ALBUMINOIDS IN FOODS. 



89 



The " soluble carbo-hydrates " in the above table 

 include starch, pectin, and the finer parts of the fibre ; 

 these are not soluble in water, but are dissolved by the 

 weak acid and alkali employed by the analyst to separate 

 the coarse fibre. In the straw of cereals nearly the whole 

 of the " soluble carbo-hydrate " is cellulose. 



The " nitrogenous substance " in the table is obtained 

 by multiplying the percentage of nitrogen by 6'25, it 

 thus represents the amount of albuminoids present, if we 

 assume that the whole of the nitrogen exists in this form. 

 It has however been shown during the last few years 

 that a part of the nitrogen of vegetable foods exists, not 

 as albuminoids, but as amides (asparagine, glutamine, 

 leucine, tyro-sine, &c.), and in some cases as nitrates. 

 The following table shows the average proportion of the 

 nitrogen which exists in the form of albuminoids in 

 various foods, according to the analyses at present pub- 

 lished ; numbers marked with an asterisk are the mean 

 of few analyses. 



PROPORTION OF ALBUMINOID NITROGEN IN VARIOUS 

 FOODS PER 100 OF TOTAL NITROGEN. 



