The hand-book of household science. A popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic applications by Youmans Edward Livingston 1821-1887

Author:Youmans, Edward Livingston, 1821-1887. [from old catalog]
Language: eng
Format: epub
Tags: Food, Home economics
Publisher: New York [etc.] D. Appleton & co.
Published: 1864-03-25T05:00:00+00:00

DIFFERENT NAMES OF THE NITROGENOUS PRINCIPLES. 231

nsed dietetically. Isinglass is a preparation of gelatin in various forms to be used as food. It is mainly procured from the air-bag or bladder of fishes. Four parts of isinglass convert 100 of water into a trembling jelly. Gelatin is also extracted from calves' feet, in forming calves footjellij^ and calves' heads are also employed to furnish jelly in making mocTc turtle soup. Gelatin is used not only to produce jellies, but to thicken and enrich gravies and sauces, and also as a clarifying or ' fining' agent to clear coifee or other mixtures.

430. Differeut Names applied to these Sabstauces.—The recent rapid progress of organic chemistry, has brought this class of substances forward into new and highly interesting dietetical relations, and there has been a confusion in the terms applied to them, which, though perhaps inevitable, is at first very embarrassing to unscientific readers. As they all contain nitrogen^ they are called nitrogenous alimentary principles; and as one of the names of nitrogen is azote^ they are called azotized compounds. As they have all (except gelatin) the same composition as albumen^ and are convertible into it, they are often called albuminous substances. As they form the material from which the body is nourished and built up, Liebig named them plastic elements of nutrition ; they are also called nutritive principles, the_;?esA-forming and blood-malcing substances. Muldee supposed that a common principle could be separated from all of them by getting rid of sulphur, (of which they contain variable traces,) and he called this principle pirotein^ and hence the group has been called protein or pro-tcinaceous compounds. Mtilder's peculiar views are abandoned, but his terms are still in current use.

3. Compound Aliments. — ^Vegetable Foods.

431. Our common articles of diet consist of the alimentary principles which have just been noticed, combined together and forming what are known as compound aliments. They are naturally divided into vegetable foods and animal foods ; of the former first.

A.—Tbe Grains.

432. Composition of Wheat.—We begin with wheat, the prince of grains. It consists of gluten, starch, sugar, gum, oil, husk, and water, with salts that are left as ash when it is burned. It is maintained by some that there is really no sugar present in the ripe grain, especially in wheat, but that it is produced by the action of air and water upon the starch during the process of bread making, or analysis. The proportion of constituents in wheat is liable to considerable variation,

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