file :i* includes ! orig9al illu/rations4 ,see #bjhga-;h4htm or #bjhga-;h4zip3 7https3_/_/www4gut5b]g4org_/dirs_/#b_/j_ /h_/g_/bjhga_/bjhga-;h_/#bjhga-;h4htm7 or 7https3_/_/www4gut5b]g4org_/dirs_/#b_/j_ /h_/g_/bjhga_/bjhga-;h4zip7 ,transcrib]s note3 ,9 ?is text1 subscript$ numb]s are repres5t$ ?us3 #ab ,,human ,,foods ,,& ,,_! ,,nutritive ,,value by ,,h>ry ,,snyd]1 ,b4,s4 ,new ,york ,! ,mac,millan ,company #aiad ,all rights res]v$ ,copyright1 #aijh1 by ! ,mac,millan ,company4 ,set up & electrotyp$4 ,publi%$ ,novemb]1 #aijh4 ,repr9t$ ,octob]1 #aiji2 ,septemb]1 #aiaj2 ,febru>y1 #aiaa2 ,septemb]1 #aiab2 ,may1 ,decemb]1 #aiac2 ,june1 #aiad4 ,norwood ,press ,j4 ,s4 ,cu%+ ,co4--,b]wick ,smi? ,co4 ,norwood1 ,mass41 ,u4,s4,a4 ,,preface ,s9ce #ahig in/ruction has be5 giv5 at ! ,univ]sity ( ,m9nesota1 ,college ( ,agriculture1 on human foods & _! nutritive value4 ,) ! developm5t ( ! "w1 ne$ has be5 felt = a text-book pres5t+ 9 concise =m ! composition & physical prop]ties ( foods1 & discuss+ "s ( ! ma9 factors :i* affect _! nutritive value4 ,to meet ! ne$1 ?is book has be5 prep>$1 prim>ily = ! au?or's classroom4 ,x aims to pres5t "s ( ! pr9ciples ( human nutrition along ) a /udy ( ! m common articles ( food4 ,x is believ$ t a bett] und]/&+ ( ! subject ( nutrition w sugge/ ways 9 :i* foods may be select$ & utiliz$ m intellig5tly1 result+ n only 9 pecuni>y sav+1 b also 9 great] effici5cy ( physical & m5tal ef=t4 ,prom95ce is giv5 9 ?is "w to ^? foods1 z fl\r1 bread1 c]eals1 vegetables1 meats1 milk1 dairy products1 & fruits1 t are mo/ ext5sively us$ 9 ! diet>y1 & to "s ( ! physical1 *emical1 & bact]iological *anges affect+ dige/ibility & nutritive value :i* take place dur+ _! prep>ation = ! table4 ,diet>y /udies1 comp>ative co/ & value ( foods1 rational fe$+ ( m51 & exp]im5ts & laboratory practice =m features ( ! "w4 ,"s closely relat$ topics1 l>gely ( a sanit>y nature1 z ! effect ^u food ( h\sehold sanitation & /orage1 are also briefly discuss$4 ,ref]5ces are giv5 9 case m ext5d$ in=mation is desir$ on "s ( ! subjects treat$4 ,:ile ?is book 0 prep>$ ma9ly = /ud5ts :o h tak5 a c\rse 9 g5]al *emi/ry1 x has be5 ! int5tion to pres5t ! topics 9 su* a way z to be und]/ood by ! layman also4 ,?is "w completes a s]ies ( text-books und]tak5 by ! au?or ov] t5 ye>s ago1 deal+ ) agricultural & indu/rial subjects3 ,*emi/ry ( ,plant & ,animal ,life1 ,dairy ,*emi/ry1 ,soils & ,f]tiliz]s1 & ,human ,foods & _! ,nutritive ,value4 ,x has be5 ! aim 9 prep>+ ^! books to avoid z f> z possible repetition1 b at ! same "t to make ea* "w suffici5tly complete to p]mit its use z a text indep5d5t ( ! s]ies4 ,"o ( ! greate/ uses t sci5ce c s]ve is 9 its application to ! h\sehold & ! ev]yday affairs ( life4 ,too little att5tion is g5]ally be/[$ ^u ! /udy ( foods 9 s*ools & colleges1 & ! au?or s9c]ely hopes ! "t w soon come :5 m prom95ce w be giv5 to ?is subject1 :i* is ! olde/1 mo/ important1 mo/ neglect$1 & lea/ und]/ood ( any t h a direct be>+ ^u ! welf>e ( man4 ,,h>ry ,,snyd]4 ,,cont5ts ,,*apt] ,i ,,page ,,g5]al ,,composition ,,( ,,foods #a ,wat]2 ,dry ,matt]2 ,v>iations 9 ,weight ( ,foods2 ,a%2 ,function ( ,a% 9 ,plant ,life2 ,organic ,matt]2 ,products ( ,combu/ion ( ,organic ,matt]2 ,classification ( ,organic ,comp\nds2 ,non-nitrog5\s ,comp\nds2 ,c>bohydrates2 ,cellulose2 ,am\nt ( ,cellulose 9 ,foods2 ,crude ,fib]2 ,/>*2 ,microscopic ,/ructure ( ,/>*2 ,dextr92 ,food ,value ( ,/>*2 ,sug>2 ,pectose ,sub/ances2 ,nitrog5-free-extract2 ,fats2 ,fuel ,value ( ,fats2 ,iod9e ,numb] ( ,fats2 ,glyc]ol ,cont5t ( ,fats2 ,e!r ,extract & ,crude ,fat2 ,organic ,acids2 ,dietetic ,value ( ,organic ,acids2 ,ess5tial ,oils2 ,mix$ ,comp\nds2 ,nutritive ,value ( ,non-nitrog5\s ,comp\nds2 ,nitrog5\s ,comp\nds2 ,g5]al ,composition2 ,prote92 ,sub-divisions ( ,prote9s2 ,crude ,prote92 ,food ,value ( ,prote92 ,album9oids2 ,amids & ,am9es2 ,alkaloids2 ,g5]al ,relation%ip ( ! ,nitrog5\s ,comp\nds4 ,,*apt] ,,ii ,,*anges ,,9 ,,composition ,,( ,,foods ,,dur+ ,,cook+ ,,& ,,prep>ation #bg ,raw & ,cook$ ,foods comp>$ z to ,composition2 ,*emical ,*anges dur+ ,cook+2 ,g5]al ,*anges affect+ ,cellulose1 ,/>*1 ,sug>1 ,pect9 ,bodies1 ,fats1 ,proteids2 ,effect ( ,*emical ,*anges on ,dige/ibility2 ,physical ,*anges dur+ ,cook+2 ,action ( ,heat on ,animal & ,plant ,tissues2 ,am\nt ( ,heat requir$ = ,cook+2 ,bact]iological ,*anges2 ,insoluble ,f]m5ts2 ,soluble ,f]m5ts2 ,bact]ial ,action ,necess>y 9 ,prep>ation ( ,"s ,foods2 ,injuri\s ,bact]ial ,action2 ,g5]al ,relation%ip ( ,*emical1 ,physical1 & ,bact]iological ,*anges2 ,e/hetic ,value ( ,foods2 ,color ( ,foods2 ,natural & ,artificial ,colors2 ,conditions "u :i* ,use ( ,*emicals 9 ,prep>ation ( ,foods is ,ju/ifiable4 ,,*apt] ,,iii ,,vegetable ,,foods #cg ,g5]al ,composition2 ,potatoes2 ,*emical & ,me*anical ,composition2 ,uses ( ,potatoes 9 ,diet>y2 ,sweet ,potatoes2 ,c>rots2 ,p>snips2 ,cabbage2 ,caulifl[]2 ,beets2 ,cucumb]s2 ,lettuce2 ,onions2 ,sp9a*2 ,asp>agus2 ,melons2 ,tomatoes2 ,sweet ,corn2 ,eggplant2 ,squa%2 ,cel]y2 ,dietetic ,value ( ,vegetables2 ,nutri5t ,cont5t ( ,vegetables2 ,sanit>y ,condition ( ,vegetables2 ,miscellane\s ,comp\nds 9 ,vegetables2 ,cann$ ,vegetables2 ,edible ,portion & ,refuse ( ,vegetables4 ,,*apt] ,,iv ,,fruits1 ,,flavors ,,& ,,extracts #dh ,g5]al ,composition2 ,food ,value2 ,apples2 ,oranges2 ,lemons2 ,grape ,fruit2 ,/rawb]ries2 ,grapes2 ,pea*es2 ,plums2 ,olives2 ,figs2 ,dri$ ,fruits2 ,uses ( ,fruit 9 ! ,diet>y2 ,cann+ & ,pres]vation ( ,fruits2 ,adult]at$ ,cann$ ,fruits2 ,fruit ,flavors & ,extracts2 ,syn!tic ,prep>ation ( ,flavors4 ,,*apt] ,v ,,sug>s1 ,,molasses1 ,,syrup1 ,,honey1 ,,& ,,confections #eh ,composition ( ,sug>s2 ,beet ,sug>2 ,cane ,sug>2 ,manufacture ( ,sug>2 ,sulphur ,dioxid & ,indigo1 ,uses (1 9 ,sug> ,manufacture2 ,comm]cial ,grades ( ,sug>2 ,sug> 9 ! ,diet>y2 ,maple ,sug>2 ,adult]ation ( ,sug>2 ,dextrose ,sug>s2 ,inv]sion ( ,sug>s2 ,molasses2 ,syrups2 ,adult]ation ( ,molasses2 ,sorghum ,syrup2 ,maple ,syrup2 ,analysis ( ,sug>2 ,adult]ation ( ,syrups2 ,honey2 ,confections2 ,color+ ,matt] 9 ,c&ies2 ,coal ,t> ,dyes2 ,sac*>9e4 ,,*apt] ,,vi ,,legumes ,,& ,,nuts #ga ,g5]al ,composition ( ,legumes2 ,beans2 ,dige/ibility ( ,beans2 ,use ( ,beans 9 ! ,diet>y2 ,/r+ ,beans2 ,peas2 ,cann$ ,peas2 ,peanuts2 ,g5]al ,composition ( ,nuts2 ,*e/nuts2 ,! ,hickory ,nut2 ,almonds2 ,pi/a*io2 ,cocoanuts2 ,uses ( ,nuts 9 ! ,diet>y4 ,,*apt] ,,vii ,,milk ,,& ,,dairy ,,products #hj ,importance 9 ! ,diet>y2 ,g5]al ,composition2 ,dige/ibility2 ,sanit>y ,condition ( ,milk2 ,c]tifi$ ,milk2 ,pa/euriz$ ,milk2 ,tyrotoxicon2 ,color ( ,milk2 ,s\r+ ( ,milk2 ,use ( ,pres]vatives 9 ,milk2 ,cond5s$ ,milk2 ,skim ,milk2 ,cream2 ,butt]milk2 ,goat's ,milk2 ,k\miss2 ,prep>$ ,milks2 ,human ,milk2 ,adult]ation ( ,milk2 ,composition ( ,butt]2 ,dige/ibility ( ,butt]2 ,adult]ation ( ,butt]2 ,g5]al ,composition ( ,*eese2 ,dige/ibility2 ,use 9 ! ,diet>y2 ,cottage ,*eese2 ,diff]5t ,k9ds ( ,*eese2 ,adult]ation ( ,*eese2 ,dairy ,products 9 ! ,diet>y4 ,,*apt] ,,viii ,,meats ,,& ,,animal ,,food ,,products #ih ,g5]al ,composition2 ,m9]al ,matt]2 ,fat2 ,prote92 ,non-nitrog5\s ,comp\nds2 ,:y ,meats v>y 9 ,composition2 ,amides2 ,album9oids2 ,ta/e & ,flavor ( ,meats2 ,alkaloidal ,bodies 9 ,meats2 ,rip5+ ( ,meats 9 ,cold ,/orage2 ,beef2 ,veal2 ,mutton2 ,pork2 ,l>d2 ,texture & ,t\ghness ( ,meat2 ,influ5ce ( ,cook+ ^u ! ,composition ( ,meats2 ,beef ,extracts2 ,miscellane\s ,meat ,products2 ,pickl$ ,meats2 ,saltpet] 9 ,meats2 ,smok$ ,meats2 ,p\ltry2 ,fi%2 ,oy/]s1 ,fatt5+ (2 ,%ell ,fi%2 ,eggs1 ,g5]al ,composition2 ,dige/ibility ( ,eggs2 ,use ( ,eggs 9 ! ,diet>y2 ,cann$ ,meats1 ,g5]al ,composition4 ,,*apt] ,,ix ,,c]eals #aba ,prep>ation & ,co/ ( ,c]eals2 ,v>i\s ,gra9s us$ 9 mak+ ,c]eal ,products2 ,cleanl9ess (2 ,corn ,prep>ations2 ,corn ,fl\r2 ,use ( ,corn 9 ,diet>y2 ,corn ,bread2 ,oat ,prep>ations2 ,cook+ ( ,oatmeal2 ,:eat ,prep>ations2 ,fl\r ,middl+s2 ,breakfa/ ,foods2 ,dige/ibility ( ,:eat ,prep>ations2 ,b>ley ,prep>ations2 ,rice ,prep>ations2 ,pr$ige/$ ,foods2 ,! ,value ( ,c]eals 9 ! ,diet>y2 ,phosphate ,cont5t ( ,c]eals2 ,phosphorus ,requirem5ts ( a ,ration2 ,me*anical ,action ( ,c]eals ^u ,dige/ion2 ,co/ & ,nutritive ,value ( ,c]eals4 ,,*apt] ,x ,,:eat ,,fl\r #acc ,use = ,bread ,mak+2 ,w9t] & ,spr+ ,:eat ,fl\rs2 ,composition ( ,:eat & ,fl\r2 ,roll] ,process ( ,fl\r ,mill+2 ,grades ( ,fl\r2 ,types ( ,fl\r2 ,composition ( ,fl\r2 ,graham & ,entire ,:eat ,fl\rs2 ,composition ( ,:eat ,(fals2 ,ag+ & ,cur+ ( ,fl\r2 ,mac>oni ,fl\r2 ,color2 ,granulation2 ,capacity ( ,fl\r to absorb ,wat]2 ,physical ,prop]ties ( ,glut52 ,glut5 z a ,factor 9 ,bread ,mak+2 ,uns\ndness2 ,comp>ative ,bak+ ,te/s2 ,blea*+2 ,adult]ation ( ,fl\r2 ,nutritive ,value ( ,fl\r4 ,,*apt] ,,xi ,,bread ,,& ,,bread ,,mak+ #aeh ,leav5$ & ,unleav5$ ,bread2 ,*anges dur+ ,bread ,mak+2 ,loss ( ,dry ,matt] dur+ ,bread ,mak+2 ,action ( ,yea/2 ,compress$ ,yea/2 ,dry ,yea/2 ,production ( ,c>bon ,dioxid ,gas & ,alcohol2 ,production ( ,soluble ,c>bohydrates2 ,production ( ,acids 9 ,bread ,mak+2 ,volatile ,comp\nds produc$ dur+ ,bread ,mak+2 ,behavior ( ,:eat ,proteids 9 ,bread ,mak+2 ,production ( ,volatile ,nitrog5\s ,comp\nds2 ,oxidation ( ,fat2 ,influ5ce ( ! ,addition ( ,:eat ,/>* & ,glut5 to ,fl\r2 ,composition ( ,bread2 ,use ( ,skim ,milk & ,l>d 9 ,bread ,mak+2 ,influ5ce ( ,w>m & ,cold ,fl\rs 9 ,bread ,mak+2 ,v>iations 9 ! ,process ( ,bread ,mak+2 ,dige/ibility ( ,bread2 ,use ( ,graham & ,entire ,:eat 9 ! ,diet>y2 ,m9]al ,cont5t ( ,:ite ,bread2 ,comp>ative ,dige/ibility ( ,new & ,old ,bread2 ,diff]5t ,k9ds ( ,bread2 ,toa/4 ,,*apt] ,,xii ,,bak+ ,,p[d]s #ahf ,g5]al ,composition2 ,cream ( ,t>t> ,p[d]s2 ,residue f ,cream ( ,t>t> ,bak+ ,p[d]s2 ,t>t>ic ,acid ,p[d]s2 ,phosphate ,bak+ ,p[d]s2 ,m9]al & ,organic ,phosphates2 ,phosphate ,residue2 ,alum ,bak+ ,p[d]s2 ,residue f ,alum ,bak+ ,p[d]s2 ,objections urg$ aga9/ ,alum ,p[d]s2 ,action ( ,bak+ ,p[d]s & ,yea/ ,comp>$2 ,keep+ ,qualities ( ,bak+ ,p[d]s2 ,inspection ( ,bak+ ,p[d]s2 ,fill]s2 ,home-made ,bak+ ,p[d]s4 ,,*apt] ,,xiii ,,v9eg>1 ,,spices1 ,,& ,,condim5ts #aic ,v9eg>2 ,*emical ,*anges dur+ ,manufacture ( ,v9eg>2 ,f]m5t ,action2 ,mat]ials us$ 9 ,prep>ation ( ,v9eg>s2 ,*>act]i/ics ( a ,good ,v9eg>2 ,v9eg> ,solids2 ,acidity ( ,v9eg>2 ,diff]5t ,k9ds ( ,v9eg>s2 ,/&>ds ( ,purity2 ,adult]ation ( ,v9eg>2 ,*>act]i/ics ( ,spices2 ,pepp]2 ,cay5ne2 ,mu/>d2 ,g+]2 ,c9namon & ,cassia2 ,cloves2 ,allspice2 ,nutmeg2 ,adult]ation ( ,spices & ,condim5ts2 ,ess5tial ,oils (2 ,uses ( ,condim5ts 9 ,prep>ation ( ,foods2 ,action ( ,condim5ts ^u ,dige/ion2 ,condim5ts & ,natural ,flavors4 ,,*apt] ,,xiv ,,tea1 ,,c(fee1 ,,*ocolate1 ,,& ,,cocoa #bjc ,tea2 ,s\rces ( ,tea ,supply2 ,composition ( ,tea2 ,black ,tea & ,gre5 ,tea2 ,judg+ ,teas2 ,adult]ation ( ,tea2 ,food ,value & ,physiological ,prop]ties ( ,tea2 ,composition ( ,c(fee2 ,adult]ation ( ,c(fee2 ,*icory 9 ,c(fee2 ,glaz+ ( ,c(fee2 ,c]eal ,c(fee ,sub/itutes2 ,cocoa & ,*ocolate ,prep>ations2 ,composition ( ,cocoa2 ,*ocolate2 ,cocoa ,nibs2 ,pla9 ,*ocolate2 ,sweet ,*ocolate2 ,cocoa ,butt]2 ,nutritive ,value ( ,cocoa2 ,adult]ation ( ,*ocolate & ,cocoa2 ,comp>ative ,composition ( ,bev]ages4 ,,*apt] ,,xv ,,! ,,dige/ibility ,,( ,,food #bad ,dige/ibility1 h[ ,det]m9$2 ,complet5ess & ,ease ( ,dige/ion ,process2 ,example ( ,dige/ion ,exp]im5t2 ,available ,nutri5ts2 ,available ,en]gy2 ,caloric ,value ( ,foods2 ,normal ,dige/ion & ,heal?2 ,dige/ibility ( ,animal ,foods2 ,dige/ibility ( ,vegetable ,foods2 ,factors influ5c+ ,dige/ion2 ,comb9ation ( ,foods2 ,am\nt ( ,food2 ,me?od ( ,prep>ation ( ,food2 ,me*anical ,condition ( ,foods2 ,ma/ication2 ,palatability ( ,foods2 ,physiological ,prop]ties ( ,foods2 ,individuality2 ,psy*ological ,factors4 ,,*apt] ,,xvi ,,comp>ative ,,co/ ,,& ,,value ,,( ,,foods #bca ,co/ & ,nutri5t ,cont5t ( ,foods2 ,h[ to comp>e ,two ,foods z to ,nutritive ,value2 ,*eap ,foods2 ,exp5sive ,foods2 ,nutri5ts ,procurable = a ,giv5 ,sum2 ,examples2 ,comp>+ ,nutritive ,value ( ,common ,foods at ,diff]5t ,prices2 ,co/ & ,value ( ,nutri5ts4 ,,*apt] ,,xvii ,,diet>y ,,/udies #bdd ,object ( ,diet>y ,/udies2 ,wide & ,n>r[ ,rations2 ,diet>y ,/&>ds2 ,numb] ( ,meals p] ,day2 ,mix$ ,diet>y ,desirable2 ,animal & ,vegetable ,foods2 ,economy ( ,production2 ,food ,habits2 ,und]f$ ,families2 ,*eap & ,exp5sive ,foods2 ,food ,notions2 ,diet>y ( ,two ,families ,comp>$2 ,food 9 its ,relation to ,m5tal & ,physical ,vigor2 ,diet>y ,/udies 9 ,public ,in/itutions4 ,,*apt] ,,xviii ,,rational ,,feel+ ,,( ,,man #bfa ,object2 ,human & ,animal ,fe$+ ,comp>$2 ,/&>d ,rations2 ,:y ,t5tative ,diet>y ,/&>ds2 ,am\nts ( ,food ,consum$2 ,av]age ,composition ( ,foods2 ,v>iations 9 ,composition ( ,foods2 ,example ( a ,ration2 ,calculations ( ,balanc$ ,rations2 ,requisites ( a ,balanc$ ,ration2 ,examples2 ,calculations ( ,rations = ,m5 at ,diff]5t ,k9ds ( ,labor4 ,,*apt] ,,xix ,,wat] #bfh ,importance2 ,impurities 9 ,wat]2 ,m9]al ,impurities2 ,organic ,impurities2 ,int]pretation ( a ,wat] ,analysis2 ,natural ,purification ( ,wat]2 ,wat] 9 ,relation to ,heal?2 ,improvem5t ( ,wat]s2 ,boil+ ( ,wat]2 ,filtration2 ,purification ( ,wat] by ,addition ( ,*emicals2 ,ice2 ,ra9 ,wat]s2 ,wat]s ( ,high & ,l[ ,purity2 ,*emical ,*anges :i* ,organic ,matt] ( ,wat] ,und]goes2 ,bact]ial ,cont5t ( ,wat]2 ,m9]al ,wat]s2 ,mat]ials = ,s(t5+ ,wat]2 ,uses (2 ,economic ,value ( a ,pure ,wat] ,supply4 ,,*apt] ,,xx ,,food ,,z ,,affect$ ,,by ,,h\sehold ,,sanitation ,,& ,,/orage #bhd ,injuri\s ,comp\nds 9 ,foods2 ,nutri5t ,cont5t & ,sanit>y ,condition ( ,food2 ,s\rces ( ,contam9ation ( ,food2 ,unclean ,ways ( ,h&l+ ,food2 ,sanit>y ,inspection ( ,food2 ,infection f ,impure ,air2 ,/orage ( ,food 9 ,cell>s2 ,respiration ( ,vegetable ,cells2 ,sunlight1 ,pure ,wat]1 & ,pure ,air z ,dis9fectants2 ,foods contam9at$ f ,leaky ,plumb+2 ,ut5sils = ,/orage ( ,food2 ,contam9ation f ,unclean ,di%clo?s2 ,refrig]ation2 ,*emical ,*anges t take ,place 9 ! ,refrig]ator2 ,soil2 ,disposal ( ,kit*5 ,refuse2 ,g]m ,diseases spread by ,unsanit>y ,conditions ar\nd ,dwell+s due to ,contam9ation ( ,food2 ,g5]al ,consid]ations2 ,relation ( ,food to ,heal?4 ,,*apt] ,,xxi ,,laboratory ,,practice #bii ,object ( ,laboratory ,practice2 ,laboratory ,note-book & ,sugge/ions = ,laboratory ,practice2 ,li/ ( ,app>atus ,us$2 ,photograph ( ,app>atus ,us$2 ,directions = ,weigh+2 ,directions = ,measur+2 ,use ( ,microscope2 ,wat] 9 ,fl\r2 ,wat] 9 ,butt]2 ,a% 9 ,fl\r2 ,nitric ,acid ,te/ = ,nitrog5\s ,organic ,matt]2 ,acidity ( ,lemons2 ,influ5ce ( ,heat on ,potato ,/>* ,gra9s2 ,influ5ce ( ,yea/ on ,/>* ,gra9s2 ,me*anical ,composition ( ,potatoes2 ,pectose f ,apples2 ,lemon ,extract2 ,vanilla ,extract2 ,te/+ ,olive ,oil = ,cotton ,se$ ,oil2 ,te/+ = ,coal ,t> ,dyes2 ,det]m9+ ! ,p] ,c5t ( ,sk9 9 ,beans2 ,extraction ( ,fat f ,peanuts2 ,microscopic ,exam9ation ( ,milk2 ,=maldehyde 9 ,cream or ,milk2 ,gelat9e 9 ,cream or ,milk2 ,te/+ = ,oleom>g>9e2 ,te/+ = ,wat]+ or ,skimm+ ( ,milk2 ,boric ,acid 9 ,meat2 ,microscopic ,exam9ation ( ,c]eal ,/>* ,gra9s2 ,id5tification ( ,comm]cial ,c]eals2 ,granulation & ,color ( ,fl\r2 ,capacity ( ,fl\r to absorb ,wat]2 ,acidity ( ,fl\r2 ,moi/ & ,dry ,glut52 ,gliad9 f ,fl\r2 ,bread-mak+ ,te/2 ,microscopic ,exam9ation ( ,yea/2 ,te/+ ,bak+ ,p[d]s = ,alum2 ,te/+ ,bak+ ,p[d]s = ,phosphoric ,acid2 ,te/+ ,bak+ ,p[d]s = ,ammonia2 ,v9eg> ,solids2 ,specific ,gravity ( ,v9eg>2 ,acidity ( ,v9eg>2 ,deportm5t ( ,v9eg> ) ,reag5ts2 ,te/+ ,mu/>d = ,turm]ic2 ,exam9ation ( ,tea ,leaves2 ,action ( ,iron ,comp\nds ^u ,tannic ,acid2 ,id5tification ( ,c(fee ,b]ries2 ,detect+ ,*icory 9 ,c(fee2 ,comp>ative ,am\nts ( ,soap ,necess>y ) ,h>d & ,s(t ,wat]2 ,solv5t ,action ( ,wat] on ,lead2 ,susp5d$ ,matt] 9 ,wat]2 ,organic ,matt] 9 ,wat]2 ,deposition ( ,lime by ,boil+ ,wat]2 ,qualitative ,te/s = ,m9]als 9 ,wat]2 ,te/+ = ,nitrites 9 ,wat]4 ,,review ,,que/ions #cbc ,,ref]5ces #cej ,,index #ceg ,,human ,,foods ,,& ,,_! ,,nutritive ,,value ,,*apt] ,i ,,g5]al ,,composition ,,( ,,foods #a4 ,wat]4--,all foods conta9 wat]4 ,vegetables 9 _! natural condition conta9 l>ge am\nts1 (t5 #ie p] c5t1 :ile 9 meats !re is f #dj to #fj p] c5t or m4 ,prep>$ c]eal products1 z fl\r1 corn meal1 & oatmeal1 :i* are app>5tly dry1 h f #g to #ad p] c5t4 ,9 g5]al ! am\nt ( wat] 9 a food v>ies ) ! me*anical /ructure & ! conditions "u :i* x has be5 prep>$1 & is an important factor 9 e/imat+ ! value1 z ! nutri5ts are (t5 greatly decreas$ because ( l>ge am\nts ( wat]4 ,! wat] 9 sub/ances z fl\r & meal is me*anically held 9 comb9ation ) ! f9e p>ticles & v>ies ) ! moi/ure cont5t1 or hydroscopicity1 ( ! air4 ,(t5times foods ga9 or lose wat] to su* an ext5t z to affect _! weight2 = example1 "o hundr$ p\nds ( fl\r conta9+ #ab p] c5t ( wat] may be r$uc$ 9 weight ?ree p\nds or m :5 /or$ 9 a dry place1 or !re may be an increase 9 weight f be+ /or$ 9 a damp place4 ,9 tables ( analyses ! results1 unless o!rwise /at$1 are usually giv5 on ! basis ( ! orig9al mat]ial1 or ! dry sub/ance4 ,potatoes1 = example1 conta9 #b-a_/b p] c5t ( crude prote9 on ! basis ( #ge p] c5t ( wat]2 or on a dry matt] basis1 t is1 :5 ! wat] is entirely elim9at$1 !re is #aj p] c5t ( prote94 ,! wat] ( foods is det]m9$ by dry+ ! weigh$ mat]ial 9 a wat] or air ov5 at a temp]ature ( ab\t #ajj ,c1 until all ( ! moi/ure has be5 expell$ 9 ! =m ( /eam1 leav+ ! dry matt] or mat]ial free f wat]4#a ,! det]m9ation ( dry matt]1 :ile !oretically a simple process1 is att5d$ ) _m difficulties4 ,sub/ances :i* conta9 mu* fat may und]go oxidation dur+ dry+2 volatile comp\nds1 z ess5tial oils1 are expell$ along ) ! moi/ure2 & o!r *anges may occur affect+ ! accuracy ( ! "w4 ,! la/ traces ( moi/ure are remov$ ) difficulty f a sub/ance1 be+ me*anically reta9$ by ! p>ticles ) great t5acity4 ,:5 v accurate dry matt] det]m9ations are desir$1 ! sub/ance is dri$ 9 a vacuum ov51 or 9 a desiccator ov] sulphuric acid1 or 9 an atmosph]e ( "s non-oxidiz+ gas1 z hydrog54 #b4 ,dry ,matt]4--,! dry matt] ( a food is a me*anical mixture ( ! v>i\s comp\nds1 z />*1 sug>1 fat1 prote91 cellulose1 & m9]al matt]1 & is obta9$ by dry+ ! mat]ial4 ,succul5t vegetable foods ) #ie p] c5t ( wat] conta9 only #e p] c5t ( dry matt]1 :ile 9 fl\r ) #ab p] c5t ( wat] !re is #hh p] c5t1 & 9 sug> #ii p] c5t4 ,! dry matt] is obta9$ by subtract+ ! p] c5t ( wat] f #ajj1 & 9 foods x v>ies f #e p] c5t & less 9 "s vegetables to #ii p] c5t 9 sug>4 ,illu/ration3 ,,fig4 #a4--;,,app>atus ,,us$ ,,= ,,! ,,det]m9ation ,,( ,,dry ,,matt] ,,& ,,a% ,,9 ,,foods4 #a1 desiccator2 #b1 muffle furnace = combu/ion ( foods & obta9+ a%2 #c1 wat] ov5 = dry+ food mat]ials4 #c4 ,a%4--,! a%1 or m9]al matt]1 is t portion obta9$ by burn+ or ignit+ ! dry matt] at ! l[e/ temp]ature necess>y = complete combu/ion4 ,! a% 9 vegetable foods ranges f #b to #e p] c5t &1 toge!r ) ! nitrog51 repres5ts :at 0 tak5 f ! soil dur+ gr[?4 ,9 animal bodies1 ! a% is pres5t ma9ly 9 ! bones1 b !re is also an appreciable am\nt1 "o p] c5t or m1 9 all ! tissues4 ,a% is exce$+ly v>iable 9 composition1 be+ compos$ ( ! v>i\s salts ( potassium1 sodium1 calcium1 magnesium1 & iron1 z sulphates1 phosphates1 *lorides1 & silicates ( ^! elem5ts4 ,!re are also o!r elem5ts 9 small am\nts4 ,9 ! plant economy ^! elem5ts take an ess5tial "p & are requisite = ! =mation ( plant tissue & ! production 9 ! leaves ( ! organic comp\nds :i* lat] are /or$ up 9 ! se$s4 ,"s ( ! elem5ts appe> to be m necess>y ?an o!rs1 & :5ev] )held plant gr[? is re/rict$4 ,! elem5ts mo/ ess5tial = plant gr[? are potassium1 calcium1 magnesium1 iron1 phosphorus1 & sulphur4#a ,9 ! animal body m9]als are d]iv$1 ei!r directly or indirectly1 f ! vegetable foods consum$4 ,! "p :i* ea* ( ! m9]al elem5ts takes 9 animal nutrition is n well und]/ood4 ,"s ( ! elem5ts1 z phosphorus & sulphur1 are 9 organic comb9ation ) ! nitrog5\s comp\nds1 z ! nucleat$ album9oids1 :i* are v ess5tial = animal life4 ,9 bo? plant & animal bodies1 ! m9]al matt] is pres5t z m9]al salts & organic comb9ations4 ,x is held t ! a% elem5ts :i* are 9 organic comb9ation are ! =ms ma9ly utiliz$ = tissue con/ruction4 ,:ile x is n kn[n j :at "p all ! m9]al elem5ts take 9 animal nutrition1 exp]im5ts %[ t 9 all ord9>y mix$ rations ! am\nt ( ! diff]5t m9]al elem5ts is 9 excess ( ! dem&s ( ! body1 & x is only 9 r>e in/ances1 z 9 cases ( re/rict$ diet1 or convalesc5ce f "s disease1 t special att5tion ne$ be giv5 to increas+ ! m9]al cont5t ( ! ration4 ,an excess ( m9]al matt] 9 foods is equally z objectionable z a scant am\nt1 elim9ation ( ! excess entail+ additional "w on ! body4 ,! composition ( ! a% ( diff]5t food mat]ials v>ies widely1 bo? 9 am\nt1 & =m ( ! individual elem5ts4 ,:5 = any reason x is necess>y to increase ! phosphates 9 a ration1 milk & eggs d ?is to a great] ext5t ?an almo/ any o!r foods4 ,common salt1 or sodium *loride1 is "o ( ! mo/ ess5tial ( ! m9]al con/itu5ts ( ! body4 ,x is necess>y = giv+ ! blood its normal composition1 furni%+ acid & basic con/itu5ts = ! production ( ! dige/ive fluids1 & = ! nutrition ( ! cells4 ,:ile salt is a necess>y food1 9 l>ge am\nts1 z :5 ! attempt is made to use sea wat] z a bev]age1 x acts z a poison1 sugge/+ t a mat]ial may be bo? a food & a poison4 ,:5 sodium *loride is entirely )held f an animal1 dea? f salt />vation ensues4 ,_m foods conta9 naturally small am\nts ( sodium *loride4 #d4 ,organic ,matt]4--,t portion ( a food mat]ial :i* is conv]t$ into gase\s or volatile products dur+ combu/ion is call$ ! organic matt]4 ,x is a me*anical mixture ( comp\nds made up ( c>bon1 hydrog51 oxyg51 nitrog51 & sulphur1 & is compos$ ( v>i\s individual organic comp\nds1 z cellulose1 />*1 sug>1 album91 & fat4 ,! am\nt 9 a food is det]m9$ by subtract+ ! a% & wat] f #ajj4 ,! organic matt] v>ies widely 9 composition2 9 "s foods x is l>gely />*1 z 9 potatoes & rice1 :ile 9 o!rs1 z =age crops consum$ by animals1 cellulose pr$om9ates4 ,! nature ( ! prevail+ organic comp\nd1 z sug> or />*1 det]m9es ! nutritive value ( a food4 ,ea* has a def9ite *emical composition capable ( be+ express$ by a =mula4 ,consid]$ collectively1 ! organic comp\nds are t]m$ organic matt]4 ,:5 burn$1 ! organic comp\nds are conv]t$ into gases1 ! c>bon unit+ ) ! oxyg5 ( ! air to =m c>bon dioxide1 hydrog5 to =m wat]1 sulphur to =m sulphur dioxide1 & ! nitrog5 to =m oxides ( nitrog5 & ammonia4 #e4 ,classification ( ,organic ,comp\nds4--,all food mat]ials are compos$ ( a l>ge numb] ( organic comp\nds4 ,= purposes ( /udy ^! are divid$ into classes4 ,! elem5t nitrog5 is tak5 z ! basis ( ! division4 ,comp\nds :i* conta9 ?is elem5t are call$ nitrog5\s1 :ile ^? f :i* x is abs5t are call$ non-nitrog5\s4#b ,! nitrog5\s organic comp\nds are compos$ ( ! elem5ts nitrog51 hydrog51 c>bon1 oxyg51 & sulphur1 :ile ! non-nitrog5\s comp\nds are compos$ ( c>bon1 hydrog51 & oxyg54 ,9 vegetable foods ! non-nitrog5\s comp\nds pr$om9ate1 !re be+ usually f six to twelve p>ts ( non-nitrog5\s to e "o "p ( nitrog5\s1 :ile 9 animal foods ! nitrog5\s comp\nds are pres5t 9 l>g] am\nt4 ,,non-,,nitrog5\s ,,comp\nds #f4 ,occurr5ce4--,! non-nitrog5\s comp\nds ( foods consi/ ma9ly ( cellulose1 />*1 sug>1 & fat4 ,= purposes ( /udy1 !y are divid$ into subdivisions1 z c>bohydrates1 pectose sub/ances or jellies1 fats1 organic acids1 ess5tial oils1 & mix$ comp\nds4 ,9 plants ! c>bohydrates pr$om9ate1 :ile 9 animal tissue ! fats are ! *ief non-nitrog5\s con/itu5ts4 #g4 ,c>bohydrates4--,?is t]m is appli$ to a class ( comp\nds simil> 9 g5]al composition1 b diff]+ widely 9 /ructural composition & physical prop]ties4 ,c>bohydrates make up ! bulk ( vegetable foods &1 except 9 milk1 are f\nd only 9 traces 9 animal foods4 ,!y are all repres5t$ by ! g5]al =mula ,,*#bn#bn1 !re be+ twice z _m hydrog5 z oxyg5 atoms1 ! hydrog5 & oxyg5 be+ pres5t 9 ! same proportion z 9 wat]4 ,z a class1 ! c>bohydrates are neutral bodies1 &1 :5 burn$1 =m c>bon dioxide & wat]4 ,illu/ration3 ,,fig4 #b4--;,,cellul> ,,/ructure ,,( ,,plant ,,cell4 #h4 ,cellulose is ! basis ( ! cell /ructure ( plants1 & is f\nd 9 v>i\s physical =ms 9 food mat]ials4#c ,sometimes x is h>d & d5se1 resi/+ dige/ive action & me*anically inclos+ o!r nutri5ts & ?us prev5t+ _! be+ available z food4 ,9 ! e>li] /ages ( plant gr[? a "p ( ! cellulose is 9 *emical comb9ation ) wat]1 =m+ hydrat$ cellulose1 a portion ( :i* und]goes dige/ion & produces heat & en]gy 9 ! body4 ,ord9>ily1 h[ev]1 cellulose adds b little 9 ! way ( nutritive value1 al?\gh x is (t5 b5eficial me*anically & imp>ts bulk to "s foods o!rwise too conc5trat$4 ,! me*anical action ( cellulose on ! dige/ion ( food is discuss$ 9 ,*apt] ,,xv4 ,cellulose usually makes up a v small "p ( human food1 less ?an #a p] c5t4 ,9 ref9$ :ite fl\r !re is less ?an 4#je ( a p] c5t2 9 oatmeal & c]eal products f 4#e to #a p] c5t1 dep5d+ ^u ! ext5t to :i* ! hulls are remov$1 & 9 vegetable foods f 4#a to #a p] c5t4 ,! cellulose cont5t ( foods is includ$ 9 ! crude fib] ( ! *emi/'s report4 #i4 ,/>* occurs widely di/ribut$ 9 nature1 p>ticul>ly 9 ! se$s1 roots1 & tub]s ( "s plants4 ,x is =m$ 9 ! leaves ( plants z a result ( ! jo9t action ( *lorophyll & protoplasm1 & is g5]ally held by plant physiologi/s to be ! fir/ c>bohydrate produc$ 9 ! plant cell4 ,/>* is compos$ ( a numb] ( ov]lapp+ lay]s sep>at$ by />* cellulose2 betwe5 ^! lay]s ! true />* or amylose is f\nd4 ,/>* f ! v>i\s c]eals & vegetables diff]s widely 9 me*anical /ructure2 9 :eat x is circul>1 9 corn some:at angul>1 & 9 p>snips exce$+ly small1 :ile potato />* granules are among ! l>ge/4#d ,! nature ( />* c be det]m9$ l>gely f its me*anical /ructure z /udi$ "u ! microscope4 ,x is insoluble 9 cold wat] because ( ! protect+ action ( ! cellul> lay]1 b on be+ heat$ x und]goes bo? me*anical & *emical *anges2 ! gra9s are p>tially ruptur$ by pressure due to ! conv]sion into /eam ( ! moi/ure held me*anically4 ,! cook+ ( foods is b5eficial f a me*anical po9t ( view1 z x results 9 p>tial dis9tegration ( ! />* masses1 *ang+ ! /ructure s t ! />* is m readily act$ ^u by ! f]m5ts ( ! dige/ive tract4 ,at a temp]ature ( ab\t #abj ,c4 />* beg9s to und]go *emical *ange1 result+ 9 ! re>rangem5t ( ! atoms 9 ! molecule ) ! production ( dextr9e & soluble c>bohydrates4 ,dextr9e is =m$ on ! cru/ ( bread1 or :5ev] potatoes or />*y foods are br[n$4 ,at a /ill high] temp]ature />* is decompos$1 ) ! lib]ation ( wat] & production ( comp\nds ( high] c>bon cont5t4 ,:5 heat$ 9 contact ) wat]1 x und]goes hydration *anges2 gelat9\s-l products are =m$1 :i* are f9ally conv]t$ into a soluble condition4 ,9 cook+ c]eals1 ! hydration ( ! />* is "o ( ! ma9 physical & *emical *anges t takes place1 & x simply results 9 conv]t+ ! mat]ial into su* a =m t o!r *emical *anges may m readily occur4 ,be=e />* becomes dextrose1 hydration is necess>y4 ,if ?is is accompli%$ by cook+1 x saves ! body j s mu* en]gy 9 dige/ion4 ,_m foods owe _! value l>gely to ! />*4 ,9 c]eals x is f\nd to ! ext5t ( #gb to #gf p] c5t2 9 rice & potatoes 9 /ill l>g] am\nts2 & x is ! *ief con/itu5t ( _m vegetables4 ,:5 />* is dige/$1 x is fir/ *ang$ to a soluble =m & !n gradually und]goes oxidation1 result+ 9 ! production ( heat & en]gy1 ! same products--c>bon dioxide & wat]--be+ =m$ z :5 />* is burn$4 ,/>* is a valuable heat-produc+ nutri5t2 a p\nd yields #ahfj calories4 ,see ,*apt] ,,xv4 #aj4 ,sug>4--,sug>s are widely di/ribut$ 9 nature1 be+ f\nd pr9cipally 9 ! juices ( ! sug> cane1 sug> beet1 & sug> maple4 ,!y are divid$ into two l>ge classes3 ! sucrose gr\p & ! dextrose gr\p1 ! latt] be+ produc$ f sucrose1 />*1 & o!r c>bohydrates by inv]sion & alli$ *emical *anges4 ,because ( ! importance ( sug> 9 ! diet>y1 ,*apt] ,v is devot$ to ! subject4 #aa4 ,pectose ,sub/ances are jelly-l bodies f\nd 9 fruits & vegetables4 ,!y are closely relat$ 9 *emical composition to ! c>bohydrates1 into :i* =m !y are *ang$ dur+ dige/ion2 & 9 nutrition !y s]ve practically ! same function4 ,9 ! e>ly /ages ( gr[? ! pect9 bodies are comb9$ ) organic acids1 =m+ insoluble comp\nds1 z ! pect9 9 gre5 apples4 ,dur+ ! rip5+ ( fruit & ! cook+ ( vegetables1 ! pect9 is *ang$ to a m soluble & dige/ible condition4 ,9 food analysis1 ! pect9 is usually includ$ ) ! c>bohydrates4 #ab4 ,nitrog5-free-extract4--,9 discuss+ ! composition ( foods1 ! c>bohydrates o!r !n cellulose1 z />*1 sug>1 & pect91 are gr\p$ "u ! "n ( nitrog5-free-extract4 ,me?ods ( *emical analysis h n yet be5 suffici5tly p]fect$ to enable accurate & rapid det]m9ation to be made ( all ^! individual c>bohydrates1 & h5ce !y are gr\p$ toge!r z nitrog5-free-extract4 ,z ! "n indicates1 !y are comp\nds :i* conta9 no nitrog51 & are extractives 9 ! s5se t !y are soluble 9 dilute acid & alkal9e solutions4 ,! nitrog5-free-extract is det]m9$ indirectly1 t is1 by ! me?od ( diff]5ce4 ,all ! o!r con/itu5ts ( a food1 z wat]1 a%1 crude fib] 7cellulose71 crude prote91 & e!r extract1 are det]m9$2 ! total is subtract$ f #ajj1 & ! diff]5ce is nitrog5-free-extract4 ,9 /udy+ ! nutritive value ( foods1 p>ticul> att5tion %\ld be giv5 to ! nature ( ! nitrog5-free-extract1 z 9 "s in/ances x is compos$ ( sug> & 9 o!rs ( />*1 pect91 or p5tosan 7gum sug>s74 ,:ile all ^! comp\nds h practically ! same fuel value1 !y diff] 9 composition1 /ructure1 & ! way 9 :i* !y are act$ ^u by *emicals & dige/ive f]m5ts4#a ,illu/ration3 ,,fig4 #c4--;,,app>atus ,,us$ ,,= ,,! ,,det]m9ation ,,( ,,fat4 #ac4 ,fat4--,fat is f\nd ma9ly 9 ! se$s ( plants1 b to "s ext5t 9 ! leaves & /ems4 ,x diff]s f />* 9 conta9+ m c>bon & less oxyg54 ,9 />* !re is ab\t #dd p] c5t ( c>bon1 :ile 9 fat !re is #ge p] c5t4 ,h5ce x is t :5 fat is burn$ or und]goes combu/ion1 x yields a l>g] am\nt ( ! products ( combu/ion--c>bon dioxid & wat]--?an does />*4 ,a gram ( fat produces #b-a_/d times z mu* heat z a gram ( />*4 ,fat is ! mo/ conc5trat$ non-nitrog5\s nutri5t4 ,z f\nd 9 food mat]ials1 x is a me*anical mixture ( v>i\s fats1 among :i* are /e>91 palmit91 & ole94 ,/e>9 & palmit9 are h>d fats1 cry/all9e 9 /ructure1 & ) a high melt+ po9t1 :ile ole9 is a liquid4 ,9 addition to ^! ?ree1 !re are also small am\nts ( o!r fats1 z butyr9 9 butt]1 :i* give "* or individuality to mat]ials4 ,!re are a numb] ( vegetable fats or oils :i* are us$ = food purposes &1 :5 prop]ly prep>$ & ref9$1 h a high nutritive value4 ,occasionally "o fat ( *eap] orig9 b n necess>ily ( l[] nutritive value is sub/itut$ = ano!r4 ,! fats h def9ite physical & *emical prop]ties :i* enable !m to be readily di/+ui%$1 z iod9e numb]1 specific gravity1 index ( refraction1 & heat ( combu/ion4 ,by iod9e numb] is meant ! p]c5tage ( iod9e t w unite *emically ) ! fat4 ,:eat oil has an iod9e numb] ( ab\t #ajj1 mean+ t "o p\nd ( :eat oil w unite *emically ) "o p\nd ( iod9e4 ,fats h a l[] specific gravity ?an wat]1 usually rang+ f 4#hi to 4#id1 ! specific gravity ( a fat be+ fairly con/ant4 ,all fats c be sep>at$ into glyc]ol & a fatty acid1 glyc]ol or glyc]9e be+ common con/itu5ts1 :ile ea* fat yields its own *>act]i/ic acid1 z /e>91 /e>ic acid2 palmit91 palmitic acid2 & ole91 oleic acid4 ,! fats are soluble 9 e!r1 *lor(orm1 & b5z9e4 ,9 ! *emical analysis ( foods1 !y are sep>at$ ) e!r1 & along ) ! fat1 v>iable am\nts ( o!r sub/ances are extract$1 ^! extractive products usually be+ call$ e!r extract or crude fat4#e ,! e!r extract ( plant tissue conta9s 9 addition to fat appreciable am\nts ( cellulose1 gums1 color+1 & o!r mat]ials4 ,f c]eal products ! e!r extract is l>gely fat1 b 9 "s in/ances leci?9 & o!r nitrog5\s fatty sub/ances are pres5t1 :ile 9 animal food products1 z milk & meat1 ! e!r extract is ne>ly pure fat4 #ad4 ,organic ,acids4--,_m vegetable foods conta9 small am\nts ( organic acids1 z malic acid f\nd 9 apples1 citric 9 lemons1 & t>t>ic 9 grapes4 ,^! give *>act]i/ic ta/e to foods1 b h no direct nutritive value4 ,!y d n yield heat & en]gy z d />*1 fat1 & prote92 !y are1 h[ev]1 useful = imp>t+ flavor & palatability1 & x is believ$ !y promote to "s ext5t ! dige/ion ( foods ) :i* !y are comb9$ by enc\rag+ ! secretion ( ! dige/ive fluids4 ,_m fruits & vegetables owe _! dietetic value to ! organic acids :i* !y conta94 ,9 plants !y are usually 9 *emical comb9ation ) ! m9]als1 =m+ comp\nds z salts1 or ) ! organic comp\nds1 produc+ mat]ials z acid prote9s4 ,9 ! plant economy !y take an ess5tial "p 9 promot+ gr[? & aid+ ! plant to secure by osmotic action its m9]al food f ! soil4 ,organic acids are f\nd to "s ext5t 9 animal foods1 z ! v>i\s lactic acids ( meat & milk4 ,!y are also =m$ 9 food mat]ials z ! result ( f]m5t action4 ,:5 se$s g]m9ate1 small am\nts ( c>bohydrates are conv]t$ into organic acids4 ,9 g5]al ! organic acids are n to be consid]$ z nutri5ts1 b z food adjuncts1 increas+ palatability & promot+ dige/ion4 #ae4 ,ess5tial ,oils4--,ess5tial or volatile oils diff] f fats1 or fix$ oils1 9 *emical composition & physical prop]ties4#f ,! ess5tial oils are readily volatiliz$1 leav+ no p]man5t residue1 :ile ! fix$ fats are practically non-volatile4 ,v>i\s ess5tial oils are pres5t 9 small am\nts 9 ne>ly all vegetable food mat]ials1 & ! *>act]i/ic flavor ( _m fruits is due to !m4 ,x is ^! comp\nds :i* are us$ = flavor+ purposes1 z discuss$ 9 ,*apt] ,,iv4 ,! am\nt 9 a food mat]ial is v small1 usually only a few hundr$?s ( a p] c5t4 ,! ess5tial oils h no direct food value1 b indirectly1 l ! organic acids1 !y assi/ 9 promot+ favorable dige/ive action1 & are also valuable because !y imp>t a pleasant ta/e4 ,?r\gh poor me?ods ( cook+ & prep>ation1 ! ess5tial oils are readily lo/ f "s foods4 #af4 ,mix$ ,comp\nds4--,food mat]ials frequ5tly conta9 comp\nds :i* d n naturally fall into ! five gr\ps m5tion$1--c>bohydrates1 pectose sub/ances1 fats1 organic acids1 & ess5tial oils4 ,! am\nt ( su* comp\nds is small1 & !y are class$ z miscellane\s or mix$ non-nitrog5\s comp\nds4 ,"s ( !m may imp>t a negative value to ! food1 & !re are o!rs :i* h all ! *>act]i/ics1 z f> z g5]al composition is conc]n$1 ( ! non-nitrog5\s comp\nds1 b conta9 nitrog51 al?