Animals cannot be fed on matters destitute of these nitrogenised constituents.
"Familiar Letters of Chemistry" by Justus Liebig
The nitrogenised compounds of vegetables are called vegetable fibrine, vegetable albumen, and vegetable casein.
"The World's Greatest Books - Volume 15 - Science" by Various
Why imagine that into the newly formed hydro-nitrogenised oxide of carbon a something called vitality entered and took possession?
"Old-Fashioned Ethics and Common-Sense Metaphysics" by William Thomas Thornton