azotized

• “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.”

  Report of the North-Carolina Geological Survey. Agriculture of the Eastern Counties: Together with Descriptions of the Fossils of the Marl Beds

• “It contains 66.1 per cent of starch, and only 2.9 of azotized matter.”

  Scientific American, Volume 40, No. 13, March 29, 1879 A Weekly Journal of Practical Information, Art, Science, Mechanics, Chemistry, and Manufactures

• “Criticism with praise in it is azotized food; it makes muscle; to expect”

  The Atlantic Monthly, Volume 2, No. 14, December 1858

• “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”

  The Atlantic Monthly, Volume 06, No. 34, August, 1860

• “Though many azotized substances in a state of decomposition exert a similar agency, yet it is possessed by _ptyalin_ in a much greater degree.”

  The Atlantic Monthly, Volume 06, No. 34, August, 1860

• “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.”

  The Book of Household Management

• “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.”

  The Book of Household Management

• “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.”

  The History of a Mouthful of Bread And its effect on the organization of men and animals

• “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.”

  Medical Essays, 1842-1882

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