Proteids

Proteids are excreted from the body as water, carbon dioxide, urea, uric acid, sulphates, &c.

The Chemistry of Food and Nutrition A. W. Duncan

Proteids, because they contain the element nitrogen and the others do not, are frequently called nitrogenous, and the other two are known as non-nitrogenous substances.

A Practical Physiology Albert F. Blaisdell

Proteids Changed In passing Through the Become a As proteids into into the portal vein part of the in proteoses capillaries, to the protoplasm colloidal and the liver and of all the solution. peptones by proteoses from there cells. the action and through the of the peptones hepatic gastric and change into veins into pancreatic the the juices. proteids of inferior the blood. vena cava.

Physiology and Hygiene for Secondary Schools Francis M. Walters

Proteids or Albuminoids are frequently termed flesh-formers.

The Chemistry of Food and Nutrition A. W. Duncan

In the following table are given the average daily quantities of the food constituents in grammes: -- Proteids, fat, carbo-hydrate, crude fibre, value in calories and nutrient ratio.

The Chemistry of Food and Nutrition A. W. Duncan

Proteids are compounds of carbon, hydrogen, oxygen, nitrogen, and a small per cent of sulphur.

Physiology and Hygiene for Secondary Schools Francis M. Walters

Proteids also undergo hydration during mixing, some water being chemically united with them, changing their physical properties.

Human Foods and Their Nutritive Value Harry Snyder

Proteids are divided into various subdivisions, as albumins, globulins, albuminates, proteoses and peptones, and insoluble proteids.

Human Foods and Their Nutritive Value Harry Snyder

Proteids, on the other hand, are rendered less soluble, which appears to slightly lower the digestion coefficient.

Human Foods and Their Nutritive Value Harry Snyder

Proteids have, of course, an additional value as tissue formers.

The Chemistry of Food and Nutrition A. W. Duncan