\gh z a second>y r ?an an ess5tial con/itu5t4 #ag4 ,nutritive ,value ( ,non-nitrog5\s ,comp\nds4--,! non-nitrog5\s comp\nds1 tak5 z a class1 are incapable alone ( su/a9+ life1 because !y d n conta9 any nitrog51 & ?is is necess>y = produc+ proteid mat]ial 9 ! animal body4 ,!y are valuable = ! production ( heat & en]gy1 & :5 associat$ ) ! nitrog5\s comp\nds1 are capable ( =m+ non-nitrog5\s res]ve tissue4 ,x is equally impossible to su/a9 life = any prolong$ p]iod ) ! nitrog5\s comp\nds alone4 ,x is :5 ^! two classes are prop]ly bl5d$ & naturally unit$ 9 food mat]ials t _! ma9 value is secur$4 ,= nutrition purposes !y are mutually relat$ & dep5d5t4 ,"s food mat]ials conta9 ! nitrog5\s & non-nitrog5\s comp\nds bl5d$ 9 su* proportion z to enable "o food alone to practically su/a9 life1 :ile 9 o!r cases x is necess>y1 9 ord] to secure ! be/ results 9 ! fe$+ ( animals & m51 to comb9e diff]5t foods v>y+ 9 _! cont5t ( ^! two classes ( comp\nds4#g ,,nitrog5\s ,,comp\nds #ah4 ,g5]al ,composition4--,! nitrog5\s comp\nds are m complex 9 composition ?an ! non-nitrog5\s4 ,!y are compos$ ( a l>g] numb] ( elem5ts1 unit$ 9 diff]5t ways s z to =m a mu* m complex molecul> /ructure4 ,foods conta9 num]\s nitrog5\s organic comp\nds1 :i*1 = purposes ( /udy1 are divid$ into f\r divisions1--proteids1 album9oids1 amids1 & alkaloids4 ,9 addition to ^!1 !re are o!r nitrog5\s comp\nds :i* d n naturally fall into any "o ( ! f\r divisions4 ,illu/ration3 ,,fig4 #d4--;,,app>atus ,,us$ ,,= ,,det]m9+ ,,total ,,nitrog5 ,,& ,,crude ,,prote9 ,,9 ,,foods4 ,! mat]ial is dige/$ 9 ! flask 7#c7 ) sulphuric acid & ! organic nitrog5 conv]t$ into ammonium sulphate1 :i* is lat] lib]at$ & di/ill$ at #a1 & ! ammonia neutraliz$ ) /&>d acid 7#b74 ,also 9 "s foods !re are small am\nts ( nitrog5 9 m9]al =ms1 z nitrates & nitrites4 #ai4 ,prote94--,! t]m prote9 is appli$ to a l>ge class ( nitrog5\s comp\nds resembl+ ea* o!r 9 g5]al composition1 b diff]+ widely 9 /ructural composition4 ,z a class1 ! prote9s conta9 ab\t #af p] c5t ( nitrog51 #eb p] c5t ( c>bon1 f #f to #g p] c5t ( hydrog51 #bb p] c5t ( oxyg51 & less ?an #b p] c5t ( sulphur4 ,^! elem5ts are comb9$ 9 a great v>iety ( ways1 =m+ v>i\s gr\ps or radicals4 ,9 /udy+ ! prote9 molecule a l>ge numb] ( d]ivative products h be5 obs]v$1 z amid radicals1 v>i\s hydroc>bons1 fatty acids1 & c>bohydrate-l bodies4#h ,x w\ld appe> t 9 ! *emical composition ( ! prote9s !re are all ! con/itu5ts1 or simpl] products1 ( ! non-nitrog5\s comp\nds1 & ^! are 9 *emical comb9ation ) amid radicals & nitrog5 9 v>i\s =ms4 ,! nitrog5 ( _m proteids appe>s to be pres5t 9 m ?an "o =m or radical4 ,! proteids take an important "p 9 life processes4 ,!y are f\nd m ext5sively 9 animal ?an 9 plant bodies4 ,! protoplasm ( bo? ! plant & animal cell is compos$ ma9ly ( prote94 ,proteids are divid$ into v>i\s subdivisions1 z album9s1 globul9s1 album9ates1 proteoses & peptones1 & insoluble proteids4 ,9 plant & animal foods a l>ge am\nt ( ! prote9 is pres5t z insoluble proteids2 t is1 !y are n dissolv$ by solv5ts1 z wat] & dilute salt solution4 ,! album9s are soluble 9 wat] & coagulat$ by heat at a temp]ature ( #aeg to #afa ,f4 ,:5ev] a food mat]ial is soak$ 9 wat]1 ! album9 is remov$ & c !n be coagulat$ by ! action ( heat1 or ( *emicals1 z tannic acid1 lead acetate1 & salts ( m]cury4 ,! globul9s are proteids extract$ f food mat]ials by dilute salt solution aft] ! removal ( ! album9s4 ,globul9s also are coagulat$ by heat & precipitat$ by *emicals4 ,! am\nt ( globul9s 9 vegetable foods is small4 ,9 animal foods myos9 9 meat & vitell91 f\nd 9 ! yolk ( ! egg1 & "s ( ! proteids ( ! blood1 are examples ( globul9s4 ,album9ates are case9-l proteids f\nd 9 bo? animal & vegetable foods4 ,!y are suppos$ to be prote9s t are 9 feeble *emical comb9ation ) acid & alkal9e comp\nds1 & !y are sometimes call$ acid & alkali proteids4 ,"s are precipitat$ f _! solutions by acids & o!rs by alkalies4 ,peas & beans conta9 q l>ge am\nts ( a case9-l proteid call$ legum94 ,proteoses & peptones are prote9s soluble 9 wat]1 b n coagulat$ by heat4 ,!y are produc$ f o!r proteids by f]m5t action dur+ ! dige/ion ( food & ! g]m9ation ( se$s1 & are (t5 due to ! *anges result+ f ! action ( ! natural f]m5ts or enzymes inh]5t 9 ! food mat]ials4 ,z previ\sly /at$1 ! insoluble proteids are pres5t 9 f> ! l>ge/ am\nt ( any ( ! nitrog5\s mat]ials ( foods4 ,lean meat & ! glut5 ( :eat & o!r gra9s are examples ( ! insoluble proteids4 ,! v>i\s insoluble proteids f diff]5t food mat]ials ea* has its own composition & di/9ctive *emical & physical prop]ties1 & f ea* a diff]5t class & p]c5tage am\nt ( d]ivative products are obta9$4#a ,:ile 9 g5]al x is held t ! v>i\s prote9s h practically ! same nutritive value1 x is possible t because diff]5ces 9 /ructural composition & ! products =m$ dur+ dige/ion !re may exi/ notable diff]5ces 9 nutritive value4 ,dur+ dige/ion ! insoluble proteids und]go an ext5d$ s]ies ( *emical *anges4 ,!y are p>tially oxidiz$1 & ! nitrog5\s portion ( ! molecule is elim9at$ ma9ly 9 ! =m ( amids1 z urea4 ,! insoluble prote9s con/itute ! ma9 s\rce ( ! nitrog5\s food supply ( bo? humans & animals4 #bj4 ,crude ,prote94--,9 ! analysis ( foods1 ! t]m crude prote9 is us$ to designate ! total nitrog5\s comp\nds consid]$ collectively2 x is compos$ l>gely ( prote91 b also includes ! amids1 alkaloids1 & album9oids4 ,crude prote9 & total nitrog5\s comp\nds are practically synonym\s t]ms4 ,! v>i\s prote9s all conta9 ab\t #af p] c5t ( nitrog52 t is1 "o "p ( nitrog5 is equival5t to #f4be p>ts ( prote94 ,9 analyz+ a food mat]ial1 ! total organic nitrog5 is det]m9$ & ! am\nt multipli$ by #f4be to obta9 ! crude prote94 ,9 "s food mat]ials1 z c]eals1 ! crude prote9 is l>gely pure prote91 :ile 9 o!rs1 z potatoes1 x is less ?an half pure prote91 ! l>g] portion be+ amids & o!r comp\nds4 ,9 comp>+ ! crude prote9 cont5t ( "o food ) t ( ano!r1 ! nature ( bo? proteids %\ld be consid]$ & also ! am\nts ( non-proteid con/itu5ts4 ,! factor #f4be = calculat+ ! prote9 equival5t ( foods is n /rictly applicable to all foods4 ,= example1 ! proteids ( :eat--gliad9 & glut59--conta9 ov] #ah p] c5t ( nitrog51 mak+ ! nitrog5 factor ab\t #e4fh in/ead ( #f4be4 ,if :eat conta9s #b p] c5t ( nitrog51 x is equival5t to #ab4e p] c5t ( crude prote91 us+ ! factor #f4be2 or to #aa4d1 us+ ! factor #e4g4 ,! nitrog5 cont5t ( foods is absolute2 ! prote9 cont5t is only relative4#i #ba4 ,food ,value ( ,prote94--,because ( its complexity 9 composition1 prote9 is capable ( be+ us$ by ! body 9 a great] v>iety ( ways ?an />*1 sug>1 or fat4 ,9 addition to produc+ heat & en]gy1 prote9 s]ves ! unique function ( furni%+ mat]ial = ! con/ruction ( new muscul> tissue & ! repair ( t :i* is worn out4 ,x is di/9ctly a tissue-build+ nutri5t4 ,x also ent]s into ! composition ( all ! vital fluids ( ! body1 z ! blood1 *yme1 *yle1 & ! v>i\s dige/ive fluids4 ,h5ce x is t prote9 is requir$ z a nutri5t by ! animal body1 & x _c be produc$ f non-nitrog5\s comp\nds4 ,9 vegetable bodies1 ! prote9 c be produc$ syn!tically f amids1 :i* 9 turn are =m$ f ammonium comp\nds4 ,:ile prote9 is necess>y 9 ! ration1 an excessive am\nt %\ld be avoid$4 ,:5 !re is m ?an is ne$$ = functional purposes1 x is us$ = heat & en]gy1 & z foods ri* 9 prote9 are usually ! mo/ exp5sive1 an excess adds unnecess>ily to ! co/ ( ! ration4 ,excess ( prote9 9 ! ration may also result 9 a diseas$ condition1 due to imp]fect elim9ation ( ! prote9 residual products f ! body4#aj #bb4 ,album9oids diff] f proteids 9 g5]al composition &1 to "s ext5t1 9 nutritive value4 ,!y are f\nd 9 animal bodies ma9ly 9 ! connective tissue & 9 ! sk91 hair1 & nails4 ,"s ( ! album9oids1 z nucle91 are equal 9 food value to prote91 :ile o!rs h a l[] food value4 ,9 g5]al1 album9oids are capable ( cons]v+ ! prote9 ( ! body1 & h5ce are call$ prote9 sp>]s1 b !y _c 9 e way ent] into ! composition ( ! body1 z d ! true prote9s4 #bc4 ,amids & ,am9es4--,^! are nitrog5\s comp\nds ( simpl] /ructure ?an ! prote9s & album9oids4 ,!y are sometimes call$ comp\nd ammonia 9 t !y are d]iv$ f ammonia by ! replacem5t ( "o ( ! hydrog5 atoms ) an organic radical4 ,9 plants1 amids are int]m$iate comp\nds 9 ! production ( ! proteids1 & 9 "s vegetables a l>ge portion ( ! nitrog5 is amids4 ,9 animal bodies amids are =m$ dur+ oxidation1 dige/ion1 & dis9tegration ( proteids4 ,x is n def9itely kn[n :e!r or n a prote9 9 ! animal body :5 brok5 d[n into amid =m c aga9 be recon/ruct$ into prote94 ,! amids h a l[] food value ?an ! proteids & album9oids4 ,x is g5]ally held t1 to a c]ta9 ext5t1 !y are capable1 :5 comb9$ ) proteids1 ( prev5t+ rapid conv]sion ( ! body proteid into soluble =m4 ,:5 !y are us$ 9 l>ge am\nts 9 a ration1 !y t5d to ha/5 oxidation r ?an cons]vation ( ! proteids4 #bd4 ,alkaloids4--,9 "s plant bodies !re are small am\nts ( nitrog5\s comp\nds call$ alkaloids4 ,!y are n f\nd to any appreciable ext5t 9 food plants4 ,! alkaloids1 l ammonia1 are basic 9 "* & unite ) acids to =m salts4 ,_m m$ic9al plants owe _! value to ! alkaloids :i* !y conta94 ,9 animal bodies alkaloids are =m$ :5 ! tissue und]goes f]m5tation *anges1 & also dur+ disease1 ! products be+ kn[n z ptoma9es4 ,alkaloids h no food value1 b act physiologically z irritants on ! n]ve c5t]s1 mak+ !m useful f a m$ic9al r ?an f a nutritive po9t ( view4 ,to m$ical & ph>maceutical /ud5ts ! alkaloids =m a v important gr\p ( comp\nds4 ,illu/ration3 ,,fig4 #e4--;,,graphic ,,composition ,,( ,,fl\r4 #a1 fl\r2 #b1 />*2 #c1 glut52 #d1 wat]2 #e1 fat2 #f1 a%4 #be4 ,g5]al ,relation%ip ( ! ,nitrog5\s ,comp\nds4--,among ! v>i\s subdivisions ( ! nitrog5\s comp\nds !re exi/s a relation%ip simil> to t among ! non-nitrog5\s comp\nds4 ,f proteids1 amids & alkaloids may be =m$1 j z inv]t sug>s & _! products are =m$ f sucrose4 ,al?\gh glucose products are d]iv$ f sucrose1 x is n possible to rev]se ! process & obta9 sucrose or cane sug> f />*4 ,s x is ) prote9s1 :ile ! amid may be obta9$ f ! proteid 9 animal nutrition1 z f> z kn[n ! process _c be rev]s$ & proteids be obta9$ f amids4 ,9 ! con/ruction ( ! prote9 molecule ( plants1 nitrog5 is absorb$ f ! soil 9 soluble =ms1 z comp\nds ( nitrates & nitrites & ammonium salts4 ,^! are conv]t$1 fir/1 into amids & !n into proteids4 ,9 ! animal body j ! rev]se ( ?is process takes place1--! prote9 ( ! food und]goes a s]ies ( *anges1 & is f9ally elim9at$ f ! body z an amid1 :i* 9 turn und]goes oxidation & nitrification1 & is conv]t$ into nitrites1 nitrates1 & ammonium salts4 ,^! =ms ( nitrog5 are !n ready to beg9 aga9 9 plant & animal bodies ! same cycle ( *anges4 ,?us x is t nitrog5 may ent] a numb] ( times into ! composition ( plant & animal tissues4 ,nature is v economical 9 h] use ( ?is elem5t4#e ,,*apt] ,,ii ,,*anges ,,9 ,,composition ,,( ,,foods ,,dur+ ,,cook+ ,,& ,,prep>ation #bf4 ,raw & ,cook$ ,foods ,comp>$4--,raw & cook$ foods diff] 9 *emical composition ma9ly 9 ! cont5t ( wat]4 ,! am\nt ( nutri5ts on a dry matt] basis is practically ! same1 b ! /ructural composition is affect$ by cook+1 & h5ce x is t a food prep>$ = ! table (t5 diff]s appreciably f ! raw mat]ial4 ,cook$ meat1 = example1 has n ! same p]c5tage & /ructural composition z raw meat1 al?\gh ! diff]5ce 9 nutritive value betwe5 a giv5 weight ( ea* is n l>ge4 ,dur+ cook+1 foods are act$ ^u *emically1 physically1 & bact]iologically1 & x is usually ! jo9t action ( ^! ?ree ag5cies t br+s ab\t ! desirable *anges incid5t to _! prep>ation = ! table4 #bg4 ,*emical ,*anges dur+ ,cook+4--,ea* ( ! *emical comp\nds ( :i* foods are compos$ is influ5c$ to a great] or less ext5t by heat & modifi$ 9 composition4 ,! *emi/ry ( cook+ is ma9ly a /udy ( ! *emical *anges t take place :5 comp\nds1 z cellulose1 />*1 sug>1 pect91 fat1 & ! v>i\s proteids1 are subject$ to ! jo9t action ( heat1 moi/ure1 air1 & f]m5ts4 ,! *anges :i* affect ! cellulose are physical r ?an *emical4 ,a slight hydration ( ! cellul> tissue1 h[ev]1 does take place4 ,9 human foods cellulose is n f\nd to any appreciable ext5t4 ,_m vegetables1 z potatoes1 :i* are app>5tly compos$ ( cellul> sub/ances1 conta9 b little true cellulose4 ,/>*1 z previ\sly /at$1 und]goes hydration 9 ! pres5ce ( wat]1 &1 at a temp]ature ( #abj ,c41 is conv]t$ into dextr9e4 ,at a high] temp]ature dis9tegration ( ! />* molecule takes place1 ) ! =mation ( c>bon monoxid1 c>bon dioxid1 & wat]1 & ! production ( a residue ri*] 9 c>bon ?an is />*4 ,on acc\nt ( ! moi/ure1 ! temp]ature 9 _m cook+ op]ations is n suffici5tly high = *anges o!r ?an hydration & prelim9>y dextr9iz+4 ,9 ,*apt] ,,xi is giv5 a m ext5d$ acc\nt ( ! *anges affect+ />* :i* occur 9 bread mak+4 ,dur+ ! cook+ process sug>s und]go inv]sion to a slight ext5t4 ,t is1 sucrose is conv]t$ into levulose & dextrose sug>s4 ,at a high] temp]ature1 sug> is brok5 up into its con/itu5ts--wat] & c>bon dioxide4 ,! organic acids :i* _m fruits & vegetables conta9 ha/5 ! process ( inv]sion4 ,:5 sug> is subject$ to dry heat1 x becomes a br[n1 c>amel-l mat]ial sometimes call$ b>ley sug>4 ,dur+ cook+1 sug>s are n alt]$ 9 solubility or dige/ibility2 />*es1 h[ev]1 are *ang$ to a m soluble =m1 & pect9--a jelly-l sub/ance--is conv]t$ f a less to a m soluble condition1 z /at$ 9 ,*apt] ,i4 ,*anges incid5t to ! cook+ ( fruits & vegetables ri* 9 pect91 z 9 ! mak+ ( jellies1 are simil> to ^? :i* take place 9 ! la/ /ages ( rip5+4 ,! fats are act$ ^u to a consid]able ext5t by heat4 ,"s ( ! vegetable oils und]go slight oxidation1 result+ 9 decreas$ solubility 9 e!r1 b s9ce !re is no volatilization ( ! fatty matt]1 x is a *ange t does n mat]ially affect ! total fuel value ( ! food4#aa ,!re is a g5]al t5d5cy = ! proteids to become less soluble by ! action ( heat1 p>ticul>ly ! album9s & globul9s4 ,! prote9 molecule dissociates at a high temp]ature1 ) =mation ( volatile products1 & !re=e foods ri* 9 prote9 %\ld n be subject$ to extreme heat1 z losses ( food value may result4 ,dur+ cook+1 proteids und]go hydration1 :i* is necess>y & prelim9>y to dige/ion1 & ! heat+ ne$ be c>ri$ only to ?is po9t1 & n to ! splitt+ up ( ! molecule4 ,prolong$ high temp]ature 9 ! cook+ ( proteids & />*es is unnecess>y 9 ord] to induce ! desir$ *emical *anges4 ,:5 ^! nutri5ts are hydrat$1 !y are 9 a condition