Proteids and Albuminous Principles. [Please select]
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At precise and unalterable intervals, a highly scientific compound of fats and proteids was put into them. [Please select]
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In the percentage of fat present in different kinds and cuts of meat, a greater difference exists than in the percentage of proteids. [Please select]
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It is certain, then, that very similar nitrogenous compounds form a very large part of the bodies of both the wheat plant and the fowl, and these bodies are called proteids. [Please select]
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