NITROGENOUS COMPOUNDS 131 



him was given per rectum a mixture of protein (meat) 

 digestion products obtained through the combined 

 action of trypsin and erepsin. The experiment was 

 continued for fifteen days and during this period 

 nitrogen equilibrium was maintained, the body weight 

 increased and the general condition of the subject was 

 excellent. 



This brief review of the salient features of the 

 problem leads to but one conclusion, namely, that the 

 amino acids must be regarded as foodstuffs capable 

 of supplying the nitrogenous needs of the organism, 

 and that the chief factors to be taken into account 

 with regard to the nutritive value of any protein or 

 proteins are the character and the extent of the amino 

 acids contained therein. 



THE VALUE OF AMIDES AND AMMONIUM SALTS AS 

 FOODSTUFFS 



The nutritive value of various simple nitrogenous 

 compounds has been a subject for investigation for 

 many years. This is especially true for such sub- 

 stances as the amides and has been of particular inter- 

 est to those concerned with agricultural problems 

 since in the food of herbivora amides may play an 

 important role. From the viewpoint of nutrition in 

 general, the proof that animals may thrive on amides 

 or other simple nitrogenous compounds supplied as 

 sources of nitrogen carries with it indirect evidence of 