to und]go dige/ion1 )\t ! body be+ compell$ to exp5d unnecess>y en]gy 9 br++ ab\t ?is prelim9>y *ange4 ,h5ce x is t1 :ile prop] cook+ does n mat]ially affect ! total dige/ibility ( proteids or />*es1 x influ5ces ease ( dige/ion1 z well z cons]ves available en]gy1 !reby mak+ m economical use ( ^! nutri5ts4 ,illu/ration3 ,,fig4 #f4--;,,cells ,,( ,a ,,p>tially ,,cook$ ,,potato4 7,aft] ,k,,nig47 #bh4 ,physical ,*anges4--,! me*anical /ructure ( foods is influ5c$ by cook+ to a great] ext5t ?an is ! *emical composition4 ,"o ( ! *ief objects ( cook+ is to br+ ! food into bett] me*anical condition = dige/ion4#ab ,heat & wat] cause p>tial dis9tegration ( bo? animal & vegetable tissues4 ,! cell-cem5t+ mat]ials are weak5$1 & a s(t5+ ( ! tissues results4 ,(t5 ! action ext5ds /ill fur!r 9 vegetable foods1 result+ 9 dis9tegration ( ! individual />* granules4 ,:5 foods are subject$ to dry heat1 ! moi/ure !y conta9 is conv]t$ into /eam1 :i* causes bur/+ ( ! tissues4 ,a good example ( ?is is ! popp+ ( corn4 ,heat may result1 too1 9 me*anical removal ( "s ( ! nutri5ts1 z ! fats1 :i* are liquefi$ at temp]atures rang+ f #ajj to #bjj ,f4 ,_m foods :i* 9 ! raw /ate conta9 q l>ge am\nts ( fat1 lose a portion me*anically dur+ cook+1 z is ! case ) bacon :5 x is cut 9 ?9 slices & fri$ or bak$ until crisp4 ,:5 foods are boil$1 ! natural juices be+ ( some:at diff]5t d5sity f ! wat] 9 :i* !y are cook$1 slight osmotic *anges occur4 ,!re is a t5d5cy t[>d equalization ( ! composition ( ! juices ( ! food & ! wat] 9 :i* !y are cook$4 ,9 ord] to a*ieve ! be/ me*anical effects 9 cook+1 high temp]atures are n necess>y1 except at fir/ = ruptur+ ! tissues2 s(t5+ ( ! tissues is be/ effect$ by prolong$ & sl[ heat4 ,at a high] temp]ature _m ( ! volatile & ess5tial oils are lo/1 :ile at l[] temp]atures ^! are reta9$ & 9 "s in/ances slightly develop$4 ,! cook+ %\ld be suffici5tly prolong$ & ! temp]ature high en\gh to effectually dis9tegrate & s(t5 all ( ! tissues1 b n to cause ext5d$ *emical *anges4 ,illu/ration3 ,,fig4 #g4--;,,cells ,,( ,,raw ,,potato1 ,,%[+ ,,/>* ,,gra9s4 7,aft] ,k,,nig47 ,!re is (t5 an unnecess>ily l>ge am\nt ( heat lo/ ?r\gh faulty con/ruction ( /oves & lack ( judici\s use ( fuels1 :i* greatly enhances ! co/ ( prep>+ foods4 ,ov5s are frequ5tly coat$ ) deposits ( soot2 ?is causes ! heat to be ?r[n out into ! room or lo/ ?r\gh ! *imney1 r ?an utiliz$ = heat+ ! ov54 ,9 an ord9>y cook /ove x is e/imat$ t less ?an #g p] c5t ( ! heat & en]gy ( ! fuel is actually employ$ 9 br++ ab\t physical & *emical *anges incid5t to cook+4#ac #bi4 ,bact]iological ,*anges4--,! bact]ial organisms ( foods are de/roy$ 9 ! cook+1 provid$ a temp]ature ( #aej ,f4 is rea*$ & ma9ta9$ = sev]al m9utes4 ,! int]ior ( foods r>ely rea*es a temp]ature above #bjj ,f41 because ( ! wat] !y conta9 :i* is n completely remov$ bel[ #bab4 ,"o ( ! *ief objects 9 cook+ food is to r5d] x /]ile4 ,n only d bact]ia become innocu\s ?r\gh cook+1 b v>i\s p>asites1 z tri*9a & tapeworm1 are de/roy$1 al?\gh "s organisms c live at a comp>atively high temp]ature4 ,cook$ foods are easily re-inoculat$1 9 "s cases m readily ?an fre% foods1 because !y are 9 a m dis9tegrat$ condition4 ,9 _m in/ances bact]ia are ( mat]ial assi/ance 9 ! prep>ation ( foods1 z 9 bread mak+1 butt] mak+1 cur+ ( *eese1 & rip5+ ( meat4 ,all ! *emical comp\nds ( :i* foods are compos$ are subject to f]m5tation1 ea* comp\nd be+ act$ ^u by its special f]m5t body4 ,^? :i* conv]t ! proteids into soluble =m1 z ! peptoniz+ f]m5ts1 h no action ^u ! c>bohydrates4 ,a cycle ( bact]iological *anges (t5 takes place 9 a food mat]ial1 "o class ( f]m5ts work+ until _! products accumulate to su* an ext5t z to prev5t _! fur!r activity1 & !n ! process is tak5 up by o!rs1 z !y f9d ! conditions favorable = developm5t4 ,?is *ange ( bact]ial flora 9 food mat]ials is ak9 to ! *anges 9 ! vegetation occupy+ soils4 ,9 ea* case1 !re is a con/ant /ruggle = possession4 ,bact]ia take a mu* m important "p 9 ! prep>ation ( foods ?an is g5]ally consid]$4 ,z a result ( _! work+s1 v>i\s *emical products1 z organic acids & aromatic comp\nds1 are produc$4 ,! organic acids *emically unite ) ! nutri5ts ( foods1 *ang+ _! composition & physical prop]ties4 ,man is1 to a great ext5t1 dep5d5t ^u bact]ial action4 ,plant life also is dep5d5t ^u ! bact]ial *anges :i* take place 9 ! soil & 9 ! plant tissues4 ,! /irr+ ( se$s into activity is app>5tly due to enzymes or soluble f]m5ts :i* are inh]5t 9 ! se$4 ,a /udy ( ! bact]iological *anges :i* foods und]go 9 _! prep>ation & dige/ion m prop]ly belongs to ! subject ( bact]iology1 & 9 ?is "w only brief m5tion is made ( "s ( ! m important p>ts :i* microrganisms take 9 ! prep>ation ( foods4 #cj4 ,insoluble ,f]m5ts4--,insoluble f]m5ts are m9ute1 plant-l bodies ( def9ite =m & /ructure1 & c be /udi$ only ) ! microscope4#a ,!y are develop$ f spores or se$s1 or f ! splitt+ or budd+ ( ! p>5t cells4 ,"u suitable conditions !y multiply rapidly1 d]iv+ ! en]gy = _! life processes f ! *emical *anges :i* !y induce4 ,= example1 9 ! s\r+ ( milk ! milk sug> is *ang$ by ! lactic acid f]m5ts into lactic acid4 ,9 caus+ *emical *anges1 ! f]m5t gives none ( its own mat]ial to ! react+ sub/ance4 ,^! f]m5t bodies und]go life processes simil> to plants ( a high] ord]4 ,illu/ration3 ,,fig4 #h4--,,lactic ,,acid ,,bact]ia1 ,,mu* ,,enl>g$4 7,aft] ,,russell47 ,all foods conta9 bact]ia or f]m5ts4 ,9 fact1 x is impossible = a food /or$ & prep>$ "u ord9>y conditions1 unless x has be5 specially treat$1 to be free f !m4 ,"s ( !m are useful1 "s are injuri\s1 :ile o!rs are capable ( produc+ disease4 ,! objectionable bact]ia are usually de/roy$ by ! jo9t action ( sunlight1 pure air1 & wat]4 #ca4 ,soluble ,f]m5ts4--,_m plant & animal cells h ! p[] ( secret+ sub/ances soluble 9 wat] & capable ( produc+ f]m5tation *anges2 to ^! ! t]m soluble f]m5ts1 or enzymes1 is appli$4 ,^! f]m5ts h n a cell /ructure l ! organiz$ f]m5ts4 ,:5 g]m9at$ se$1 z malt$ b>ley1 is extract$1 a soluble & highly nitrog5\s sub/ance1 call$ ! dia/ase f]m5t1 is secur$ t *anges />* into soluble =ms4 ,! soluble f]m5ts induce *emical *ange by caus+ molecul> di/urbance or splitt+ up ( ! organic comp\nds1 result+ 9 ! production ( d]ivative products4 ,!y take an important "p 9 animal & plant nutrition1 z by _! action insoluble comp\nds are br\ght into a soluble condition s !y c be utiliz$ = nutritive purposes4 ,9 _m in/ances f]m5t *anges are due to ! jo9t action ( soluble & insoluble f]m5ts4 ,! insoluble f]m5t secretes an enzyme :i* induces a *emical *ange1 modifi$ by ! fur!r action ( ! soluble f]m5t4 ,_m ( ! enzymes c>ry on _! "w at a l[ temp]ature1 z 9 ! cur+ ( meat & *eese 9 cold /orage4#ad #cb4 ,g5]al ,relation%ip ( ,*emical1 ,physical1 & ,bact]iological ,*anges4--,x _c be said t ! b5eficial results d]iv$ f ! cook+ ( foods are due to ei!r *emical1 physical1 or bact]iological *ange alone1 b to ! jo9t action ( ! ?ree4 ,9 ord] to secure a *emical *ange1 a physical *ange mu/ (t5 prec$e1 & a bact]iological *ange _c take place )\t caus+ a *ange 9 *emical composition2 ! ?ree are closely relat$ & int]dep5d5t4 #cc4 ,e/hetic ,value ( ,foods4--,foods %\ld be n only ( good physical texture & conta9 ! requisite nutri5ts1 b !y %\ld also be pleas+ to ! eye & s]v$ 9 ! mo/ attractive mann]4 ,"s foods owe a "p ( _! comm]cial value to color1 & :5 !y are lack+ 9 natural color !y are n consum$ ) a reli%4 ,!re is no objection to ! addition ( color+ matt] to foods1 provid$ x is ( a non-injuri\s "* & does n affect ! am\nt ( nutri5ts1 & t its pres5ce & ! k9d ( color+ mat]ial are made kn[n4 ,"s foods conta9 objectionable colors :i* are elim9at$ dur+ ! process ( manufacture1 z 9 ! case ( sug> & fl\r4 ,z f> z removal ( color+ matt] f foods dur+ ref9+ is conc]n$1 !re c be no objection1 s long z no injuri\s reag5ts or *emicals are reta9$1 z ! removal ( ! color 9 no way affects ! nutritive value or p]mits fraud1 b necessitates high] purification & ref9+4 ,! use ( *emicals & reag5ts 9 ! prep>ation & ref9+ ( foods is consid]$ p]missible 9 all cases :]e ! reag5ts are remov$ by subsequ5t processes4 ,9 ! food decisions ( ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture1 x is /at$3 ,n exclud$ "u ?is provision are sub/ances prop]ly us$ 9 ! prep>ation ( food products = cl>ification or ref9+ & elim9at$ 9 ! fur!r process ( manufacture4 #ae ,,*apt] ,,iii ,,vegetable ,,foods #cd4 ,g5]al ,composition4--,vegetable foods1 ) ! exception ( c]eals1 legumes1 & nuts1 conta9 a small] p]c5tage ( prote9 ?an animal food products4 ,!y v>y widely 9 composition & nutritive value2 9 "s1 />* pr$om9ates1 :ile 9 o!rs1 sug>1 cellulose1 & pect9 bodies are mo/ abundant4 ,! g5]al t]m vegetable foods is us$ 9 ?is "w to include roots1 tub]s1 g>d5 vegetables1 c]eals1 legumes1 & all prep>$ foods ( vegetable orig94 #ce4 ,potatoes conta9 ab\t #ge p] c5t ( wat] & #be p] c5t ( dry matt]1 ! l>g] portion be+ />*4 ,!re is b little nitrog5\s mat]ial 9 ! potato1 only #b4be p] c5t1 ( :i* ab\t half is 9 ! =m ( proteids4 ,!re are t5 p>ts ( non-nitrog5\s sub/ance to e "o "p ( nitrog5\s2 or1 9 o!r words1 ! potato has a wide nutritive ratio1 & z an article ( diet ne$s to be supplem5t$ ) foods ri* 9 prote94 ,! m9]al matt]1 cellul> tissue1 & fat 9 potatoes are small 9 am\nt1 z are also ! organic acids4 ,me*anically consid]$1 ! potato is compos$ ( ?ree p>ts1--out] sk91 inn] sk91 & fle%4 ,! lay] imm$iately b5ea? ! out] sk9 is slightly color$1 & is designat$ ! fibro-vascul> lay]4 ,! out] & inn] sk9s comb9$ make up ab\t #aj p] c5t ( ! weight ( ! potato4 ,illu/ration3 ,,fig4 #i4--,,transv]se ,,section ,,( ,,potato4 7,aft] ,,c[d5 & ,,buss>d47 a1 sk92 b1 cortical lay]2 c1 out] m$ull>y lay]2 d1 inn] m$ull>y lay]4 ,a l>ge portion ( ! prote9 ( ! potato is album91 :i* is soluble 9 wat]4 ,:5 potatoes are peel$1 cut 9 small pieces1 & soak$ 9 wat] = sev]al h\rs be=e boil+1 #hj p] c5t ( ! crude prote91 or total nitrog5\s mat]ial1 is extract$1 r5d]+ ! product less valuable z food4 ,:5 potatoes are plac$ directly 9 boil+ wat]1 ! losses ( nitrog5\s comp\nds are r$uc$ to ab\t #g p] c5t1 &1 :5 ! sk9s are n remov$1 to #a p] c5t4 ,dige/ion exp]im5ts %[ t #ib p] c5t ( ! />* & #gb p] c5t ( ! prote9 are dige/$4#ab ,comp>$ ) o!r foods1 potatoes are (t5 a *eap s\rce ( non-nitrog5\s nutri5ts4 ,if us$ 9 excessive am\nts1 h[ev]1 !y h a t5d5cy to make ! ration unbalanc$ & too bulky4 ,,me*anical ,,composition ,,( ,,! ,,potato ,p] ,c5t ,unpeel$ potatoes #ajj4j ,out]1 or true sk9 #b4e ,inn] sk91 or fibro-vascul> lay],a #h4e ,fle% #hi4j ,,*emical ,,composition ,,( ,,! ,,potato ,,c>bohydrates --------------------------------------- ,wat] ,crude ,fat,nitrog5-free- ,prote9 extract ,fib],a% ---------------------------------------- ------------------ ,out]1 or true sk9 #hj4a #b4g #j4h #ad4f #a4h ,inn] sk91 or fibro-vascul> lay] #hc4b #b4c #j4a #ab4f #j4g #a4a ,fle% #ha4a #b4j #j4a #ae4g #j4c #j4h ,av]age ( #hf ,am]ican analyses,b #gh4j #b4b #j4a #ah4h #j4i ,av]age ( #aah ,european analyses,c #ge4j #b4a #j4a #ba4j #j4g #a4a ,footnote ,a3 ,includ+ a small am\nt ( fle%4 ,footnote ,b3 ,f an unpubli%$ compilation ( analyses ( ,am]ican food products4 ,footnote ,c3 ,knig1 ,*emie d] ,nahrungs-und ,g5ussmittel1 #c;d ed41 ,,ii1 p4 #fbf4 #cf4 ,sweet ,potatoes conta9 m dry matt] ?an :ite potatoes1 ! diff]5ce be+ due ma9ly to ! pres5ce ( ab\t #f p] c5t ( sug>4 ,!re is approximately ! same />* cont5t1 b m fat1 prote91 & fib]4 ,z a food1 !y supply a l>ge am\nt ( non-nitrog5\s nutri5ts4 #cg4 ,c>rots conta9 ab\t half z mu* dry matt] z potatoes1 & half ( ! dry matt] is sug>1 ne>ly equally divid$ betwe5 sucrose & levulose1 or fruit sug>4 ,l ! potato1 c>rots h "s organic acids & a relatively small am\nt ( proteids4 ,9 c>rots & milk !re is practically ! same p] c5t ( wat]4 ,! nutri5ts 9 ea*1 h[ev]1 diff] bo? z to k9d & proportion4 ,exp]im5ts ) ! cook+ ( c>rots %[ t if a l>ge am\nt ( wat] is us$1 #cj p] c5t or m ( ! nutri5ts1 p>ticul>ly ( ! m soluble sug> & album91 are extract$ & lo/ 9 ! dra9 wat]s4#ab ,! color ( ! c>rot is due to ! non-nitrog5\s comp\nd c>rot91 ,c#bf;,h#ch4 ,c>rots are valuable 9 a ration n because ( ! nutri5ts !y supply1 b = ! palatability & ! me*anical action :i* ! vegetable fib] ex]ts ^u ! process ( dige/ion4 #ch4 ,p>snips conta9 m solid matt] ?an beets or c>rots1 ( :i* #c to #d p] c5t is />*4 ,! />* gra9s are v small1 be+ only ab\t "o tw5tie? ! size ( ! potato />* gra9s4 ,!re is #c p] c5t ( sug> & an appreciable am\nt ( fat1 m ?an 9 any o!r ( ! vegetables ( ?is class1 & sev5 times z mu* z 9 ! potato4 ,! m9]al matt] is ( some:at diff]5t nature f t 9 potatoes2 9 p>snips "o half is pota% & "o qu>t] phosphoric acid1 :ile 9 potatoes ?ree qu>t]s are pota% & "o fif? phosphoric acid4 #ci4 ,cabbage conta9s v little dry matt]1 usually less ?an #aj p] c5t4 ,x is proportionally ri*] 9 nitrog5\s comp\nds ?an _m vegetables1 z ab\t two ( ! t5 p>ts ( dry matt] are crude prote91 :i* makes ! nutritive ratio "o to five4 ,dur+ cook+ #cj to #dj p] c5t ( ! nutri5ts are extract$4 ,cabbage imp>ts to ! ration bulk b comp>atively little nutritive mat]ial4 ,x is a valuable food adjunct1 p>ticul>ly us$ raw1 z 9 a salad1 :5 x is easily dige/$ & reta9s all ( ! nutri5ts4#ab ,illu/ration3 ,,fig4 #aj4--;,,graphic ,,composition ,,( ,,cabbage4 #dj4 ,caulifl[] has mu* ! same g5]al composition z cabbage1 f :i* x diff]s ma9ly 9 me*anical /ructure4 #da4 ,beets4--,! g>d5 beet conta9s a little m prote9 ?an c>rots1 b o!rwise has ab\t ! same g5]al composition1 & ! /atem5ts made 9 reg>d to ! losses ( nutri5ts 9 ! cook+ ( c>rots & to _! use 9 ! diet>y apply also to beets4 #db4 ,cucumb]s conta9 ab\t #d p] c5t ( dry matt]4 ,! am\nt ( nutri5ts is s small z to sc>cely all[ !m to be consid]$ a food4 ,!y are1 h[ev]1 a valuable food adjunct1 z !y imp>t palatability4 #dc4 ,lettuce conta9s ab\t #g p] c5t ( solids1 ( :i* #a4e is prote9 & #b4e />* & sug>4 ,:ile l[ 9 nutri5ts1 x is high 9 dietetic value1 because ( ! *lorophyll :i* x conta9s4 ,x has be5 sugge/$ t x is valuable1 too1 = supply+ iron 9 an organic =m1 z !re is iron *emically comb9$ ) ! *lorophyll4 #dd4 ,onions are aromatic bulbs1 valuable = condim5tal r ?an nutritive purposes4 ,!y conta9 ess5tial & volatile oils1 :i* imp>t *>act]i/ic odor & flavor4 ,9 ! onion !re are ab\t #a4e p] c5t ( prote9 & #i4e p] c5t ( non-nitrog5\s mat]ial4 ,onions are (t5 useful 9 /imulat+ ! dige/ive tract to action4 #de4 ,sp9a* is a valuable food1 n to be class$ m]ely z a reli%4 ,its composition is int]e/+2 =1 al?\gh !re is #ij p] c5t wat]1 & less ?an #aj p] c5t dry matt]1 x /ill possesses high food value4 ,sp9a* conta9s #b4a p] c5t crude prote91 or ab\t "o "p to e f\r p>ts ( c>bohydrates4 ,9 potatoes1 turnips1 & beets !re are t5 or m p>ts ( c>bohydrates to e "o "p ( prote94 #df4 ,asp>agus is compos$ l>gely ( wat]1 ab\t #ic p] c5t4 ,! dry matt]1 h[ev]1 is ri*] 9 prote9 ?an t ( _m vegetables4 ,asp>agus conta9s1 too1 an amid comp\nd1 asp>ag91 :i* gives "s ( ! *>act]i/ics to ! vegetable4 #dg4 ,melons4--,melons conta9 f #h to #aj p] c5t ( dry matt]1 ! l>g] portion ( :i* is sug> & alli$ c>bohydrates4 ,! flavor is due to small am\nts ( ess5tial oils & to organic acids associat$ ) ! sug>s4 ,melons possess condim5tal r ?an nutritive value4 ,illu/ration3 ,,fig4 #aa4--;,,graphic ,,composition ,,( ,,tomato4 #dh4 ,tomatoes4--,! tomato belongs to ! night-%ade family1 & = ?is reason 0 long look$ ^u ) suspicion4 ,x 0 fir/ us$ = ornam5tal purposes & 0 call$ love-apple4 ,gradually1 z ! idea ( its poison\s nature became dispell$1 x grew m & m popul> z a food1 until n[ 9 ! ,unit$ ,/ates x is "o ( ! mo/ common g>d5 vegetables4 ,x conta9s #g p] c5t ( dry matt]1 #d p] c5t ( :i* is sucrose1 dextrose1 & levulose4 ,x also conta9s "s malic acid1 & a small am\nt ( proteids1 amids1 cellulose1 & color+ mat]ial4 ,9 ! cann+ ( tomatoes1 if too mu* ( ! juice is exclud$1 a l>ge "p ( ! nutritive mat]ial is lo/1 z ! sug>s & album9s are all soluble & readily remov$4#af ,if ! se$s are objectionable1 !y may be remov$ by /ra9+ & ! juice add$ to ! fle%y portion4 ,! product !n has a high] nutritive value ?an if ! juice _h be5 disc>d$ ) ! se$s4 #di4 ,sweet ,corn4--,fre%1 s(t1 gre51 sweet corn conta9s ab\t #ge p] c5t ( wat]4 ,! dry matt] is half />* & "o qu>t] sug>4 ,! prote9 cont5t makes up ne>ly #e p] c5t1 a l>g] proportional am\nt ?an is f\nd 9 ! rip5$ corn1 due to ! fact t ! proteids are deposit$ 9 ! e>ly /ages ( gr[? & ! c>bohydrates ma9ly 9 ! la/ /ages4 ,sweet corn is a vegetable ( high nutritive value & palatability4 #ej4 ,eggplant conta9s a high p] c5t ( wat]1--#ij p] c5t4 ,! pr9cipal nutri5ts are />* & sug>1 :i* make up ab\t half ! weight ( ! dry matt]4 ,x does n itself supply a l>ge am\nt ( nutri5ts1 b ! way 9 :i* x is prep>$1 by comb9ation ) butt]1 bread crumbs1 & eggs1 makes x a nutriti\s & palatable di%1 ! food value be+ d]iv$ ma9ly f ! mat]ials ) :i* x is comb9$1 ! eggplant giv+ ! flavor & palatability4 #ea4 ,squa% & ,pumpk94--,squa% has mu* ! same g5]al composition & food value z beets & c>rots1 al?