azotize

t. [Eng. azot (e); -ize.] To impregnate with azote. ǎz-ō-tīzed, pa. par. & a. [AZOTIZE.] those of azotized matters, whether animal or vegetable."--Todd & Bowman: Physiol. Anat., 1. 13. various azotised substances."- Ibid . , vol. ii., 44 р. 203. azotized substances. Nitrogenous compounds, or those containing nitrogen, the most e ential element of food, yet, by itself, unable to sustain life. Foods, which build up the bodies of men and animals, are divided into two great cla es, viz. flesh-formers, or those which repair the waste of ti ue; and heat-generators, or those which keep up the heat and movements of the body. The former are called nitrogenous, and the latter nonnitrogenous or carbonaceous. The principal animal nitrogenous compounds are albumen, fibrin, gelatine, and casein, all of which are almost identical in composition, and contain from 16 to 18 per cent. of nitrogen. Albumen, fibrin, and gelatine are found in the muscles, blood, and bones of animals, whilst casein is found in the milk. Similar nitrogenous compounds occur in vegetables thus we find albumen in potatoes, turnips, apples, .; fibrin in wheat, barley, and the other cereals; and casein in peas, beaus, and lentils. The nutritive value of an infusion of tea or coffee is very small, the amount of nitrogen present being almost inappreciable. The non-nitrogenous foods are sugar, starch, and fat or oil. These, by oxidation in the body, produce heat and motion, and are hence termed heat-givers or force-producers. ǎz-ō-ti'z-ing, pr. par. [AZOTIZE, V.] a-zō-to-, as a prefix. [From azot (e); -0.] Combined with azote, as azo to-sulphuric. azo to-sulphuric acid (of De La Provost aye). A chemical compound. Formula S2N20g.