XIV CONTENTS 



of proteids ; Albumins ; Globulins ; Albuminates ; Peptones and 

 proteoses ; Insoluble proteids ; Food value of proteids ; Amount in 

 plants ; Crude protein ; Albuminoids ; Composition ; Nuclein ; 

 Gelatin ; Mucin ; Elastin ; Food value of albuminoids ; Amides and 

 amines ; Composition and properties ; Formation and Occurrence 

 in plants ; Formation and occurrence of amides in animals ; Food 

 value ; Amount in foods ; Protein production and disintegration ; 

 Alkaloids ; General composition ; Plant alkaloids ; Animal alka- 

 loids ; Food value and production ; Mixed nitrogenous com- 

 pounds ; Lecithin ; Nitrogenous glucosides ; General relationship 

 of the nitrogenous organic compounds of foods ; Problems and ex- 

 periments. Pages 214-234. 



CHAPTER XXV 



Chemistry of Plant Growth. Seeds ; Ash ; Non-nitrogenous com- 

 pounds; Nitrogenous compounds; Chemical changes during germi- 

 nation ; Change of starch to soluble forms ; Change of fats to 

 starch ; Change of insoluble proteids to soluble forms ; Germina- 

 tion of seeds and digestion of food compared ; Necessary condi- 

 tions for germination ; Heavy- and light-weight seeds ; Movement 

 of plant juices; Joint action of chemical and physical agents ; Poro- 

 sity of tissues ; Osmosis ; Chlorophyl and protoplasm ; Chemical 

 action in leaves of plants ; Production of chlorophyl ; Function ; 

 Production of organic matter ; Experiments. Pages 235-246. 

 CHAPTER XXVI 



Composition of Plants at Different Stages of Growth. Composi- 

 tion and stage of growth ; Assimilation of mineral food by the 

 wheat plant ; Assimilation of nitrogen by the wheat plant ; Clover ; 

 Rapidity of growth ; Flax ; Rapidity of growth ; Maize (corn) ; 

 Importance ; Roots ; Stalks ; Leaves ; Tassel ; Husks ; Ripening 

 period. Pages 247-256. 



CHAPTER XXVII 



Factors which Influence the Composition and Feeding Value of 

 Crops. Seed ; Soil ; Climate ; Stage of maturity ; Method of 

 preparation as food ; Improving the feeding value of forage crops. 

 Pages 257-262. 



