value per pound, in calories, is for the most part greater in meat than in fish, whereas the food value per pound due to protein is equivalent in most cases, but higher in some of the fish than in the meat.
A study of this table will show that on the whole the percentage of protein in the various kinds of fish is as much as that in meat, while in a few instances, it is greater.
Still it does aid materially in relieving the monotony of the usual protein foods, and it supplies that "something out of the ordinary" for special occasions.
In general, the composition of fish is similar to that of meat, for both of them are high-protein foods.
But, just as cooking has much to do with the digestibility of other protein foods, so it has with oysters.
The application of heat has the same effect on the protein of fish as it has on that of meat, fowl, and other animal tissues.
Some kind of protein is, of course, absolutely necessary to the health of every normal person, but a fact that cannot be emphasized too strongly is that an oversupply of it does more harm than good.
Scallops are slightly higher inprotein than oysters and clams and they also have a higher food value than these two mollusks.
As we have stated, the active constituent of the thyroid is iodin in a special protein combination which is stored in the colloidal spaces.
This may be an adaptation for the purpose of breaking up the foreignprotein molecules composing the bacteria.
Food Poisons= The opinion that arteriosclerosis is due in large part to poisoning by end products or by-products of protein digestion is now receiving much support.
By a small addition of vegetable to the protein diet, the lives of the animals were prolonged at will.
It supplies an internal secretion which "takes a direct part in the protein metabolism of the tissue cells, and also in the defensive reactions within these cells, as well as in the phagocytes and in the blood stream.
As lipoids do not cause anaphylaxis, there should be no difference in the reaction of normal and uremic sera unless in one there was some form of protein not in the other.
He succeeded, also, in producing lesions of the intima in a dog fed for a long time on protein poor diet, plus lactic acid and sodium lactate.
Alan was halfway through his bowl of protein mix when Art Kandin dropped down onto his bench facing him.
Hawkes leaned forward and punched out his order; Alan took slightly longer about it, finally selecting protein steak, synthocoffee, and mixed vegetables.
Value in the diet: (1) Gelatine is a nitrogenous substance, but cannot of itself build tissues, as most protein foods do.
To cook the meat without densely coagulating the protein of the muscle juice, so as to keep it digestible.
Green vegetables: These generally contain much water, hardly any protein or fat, and a small amount of sugar.
Protein is also found in plant juices; but in such small quantities that it may be disregarded as a source of food supply.
Tell the pupils that the scum which comes on the top of milk, when it is boiled, is another kind of protein of which there is a small amount in solution in milk.
It makes the protein of animal food harder than simmering, but not so hard as boiling does.
Fish is less stimulating and nourishing than meat, as it contains more water and less protein than an equal quantity of lean meat.
Children require simple, nourishing food, which will contain plenty of protein and mineral matter for tissue building as well as much fuel food.
It does not make the protein of animal food (milk, eggs, and meat) hard as boiling does.
Hence, the number of possible combinations of amino-acids into protein molecules is very great.
Protein molecules are very large and, in the case of the so-called "conjugated proteins" in particular, their structure is very complex.
It seems that metabolic changes of the complex protein molecules are much more difficult to bring about and take place much more slowly than do those of the energy-producing types of compounds.
It is noteworthy, however, that no nitrogenous groups of the protein type have been found combined with sugars in glucosides.
Conjugated proteins, compounds of proteins with some other non-protein group.
These few examples will serve to illustrate the enormous size and complexity of the protein molecule.
If concentrated sulfuric acid be added to a solution of a protein to which some acetic acid (or better, glyoxylic acid) has previously been added, a violet color is produced.
The purine bases, other than the three mentioned in the preceding paragraph, are undoubtedly intermediate products in protein metabolism.
They are not so directly related to protein metabolism as are the other purine bases.
The reason why we get such a rapid and satisfactory growth of young hogs in California is due to the fact that they are largely kept on alfalfa and rapid growth is the product of a sufficient proteincontent in the fodder.
Green corn, for example, contains only about one per cent of digestible protein and 11.
None of these plants are, however, rich in protein as alfalfa and the other clovers are.
To balance this up alfalfa can be fed better than anything else in California, for that is very rich in protein and the cheapest supply of protein that there is.
Bran is a better feed for milk because it has a higherprotein content.
At this point the plant contains the greatest amount of protein; from that time on until seed time, the protein diminishes and fiber increases.
The kind of protein is important as well as the amount.
See, too, that beans, both green and dry, are richer in protein than other vegetables.
Heating milk in an open vessel causes some of the protein to harden into a thin "skin" on the top.
None of the mollusks have high nutritive value, but they are a protein food, and add to the variety of the diet.
