Proteids

Albumen, gluten, fibrin, syntonin, are closely allied substances known as proteids, and each is composed of carbon, hydrogen, oxygen and nitrogen. ❋ Unknown (N/A)

The proteids are the building foods, furnishing muscle, bone, skin cells, etc., and supplying blood and other bodily fluids. ❋ Bertha M. Clark (N/A)

That of the different ingredients of milk the sugar is most easily digested; the fat is next; while the proteids are the most difficult. ❋ L. Emmett Holt (N/A)

They possessed attributes known as proteids, fats, and carbohydrates. ❋ Unknown (1914)

Especial attention is called to the column headed "proteids" and to the last column where the number of heat-units which may be purchased for one cent at current market rates has been worked out. ❋ George Francis Atkinson (1886)

In some States milk standards have been enacted into law which totally disregard the fact that it is the proteids, the flesh, strength, and muscle-building qualities of milk, which are desirable, as well as the fat content. ❋ Unknown (2008)

Meats contain less amid substances than plants, in which the amids are produced from ammonium compounds and are supposed to be intermediate products in the formation of proteids, while in the animal body they are derived from the proteids supplied in the food and, it is generally believed, cannot form proteids. ❋ Harry Snyder (N/A)

The product retained only 1.25 p.ct. proteids, and yielded 15.62 p.ct. furfural. ❋ C. F. Cross (N/A)

The water and salt soluble proteids appear to take no important part in the bread-making process, as their removal in no way affects the size of the loaf or general character of the bread. ❋ Harry Snyder (N/A)

The loss due to the latter may be neglected, but in calculating the hemicellulose constants from the gross loss the proteids and mineral constituents require to be taken into account in the usual way. ❋ C. F. Cross (N/A)

-- In addition to the general nutrients which have been discussed, many of the vegetables contain some tannin, glucosides, and essential oils; and occasionally those grown upon rich soils have appreciable amounts of nitrogen compounds, as nitrates and nitrites, which have not been built up into proteids. ❋ Harry Snyder (N/A)

It is next shown that this residual nitrogen is not in the form of residual proteids (1) by direct tests, all of which gave negative results, and (2) indirectly by the high degree of resistance to both alkaline and acid hydrolysis. ❋ C. F. Cross (N/A)

Which of the proteids are found to the greatest extent in foods? ❋ Harry Snyder (N/A)

These poisons are called toxins, or toxalbumins, or bacterial proteids. ❋ Kenelm Winslow (N/A)

The amids have a lower food value than the proteids and albuminoids. ❋ Harry Snyder (N/A)

The author's numerical results are given in a series of tables which include determinations of proteids and ash constituents, and the corresponding deductions from the crude weight in calculating to 'pure cellulose.' ❋ C. F. Cross (N/A)

Normal urine is free from coagulable proteids, though it is admitted that albumen may sometimes occur in the absence of disease. ❋ Various (N/A)

It depends on the well-known property possessed by many proteids of coagulating under the influence of heat. ❋ Various (N/A)

In general terms, we may say that amides and carbohydrates are utilized in the manufacture of proteids. ❋ Various (N/A)