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