FOODS. 119 



i. PROTEINS. 



Principle. Where found. 



Myosin , Flesh of animals. 



Albumin, vitellin White of egg, yolk of egg. 



Caseinogen Milk. 



Serum albumin, fibrin Blood contained in meat. 



Gliadin and glutinin Grain of wheat and some other cereals. 



Vegetable albumin Soft-growing vegetables. 



Legumin Peas, beans, lentils, etc. 



2. FATS. 



Animal fats In adipose tissue of animals. 



Vegetable oik In seeds, grains, nuts, fruits, and other 



vegetable tissues. 



3. CARBOHYDRATES. 



Dextrose or grape-sugar 1 In fad 



Levulose or fruit-sugar J 



Lactose or milk-sugar Milk. 



Saccharose or cane-sugar Sugar-cane, beet roots. 



Maltose Malt and malted foods. 



S tarcn ( Cereals, tuberous roots, and leguminous 



\ plants. 

 Glycogen Liver, muscles. 



4. INORGANIC. 

 Water 

 Sodium and potassium chlorid . 



Sodium, potassium, and calcium phosphates 



and carbonates 



Iron 



In nearly all animal and vegetable foods. 



5. VEGETABLE Acros. 



Citric, tartaric, acetic, malic In fruits and vegetables. 



6. ACCESSORY FOODS. 



Coffee, Tea, Cocoa, Condiments, Spices, Alcohol. 



Disposition of Food. The protein principles of the food while in the 

 alimentary canal undergo a series of disintegrative changes by virtue of 

 which they are reduced in part to simple nitrogen-holding bodies, amino- 

 and diamino-acids and ammonia, and in part to their immediate antecedents 

 peptids and polypeptids. Under these forms the nitrogen-holding con- 

 stituents of the food are absorbed from the intestine. During the act of 

 absorption they are for the most part transformed into the forms of protein 

 characteristic of blood and more particularly that form known as plasma 

 or serum albumin. After being distributed by the blood-stream to the 

 tissues, they are brought into relation with the living cells. The disposition 

 made of the protein material by the bioplasm of the cell has not been definitely 

 determined. According to Voit, of the protein thus brought into con- 

 tact with the living tissues, only a small percentage is utilized and assim- 

 ilated for tissue repair. This he terms tissue or organ protein. The re- 

 maining large percentage circulating in the interstices of the tissues, though 

 not forming an integral part of them, is acted on directly by them, merely 

 by virtue of contact split, oxidized, and reduced to simpler compounds. 

 This he terms circulating protein. 



