English to Greek Science Food & Drink Food chemistry

THE IMMEDIATE PRINCIPLES
The compounds extracted from animals and plants had been termed the 'immediate principles' in the eighteenth century, to distinguish them from the remote principles or elements . They were regarded even then as a more reliable guide to the nature of organisms, since they were extracted by a less drastic analysis, and so retained someoriginal properties. They formed a heterogenous collection of sugars, fats, albuminous substances, acids and pigments. It was above all in the study of these, in the discovery of their origin and physiological function, that fundamental physiological problems were solved with chemical assistance in the nineteenth century, though, as will be seen, the path was not a smooth one.Most responsible for directing inquiries along these lines was Chevreul, a pupil of Vauquelin. He said the immediate principles were compounds which had been formed in life, and that an exact determination of their nature was an essential preliminary in physiology. They had to be isolated by weak solvents, such as water and alcohol, working at moderate temperatures to preserve their nature, and finally characterized by precise properties like their melting points. In this way Chevreul first demonstrated that fats were compounds of glycerol with various fatty acids.
Since a number of immediate principles were common to the two organic kingdoms, Chevreul preferred not to classify them as products of vegetation and animalization, but to put them under the mixed heading of 'products of organized bodies'. Albumen was one of the common immediate principles, existing both in the organs of herbivores and in their vegetable diet." He looked to chemistry to explain how food was altered in the body....