n6 PLANT AND ORGANIC CHEMISTRY 



as ammonium molybdo-phosphate, and determined in the 

 usual manner. 



Qualitative tests made for nitrogen indicated its presence 

 in each one of the condiments examined. 



It is of importance to observe that the majority of these 

 condiments are fruits, ripe, or nearly so. The seed appro- 

 priates to itself the nitrogen and the greatest nutritive proper- 

 ties for the development of the future plant. All nutritive 

 substances fall into two classes; the one serves for the repair 

 of the unoxidizable constituents of the body, the other is des- 

 tined to replace the oxidizable. Condiments fulfill both of 

 these requirements, as is shown by a study of their composi- 

 tion; the phosphoric acid and nitrogen are taken up by the 

 tissues, as from other substances used in diet. Some articles 

 affect the character of the excretions; this is often due to essen- 

 tial oils; the presence of these in the excretions cannot be said 

 to diminish the value of the substances in supplying to the 

 tissues the necessary elements. The same holds true for con- 

 diments; the essential oils conspicuous in them are accorded 

 only stimulating properties; however, it may be observed that 

 the essential oils in tea and coffee are accredited with a por- 

 tion of the dietetic value of these beverages. It appears that 

 when condiments are used in food, especially for the sick, 

 they may serve the double purpose of rendering the food more 

 appetizing and of adding to its nutritive value. The value 

 of food as a purely therapeutic agent is attracting some atten- 

 tion at present, and in its study we must not neglect those 

 substances which combine stimulant and nutritive qualities. 



