from The American Heritage® Dictionary of the English Language, 4th Edition
- adj. Containing nitrogen.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. of, relating to, or containing nitrogen
from the GNU version of the Collaborative International Dictionary of English
- adj. Of, pertaining to, or resembling, nitrogen
from The Century Dictionary and Cyclopedia
- Pertaining to or containing nitrogen. Also nitrogenic.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. of or relating to or containing nitrogen
Sorry, no etymologies found.
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.
Milk and Eggs. These are foods which not only contain nitrogenous substances in an eminently digestible form, but they have the so-called enzymes which facilitate assimilation into the tissues, and, hence, in a particular way, favour the growth of the child.
At basic level DNA uses four basic building blocks, known as nitrogenous bases, to code proteins used in cellular function and growth.
Why are proteids called nitrogenous foods and fats and carbohydrates non-nitrogenous foods?
These blood (and muscle) formers are characterized by containing about fifteen and a half per cent. of nitrogen; and hence are called nitrogenous substances.
Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure
The principal ingredient in the formation of uric acid is nitrogen, one of the six elements which enter into all proteid or albuminous food materials, also called nitrogenous foods.
It contains none of the elements of wax, but is rich in what chemists call nitrogenous substances, which are not contained in honey, and which furnish ample nourishment for the development of the growing bee.
-- It is not desirable that fish should be the sole kind of nitrogenous food eaten by any nation; and even if milk and eggs be added thereto, the vigor of such a people will not be equal to that of flesh-eating nations.
The terms (_a_) "nitrogenous" and (_b_) "carbonaceous" are frequently used to designate the two distinct classes of food, viz.: (_a_) the tissue builders and flesh formers; (_b_) fuel and force producers.
Compounds which contain this element are called nitrogenous, while those from which it is absent are called non-nitrogenous. [