from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. Simple past tense and past participle of azotize.
from The Century Dictionary and Cyclopedia
- Imbued with azote or nitrogen. Also spelled azotised.
Sorry, no etymologies found.
Another class of vegetable acids, which are also produced by the action of oxygen on organic matter, is called the azotized, from the fact that they contain nitrogen.
It contains 66.1 per cent of starch, and only 2.9 of azotized matter.
Criticism with praise in it is azotized food; it makes muscle; to expect
Only after the azotized food has been somewhat disintegrated by the action of the gastric juice, and the fluids again rendered alkaline by the presence of saliva, swallowed in small quantities for
Though many azotized substances in a state of decomposition exert a similar agency, yet it is possessed by _ptyalin_ in a much greater degree.
Page 234 quantity, sugars, extractive matter (probably azotized), and free acetic acid, acetate of lime, and acetate of potash in very small quantities.
Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural. Being also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants, and Shrubs
In our own times, and among civilized peoples, bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life-sustainer, the gluten, starch, and sugar, which it contains, representing azotized and hydro-carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product.
He says that the average quality of flour contains about 12 per cent. of azotized principles adapted for the formation of flesh, and the average quality of beet contains about 2 per cent. of the same materials.
Moreover, its real name is "_azotized aliment_" because it is the presence of nitrogen or azote in it, which, above all, determines its quality, so that people are in the habit of estimating the nourishing power of our food by the amount of nitrogen it contains.
Direct oxidation or combustion of the carbon and hydrogen contained in the food, or in the tissues themselves; the division of alimentary substances into respiratory, or non-azotized, and azotized, -- these doctrines are familiar even to the classes in our high-schools.
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