\gh x belongs to a diff]5t family4 ,pumpk9s conta9 less dry matt] ?an squa%4 ,! dry matt] ( bo? is compos$ l>gely ( />* & sug> &1 l _m o!r ( ! vegetables1 !y are (t5 comb9$ ) food mat]ials conta9+ a l>ge am\nt ( nutri5ts1 z 9 pumpk9 & squa% pies1 :]e ! food value is d]iv$ ma9ly f ! milk1 sug>1 eggs1 fl\r1 & butt] or o!r %ort5+ us$4 #eb4 ,cel]y4--,! dry matt] ( cel]y is comp>atively ri* 9 nitrog5\s mat]ial1 al?\gh ! am\nt is small1 & ! l>g] proportion is 9 non-proteid =m4 ,:5 gr[n on ri* soil1 cel]y may conta9 an appreciable quantity ( nitrates & nitrites1 :i* h n be5 conv]t$ into amids & proteids4 ,! suppos$ m$ic9al value is probably due to ! nitrites :i* are g5]ally pres5t4 ,cel]y is valuable f a dietetic r ?an a nutritive po9t ( view4 #ec4 ,sanit>y ,condition ( ,vegetables4--,! conditions "u :i* vegetables are gr[n h mu* to d ) _! value1 p>ticul>ly f a sanit>y po9t ( view4 ,uncook$ vegetables (t5 cause ! spread ( diseases1 p>ticul>ly ^?1 z *ol]a & typhoid1 affect+ ! dige/ive tract4 ,p>ticles ( dirt conta9+ ! disease-produc+ organisms adh]e to ! uncook$ vegetable & f9d _! way into ! dige/ive tract1 :]e ! bact]ia und]go incubation4 ,:5 sewage has be5 us$ = f]tiliz+ ! l&1 z 9 sewage irrigation1 ! vegetables are uns\nd f a sanit>y po9t ( view4 ,su* vegetables %\ld be ?or\ghly clean$ & also well cook$1 9 ord] to r5d] !m /]ile4 ,vegetables to be eat5 9 ! raw /ate %\ld be dipp$ mom5t>ily into boil+ wat]1 to de/roy ! activity ( ! g]ms pres5t ^u ! surface4 ,!y may !n be imm$iately imm]s$ 9 ice-cold wat]1 to pres]ve ! crispness4 #ed4 ,miscellane\s ,comp\nds 9 ,vegetables4--,9 addition to ! g5]al nutri5ts :i* h be5 discuss$1 _m ( ! vegetables conta9 "s tann91 glucosides1 & ess5tial oils2 & occasionally ^? gr[n ^u ri* soils h appreciable am\nts ( nitrog5 comp\nds1 z nitrates & nitrites1 :i* h n be5 built up into proteids4 ,vegetables h a unique value 9 ! diet>y1 & :ile z a class !y conta9 small am\nts ( nutri5ts1 !y are indisp5sable = promot+ heal? & secur+ normal dige/ion ( ! food4 #ee4 ,cann$ ,vegetables4--,:5 s\nd vegetables are ?or\ghly cook$ to de/roy f]m5ts1 & !n seal$ 9 cans :ile hot1 !y c be kept = a long "t )\t any mat]ial impairm5t ( nutritive value4 ,dur+ ! cook+ process !re is lo/ a "p ( ! ess5tial oils1 :i* gives a slightly diff]5t flavor to ! cann$ or t9n$ goods4#ag ,9 "s cann$ vegetables pres]vatives are us$1 b ! enactm5t & en=cem5t ( national & /ate laws h greatly r$uc$ _! use4 ,:5 ! cans are made ( a poor quality ( t91 or ! vegetables are ( high acidity1 "s ( ! metal is dissolv$ 9 suffici5t quantity to be objectionable f a sanit>y po9t ( view4#ah #ef4 ,edible ,portion & ,refuse ( ,vegetables4--,_m vegetables h appreciable am\nts ( refuse1#ai or non-edible p>ts1 z sk91 pods1 se$s1 & pulp1 & 9 det]m9+ ! nutritive value1 ^! mu/ be consid]$1 z 9 "s cases less ?an #ej p] c5t ( ! weight ( ! mat]ial is edible portion1 :i* proportionally increases ! co/ ( ! nutri5ts4 ,ord9>ily1 ! edible "p is ri*] 9 prote9 ?an ! entire mat]ial z pur*as$4 ,9 "s cases1 h[ev]1 ! refuse is ri*] 9 prote91 b ! prote9 is 9 a less available =m4 ,see comp>ison ( potatoes & potato sk9s4 ,,*apt] ,,iv ,,fruits1 ,,flavors1 ,,& ,,extracts #eg4 ,g5]al ,composition4--,fruits are *>act]iz$ by conta9+ a l>ge am\nt ( wat] & only a small am\nt ( dry matt]1 :i* is compos$ ma9ly ( sug> & non-nitrog5\s comp\nds4 ,fruits conta9 b little fatty mat]ial & prote94 ,a l>ge portion ( ! total nitrog5 is 9 ! =m ( amid comp\nds4 ,organic acids1 z citric1 t>t>ic1 & malic1 are f\nd 9 all fruits1 & ! ess5tial oils =m a *>act]i/ic feature4 ,! ta/e ( fruits is due ma9ly to ! bl5d+ ( ! v>i\s organic acids1 ess5tial oils1 & sug>s4 ,al?\gh fruits conta9 a high p] c5t ( wat]1 !y are nev]!less valuable z food4#bj ,! con/itu5ts pres5t to ! greate/ ext5t are sug>s & acids4 ,! sug> is n all l ! common granulat$ sug>1 b 9 ripe fruits a "p is 9 ! =m kn[n z levulose or fruit sug>1 :i* is two & a half times sweet] ?an granulat$ sug>4 ,sug>s are valuable = heat-& fat-produc+ purposes1 b n = muscle repair+4 ,proteids are ! muscle-=m+ nutri5ts4 ,! organic acids1 z malic acid 9 apples1 citric acid 9 lemons & oranges1 & t>t>ic acid 9 grapes1 h *>act]i/ic m$ic9al prop]ties4 ,! sug>1 proteid1 & acid cont5t ( "s ( our m common fruits is giv5 9 ! foll[+ table3#ba ,,composition ,,( ,,fruits ,,wat] ,,proteids ,,sug> ,,acid ,,9 ,,k9d ,,( ,,juice ,,acid ---------------------------------------- ----------------- ,p] ,c5t,p] ,c5t,p] ,c5t,p] ,c5t ,apples 7,baldw97 #he4j #j4ej #aj4ge #j4ib ,malic ,apples1 sweet #hf4j #j4ej #aa4ge #j4bj ,malic ,blackb]ries #hh4i #j4ij #aa4ej #j4ge ,malic ,currants #hf4j -- #a4if #e4hj ,t>t>ic ,grapes #hc4j #a4ej #aj to #afa4b to #e,t>t>ic ,/rawb]ries #ij4h #j4ie #e4cf #a4dj ,malic ,oranges #he4j #a4aj #aj4jj #a4cj ,citric ,lemons #hd4j #j4ie #b4jj #g4bj ,citric ,9 addition to sug>s1 acids1 & proteids1 !re are a great _m o!r comp\nds 9 fruits4 ,^? :i* give ! *>act]i/ic ta/e are call$ ess5tial or volatile oils4 #eh4 ,food ,value4--,:5 ! nutri5ts alone are consid]$1 fruits appe> to h a l[ food value1 b !y %\ld n be judg$ entirely on ?is basis1 because !y imp>t palatability & flavor to o!r foods & ex]cise a favorable influ5ce ^u ! dige/ive process4 ,9 ! human ration fruits are a necess>y adjunct4 #ei4 ,apples4--,apples v>y 9 composition ) ! v>iety & physical *>act]i/ics ( ! fruit4 ,9 g5]al !y conta9 f #aj to #af p] c5t ( dry matt]1 ( :i* #ge p] c5t1 or m1 is sug> or alli$ c>bohydrates4 ,among ! organic acids malic pr$om9ates1 & ! acidity ranges f #j4a to #j4h p] c5t4 ,apples conta9 b little prote91 less ?an #a p] c5t4 ,!re is "s pect91 or jelly-l sub/ance closely relat$ to ! c>bohydrates4 ,! flavor ( ! apple v>ies ) ! cont5t ( sug>1 organic acids1 & ess5tial oils4 ,dur+ /orage "s apples appe> to und]go fur!r rip5+1 result+ 9 p>tial inv]sion ( ! sucrose1 & !re is a slight loss ( weight1 due to ! =mation ( c>bon dioxide4 ,! apple is an important & valuable adjunct to ! diet>y4#bb ,illu/ration3 ,,fig4 #ab4--;,,graphic ,,composition ,,( ,,apple4 ,illu/ration3 ,,fig4 #ac4--;,,graphic ,,composition ,,( ,,orange4 #fj4 ,oranges conta9 ne>ly ! same proportion ( dry matt] z apples1 ! l>g] "p ( :i* is sug>4 ,citric acid pr$om9ates & ranges 9 diff]5t v>ieties f #a to #b4e p] c5t4 ,! am\nts ( prote91 fat1 & cellulose are small4 ,9 "s v>ieties ( oranges !re is m iron & sulphur ?an is usually f\nd 9 fruits4 ,all fruits1 h[ev]1 conta9 small am\nts1 b n z mu* z is f\nd 9 gre5 vegetables4 ,! av]age composition ( oranges is z foll[s3 ,,physical ,,composition,,*emical ,,composition ,,( ,,edible ,,portion ---------------------------------------- ------------------- ,p] ,c5t ,p] ,c5t ,r9d #bj to #cj ,solids #aj to #af ,pulp #be to #ce ,sug>s #h to #ab ,juice #ce to #ej ,citric acid #a to #b4e ,a% #j4e #fa4 ,lemons diff] f oranges 9 conta9+ m citric acid & less sucrose1 levulose1 & dextrose4 ,! a% ( ! lemon is some:at simil> 9 g5]al composition to ! a% ( ! orange1 b is l>g] 9 am\nt4 ,! av]age composition ( ! lemon is z foll[s3 ,,physical ,,composition,,*emical ,,composition ,,( ,,edible ,,portion ---------------------------------------- ------------------- ,p] ,c5t ,p] ,c5t ,r9d #be to #ce ,solids #aj to #ab ,pulp #be to #ce ,sug> #b to #d ,juice #dj to #ee ,citric acid #f to #i #fb4 ,grape ,fruit4--,! r9d & se$ ( ?is fruit make up ab\t #be p] c5t1 leav+ #ge p] c5t z edible portion4 ,! juice conta9s #ad p] c5t solids1 ( :i* ne>ly #aj p] c5t is sug> & #b4e p] c5t is citric acid4 ,!re is m acid 9 grape fruit ?an 9 oranges & appreciably less ?an 9 lemons4 ,! *>act]i/ic flavor is due to a glucoside-l mat]ial4 ,o!rwise ! composition & food value are ab\t ! same z ( oranges4 ,illu/ration3 ,,fig4 #ad4--;,,graphic ,,composition ,,( ,,/rawb]ry4 #fc4 ,/rawb]ries conta9 f #h to #ab p] c5t ( dry matt]1 ma9ly sug> & malic acid4 ,! prote91 fat1 & a% usually make up less ?an #b p] c5t4 ,ess5tial oils & color+ sub/ances are pres5t 9 small am\nts4 ,x has be5 e/imat$ t x w\ld require #ge p\nds ( /rawb]ries to supply ! prote9 = a daily ration4 ,nev]!less !y are valuable 9 ! diet>y4 ,x has be5 sugge/$ t ! malic & o!r acids h antiseptic prop]ties :i*1 add$ to ! appe>ance & palatability1 make !m a desirable food adjunct4 ,/rawb]ries h high dietetic r ?an high food value4 #fd4 ,grapes conta9 m dry matt] ?an apples or oranges4 ,!re is no appreciable am\nt ( prote9 or fat1 & :ile !y add "s nutri5ts1 z sug>1 to ! ration1 !y d n contribute any quantity4 ,_! value1 z 9 ! case ( o!r fruits1 is due to palatability & indirect effect ^u ! dige/ibility ( o!r foods4 ,9 ! juice ( grapes !re is f #aj to #ae p] c5t or m ( sug>1 z sucrose1 levulose1 & dextrose4 ,grapes conta9 also f #a to #a4e p] c5t ( t>t>ic acid1 :i*1 dur+ ! process ( manufacture into w9e1 is r5d]$ insoluble by ! alcohol =m$1 & ! product1 kn[n z argole1 is us$ 9 ! prep>ation ( cream ( t>t>4 ,diff]5ces 9 flavor & ta/e ( grapes are due to v>iations 9 ! sug>1 acid1 & ess5tial oil cont5t4 #fe4 ,pea*es conta9 ab\t #ab p] c5t ( dry matt]1 ( :i* ov] #aj p] c5t is sug> & o!r c>bohydrates4 ,!re is less ?an #a4e p] c5t ( prote91 fat1 & m9]al matt] & ab\t #j4e p] c5t ( acid4 ,! pea* conta9s also a v small am\nt ( hydrocyanic acid1 :i* is m lib]ally pres5t 9 ! k]nel ?an 9 ! fruit4 ,flavor is imp>t$ ma9ly by ! sug> & ess5tial oils4 ,pea*es v>y 9 composition ) v>iety & environm5t4#bc #ff4 ,plums conta9 ! mo/ dry matt] ( any ( ! fruits1 ab\t #bb p] c5t1 ma9ly sug>4 ,ab\t "o p] c5t is acid & ab\t #j4e p] c5t are prote9 & a%4 ,!re are a great _m v>ieties ( plums1 v>y+ 9 composition4 ,dri$ plums 7prunes7 h mildly laxative prop]ties4 #fg4 ,olives4--,! ripe olive conta9s ab\t #ae p] c5t ( oil1 exclusive ( ! pit1 :i* makes up #bj p] c5t ( ! weight4 ,9 gre51 pres]v$ olives !re is consid]ably less oil4 ,because ( ! oil ! olive has food value4 ,olive oil is slightly laxative & assi/s me*anically 9 ! dige/ion ( foods4 #fh4 ,figs4--,dri$ figs conta9 ab\t #ej p] c5t ( sug> & #c4e p] c5t ( prote94 ,! fig has a mildly laxative action4 #fi4 ,dri$ ,fruits4--,_m fruits are prep>$ = m>ket by dry+4 ,! dri$ fruit has a slightly diff]5t composition f ! fre% fruit because ( loss ( ! volatile & ess5tial oils1 & m9or *emical *anges :i* take place dur+ ! dry+ process4 ,:5 free f pres]vatives1 dri$ fruits are valuable adjuncts to ! diet>y & c be advantage\sly us$ :5 fre% fruits are n obta9able4 #gj4 ,cann+ & ,pres]vation ( ,fruits4--,to obta9 ! be/ results 9 cann+1 ! fruit %\ld n be ov]ripe4 ,aft] ! rip5$ /ate has be5 rea*$ f]m5tation & bact]ial *anges occur1 & x is m difficult to pres]ve ! fruit ?an :5 n s fully matur$4#bd ,:5 a fruit has begun to f]m5t1 x is h>d to de/roy ! f]m5t bodies & _! spores s z to prev5t fur!r f]m5t action4 ,! *emical *anges t occur 9 ! la/ /ages ( rip5+ are simil> to ^? :i* take place dur+ ! cook+ process :]eby ! pect9 or jelly-l sub/ances are r5d]$ m soluble & dige/ible4 #ga4 ,adult]at$ ,cann$ ,fruits4--,analyses ( a numb] ( cann$ fruits1 made by v>i\s ,bo>ds ( ,heal?1 %[ ! pres5ce ( small am\nts ( ars5ic1 t91 lead1 & o!r poison\s metals4 ,! quantity dissolv$ dep5ds ^u ! k9d1 age1 & condition ( ! cann$ goods & ! /ate ( ! fruit :5 cann$4 ,! long] a c ( fruit or vegetable has be5 kept 9 /ock1 ! l>g] is ! am\nt ( t9 or metal t has be5 dissolv$4 ,:5 fre% cann$1 !re is usually v little dissolv$ t91 b 9 old goods ! am\nt may be comp>atively l>ge4 ,! t9 us$ = ! c is occasionally ( poor quality & may conta9 "s ars5ic1 :i* also is dissolv$4 ,! occasional use ( cann$ goods pres]v$ 9 t9 is n objectionable1 b !y %\ld n be us$ cont9ually if x c be avoid$4 ,pres]vatives1 z borax1 salicylic acid1 b5zoic acid1 & sodium sulphate1 are sometimes add$ to prev5t f]m5tation & to pres]ve ! natural appe>ance ( ! fruit or vegetable4#ah #gb4 ,fruit ,flavors & ,extracts4--,=m]ly all fruit extracts & flavors 7 obta9$ f vegetable s\rces2 at pres5t _m are made 9 ! *emical laboratory by syn!tic me?ods2 t is1 by comb9+ simpl] organic comp\nds & radicals to produce ! mat]ial hav+ ! desir$ flavor & odor4 ,! v>i\s fruit flavors are def9ite *emical comp\nds1 & c be produc$ 9 ! laboratory z well z 9 ! cells ( plants4 ,:5 prop]ly made1 !re is no diff]5ce 9 *emical composition betwe5 ! two4 ,z prep>$ 9 ! laboratory1 h[ev]1 traces ( acids1 alkalies1 & o!r comp\nds1 us$ 9 br++ ab\t ! necess>y *emical comb9ation1 are (t5 pres5t1 n hav+ be5 p]fectly remov$4 ,h5ce x is t natural & artificial flavors diff] ma9ly 9 ! impurities :i* ! artificial flavors may conta94 ,"s ( ! flavor+ mat]ials h *>act]i/ic m$ic9al prop]ties1 z ! flavor ( bitt] almond1 :i* conta9s hydrocyanic acid1 a poison\s sub/ance4 ,flavors & extracts %\ld n be indiscrim9ately us$4 ,9 small am\nts !y (t5 ex]t a favorable influ5ce ^u ! dige/ion ( foods1 & ! value ( "s fruits is 9 a l>ge measure due to ! special flavors !y conta94 ,a /udy ( ! sep>ate comp\nds :i* imp>t flavor to fruits1 z ! v>i\s aldehydes1 e!rs1 & organic salts1 belongs to organic *emi/ry r ?an to foods4 ,"s ( ! simpl] comp\nds ( :i* flavors are compos$ may exi/ 9 entirely diff]5t =m or comb9ation 9 food products2 z = example1 p9eapple flavor+ is e?yl butrate4 ,?is c be prep>$ by comb9ation ( butyric acid f /ale butt] ) alcohol :i* supplies ! e?yl radical4 ,! *emical union ( ! two produces ! new comp\nd1 e?yl butrate1 ! di/9ctive flavor+ sub/ance ( ! p9eapple4 ,banana flavor c be made f /ale butt]1 cau/ic soda1 & *lor(orm4 ,none ( ^! mat]ials1 z su*1 g into ! flavor1 b an ess5tial radical is tak5 f ea*4 ,^! manufactur$ products1 :5 prop]ly made1 are 9 e ess5tial simil> to ! flavor made by ! plant & /or$ up 9 ! fruit4 ,! plant comb9es ! mat]ial 9 ! laboratory ( ! plant cell1 & ! manufactur] ( ess5ces puts toge!r ^! same con/itu5ts 9 a *emical laboratory4 ,9 ! fruit1 h[ev]1 ! ess5tial oil is associat$ ) a numb] ( o!r comp\nds4 ,,*apt] ,v ,,sug>s1 ,,molasses1 ,,syrup1 ,,honey1 ,,& ,,confections #gc4 ,composition ( ,sug>s4--,! t]m sug> is appli$ to a l>ge class ( comp\nds compos$ ( ! elem5ts c>bon1 hydrog51 & oxyg54 ,sug>s us$ = h\sehold purposes are d]iv$ ma9ly f ! sug> cane & ! sug> beet4#be ,at ! pres5t "t ab\t two fif?s are obta9$ f ! cane & ab\t ?ree fif?s f ! beet4 ,:5 subject$ to ! same degree ( ref9+1 !re is no diff]5ce 9 ! *emical composition ( ! sug>s f ! two s\rces2 !y are alike 9 e respect & ! *emi/ is unable to det]m9e _! orig94 ,! production ( sug> is an agricultural indu/ry2 ! me?ods ( manufacture p]ta9 m to indu/rial *emi/ry ?an to ! *emi/ry ( foods1 & !re=e a discussion ( !m is omitt$ 9 ?is "w4#bf ,illu/ration3 ,,fig4 #ae4--,,sug> ,,cry/als4 #gd4 ,comm]cial ,grades ( ,sug>4--,sug>s are grad$ accord+ to ! size ( ! granule1 ! color & g5]al appe>ance ( ! cry/als1 & ! p] c5t ( sucrose or pure sug>4 ,common granulat$ sug> is f #ih4e to #ii4g p] c5t pure sucrose4 ,! impurities consi/ ma9ly ( moi/ure & m9]al matt]4 ,9 ! process ( ref9+1 sulphur fumes are frequ5tly us$ = blea*+ & cl>ify+ ! solution4#bf ,! sulphur\s acid =m$ is neutraliz$ ) lime1 :i* is r5d]$ insoluble & practically all remov$ 9 subsequ5t