The insect in particular starts with albuminoid materials.
"More Hunting Wasps" by J. Henri Fabre
The albuminoid substance of milk; it forms the basis of cheese.
"A Practical Physiology" by Albert F. Blaisdell
Chaniewski, Meissl, and Munk obtained results that evidenced, apparently, sugar and starch provide more fat than do the albuminoids.
"Scientific American Supplement, No. 821, Sep. 26, 1891" by Various
Thus, besides ammonia, two amides, and two forms of albuminoids have been found susceptible of nitrification.
"Scientific American Supplement, Vol. XIX, No. 470, Jan. 3, 1885" by Various
During the digestive processes the starchy, saccharine, and albuminoid elements of food are dissolved, and the fatty matters are emulsified.
"Scientific American Supplement, Vol. XV., No. 388, June 9, 1883" by Various
Found in all albuminoids.
"The First Book of Farming" by Charles L. Goodrich
The principal tissue formers are the albuminoids; these form the frame-work of the body.
"Public School Domestic Science" by Mrs. J. Hoodless
The insect in particular makes a beginning with albuminoid materials.
"Social Life in the Insect World" by J. H. Fabre
Albuminoids differ from proteids in general composition and, to some extent, in nutritive value.
"Human Foods and Their Nutritive Value" by Harry Snyder
HEMOGLOBINURIA (AZOTURIA, AZOTEMIA, POISONING BY ALBUMINOIDS).
"Special Report on Diseases of the Horse" by United States Department of Agriculture
Chemists are distracted by the difficulties which the instability of albuminoid compounds opposes to their study.
"The Will to Believe" by William James
Its inert character is against the belief that it long remains as albuminoid nitrogen.
"Manures and the principles of manuring" by Charles Morton Aikman
For this purpose, the albuminoids are most valuable.
"Encyclopaedia Britannica, 11th Edition, Volume 8, Slice 4" by Various
Finally, it would seem that a colloid of one of the albuminoid groups is a necessary constituent of every living being.
"The Mechanism of Life" by Stéphane Leduc
What can you state in relation to the albuminoids?
"A Treatise on Physiology and Hygiene" by Joseph Chrisman Hutchison
Egyptian wheats are hard, but are deficient in albuminoids.
"The Khedive's Country" by George Manville Fenn
Some proteins, the albuminoids and racemized proteins, resist tryptic digestion but yield to acid hydrolysis.
"The Nature of Animal Light" by E. Newton Harvey
Waste molasses consists mainly of gums, sucrose, glucose, albuminoids, other organic compounds, water, and a small amount of ash.
"The Philippine Agricultural Review" by Various
Nothing is known with any certainty as to its chemical constitution, or of the mode in which it is formed from albuminoids.
"Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 5" by Various
Frequently associated with these albuminoid granules are others, distinctly recognizable as globules of fat.
"A System of Practical Medicine by American Authors, Vol. I" by Various