now, with regard to the nutrition of proteids is that food-proteids like the gluten of wheat are acted upon by the digestive juices in the alimentary canal and converted into soluble peptones which are then absorbed by the blood vessels and converted into body proteids like the myosin of the muscle. In a lecture delivered be- Chemical soci society months ago, Professor F. G. Hopkins, Riochemist, states that food-proteids are completely broken up in the intestines into about 18 simple amino-acids of definitely known composition, that those amides absorbed in circulation and carried to the tisanes which have the power of synthesising suitable body-proteids.
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