filtrations4 ,!re are1 h[ev]1 traces ( sulphates & sulphites 9 ord9>y sug>1 b ^! are 9 su* small am\nts z n to be injuri\s to heal?4 ,:5 sug> is burn$1 z 9 ! bomb calorimet]1 s z to p]mit collection ( all ( ! products ( combu/ion1 granulat$ sug> yields ab\t #j4ja ( a p] c5t ( sulphur dioxid4#ac ,occasionally color+ sub/ances1 z a small am\nt ( indigo1 are add$ to yell[ t+$ sug>s to imp>t a :ite color1 mu* on ! same pr9ciple z ! blu+ ( clo!s4 ,! am\nt us$ is usually extremely small1 & ! effect on heal? has nev] be5 det]m9$4 ,occasionally1 h[ev]1 blu+ is us$ to su* an ext5t t a blue scum appe>s :5 ! sug> is boil$ ) wat]4 ,sug> has high value = ! production ( heat & en]gy4 ,dige/ion exp]im5ts %[ t :5 x is us$ 9 ! diet>y 9 n excessive am\nts1 x is directly absorb$ by ! body & practically all available4 ,x c advantage\sly be comb9$ ) o!r foods to =m a "p ( ! ration4#bg ,:5 a ration conta9s ! requisite am\nt ( prote91 sug> is us$ to ! be/ advantage4 ,alone x is incapable ( su/a9+ life1 because x does n conta9 any nitrog54 ,:5 sug> 0 sub/itut$ = an excess ( prote9 9 a ration1 x 0 f\nd to produce heat & en]gy at mu* less exp5se4 ,_m foods1 z apples1 grapes1 & small fruits1 conta9 appreciable am\nts ( sug> & owe _! food value almo/ entirely to _! sug> cont5t4 ,9 ! diet>y1 sug> is too frequ5tly reg>d$ z a condim5t in/ead ( a nutri5t1 to be us$ = imp>t+ palatability r ?an = purposes ( nutrition4 ,:ile valuable = improv+ ! ta/e ( foods1 ! ma9 wor? ( sug> is z a nutritive sub/ance2 us$ 9 ! prep>ation ( foods x adds to ! total heat & en]gy ( ! ration4 ,sug> is sometimes us$ 9 excessive am\nts &1 z is ! case ) any food or nutri5t1 :5 t occurs1 nutrition di/urbances result1 due to misuse ( ! food4 ,/ati/ics %[ t ! av]age consumption ( sug> 9 ! ,unit$ ,/ates is ne>ly #gj p\nds a ye> p] capita4 ,9 ! diet>y ( ! adult1 sug> to ! ext5t ( f\r ounces p] day c be consum$ advantage\sly4 ,! exclusion ( sug> f ! diet ( *ildr5 is a great mi/ake1 z !y ne$ x = heat & en]gy & to cons]ve ! prote9 = gr[?4 ,sug> is "o ( ! mo/ important =ms 9 :i* c>bohydrates c be add$ to ! diet ( *ildr54 ,! great r$uction 9 ! price ( sug> :i* has tak5 place 9 rec5t ye>s is probably "o ( ! causes ( ! improv$ physique ( ! ris+ g5]ation4 ,! fe> t sug> may injure *ildr5's tee? is1 l>gely illusory4 ,! negroes :o live l>gely on sug> cane h ! f9e/ tee? ! _w c %[4 ,if injudici\sly tak51 sug> may1 h[ev]1 injure ! *ild's appetite & dige/ion4 ,! crav+ = sweets :i* *ildr5 %[ is no d\bt ! natural expression ( a physiological ne$1 b !y %\ld be tak5 )1 & n betwe51 meals4#bh ,illu/ration3 ,,fig4 #af4--,,nutri5ts ,,( ,a ,,ration ,,) ,,sug>4 ,! hacket p>ts repres5t ! proportion ( nutri5ts n dige/$4 #ge4 ,sug> 9 ! ,diet>y4--,sug> has an important place 9 ! diet>y4 ,x n only s]ves = ! production ( heat & en]gy 9 ! body1 b is also valuable 9 enabl+ ! proteids to be us$ m economically4 ,9 reasonable am\nts1 x is p>ticul>ly valuable 9 ! diet>y ( gr[+ *ildr51 z ! proteids ( ! food are !n utiliz$ to bett] advantage = gr[?4 ,! unique value ( sug> dep5ds ^u its intellig5t use & its prop] comb9ation ) o!r foods1 p>ticul>ly ) ^? ri* 9 ! nitrog5\s comp\nds or proteids4 ,sug> alone is incapable ( su/a9+ life1 b comb9$ ) o!r foods is a valuable nutri5t4 ,! am\nt :i* c be advantage\sly us$ dep5ds l>gely ^u ! individual4 ,ord9>ily ?ree to five ounces p] day is suffici5t1 al?\gh "s p]sons _c safely consume z mu* z ?is4 ,9 ! case ( diabetes mellitus1 ! am\nt ( sug> 9 ! ration mu/ be mat]ially r$uc$4 ,p]sons 9 normal heal? & engag$ 9 outdoor "w c use sug> to advantage4#bi ,_m ( ! h>ve/ dr9ks1 made l>gely f molasses ) a little g+]1 & us$ ext5sively 9 "s localities1 are n )\t m]it1 z !y conta9 an appreciable am\nt ( nutri5ts4 ,milk conta9s m sug> z lactose or milk sug> ?an any o!r nutri5t4 ,illu/ration3 ,,fig4 #ag4--,,nutri5ts ,,( ,a ,,ration ,,)\t ,,sug>4 ,! hacket p>ts repres5t ! proportion ( nutri5ts n dige/$4 ,! crav+ = sug> by gr[+ *ildr5 & a?letes is natural4 ,sug>1 h[ev]1 is (t5 injudici\sly us$1 & a p]v]t$ ta/e may be e/abli%$ :i* c be satisfi$ only by excessive am\nts4 ,?is results 9 impair$ dige/ion & malnutrition4 #gf4 ,maple ,sug>4--,sug> obta9$ by evaporation f ! sap ( ! maple tree 7,ac] sac*>9um7 is id5tical1 except = ! =eign sub/ances :i* x conta9s1 ) t f ! beet & sug> cane4 ,! mottl$ appe>ance & *>act]i/ic color & ta/e ( maple sug> are due to ! v>i\s organic acids & o!r comp\nds pres5t 9 ! maple sap & recov]$ 9 ! sug>4 ,maple sug>1 z ord9>ily prep>$1 has #j4d ( a p] c5t or m ( a% or m9]al matt]1 :ile ref9$ cane sug> conta9s less ?an "o t5? z mu*4#cj ,h5ce1 :5 maple sug> is adult]at$ ) cane & beet sug>s1 ! a% cont5t is noticeably l[]$1 z is also ! cont5t ( organic acids4 ,x is difficult1 h[ev]1 to det]m9e ) absolute c]ta9ty pure high grade maple sug> f ! impure l[ grade to :i* a small am\nt ( granulat$ sug> has be5 add$4 #gg4 ,adult]ation ( ,sug>4--,sug> at ! pres5t "t is n mat]ially adult]at$4 ,o!r ?an ! sub/ances m5tion$ :i* are us$ = cl>ification & color1 none are add$ dur+ ref9+ :i* rema9 9 ! sug> 9 appreciable am\nts4 ,sug> does n readily l5d itself to adult]ation1 z x has a def9ite cry/all9e /ructure1 & mat]ials t w\ld be suitable = its adult]ation are ( entirely diff]5t physical "*4#ca ,cane sug> is n easily bl5d$ ) glucose1 or />* sug>1 because ( ! physical diff]5ces betwe5 ! two4 ,! "q ( ! k9d ( sug> to use 9 ! h\sehold1 z granulat$1 loaf1 or pulv]iz$1 is l>gely "o ( p]sonal *oice1 z !re is no appreciable diff]5ce 9 ! nutritive value or purity ( ! diff]5t k9ds4 #gh4 ,dextrose ,sug>s4--,products kn[n z glucose & dextrose sug>s are made f corn & o!r />*es2 !y c also be prep>$ f cane sug> by ! use ( heat1 *emicals1 or f]m5ts = c>ry+ on ! process kn[n z inv]sion4 ,! dextrose sug>s diff] f cane sug> 9 conta9+ a dissimil> numb] ( c>bon1 hydrog51 & oxyg5 atoms 9 ! molecule4 ,! =mula ( ! dextrose sug>s is ,c#f;,h#ab,o#f1 :ile t ( cane sug> is ,c#ab;,h#bb,o#aa4 ,by ! addition ( "o molecule ( wat]1 ,h#b,o1 to a molecule ( sucrose1 two molecules ( inv]t sug> 7dextrose & glucose7 are produc$3#a ,c#ab;,h#bb,o#aa ,h#b ,c#f;,h#ab,o#f ,c#f;,h#ab,o#f4 ,9 br++ ab\t ?is *ange1 acids are employ$1 b ! acid 9 no way ent]s into ! *emical composition ( ! f9al product2 x is remov$ z describ$ dur+ ! process ( sug> manufacture4 ,! action ( ! acid br+s ab\t a catalytic *ange1 ! acid be+ necess>y only z a pres5ce reag5t to />t ! *emical reaction4 ,:5 prop]ly prep>$ & ! acid product ?or\ghly remov$1 dextrose & glucose h practically ! same food value z sug>4 ,:5 !y are dige/$1 heat & en]gy are produc$1 & a giv5 weight has ab\t ! same fuel value z an equal weight ( sug>4 ,"s ( ! glucose-yield+ products c be made at less exp5se ?an sug>1 & :5 !y are sold "u _! "r names !re is no reason :y !y %\ld n be us$ 9 ! diet>y1 z !y s]ve ! same nutritive purpose4 #gi4 ,molasses is a by-product obta9$ 9 ! ref9+ ( sug>4 ,x is a mixture ( cane sug> & inv]t sug>s1 z levulose & dextrose4 ,:5 9 sug> mak+ ! sucrose is remov$ by cry/allization1 a po9t is f9ally rea*$ :]e ! solution1 or "m liquid1 z x is call$1 refuses to give up any fur!r cry/als2#ca !n ?is product1 consi/+ ( v>i\s sug>s & small am\nts ( organic acids & a%1 is p>tially ref9$ & cl>ifi$ to =m molasses4 ,! t]m ,new ,orleans molasses 0 =m]ly appli$ to ! product obta9$ by ! use ( op5 kettles = ! manufacture ( sug>1 b dur+ rec5t ye>s ! vacuum pan process has be5 introduc$1 & ,new ,orleans molasses is n[ an entirely diff]5t article4 ,! t]ms fir/1 second1 & ?ird molasses are appli$ to ! liquids obta9$ aft] ! removal ( ! fir/1 second1 & ?ird crops ( sug> cry/als2 fir/ molasses be+ ri*] 9 sucrose1 :ile ?ird molasses is ri*] 9 dextrose & inv]t sug>s4 ,! a% 9 molasses ranges f #d to #f4e p] c5t4 ,"s ( ! l[ grades ( molasses are us$ 9 ! prep>ation ( animal foods4 ,! ta/e & physical *>act]i/ics ( molasses are due l>gely to ! organic acids & impurities t are pres5t1 z well z to ! proportion 9 :i* ! v>i\s sug>s occur4 ,:5 us$ ) soda 9 cook+ & bak+ op]ations1 ! organic acid ( ! molasses lib]ates c>bon dioxide gas1 :i* acts z a leav5+ ag5t4 ,because ( ! organic acids1 molasses %\ld n be /or$ 9 t9 or metalw>e di%es1 z ! solv5t action results 9 produc+ poison\s t9 & o!r metallic salts4 ,! food value ( molasses is dep5d5t entirely ^u ! am\nt ( dry matt] & ! p] c5t ( sug>4 ,a l>ge am\nt ( wat] is consid]$ an adult]ant2 ord9>ily molasses conta9s f #bj to #cc p] c5t4 ,if a sample ( molasses conta9s #ge p] c5t ( dry matt]1 x has slightly less ?an ?ree f\r?s ( ! nutritive value ( ! same weight ( sug>4 #hj4 ,syrups4--,! t]m syrup is appli$ to natural products obta9$ by evaporation & purification ( ! sac*>9e juices ( plants4 ,sorghum syrup is f ! sorghum plant1 :i* is press$ by ma*9]y & ! juice cl>ifi$ & evaporat$ s z to conta9 ab\t #be p] c5t ( wat]4 ,9 sorghum syrups !re are f #cj to #de p] c5t ( cane sug>1 & f #ab to #bj p] c5t ( glucose & inv]t sug>s4 ,cane syrup is made f ! cl>ifi$ juice ( ! sug> cane1 & has ab\t ! same g5]al composition z sorghum syrup4 ,maple syrup1 prep>$ f ! juice ( ! sug> maple1 is *>act]i/ically ri* 9 sucrose & conta9s b little glucose or r$uc+ sug>s4 ,! flavor ( all ! syrups is due ma9ly to organic acids1 e!real products1 & impurities4 ,9 "s in/ances ! ess5tial flavor c be produc$ syn!tically1 or d]iv$ f o!r & *eap] mat]ials2 & by ! use ( ^! flavors1 mix$ syrups c be prep>$ closely resembl+ _m ( ! natural products4 ,:5 prop]ly made1 !y are equal 9 nutritive value to natural syrups4 ,:5 sold "u assum$ names1 !y are to be consid]$ & classifi$ z adult]at$1 & n z syrups f def9ite & specific products4 ,l[-grade syrups & molasses are (t5 us$ = mak+ fuel alcohol4 ,!y readily und]go alcoholic f]m5tation & are valuable = ?is purpose1 r5d]+ x possible = a good grade ( fuel alcohol to be produc$ at l[ co/4 ,! manufacture ( sug>1 syrups1 & molasses has be5 br\ght to a high degree ( p]fection ?r\gh ! assi/ance r5d]$ by indu/rial *emi/ry4 ,losses 9 ! process are r$uc$ to a m9imum1 & ! v>i\s /eps are all controll$ by *emical analysis4 ,sug> has ! physical prop]ty ( deflect+ a ray ( pol>iz$ light1 ! am\nt ( deflection dep5d+ ^u ! quantity ( sug> 9 solution4 ,?is is measur$ by ! pol>iscope1 an in/rum5t by means ( :i* ! sug> cont5t ( sug> plants is rapidly det]m9$4 ,illu/ration3 ,,fig4 #ah4--;,,graphic ,,composition ,,( ,,syrup4 #ha4 ,honey is compos$ l>gely ( inv]t sug>s ga!r$ by ! honeybee f ! nect> ( fl[]s4 ,x v>ies 9 composition & flavor accord+ to its s\rce4 ,! color dep5ds ^u ! fl[] f :i* x came1 :ite clov] giv+ a light-color$1 pleasant-flavor$ honey1 :ile t f buck:eat & gold5rod is d>k & has a slightly rank ta/e4 ,! comb is compos$ l>gely ( wax1 :i* has some:at ! same g5]al composition z fat1 b conta9s e!real in/ead ( glyc]ol bodies4 ,on acc\nt ( ! pr$om9ance ( inv]t sug>s1 pure honey has a levulo or left-h&$ rotation :5 exam9$ by ! pol>iscope4 ,honey conta9s f #fj to #ge p] c5t ( inv]t sug>s1 & f #ab to #bj p] c5t ( wat]1 :ile ! a% cont5t is small1 less ?an "o t5? ( "o p] c5t4 ,/ra9$ honey is easily adult]at$ ) glucose products4 ,adult]ation ) cane sug> is readily detect$1 z pure honey conta9s only a v small am\nt ( sucrose4 ,honey c be made by fe$+ bees on sug>2 ! sug> und]goes inv]sion1 ) ! production ( dextrose4 ,su* honey1 al?\gh n adult]at$1 is inf]ior 9 quality & lack+ 9 natural flavor4#ah #hb4 ,confections4--,by bl5d+ v>i\s sac*>9e products1 confections are made4 ,usually sucrose 7cane & beet sug>7 is us$ z ! basis = _! prep>ation4 ,sucrose has def9ite physical prop]ties1 z cry/all9e /ructure1 & =ms *emical & me*anical comb9ations ) acid1 alkal9e1 & o!r sub/ances2 x also unites ) wat]1 & :5 heat$ und]goes *anges 9 /ructural composition4 ,! pres5ce ( small am\nts ( acid sub/ances1 or v>iations 9 ! conc5tration ( ! sug> solution1 mat]ially affect ! me*anical relation ( ! sug> p>ticles to ea* o!r1 & _! cry/allization4 ,usually cry/allization takes place :5 !re is less ?an #be p] c5t ( wat] pres5t4 ,! =m1 size1 & arrangem5t ( ! cry/als are influ5c$ by agitation dur+ cool+4 ,to secure desir$ results1 (t5 small quantities ( v>i\s o!r sub/ances are employ$ = _! me*anical action4 ,glucose is frequ5tly us$1 & is said to be necess>y = ! production ( "s k9ds ( c&y4 ,c&ies are color$ ) v>i\s dyes & pigm5ts1 _m ( :i* are h>mless1 al?\gh "s are injuri\s4 ,coal t> dyes are frequ5tly employ$ = ?is purpose4 ,objection has g5]ally be5 urg$ aga9/ _! use1 z x is believ$ _m ( !m are injuri\s to heal?4 ,x _c be said1 h[ev]1 t all are poison\s1 z "s are kn[n to be h>mless4 ,! use ( a few coal t> dyes is all[$ by ! ,unit$ ,/ates gov]nm5t4 ,m9]al colors are n[ r>ely1 if ev]1 us$4 ,impure c&ies result f objectionable +r$i5ts1 z />*1 p>aff91 & l>ge am\nts ( injuri\s color+ sub/ances4 ,coal t> color+ mat]ials are id5tifi$ 9 ! way describ$ 9 ,exp]im5t ,no4 #ac4 ,confection]y1 :5 prop]ly prep>$ & unadult]at$1 has ! same nutritive value z sug> & ! o!r +r$i5ts1 & is entitl$ to a place 9 ! diet>y = ! production ( heat & en]gy4 ,mu* l>g] am\nts ( c&ies are sold & consum$ dur+ ! w9t] ?an ! summ] mon?s1 sugge/+ t 9 cold wea!r c&y is mo/ ne$$ 9 ! diet>y4 #hc4 ,sac*>9e is an artificial sweet5+1 five hundr$ times sweet] ?an cane sug>4 ,x conta9s 9 its molecule1 *emically unit$1 b5z9e1 sulphuric acid1 & ammonia radicals4 ,x is employ$ = sweet5+ purposes 9 cases ( diabetes mellitus1 :]e physicians advise aga9/ ! use ( sug>4 ,x has no food value4 ,a small am\nt is sometimes add$ to cann$ corn & tomatoes to imp>t a sweet ta/e4 ,! physiological prop]ties ( sac*>9e h n be5 ext5sively inve/igat$4 ,,*apt] ,,vi ,,legumes ,,& ,,nuts #hd4 ,g5]al ,composition ( ,legumes4--,peas1 beans1 l5tils1 & peanuts are ! legumes mo/ g5]ally us$ = human food4 ,z a class1 !y are *>act]iz$ by high prote9 cont5t & a comp>atively l[ p] c5t ( />* & c>bohydrates4 ,!y conta9 ! l>ge/ am\nt ( nitrog5\s comp\nds ( any ( ! vegetable foods1 & h5ce are p>ticul>ly valuable 9 ! human ration z a sub/itute = meats4#cb ,= fe$+ animals ! legumes are highly priz$1 p>ticul>ly ! =age crops1 clov] & alfalfa4 ,^! secure _! nitrog51 :i* is ! *>act]i/ic elem5t ( prote91 f ! free nitrog5 ( ! air1 ?r\gh ! work+s ( bact]ial organisms f\nd 9 ! nodules on ! roots ( ! plants4 ,! legumes appe> to be ! only plants capable ( mak+ use ( ! nitrog5 ( ! air = food purposes4 #he4 ,beans conta9 ab\t #bd p] c5t ( prote9 & b little fat1 less ?an is f\nd 9 any ( ! gra9 or c]eal products4 ,! prote9 ( ! bean diff]s f t ( c]eals 9 its g5]al & /ructural composition4 ,x is a globul9 kn[n z legum91 & is act$ ^u ma9ly by f]m5ts work+ 9 alkal9e solutions1 z 9 ! l[] "p ( ! dige/ive tract4 ,beans h ab\t ! same am\nt ( a% z ! c]eals1 b ! a% is ri*] 9 pota% & lime4 ,illu/ration3 ,,fig4 #ai4--;,,graphic ,,composition ,,( ,,beans4 ,,hack$ ,,"p ,,indige/ible4 #hf4 ,dige/ibility ( ,beans4--,beans are usually consid]$ indige/ible1 b exp]im5ts %[ !y are q completely dige/$1 al?\gh !y require m "w on ! "p ( ! dige/ive tract ?an _m o!r foods4 ,! dige/ibility 0 f\nd to v>y ) individuals1 #hf p] c5t ( ! prote9 be+ dige/$ 9 "o case1 & only #gb p] c5t 9 ano!r4 ,! prote9 ( beans is n z completely dige/$ z t ( meats4 ,:5 beans 7 comb9$ ) o!r foods1 =m+ a "p ( a ration1 !y 7 m completely dige/$ ?an :5 us$ 9 l>ge am\nts & ) only a few o!r foods4 ,! pres5ce ( ! sk9 is 9 "p responsible = l[ dige/ibility4 ,:5 9 ! prep>ation ( beans ! sk9s1 :i* conta9 a l>ge am\nt ( cellulose1 are remov$1 ! beans are m completely dige/$4 ,by cook+ f tw5ty m9utes to half an h\r 9 rapidly boil+ wat] conta9+ a small am\nt ( soda1 ! sk9s are s(t5$ & loos5$ & are !n easily remov$ by rubb+ 9 cold wat]4 ,"s ( ! soda ent]s into comb9ation ) ! legum94 ,along ) ! sk9s a portion ( ! g]m is lo/4 ,! g]m readily f]m5ts1 :i* is probably ! cause ( beans produc+ flatul5ce ) "s individuals dur+ dige/ion4 ,aft] ! sk9s are remov$ ! nutri5ts are m susceptible to ! action ( ! dige/ive fluids4 ,exp]im5ts %[ t #db p] c5t ( ! prote9 ( bak$ sk9n$ beans is soluble 9 peps9 & pancreat9 solutions1 :ile "u simil> conditions !re is only #c4he p] c5t ( ! prote9 soluble f beans bak$ )\t removal ( ! sk9s4 ,illu/ration3 ,,fig4 #bj4--;,,beans1 ,,raw ,,& ,,cook$4 ,,sk9s1 ,,wet ,,& ,,dry4 #hg4 ,use ( ,beans 9 ! ,diet>y4--,!re is no vegetable food capable ( furni%+ s mu* prote9 at su* l[ co/ z beans2 f a p\nd co/+ five c5ts ab\t "o fif? ( a p\nd ( prote9 & ?ree fif?s ( a p\nd ( c>bohydrates are obta9$4 ,beans c1 to a great ext5t1 take ! place ( meats 9 ! diet>y4 ,!re is m prote9 9 beans ?an 9 beef4 ,f\r ounces ( uncook$ beans or six ounces ( bak$ beans are z mu* z c conv5i5tly be comb9$ 9 ! diet>y1 & ^! w furni% a qu>t] ( ! prote9 ( ! ration4 ,9 ! case ( active out-(-door labor]s ov] a p\nd ( bak$ beans p] day is (t5 consum$ ) impunity4 #hh4 ,/r+ ,beans4--,/r+ beans--gre5 beans ) pod--conta9 a l>ge am\nt ( wat]1 #he to #hh p] c5t4 ,! dry matt] is ri* 9 prote91 ne>ly #bj p] c5t1 al?