The Physiological Effect of Creatin and Creatinin and Their Value as Nutrients (Classic Reprint)

What are flesh bases and do they power the body or just leave the system unchanged?

This early science work investigates creatin and creatinin, two nitrogenous compounds found in meat and urine, and asks how they influence nutrition and energy in the body.

The study frames a long-standing question about whether these compounds help protect protein, provide energy, or are simply waste products. It also details the practical challenges of measuring these substances and describes the experiments and methods used to separate creatin, creatinin, and urea in urine.

• Discover how creatin and creatinin appear in muscle and urine, and what their fates might be in metabolism.
• Learn the experimental approach used to isolate and quantify these compounds in the presence of other urine constituents.
• Review the key conclusion that most of these flesh bases are excreted, with creatinin found unchanged and creatin largely converting to creatinin.
• See how this research informs broader questions about energy production and nutrient value in early nutrition science.

Ideal for readers interested in the historical, practical exploration of metabolism and nutrient value in meat-based compounds.