The Washington times., 1916-11-22
y o say that human nutriment Is
composed OF oils. fats. swcsts,
minerals, water, carbohyd-


composed OF oils. fats, swcsts,
minerals, water, carbohyd-
rates and proteins listens
WELL" but stupefles the ordinarily
we'll educated man. lie hears these
words so often that. like some pro-
OCCASIONAL men themselves. no becomes
SO familiar with strange words that
the deludes himself by sheer repeti.
'tion into thinking that he really UNI
ferstands their meanings.
"a When some one explains, "oh. a
protein is a heterogeneous food" he
only puts you more deeply into the
mire. Or he may In the eternal kind
Illness of his healing heart say they
are "albuminoid substances" which
also is as clearly seen through as an
opaque wall. Many OF us are ludi-
crously unconscious OF the foreign
language we speak.
. OF one thing you may be certain.
protein Is, as different. from oils,
Fats, minerals. water and sugar as
leach OF these Is different from one
inkiing Of what protein really is
IF you separate the clot of milk from
tts serum or whey. Smearcase. cream
cheese and the white of an egg are
Is alubumen, and albumens are pro.
teins, but there are many kinds OF
proteins which are more complex than
albumens.
Variety IL Needed.
You will hear doctors say: why,
- At IL easy to understand what a pro-
tefn is-eggs, meat, cheese, milk nuts,
peas, beans, and fish are nearly all
proteins." Which IL true to this ex.
tent: Tho yolk of egg Is pure fat.
Milk has only per cent to 4 per cent
~of protein; 90 per cent of milk Is wa
ter, salts, fats, and augar. Meat lie
largely protein, but IL has oils. fats,
Perhaps the. most nearly pure OF all
proteins Is the" rich, red blood cor
puscles OF the human stream of scarlet
fluid. Proteins are among the most
80 Intimately associated with the vital
principle Of life itself that the ad
yanced chemtsts. of today. search for
its secrets a. the chemists OF old
change dross metal Into gold.
You cannot. live at your best with
out a variety of these substances.
Indeed, the nitrogen present in all
life cannot be sustained without at
>Sipteins called "amino-acids."
Let all this, however, be as II may,
cd over many difficulties, and at last
have dissected and analysed the struc.
ture OF the protein "nolecule.
Thanks to such wizards and genii OF
modern chemistry as Profs. Abderhal
den. Van Slyke, Fisher, and other
English, American, French, and Rus
gian chemists, a few proteins have
been made artificially in laboratories
No @Pure" Proteins.
Gradually the complicated com
binations and permutstions of nitro
gen and hydrogen are built up with
.so-oalled keystone creations OF chem
istry called "amines." Amines are
blood cousins to the aniline dyes OF
commerce. They are unions and
functions OF nitrogen and hydrogen
with other elemental substances.
Amino-acids are like building
blocks. They 60 to construct sky
scrapers and pantheons of proteins
Tho distinction between the protein,
in wheat, OF which there are several
and the proteins In tomatoes or mus
sells depends upon the linkage OF {
chain OF amino-acids with carbon ant
oxygen.
True enough, this terrible series o.
strange words. clouds the issue a bi
and makes you sure that my eNplana
tion is almost as bad as the average
persons. The redeeming feature Il
what has gone before, and the pleas
ant fact that you may dcvour these