FOODS. 73 



The whole of the nitrogen present in the foods above 

 mentioned has been reckoned as existing as albuminoids. 

 We are obliged to adopt this usual mode of calculation for 

 the sake of uniformity, the amoimt of true albuminoids 

 having been determined only in the case of a few of the 

 foods enumerated. 



It has been shown during the last few years that a part 

 of the nitrogen in many foods exists, not as albuminoids, 

 but as amides {e.g., asparagine and glatamine) and as 

 nitrates. The subject is at present receiving the atten- 

 tion of chemists. It appears that in seeds nearly the 

 whole of the nitrogen exists as albuminoids, and this is 

 especially true of the kernel of the seed. Thus in wheat 

 flour about 90 per cent, of the nitrogen present is in the 

 form of albuminoids, while in the bran which forms the 

 skin of the grain only about 70 per cent, of the nitrogen 

 is in this condition. For the various cakes and grains 

 mentioned in the table the fissures s^iven for albuminoids 

 will be approximately correct, but for the other foods the 

 figures are undoubtedly too high. In hay it would appear, 

 from the few determinations made, that about 80 per 

 cent, of the nitrogen is present as albuminoids. In malt- 

 dust about 73 per cent of the nitrogen is albuminoid. In 

 potatos about 60 per cent, of the nitrogen is in this condi- 

 tion. The few determinations made in swedes show about 

 45 per cent, of the nitrogen as albuminoids. While in 

 mangels generally only about 25 per cent, of the nitrogen 

 is in this form. 



The composition of all vegetable foods is liable to 

 variation, depending on the state of maturity of the 

 plant, and the character of the soil and season. In the 

 case of perfectly matured produce, as, for instance, ripe 