\gh 9 ! gre5 beans z eat51 conta9+ #he p] c5t wat]1 !re is less ?an #b-a_/b p] c5t4 ,lima beans are ri*] 9 prote9 ?an /r+ beans1 z ! gre5 pod is n includ$4 ,/r+ beans are valuable bo? = ! nutri5ts !y conta9 & = ! favorable influ5ce !y ex]t ^u ! dige/ibility ( o!r foods4 #hi4 ,peas4--,9 g5]al composition & dige/ibility1 peas are q simil> to beans4 ,!y belong to ! same family1 ,legum9os1 & ! prote9 ( ea* is simil> 9 quantity & g5]al prop]ties4 ,! /atem5ts made 9 reg>d to ! composition1 dige/ibility1 & use ( beans 9 ! diet>y apply ) m9or modifications to peas4 ,:5 us$ 9 ! prep>ation ( s\ps1 !y add appreciable am\nts ( nutri5ts4 ,illu/ration3 ,,fig4 #ba4--,,pea ,,/>* ,,granules4 #ij4 ,cann$ ,peas4--,9 ord] to imp>t a ri* gre5 color1 copp] sulphate has be5 us$ 9 ! cann+ ( peas4 ,physiologi/s diff] z to its effect ^u heal?4 ,:ile a little may n be p>ticul>ly injuri\s1 mu* int]f]es ) normal dige/ion ( ! food & =ms insoluble copp] proteids4 ,9 "s c\ntries a small am\nt ( copp] sulphate is tol]at$1 :ile 9 o!rs x is prohibit$4 #ia4 ,peanuts4--,peanuts diff] f peas & beans 9 conta9+ m fat4 ,!y %\ld be consid]$ a food1 = at ord9>y prices !y furni% a l>ge am\nt ( prote9 & fat4 ,l ! o!r memb]s ( ! legume family1 ! peanut is r sl[ ( dige/ion & requires consid]able inte/9al "w = completion ( ! process4 ,,nuts #ib4 ,g5]al ,composition4--,nuts %\ld be reg>d$ z food1 = !y contribute to a ration appreciable am\nts ( nutri5ts4 ,! edible portion ( ne>ly all is ri* 9 fat2 pecans1 = example1 conta9 z high z #gj p] c5t4 ,9 prote9 cont5t nuts range f #c p] c5t 9 cocoanuts to #cj p] c5t 9 peanuts4 ,! c>bohydrate cont5t is usually comp>atively l[1 less ?an #e p] c5t 9 hickory nuts1 al?\gh !re is ne>ly #dj p] c5t 9 *e/nuts4 ,on acc\nt ( high fat cont5t1 nuts supply a l>ge am\nt ( heat & en]gy4#cc #ic4 ,*e/nuts are *>act]iz$ by conta9+ less fat & prote9 & mu* m c>bohydrate mat]ial1 especially />*1 ?an is f\nd 9 o!r nuts4 ,9 s\!rn ,europe *e/nuts are widely us$ z food2 ! sk9s are remov$1 & ! nuts are /eam$1 boil$1 or roa/$1 & sometimes !y are dri$ & gr\nd into fl\r4 ,*e/nuts are less conc5trat$ 9 prote9 & fat1 & =m a bett] balanc$ food us$ alone ?an d o!r nuts4 #id4 ,! ,hickory ,nut1 :i* is a *>act]i/ically ,am]ican nut1 conta9s 9 ! edible portion ab\t #ae p] c5t prote91 #fe p] c5t fat1 & #ab p] c5t c>bohydrates4 #ie4 ,! ,almonds us$ 9 ! ,unit$ ,/ates come *iefly f s\!rn ,europe1 al?\gh !y are successfully rais$ 9 ,cali=nia4 ,!y conta9 ab\t #ee p] c5t fat & #bb p] c5t prote94 ,! flavor ( almonds is due to a small am\nt ( hydrocyanic acid4 #if4 ,pi/a*io4--,"s nuts are us$ = imp>t+ color & flavor to food products1 z ! pi/a*io nut1 ! k]nel ( :i* is gre5i% 9 color & imp>ts a flavor sugge/ive ( almonds4 ,! pi/a*io has high food value1 z x is ri* 9 bo? fat & prote94 ,x is employ$ 9 ! manufacture ( confection]y & 9 ice cream = imp>t+ flavor & color4 #ig4 ,cocoanuts gr[ luxuriantly 9 _m tropical c\ntries1 & h a high food value4 ,!y are *>act]i/ically ri* 9 fat1 "o half ( ! edible portion be+ compos$ ( ?is nutri5t4 ,= tropical c\ntries !y supply ! fat ( a ration at less exp5se ?an any o!r food4 ,:5 us$ 9 l>ge am\nts !y %\ld be supplem5t$ ) foods ri* 9 c>bohydrates1 z rice1 & 9 proteids1 z beans4 ,cocoanut milk is proportionally ri*] 9 c>bohydrates & poor] 9 fat & prote9 ?an ! meat ( ! cocoanut4 ,9 discuss+ ! cocoanut1 ,woods /ates3#cd ,! small1 gre51 & immature nuts are grat$ f9e = m$ic9al use1 & :5 mix$ ) ! oil ( ! ripe nut x becomes a heal+ o9tm5t4 ,! jelly :i* l9es ! %ell ( ! m mature nut furni%es a delicate & nutriti\s food4 ,! milk 9 its c5t]1 :5 ic$1 is a mo/ delici\s luxury4 ,grat$ cocoanut =ms a "p ( ! _w-r5[n$ ,ea/ ,india condim5t1 curry4 ,dri$1 %r$d$ 7desiccat$7 cocoanut is an important article ( comm]ce4 ,f ! oil a butt] is made1 ( a cle>1 :iti% color1 s ri* 9 fat1 t ( wat] & =eign sub/ances comb9$ !re are b ,o4#jjfh4 ,x is bett] adapt$ = cook+ ?an = table use4 ,at pres5t x is *iefly us$ 9 hospitals1 b x is rapidly f9d+ its way to ! tables ( ! poor1 p>ticul>ly z a sub/itute = oleom>g>9e4 #ih4 ,use ( ,nuts 9 ! ,diet>y4--,:5 nuts c be secur$ at a l[ price p] p\nd1 t5 c5ts or less1 !y comp>e favorably 9 nutritive value ) o!r /aple foods4 ,dige/ion exp]im5ts ) rations compos$ l>gely ( nuts %[ t !y are q ?or\ghly dige/$4 ,pr(essor ,jaffa ( ! ,cali=nia ,exp]im5t ,/ation1 9 discuss+ ! nutritive value ( nuts & fruits1 says3#ce ,x is c]ta9ly an error to consid] nuts m]ely z an accessory to an already heavy meal1 & to reg>d fruit m]ely z some?+ ( value = its pleasant flavor1 or = its hygi5ic or m$ic9al virtues4 ,! agreem5t ( "o food or ano!r ) any p]son is m or less a p]sonal idiosyncrasy1 b x seems fair to say t ^? ) :om nuts & fruits agree1 c1 if !y desire1 readily secure a consid]able "p ( _! nutritive mat]ial f su* s\rces4 ,,av]age ,,composition ,,( ,,nuts 7,f ,fifte5? ,annual ,report1 ,ma9e ,agricultural ,exp]im5t ,/ation47 ,,refuse,,edible ,,edible ,,portion ,,value,a ------------------------------ ,,portion,wat],prot4 ,fat ,c>b4 ,a% ,,p] ,,lb4 ---------------------------------------- ----------------------------------- ,calories ,almonds #fd4h #ce4b #a4g #g4c #ai4c #f4b #j4g #ajfe ,almonds1 k]nels -- #ajj4j #d4h #ba4j #ed4i #ag4c #b4j #cjcj ,brazil nuts #di4f #ej4d #b4g #h4f #cc4f #c4e #b4j #aede ,filb]ts #eb4a #dg4i #a4h #g4e #ca4c #f4b #a4a #aege ,filb]ts1 k]nels -- #ajj4j #c4g #ae4f #fe4c #ac4j #b4d #cbij ,hickory nuts #fb4b #cg4h #a4d #e4h #be4e #d4c #j4h #abfe ,pecans #di4g #ej4c #a4d #e4b #ce4f #g4b #j4h #agcc ,pecans1 k]nels -- #ajj4j #b4i #aj4c #gj4h #ad4c #a4g #cdde ,walnuts #eh4j #db4j #a4b #g4j #bg4j #f4a #j4g #ache ,walnuts1 k]nels -- #ajj4j #b4h #af4g #fd4d #ad4h #a4c #ccje ,*e/nuts #af4a #hc4i #ca4j #e4g #f4g #ci4j #a4e #aaae ,acorns #ce4f #fd4d #b4f #e4b #bd4a #cj4i #a4f #afij ,bee*nuts #dj4h #ei4b #b4c #ac4j #cd4j #g4h #b4a #ahbj ,butt]nuts #hf4d #ac4f #j4f #c4h #h4c #j4e #j4d #dcj ,lit*i nuts #da4f #eh4d #aj4e #a4g #j4a #de4b #j4i #hge ,pion1 ,p4 edulis #dj4f #ei4d #b4j #h4g #cf4h #aj4b #a4g #aije ,pion1 ,p4 monophylla #da4g #eh4c #b4b #c4h #ce4d #ae4c #a4f #ahej ,pion1 ,p4 sab9iana #gg4j #bc4j #a4b #f4e #ab4c #a4i #a4a #fge ,pi/a*io1 k]nels -- #ajj4j #d4b #bb4f #ed4e #ae4f #c4a #cjaj ,peanuts1 raw #bf4d #gc4f #f4i #bj4f #cj4g #ac4h #a4f #aice ,peanuts1 k]nels -- #ajj4j #i4c #bg4i #db4j #ah4g #b4a #bfdj ,roa/$ peanuts #cb4f #fg4d #a4a #bj4f #cc4a #aj4i #a4g #aihe ,%ell$ peanuts -- #ajj4j #a4f #cj4e #di4b #af4b #b4e #biee ,peanut butt] -- -- #b4j #bi4c #df4f #ag4a ,b#e4j #bhcj ,cocoanuts #dh4h #ea4b #g4b #b4i #be4i #ad4c #j4i #adae ,cocoanuts1 %r$d$ -- -- #c4e #f4c #eg4c #ca4f #a4c #cabe ,cocoanut milk -- -- #ib4g #j4d #a4e #d4f #j4h #ig ,footnote ,a3 ,calculat$ f analyses4 ,footnote ,b3 ,includ+ salt1 #d4a4 ,,*apt] ,,vii ,,milk ,,& ,,dairy ,,products #ii4 ,importance 9 ! ,diet>y4--,!re is no article ( food :i* ent]s s ext5sively into ! diet>y z milk1 & x is "o ( ! few foods :i* supply all ! nutri5ts1--fats1 c>bohydrates1 & proteids4#cf ,milk alone is capable ( su/a9+ life = comp>atively long p]iods1 & x is ! *ief article ( food dur+ _m diseases4 ,an exclusive milk diet = a heal?y adult1 h[ev]1 w\ld be unsatisfactory2 9 ! case ( "y *ildr51 milk is ess5tial1 because ! dige/ive tract has n become functionally develop$ = ! dige/ion ( o!r foods4 ,x is necess>y to consid] n only ! composition & nutritive value ( milk1 b also its purity or sanit>y condition4 #ajj4 ,g5]al ,composition4--,av]age milk conta9s ab\t #hg p] c5t wat] & #ac p] c5t dry matt]4 ,! dry matt] is compos$ approximately (3 ,p] ,c5t ,fat #c4e ,case9 #c4be ,album9 #j4ej ,milk sug> #e4jj ,a% #j4ge ,illu/ration3 ,,fig4 #bb4--,,milk ,,fat ,,globules4 ,fat is ! mo/ v>iable con/itu5t ( milk4 ,occasionally x is f\nd z l[ z #b p] c5t & z high z #f p] c5t or m4 ,! poore/ & ri*e/ milks diff] ma9ly 9 fat cont5t1 z ! sug>1 a%1 case91 & album91 or solids ( ! milk s]um1 are fairly con/ant 9 am\nt & composition4 ,v>iations 9 ! cont5t ( fat are due to diff]5ces 9 fe$ & 9 ! bre$ & individuality ( ! animal4 #aja4 ,dige/ibility4--,milk is "o ( ! mo/ completely dige/$ ( foods1 ab\t #ie p] c5t ( ! prote9 & fat & #ig p] c5t ( ! c>bohydrates be+ absorb$ & utiliz$ by ! body4 ,9 a mix$ ration1 ! nutri5ts ( milk are practically all absorb$4 ,milk also ex]ts a favorable influ5ce ^u ! dige/ibility ( o!r foods ) :i* x is comb9$4 ,?is is d\btless due to ! dige/ive action ( ! special f]m5ts or enzymes :i* milk conta9s4 ,9 milk !re is a soluble f]m5t mat]ial or enzyme :i* has ! p[] ( peptoniz+ proteids4 ,x is ?is f]m5t :i* c>ries on ! rip5+ process :5 *eese is cur$ 9 cold /orage1 & x is believ$ to be ?is body :i* promotes dige/ion ( o!r foods ) :i* milk is comb9$4#bg ,milk is n easily dige/$ by "s p]sons4 ,! t5d5cy to co/iv5ess caus$ by a milk diet c be l>gely ov]come by ! use ( salt ) ! milk1 or ( "s solid food1 z toa/ or crack]s1 to prev5t coagulation & ! =mation ( masses resi/ant to ! dige/ive fluids4 ,b>ley wat] & lime wat] 9 small am\nts are also useful = assi/+ me*anically 9 ! dige/ion ( milk4 ,milk at ord9>y prices is "o ( ! *eape/ foods t c be us$4 ,illu/ration3 ,,fig4 #bc4--;,,dirt ,,9 ,a ,,sample ,,( ,,unsanit>y ,,milk4 #ajb4 ,sanit>y ,condition ( ,milk4--,equally z important z composition is ! sanit>y condition or :olesom5ess ( milk4 ,milk is a food mat]ial :i* readily und]goes f]m5tation & is a m$ium = ! di/ribution ( g]m diseases4 ,! conditions "u :i* x is produc$ & ! way 9 :i* x is h&l$ det]m9e l>gely its sanit>y value1 & are ( s mu* importance 9 relation to public heal? t dur+ rec5t ye>s city & /ate bo>ds ( heal? h introduc$ sanit>y inspection & exam9ation ( milk along ) ! *emical te/s = detect+ its adult]ation4 ,"s ( ! m frequ5t causes ( contam9at$ & uns\nd milk are3 unheal?y animals1 poor food & wat]1 unsanit>y surr\nd+s ( ! animals1 & lack ( cleanl9ess & c>e 9 ! h&l+ & transport+ ( ! milk4 ,outbreaks ( typhoid & sc>let fev]s & o!r g]m diseases h frequ5tly be5 trac$ to a contam9at$ milk supply4#cg #ajc4 ,c]tifi$ ,milk4--,:5 milk is produc$ "u ! mo/ sanit>y conditions1 ! numb] ( bact]ial bodies p] cubic c5timet] is mat]ially r$uc$4 ,9 ord] to supply high grade milk conta9+ b few bact]ia1 special precautions are tak5 9 ! c>e ( ! animals1 & 9 ! fe$+ & milk+1 & all s\rces ( contam9ation ( ! milk are elim9at$ z f> z possible4 ,su* milk1 :5 sold 9 /]iliz$ bottles1 is commonly call$ c]tifi$ milk1 indicat+ t its purity is gu>ante$ by ! produc] & t ! numb] ( bact]ia p] unit does n exce$ a c]ta9 /&>d1 z #hjjj p] cubic c5timet]4 ,ord9>y m>ket milk conta9s upw>ds ( #ej1jjj4 #ajd4 ,pa/euriz$ ,milk4--,9 ord] to de/roy ! activity ( ! bact]ial organisms1 milk is subject$ to a temp]ature ( #aeg ,f4 = t5 m9utes or long]1 :i* process is kn[n z pa/eurization4 ,:5 milk is heat$ to a temp]ature above #ahj1 x is /]iliz$4 ,bel[ #aeg1 ! album9 is n coagulat$4 ,by pa/euriz+1 milk is mu* improv$ f a sanit>y po9t ( view1 & :5ev] ! milk supply is ( unkn[n purity1 x %\ld be pa/euriz$4#ch ,aft] ! milk has be5 ?us treat$1 ! same c>e %\ld be ex]cis$ 9 keep+ x protect$ to prev5t fre% inoculation or contam9ation1 z ?\gh x 7 unpa/euriz$ milk4 ,= family use milk c be pa/euriz$ 9 small am\nts 9 ! foll[+ way3 ,be=e receiv+ ! milk1 ! receptacle %\ld be ?or\ghly clean$ & /]iliz$ ) boil+ wat] or dry heat1 z 9 an ov54 ,! milk is loosely cov]$ & plac$ 9 a pan ( wat]1 a false bottom be+ 9 ! pan s z to prev5t unequal heat+4 ,! wat] surr\nd+ ! milk is gradually heat$ until a temp]ature ( #aei ,f4 is regi/]$1 & ! milk is kept at ?is temp]ature = ab\t t5 m9utes4 ,x is !n cool$ & plac$ 9 ! refrig]ator4 ,illu/ration3 ,,fig4 #bd4--,,pa/euriz+ ,,milk4 #aje4 ,tyrotoxicon4--,tyrotoxicon is a *emical comp\nd produc$ by a f]m5t body :i* f9ds its way into milk :5 kept 9 unsanit>y surr\nd+s4 ,x induces dige/ion disord]s simil> to *ol]a1 & :5 pres5t 9 l>ge am\nts1 may prove fatal4 ,x sometimes develops 9 cream1 ice cream1 or *eese1 b only :5 !y h be5 kept 9 unclean places or produc$ f infect$ milk4 #fja4 ,color ( ,milk is (t5 tak5 z a guide to its purity & ri*ness 9 fat4 ,:ile a yell[ t+e is usually *>act]i/ic ( milks ri* 9 fat1 x is n a h>d & fa/ rule1 = frequ5tly light-color$ milks are ri*] 9 fat ?an yell[-t+$ ones4 ,! color+ mat]ial is indep5d5t ( ! p]c5tage ( fat1 & x is n always safe to judge ! ri*ness ( milk on ! basis ( color4 #ajg4 ,s\r+ ( ,milk4--,s\r+ ( milk is due to ! action ( ! lactic acid organism1 :i* f9ds its way into ! milk ?r\gh p>ticles ( du/ c>ri$ 9 ! air or f unclean receptacles :i* conta9 ! spores ( ! organism4#ci ,:5 milk s\rs1 a small am\nt ( sug> is *ang$ to lactic acid :i* reacts ^u ! case91 conv]t+ x f a soluble to an insoluble condition4 ,:5 milk is expos$ to ! air at a temp]ature ( f #gj to #ij ,f41 lactic acid f]m5tation readily takes place4 ,at a l[ temp]ature ! process is *eck$1 & at a high temp]ature ! organisms & spores are de/roy$4 ,9 addition to lactic acid f]m5ts1 !re are l>ge numb]s ( o!rs :i* develop 9 milk1 *ang+ ! diff]5t comp\nds ( :i* milk is compos$4 ,9 ! processes ( butt] & *eese mak+1 ^! f]m5tation *anges are controll$ s z to develop ! flavor & secure ! be/ grades ( butt] & *eese4 #ajh4 ,use ( ,pres]vatives 9 ,milk4--,9 ord] to *eck f]m5tation1 boric acid1 =mal91 & o!r pres]vatives h be5 propos$4 ,physiologi/s object to _! use because ! quantity requir$ to prev5t f]m5tation is (t5 suffici5t to h a m$ic9al effect4 ,! t5d5cy is to use excessive am\nts1 :i* may int]f]e ) normal dige/ion ( ! food4 ,milk t is c>$ = "u ! mo/ sanit>y conditions has a high] dietetic value & is mu* to be pref]r$ to t :i* has be5 kept sweet by ! use ( pres]vatives4 #aji4 ,cond5s$ ,milk is prep>$ by evaporat+ milk 9 vacuum pans until x is r$uc$ ab\t "o f\r? 9 bulk1 :5 x is seal$ 9 cans1 & x w !n keep sweet = a long "t4 ,occasionally "s cane sug> is add$ to ! evaporat$ product4 ,:5 dilut$1 evaporat$ milk has mu* ! same composition z :ole milk4 ,:5 a c ( cond5s$ milk has be5 op5$1 ! same c>e %\ld be ex]cis$ to prev5t f]m5tation z if x 7 fre% milk4 #aaj4 ,skim ,milk diff]s 9 composition f :ole milk 9 fat cont5t4 ,:5 ! fat is remov$ by ! sep>ator1 !re is (t5 left less ?an "o t5? ( a p] c5t4 ,skim milk has a mu* high] nutritive value ?an is g5]ally conc$$1 & :]ev] x c be procur$ at a reasonable price x %\ld be us$ 9 ! diet>y z a s\rce ( prote94 #aaa4 ,cream ranges 9 fat cont5t f #ae to #ce p] c5t4 ,x is g5]ally pref]r$ to :ole milk1 al?