Now, modern science tell us that such changes are accompanied with manifestations of energy in some form or other, most frequently in that of heat, and we must look, therefore, upon nitrogenous food as contributing to the energy of the body in addition to its other functions.
What are the substances which we may class as nitrogenous? In the first place, we have the typical example of the purest form in albumin, or white of egg; and from this the name is now given to the class of albuminates. The animal albuminates are: Albumin from eggs, fibrin from muscles, or flesh, myosin, or synronin, also from animals, casein (or cheesy matter) from milk, and the nitrogenous substances from blood. In the vegetable kingdom, we have gluten, or vegetable fibrin, which is the nourishing constituent of wheat, barley, oats, etc.; and legumin, or vegetable casein, which is the peculiar substance found in peas and beans. The other organic constituents--the fats and the starches and sugars--contain no nitrogen, and were at one time thought to be concerned in producing animal heat.

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