This is a highly flavored meat, and a protein food which will go a long way towards satisfying the adult's protein needs.
It is possible to get the proper amounts of fuel and proteinfrom white bread and meat, but such a diet is poorly balanced as to ash constituents and especially lacks calcium.
The following table gives the protein Calories in the 100-Calorie portions of some common food materials.
Notice that the skim milk is higher than the whole milk in protein and sugar, that it has as much ash, and a trace of fat even.
There is no marked chemical change; that is, the protein is not changed to another substance.
The protein is affected as in all other foods where it occurs.
Wahl asserts that in America six-rowed barleys containing a far higher percentage of protein are used successfully, indeed preferably, for malting purposes.
Protein hydrolysis requires the presence of a certain amount of moisture, and if this be removed too rapidly by a forced draught at the early stages of kilning the proteolytic enzymes cannot perform their function.
The metabolism of the carbohydrates already mentioned is accompanied by that of the nitrogenous constituents, the reserve protein of the sub-aleurone layer being attacked by proteolytic enzymes and broken down into simpler compounds.
It will be observed further that the endosperm is filled with a network of thin-walled cells closely packed with starch granules, and smaller granules of protein matter (fig.
Prior points out that, generally speaking, the degree of mellowness varies inversely as the protein content.
Moreover, unless proper modification of these protein bodies occurs it is impossible to produce tender malt.
A barley which contains a high percentage of reserveprotein is as a rule unfitted for malting purposes, and indeed, the higher the protein content the greater the difficulty the maltster experiences in dealing with it.
The only precise knowledge we possess of the proteincompounds of barley is due to the researches of T.
And not leave any protein on his plate," Billy murmured.
I wish I could give them hypodermics ofprotein and carbohydrates.
The earliest men into the vacuum swallowed protein squeezings from aluminum tubes, and were glad enough to drop back to the groundsman's diet of steak and fried potatoes.
The molecule of carbohydrate, fat, protein or mineral that didn't feed the crew fed the algae.
Then there are vegetarians of various varieties including vegans (vegetarians that will not eat dairy products and eggs), and then, there are their exact opposites, Atkins dieters focusing on protein and eating lots of meat.
So many health food store shoppers these days mistakenly believe that, because they are vegetarian and do not eat meat, they especially need to boost their protein intake with dairy and soy.
When the diet contains either too much protein or too much sugar and/or high-glycemic index starch foods, the overworked pancreas begins to be less and less efficient at maintaining both of these functions.
Whenever one eats a protein food that is not fully digestible, it putrefies in the digestive tract, with all the bad consequences previously described.
As stated earlier, poor protein digestion leads to a highly toxic condition from putrefied protein in the intestines.
Grown dry (very low yielding) on semiarid soils, potatoes can be a high-protein staff of life.
White bread or most white-flour crackers contain a lot of gluten, a very sticky wheat proteinthat makes the bread bind together and raise well.
Other equally or even better looking green grass contains only six or seven percent proteinand contains little calcium, phosphorus or magnesium.
Protein foods especially are not digested by a diseased body, and as mentioned before, the waste products of protein indigestion are especially poisonous.
Not only does the protein content drop just as much as yield is boosted, the amino acid ratios change markedly, the content of scarce nutritional minerals drops massively, and the caloric content increases.
To my knowledge, the only other study in which water consumption was measured for mice of the genus Peromyscus on diets of different protein contents was by Williams (1959b).
This indicates that food having a protein content of more than 10 per cent but less than 23 per cent is required for maintenance of weight in these animals.
By the end of the first week, on the low protein diet, all mice had reduced their water intake by about half the amount used per day on the high protein diet (Table 7).
The results obtained with the low protein diet were strikingly different from those of the first two experiments.
After being separated from her litter, this female drank more than the average amounts of water, on both high and lowprotein diets.
This chow contains not less than 23 per cent proteinand 4.
Later, when separated from her litter and placed on the low protein diet, this female drank only .
TABLE 9--A Comparison of Mean Daily Water Consumption of Mice on High Protein Diets.
The amount of dietary protein consumed under natural conditions is not known for most wild animals.
This chow contains not less than 36 per cent protein and one per cent fat, and about 42 per cent carbohydrate.
Likewise, mice adjusted to the high protein diet by consuming more water; but by the end of the fifth week their daily water consumption approximated the amount drunk when fed on laboratory chow.
Colorado drank more water on a diet rich in proteinthan on one rich in carbohydrates.
One index of the minimum amount of protein necessary is the amount required for an animal to maintain its weight.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "protein" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: pollen; protein; scum; seed; semen; sperm; spermatozoa; spermatozoon
