nitrogenous

Proteids, because they contain the element nitrogen and the others do not, are frequently called nitrogenous, and the other two are known as non-nitrogenous substances.

A Practical Physiology Albert F. Blaisdell

Milk and Eggs. These are foods which not only contain nitrogenous substances in an eminently digestible form, but they have the so-called enzymes which facilitate assimilation into the tissues, and, hence, in a particular way, favour the growth of the child.

The Montessori Method Anne E. Montessori George 1912

At basic level DNA uses four basic building blocks, known as nitrogenous bases, to code proteins used in cellular function and growth.

Artificial DNA Created 2008

Why are proteids called nitrogenous foods and fats and carbohydrates non-nitrogenous foods?

Physiology and Hygiene for Secondary Schools Francis M. Walters

These blood (and muscle) formers are characterized by containing about fifteen and a half per cent. of nitrogen; and hence are called nitrogenous substances.

Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure Robert Jennings

The principal ingredient in the formation of uric acid is nitrogen, one of the six elements which enter into all proteid or albuminous food materials, also called nitrogenous foods.

Nature Cure Henry Lindlahr 1893

It contains none of the elements of wax, but is rich in what chemists call nitrogenous substances, which are not contained in honey, and which furnish ample nourishment for the development of the growing bee.

Langstroth on the Hive and the Honey-Bee A Bee Keeper's Manual 1852

-- It is not desirable that fish should be the sole kind of nitrogenous food eaten by any nation; and even if milk and eggs be added thereto, the vigor of such a people will not be equal to that of flesh-eating nations.

Hygienic Physiology : with Special Reference to the Use of Alcoholic Drinks and Narcotics Joel Dorman Steele

The terms (_a_) "nitrogenous" and (_b_) "carbonaceous" are frequently used to designate the two distinct classes of food, viz.: (_a_) the tissue builders and flesh formers; (_b_) fuel and force producers.

Public School Domestic Science Adelaide Hoodless 1884

Compounds which contain this element are called nitrogenous, while those from which it is absent are called non-nitrogenous. [

Human Foods and Their Nutritive Value Harry Snyder