55 



in lbs. or more than two thirds, consist of water. The remaining 43 

 lbs. consist of the following proximate constituents : 



lbs. oz. 



Phosphate and carbonate of lime with fluoride 

 of calcium forming the earthy matter of 

 the bones 7 



Otherphosphatesandcarbonates with chlorides, 



sulphates, silica, and iron oxide . . 9 



Fat, constituting the adipose tissue 12 



Gelatine, of which the walls of the cells and 

 many tissues of the body, as well as of 

 skin and bones are composed 15 



Albumen found in the blood and nerves 4 3 



Fibrin forming the muscles, the clot and 



globules of the blood 4 4 



Total 43. 



o. 



Thus out of 43 lbs. dry substances 23.7 are albuminoids, but 

 taking the dry organic constituents alone, 23.7 lbs. in 34.7 lbs., or 66 

 per cent., consist of the nitrogenous constituents of which we have 

 been speaking. The carbohydrates so far as they have contributed to 

 the building up nf the body are represented by the fat. 



According to Hammarsten it has become customary to include 

 the whole of the animal albuminoids under the name of proteines or 

 proteids, which would seem to be rather an unfortunate arrangement. 

 It is unnecessary to go so far back as to explain how and why this term 

 was invented by Mulder for designating all these nitrogenous substances, 

 but since it comes from a Greek word signifying " I am the first " it 

 would appear more appropriate to apply it rather to the vegetable 

 albuminoids and confine it to them only. 



It will scarcely be expected that I should give in such a lecture as 

 this a full description of the processes of digestion and assimilation, 

 but it is our business to attempt to follow the proteids of the vegetable 

 kingdom in the changes which they undergo in passing through the 

 animal economy. We must leave almost unnoticed the fat and the 



