50 



THE FEEDING OF ANIMALS 



Proteins 



Simple . 



Conjugated 



Albumins 



Globulins 



Glutelins 



Alcohol solubles 



Albuminoids 



Histones 



Protamines 



Nucleo-proteins 



Glyco-proteins 



Phospho-proteins 



Haemoglobins 



Lecitho-proteins 



Derived 



Primary 

 derivatives 



Secondary 



derivatives 

 f Extractives 

 Non-proteins< Amides 

 C 



/'Proteans 



< Meta proteins 

 (Coagulated proteins 



{Proteases 



< Peptones 

 (Peptides 



Certain changes in terms and classifications should be 

 noted. The term proteid is abandoned, and the term 

 albuminoid is made to refer to the bodies formerly classed 

 as collagens or gelatinoids. The newer classification 

 groups the proteins on the basis of constitution and char- 

 acteristic properties. 



Other nitrogen compounds are included with the pro- 

 teins by the present methods of chemical analysis, such as 

 alkaloids and nitrates, but these are so uncommon in 

 foods, or are present in such small quantities, that they 

 may be safely ignored. 



63. The true proteins. The proteins are the main and 

 important nitrogen compounds either in the plant or in 

 the animal. The nitrogenous bodies of seeds are little else 

 than such proteins, while young plants, and especially 



