OF UK<iPlRAT10N 141 



^trated iorm of protein or nitrogenous substance : all 

 that there is containing nitrogen in bread, is tlie same 

 body as that whirh we find in meat, the only diifer- 

 ence being, that in brtad, there is much less of it in 

 proportion to the whole bulk. It may therefore be 

 said witli truth, that, in eating bread, we are in one 

 sense eating the same thing as beef or mutton. 



a. If the proportion of nitrogenous substance is 

 yery small, as in the turnip or potato, the quantity 

 eaten must be greatly increased. In order to make as 

 much muscle in the body as would be addcnl to it by 

 five or six ounces of meat, in its ordinary cooked 

 form, it would be necessary to eat at least one hundred 

 ounces of turnips or potatoes in their raw state. 

 When cooked, the proportion of water in them would 

 probably be dt< ' inewhat, and with the season- 



ing employed i uem palatable, a less quantity 



might answer. 



ncnoN n. of kespiration : starch, sugar, ouii, and 



FAT. 



The use of staicii in nutrition, has already been 

 briefly alluded to. We have seen that it is one of the 

 most abundant of all the ingredients, in most varieties 

 of vcintabl*' food; and the question naturally arises, 

 ^^ v, in the animal economy, for this 



la , mh a .sulistance. 



'/. M.ivh, as was explained in one of the first 

 chaptiKs, consists of carbon and water, or carbon 

 united with hydrogen and oxygen in the proportions 

 to form water. Tnis is brought into the lungs by the 

 blood, after digestion, and there, or afterward in the 

 bl ' M-s what may be considered a species 



b- flit' t" the starch unites with oxygen, 



and forms acid. This accounts for the in- 



