ompounds,
taken as a class? 73. Why is it necessary that nitrogenous and
non-nitrogenous compounds be blended in a ration? 74. What are the
nitrogenous compounds? 75. How do they differ from the non-nitrogenous
compounds? 76. Name the four subdivisions of the nitrogenous compounds.
77. What is protein? 78. What is characteristic as to its nitrogen
content? 79. What are some of the derivative products that can be
obtained from the protein molecule? 80. How does the protein content of
animal bodies compare with that of plants? 81. Name the various
subdivisions of the proteins. 82. What is albumin, and how may it be
obtained from a food? 83. What is globulin, and how is it obtained from
a food? 84. Give some examples of globulins. 85. What are the
albuminates, and how are they affected by the action of acids and
alkalies? 86. What are the peptones, and how do they differ from the
albumins? 87. How are the peptones produced from other proteids? 88.
What are the insoluble proteids? 89. Give an example. 90. Which of the
proteids are found to the greatest extent in foods? 91. Why may proteids
from different sources vary in their nutritive value? 92. What general
change do the proteids undergo during digestion? 93. What is crude
protein? 94. How is the crude protein content of a food calculated? 95.
Why is the nitrogen content of a food more absolute than the crude
protein content? 96. What food value do the proteins possess? 97. Why
may proteins serve so many functions in the body? 98. Why is protein
necessary as a nutrient? 99. What is the effect of an excess of protein
in the ration? 100. What is the effect of a scant amount of protein in a
ration? 101. What are the albuminoids? 102. Name borne materials that
contain large amounts of albuminoids. 103. What food value do the
albuminoids possess? 104. What are the amids? 105. How are they formed
in plants? 106. What is their source in animals? 107. What general
changes does the element nitrogen undergo in plant and animal bodies?
108. What is the food value of the amids? 109. What are the alkaloids?
110. What is their food value? 111. What effect do some alkaloids exert
upon the animal body? 112. How may they be produced in animal foods?
113. What general relationship exists between the various nitrogenous
compounds? 114. Why is it essential that the animal body be supplied
with nitrogenous food in the form of proteids? 115. Name the cycle of
changes through which the element n