\gh x is n z well balanc$ a food1 because x is defici5t 9 prote94 ,cream %\ld conta9 at lea/ #be p] c5t ( fat4 #aab4 ,butt]milk is ! product left aft] removal ( ! fat f cream by *urn+4 ,x has ab\t ! same am\nt ( nutri5ts z skim milk4 ,! case9 is 9 a slightly modifi$ =m due to ! developm5t ( lactic acid dur+ ! rip5+ ( ! cream1 & on ?is acc\nt butt]milk is m easily dige/$ & assimilat$ by _m individuals ?an milk 9 o!r =ms4 ,! developm5t ( ! acid g5]ally r$uces ! numb] ( species ( o!r ?an ! lactic organisms1 & ^! are increas$4 #aac4 ,goat's ,milk is some:at ri*] 9 solids ?an c['s milk1 conta9+ ab\t "o p] c5t m proteids1 a little m fat1 & less sug>4 ,:5 us$ z a sub/itute = human or c['s milk1 x g5]ally ne$s to be slightly dilut$1 dep5d+1 h[ev]1 ^u ! composition ( ! individual sample4 #aad4 ,k\miss is a f]m5t$ bev]age made f milk by ! use ( yea/ to secure alcoholic f]m5tation4 ,k\miss conta9s ab\t "o p] c5t ea* ( lactic acid & alcohol1 & ! case9 & o!r nutri5ts are some:at modifi$ by ! f]m5tation *anges4 ,k\miss is g5]ally consid]$ a non-alcoholic bev]age possess+ bo? food & dietetic value4 #aae4 ,prep>$ ,milks4--,v>i\s prep>ations are made to resemble milk 9 g5]al composition4 ,^! are me*anical mixtures ( sug>1 fats1 & proteids4 ,milk sug>1 case91 or malt$ proteids are g5]ally ! mat]ials employ$ 9 _! prep>ation4 ,(t5 ! dri$ & pulv]iz$ solids ( skim milk are us$4 ,_m ( ! prep>$ milks are defici5t 9 fat4 ,:ile !y are n equal to c['s milk1 _! use is (t5 made necess>y f =ce ( circum/ances4 #aaf4 ,human ,milk is n z ri* 9 solid matt] z c['s milk4 ,x conta9s ab\t ! same am\nt ( fat1 "o p] c5t m sug>1 & "o p] c5t less proteids4 ,9 human milk ne>ly "o half ( ! prote9 is 9 ! =m ( album9s1 :ile 9 c['s milk !re is ab\t "o fif? 9 ?is =m4 ,! fat globules are mu* small] ?an ^? ( c['s milk4 ,9 infant fe$+ x is (t5 necess>y to modify c['s milk by ! addition ( wat]1 cream1 & milk sug>1 s z to make x m ne>ly resemble 9 composition human milk4 ,illu/ration3 ,,fig4 #be4--;,,app>atus ,,us$ ,,9 ,,te/+ ,,milk4 #a1 pipette2 #b1 lactomet]2 #c1 acid measure2 #d1 c5trifuge2 #e1 te/ bottle4 #aag4 ,adult]ation ( ,milk4--,milk is n z ext5sively adult]at$ z x 0 be=e ! passage & en=cem5t ( ! num]\s /ate & municipal laws regulat+ its inspection & sale4 ,! mo/ frequ5t =ms ( adult]ation are addition ( wat] & removal ( cream4 ,^! are readily detect$ f ! specific gravity & fat cont5t ( ! milk4 ,! specific gravity ( milk is det]m9$ by means ( ! lactomet]1 an in/rum5t :i* s9ks to a def9ite po9t 9 pure milk4 ,9 wat]$ milk x s9ks to great] dep?1 dep5d+ ^u ! am\nt ( wat] add$4 ,! fat cont5t ( milk is readily & accurately det]m9$ by ! ,babcock te/1 9 :i* ! fat is sep>at$ by c5trifugal action4 ,= ! detection ( adult]at$ milk ! /ud5t is ref]r$ to ,*apt] ,,vi1 ,*emi/ry ( ,dairy+1 by ,snyd]4 ,,butt] #aah4 ,composition4--,butt] is made by ! *urn+ or agitation ( cream & is compos$ ma9ly ( milk fats & wat]1 toge!r ) small] am\nts ( a%1 salt1 case91 milk sug>1 & lactic acid4 ,av]age butt] has ! foll[+ composition3 ,p] ,c5t ,wat] #aj4e ,a% & salt #b4e ,case9 & album9 #a4j ,fat #hf4j ,:5 butt] conta9s an abnormal am\nt ( wat]1 x is consid]$ adult]at$4 ,accord+ to act ( ,congress /&>d butt] %\ld n conta9 ov] #af p] c5t ( wat] nor less ?an #hb4e p] c5t ( fat4 #aai4 ,dige/ibility ( ,butt]4--,dige/ion exp]im5ts %[ t practically all ( ! fat1 #ih p] c5t1 is dige/ible & available = use by ! body4 ,butt] is valuable only = ! production ( heat & en]gy4 ,alone1 x is incapable ( su/a9+ life1 because x conta9s no proteid mat]ial4 ,x is usually "o ( ! m exp5sive items ( food1 b x is g5]ally consid]$ q necess>y 9 a ration4#e ,x has be5 sugge/$ t x takes an important "p me*anically 9 ! dige/ion ( food4 #abj4 ,adult]ation ( ,butt]4--,9 addition to conta9+ an excess ( wat]1 butt] is adult]at$ 9 o!r ways4 ,old1 /ale butt] is occasionally melt$1 wa%$1 salt$1 & rework$4 ,?is product is kn[n z r5ovat$ butt]1 & has poor keep+ qualities4 ,frequ5tly pres]vatives are add$ to su* butt] to delay f]m5tation *anges4 ,oleom>g>9e & butt]9e are made by mix+ vegetable & animal fats4#dj ,highly color$ /e>91 cotton-se$ oil1 & l>d are ! usual mat]ials f :i* oleom>g>9e is made4 ,x has practically ! same composition1 dige/ibility1 & food value z butt]4 ,:5 sold "u its true "n & n z butt]1 !re is no objection1 z x is a valuable food & supplies heat & en]gy at less co/ ?an butt]4 ,! ma9 objection to oleom>g>9e & butt]9e is t !y are sold z butt]4#da ,! color+ ( butt] is n g5]ally look$ ^u z adult]ation1 = butt] naturally has a m or less yell[ t+e4 ,accord+ to an act ( ,congress1 butt] colors ( a non-injuri\s "* are all[$ to be us$4 ,,*eese #aba4 ,g5]al ,composition4--,*eese1 is made by ! addition ( r5net to rip5$ milk1 result+ 9 coagulation ( ! case91 :i* me*anically comb9es ) ! fat4 ,x diff]s f butt] 9 composition by conta9+1 9 addition to fat1 case9 & appreciable am\nts ( m9]al matt]4 ,! composition v>ies ) ! "* ( ! milk f :i* ! *eese 0 made4 ,av]age milk produces *eese conta9+ a l>g] am\nt ( fat ?an proteids1 :ile *eese f skimm$ or p>tially skimm$ milk is proportionally poor] 9 fat4 ,ord9>ily !re is ab\t #ce p] c5t ( wat]1 #cc p] c5t ( fat1 & #bg p] c5t ( case91 & album9 or milk proteids1 ! rema9d] be+ a%1 salt1 milk sug>1 & lactic acid4 ,*eese is *>act]iz$ by its l>ge p]c5tage ( bo? fat & prote91 & has high food value4 ,x conta9s m fat & prote9 ?an any ( ! meats2 9 fact1 !re are b few foods :i* h su* lib]al am\nts ( ^! nutri5ts z *eese4 ,! odor & flavor ( *eese are due to work+s ( bact]ia :i* result 9 ! production ( aromatic comp\nds4 ,! purity & condition ( ! milk1 z well z ! me?od ( manufacture & ! k9d ( f]m5t mat]ial us$1 det]m9e l>gely ! flavor & odor4 ,*eese is g5]ally all[$ to und]go a rip5+ or cur+ process be=e x is us$ z food4 ,! *anges result+ consi/ ma9ly 9 increas$ solubility ( ! proteids1 ) ! =mation ( a small am\nt ( amid & aromatic comp\nds4#db #abb4 ,dige/ibility4--,*eese is popul>ly consid]$ an indige/ible food1 b ext5d$ exp]im5ts %[ t x is q completely dige/$1 al?\gh 9 ! case ( "s individuals n easily dige/$4 ,9 g5]al1 ab\t #ie p] c5t ( ! fat & #ib p] c5t & m ( ! prote9 is dige/$1 dep5d+ ^u ! g5]al composition ( ! *eese & ! dige/ive capacity ( ! individual4 ,z f> z total dige/ibility is conc]n$1 !re appe>s to be b little diff]5ce betwe5 gre5 & well-cur$ *eese4 ,s f> z ease ( dige/ion is conc]n$1 x is probable t "s diff]5ce exi/s4 ,!re is also b little diff]5ce 9 dige/ibility result+ f ! way 9 :i* milk is made into *eese1 ! nutri5ts ( ,roque=t1 ,swiss1 ,camemb]t1 & ,*$d> be+ ab\t equally dige/ible4#ac ,! diff]5ces 9 odor & ta/e are due to v>iations 9 k9d & am\nt ( bact]ial action4 ,:5 comb9$ ) o!r foods1 *eese may ex]cise a b5eficial influ5ce ^u dige/ion 9 ! same way z not$ f ! use ( sev]al foods 9 a ration4 ,no mat]ial diff]5ces 7 obs]v$ 9 dige/ibility :5 *eese 0 us$ 9 small am\nts1 z = condim5tal purposes1 or :5 us$ 9 l>ge am\nts to furni% nutri5ts4 ,artificial dige/ion exp]im5ts %[ t *eese is m readily act$ ^u by ! pancreatic ?an by ! ga/ric fluids1 sugge/+ t *eese und]goes inte/9al r ?an ga/ric dige/ion4 ,x is possible ?is is ! reason t *eese is sl[ ( dige/ion 9 ! case ( "s individuals4 #abc4 ,use 9 ! ,diet>y4--,*eese %\ld be us$ 9 ! diet>y regul>ly & 9 reasonable am\nts1 r ?an irregul>ly & !n 9 l>ge am\nts4 ,*eese is n a luxury1 b ord9>ily x is "o ( ! *eape/ & mo/ nutriti\s ( human foods4 ,a p\nd ( *eese co/+ #ae c5ts conta9s ab\t a qu>t] ( a p\nd ( prote9 & a ?ird ( a p\nd ( fat2 at ! same price1 beef yields only ab\t half z mu* fat & less prote94 ,*eese at #ah c5ts p] p\nd furni%es m available nutri5ts & en]gy ?an beef at #ab c5ts p] p\nd4 ,9 ! diet>y ( ,european armies1 *eese to a great ext5t takes ! place ( beef4 ,see ,*apt] ,,xvi4 #abd4 ,cottage ,*eese is made by coagulat+ milk & prep>+ ! curd by mix+ ) x cream or melt$ butt] & salt or sug> z desir$4 ,:5 milk c be procur$ at little co/1 cottage *eese is "o ( ! *eape/ & mo/ valuable foods4#dc #abe4 ,diff]5t ,k9ds ( ,*eese4--,by ! use ( diff]5t k9ds ( f]m5ts & v>iations 9 ! process ( manufacture diff]5t types or k9ds ( *eese are made1 z ,roque=t1 ,swiss1 ,edam1 ,/ilton1 ,camemb]t1 etc4 ,9 ! manufacture ( ,roque=t *eese1 :i* is made f goats' & ewes' milk1 bread is add$ & ! *eese is cur$ 9 caves1 result+ 9 ! =mation ( a gre5 mold :i* p5etrates ! *eese mass1 & produces *>act]i/ic odor & flavor4 ,/ilton is an ,engli% s(t1 ri* *eese ( mild flavor1 made f milk to :i* cream is usually add$4 ,x is all[$ to und]go an ext5d$ process ( rip5+1 (t5 result+ 9 ! =mation ( blui% gre5 ?reads ( fungus4 ,limburg] owes its *>act]i/ic odor & flavor to ! action ( special f]m5t bodies :i* c>ry on ! rip5+ process4 ,neuf*atel is a s(t *eese made f sweet milk to :i* ! r5net is add$ at a high temp]ature4 ,aft] press+1 x is knead$ & work$1 & !n put into packages & cov]$ ) t9 foil4 #abf4 ,adult]ation ( ,*eese4--,! mo/ common =ms ( adult]ation are ! manufacture ( skim-milk *eese by ! removal ( ! fat f ! milk1 & sub/itution ( *eap] & =eign fats1 mak+ a product kn[n z fill$ *eese4 ,:5 n label$ :ole milk *eese1 or sold z su*1 !re is no objection to skim-milk *eese4 ,x has a high food value & is (t5 a *eap s\rce ( prote94 ,! manufacture ( fill$ *eese is n[ regulat$ by ! national gov]nm5t1 & all su* *eese mu/ pay a special tax & be prop]ly label$4 ,z a result1 ! am\nt ( fill$ *eese ^u ! m>ket has v greatly decreas$1 & *eese is n[ less adult]at$ ?an 9 =m] ye>s4 ,! national dairy law all[s ! use ( color+ matt] ( a h>mless nature 9 ! manufacture ( *eese4 #abg4 ,dairy ,products 9 ! ,diet>y4--,! nutri5ts 9 milk are produc$ at less exp5se = gra9 & =age ?an ! nutri5ts 9 beef1 h5ce f a pecuni>y po9t ( view1 dairy products1 z milk & *eese1 h ! advantage4 ,9 ! case ( butt]1 h[ev]1 ! co/ usually exce$s t ( meat4 ,9 old] agricultural regions1 :]e ! co/ ( beef production rea*es ! maximum1 dairy+ is g5]ally resort$ to1 z x yields l>g] f9ancial returns1 & z a result m *eese & less beef are us$ 9 ! diet>y4 ,z ! co/ ( meats is enhanc$1 dairy products1 z *eese1 naturally take _! place4 ,,*apt] ,,viii ,,meats ,,& ,,animal ,,food ,,products #abh4 ,g5]al ,composition4--,animal tissue is compos$ ( ! same classes ( comp\nds z plant tissue4 ,9 ea*1 wat] makes up a l>ge portion ( ! weight1 & ! dry matt] is compos$ ( nitrog5\s & non-nitrog5\s comp\nds1 & a% or m9]al matt]4 ,plants & animals diff] 9 composition n s mu* z to ! k9ds ( comp\nds1 al?\gh !re are diff]5ces1 b m 9 ! p]c5tage am\nts ( ^! comp\nds4 ,9 plants1 ) ! exception ( ! legumes1 ! prote9 r>ely exce$s #ad p] c5t1 & 9 _m vegetable foods1 :5 prep>$ = ! table1 !re is less ?an #b p] c5t4 ,9 meats ! prote9 ranges f #ae to #bj p] c5t4 ,! non-nitrog5\s comp\nds ( plants are pres5t ma9ly 9 ! =m ( />*1 sug>1 & cellulose1 :ile 9 animal bodies !re are only traces ( c>bohydrates1 b l>ge am\nts ( fat4 ,fat is ! *ief non-nitrog5\s comp\nd ( meats2 x ranges betwe5 q wide limits1 dep5d+ ^u k9d1 age1 & g5]al condition ( ! animal4 ,meats conta9 ! same g5]al classes ( prote9s z ! vegetable foods2 9 ea* ! prote9s are made up ( album9s1 glubul9s1 album9ates1 peptone-l bodies1 & insoluble proteids4 ,! l>g] portion ( ! prote9 ( meats & c]eals is 9 insoluble =ms4 ,! meat juices1 :i* conta9 ! soluble portion ( ! prote9s1 con/itute less ?an #e p]c5t ( ! nitrog5\s comp\nds4 ,meats conta9 less amid sub/ances ?an plants1 9 :i* ! amids are produc$ f ammonium comp\nds & are suppos$ to be int]m$iate products 9 ! =mation ( proteids1 :ile 9 ! animal body !y are d]iv$ f ! proteids suppli$ 9 ! food &1 x is g5]ally believ$1 _c =m proteids4 ,album9oids make up ! connective tissue1 hair1 & sk91 & are m abundant 9 animal ?an 9 plant tissue4 ,"o ( ! *ief album9oids is gelat9e4 ,bo? plant & animal foods und]go bact]ial *anges result+ 9 ! production ( alkaloidal bodies kn[n z ptoma9es1 ( :i* !re are a l>ge numb]4 ,^! are poison\s & are :at cause putrid & /ale meat to be un:olesome4 ,! prote9 9 meat diff]s little 9 g5]al composition f t ( vegetable orig92 diff]5ces 9 /ructure & cleavage products betwe5 ! two are1 h[ev]1 noticeable4 ,illu/ration3 ,,fig4 #bf4--,,meat ,,& ,,extractive ,,sub/ances4 ,:ile meats f diff]5t k9ds ( animals h some:at ! same g5]al composition1 !y diff] 9 physical prop]ties1 & also 9 ! nature ( ! v>i\s nutri5ts4 ,= example1 pork conta9s less prote9 ?an beef1 b ! prote9 ( pork is mat]ially diff]5t f t ( beef1 z a l>g] portion is 9 ! =m ( soluble proteids1 :ile 9 beef m is pres5t 9 an insoluble =m4 ,n only are diff]5ces 9 ! p]c5tage ( individual prote9s noticeable1 b !re are equally z great diff]5ces 9 ! fats4 ,z = example3 "s ( ! meats h a l>g] proportion ( ! fat z /e>9 ?an d o!rs4 ,h5ce meats diff] 9 texture & ta/e m ?an 9 nutritive value1 due to ! v>iations 9 ! p]c5tage ( ! diff]5t prote9s1 fats1 & extractive mat]ial1 r ?an to diff]5ces 9 ! total am\nts ( ^! comp\nds4 ,! ta/e & flavor ( meat is to a l>ge ext5t influ5c$ by ! am\nt ( extractive mat]ial4 ,:ile ! nutri5ts ( meats are divid$ into classes1 z prote9s & fats1 !re are a l>ge numb] ( sep>ate comp\nds :i* make up ea* ( ! individual classes1 & !re are also small am\nts ( comp\nds :i* are n includ$ 9 ^! gr\ps4 ,illu/ration3 ,,fig4 #bg4--,,/&>d ,,cuts ,,( ,,beef4 7,f ,(fice ( ,exp]im5t ,/ation ,bullet947 #abi4 ,beef4--,ab\t "o half ( ! weight ( beef is wat]2 ! lean meat conta9s a mu* l>g] am\nt ?an ! fat4 ,z a rule1 ! p>ts ( ! animal t conta9 ! mo/ fat conta9 ! lea/ wat]4 ,9 "s meats !re is consid]able refuse1 #be to #cj p] c5t4 ,9 av]age meat ab\t #ab p] c5t ( ! but*]'s weight is refuse & non-edible p>ts4#dd ,a p\nd ( av]age but*]'s meat is ab\t "o half wat]1 & ov] #aj p] c5t wa/e & refuse1 :i* leaves less ?an #dj p] c5t fat & prote94 ,meat is g5]ally consid]$ to h a high nutritive value1 due to ! comp>atively l>ge am\nts ( fat & prote94 ,beef conta9s m prote9 ?an any vegetable food1 except ! legumes1 & f #a to #a4e p] c5t m9]al matt]1 exclusive ( bone4 ,"s ( ! m9]al matt] is *emically unit$ ) ! prote9 & o!r comp\nds4 ,:ile figures are giv5 = av]age composition ( beef1 x is to be not$ t wide v>iations are frequ5tly to be met )1 "s samples conta9+ a mu* l>g] am\nt ( wa/e & trimm+s ?an o!rs1 & ?is influ5ces ! p]c5t ( ! nutritive sub/ances4 ,9 mak+ calculations ( nutri5ts consum$1 z 9 diet>y /udies1 ! figures = av]age composition ( meat %\ld be us$ only 9 cases :]e ! samples d n conta9 an excess ei!r ( fat or trimm+s4#de ,:5 v lean1 !re is (t5 a l>ge am\nt ( refuse1 & ! meat conta9s less dry matt] & is ( poor] flavor ?an f animals 9 prime condition4 ,9 ! case ( v fat animals1 a l>ge am\nt ( wa/e results1 & ! flavor is sometimes impair$4 #acj4 ,veal diff]s f beef 9 conta9+ a small] am\nt ( dry matt]1 ri*] 9 prote91 b poor] 9 fat4 ,animals diff] 9 composition at diff]5t /ages ( gr[? 9 mu* ! same way z plants4 ,9 ! e>li] /ages prote9 pr$om9ates 9 ! plant tissue1 :ile lat] ! c>bohydrates are add$ 9 l>g] am\nts1 r$uc+ ! p]c5tage cont5t ( prote94 ,9 animals ! same is noticeable4 ,"y animals are1 p\nd = p\nd1 ri*] 9 prote9 ?an old animals4 ,:ile 9 ! case ( vegetables ! increase 9 size1 or rotundity1 is due to />* & c>bohydrates1 9 animals x is due to ! addition ( fat4 ,b plants1 l animals1 obs]ve ! same g5]al laws z to *anges 9 composition at diff]5t /ages ( gr[?4 ,illu/ration3 ,,fig4 #bh4--,,/&>d ,,cuts ,,( ,,mutton4 7,f ,(fice ( ,exp]im5t ,/ation ,bullet947 #aca4 ,mutton4--,!re is ab\t ! same am\nt ( refuse matt] 9 mutton z 9 beef4 ,9 a side ( mutton ab\t #ai p]c5t3 are trimm+s & wa/e1 & 9 a side ( beef #ah4e p] c5t4 ,mutton1 z a rule1 conta9s a little m fat & dry matt] ?an beef1 & some:at less prote94 ,a side ( beef1 z pur*as$1 conta9s ab\t #ej p] c5t ( wat]1 #ad4e p] c5t prote91 & #af4h p] c5t ( fat1 :ile a side ( mutton1 z pur*as$1 conta9s #db4i p] c5t wat]1 #ab4e p] c5t prote91 & #bd4g p] c5t fat4 ,a p\nd ( beef yields a small] numb] ( calories by #be p] c5t ?an a p\nd ( mutton4 ,at ! same price p] p\nd m nutri5ts c be pur*as$ z mutton ?an z beef4 ,! diff]5ces 9 composition betwe5 lamb & mutton are simil> to ^? betwe5 veal & beef2 viz4 a l>g] am\nt ( wat] & prote9 & a small] am\nt ( fat 9 ! same weight ( ! "y animals4 ,diff]5ces 9 composition betwe5 ! v>i\s cuts ( lamb are noticeable4 ,! leg conta9s ! lea/ fat & ! mo/ prote91 :ile ! *uck is ri*e/ 9 fat & poore/ 9 prote94 ,z 9 ! case ( beef1 _m ( ! *eap] cuts conta9 z mu* or m nutri5ts ?an ! m exp5sive cuts4 ,!y are n1 h[ev]1 z palatable & diff] z to t\ghness & o!r physical *>act]i/ics4 ,illu/ration3 ,,fig4 #bi4--,,/&>d ,,cuts ,,( ,,pork4 7,f ,(fice ( ,exp]im5t ,/ation ,bullet947 #acb4 ,pork is *>act]iz$ by a high p] c5t ( fat & a comp>atively l[ p] c5t ( prote94 ,x is g5]ally ri*e/ 9 fat ( any ( ! meats4 ,! p] c5t ( wat] v>ies ) ! fatness ( ! animal2 9 v fat animals !re is a small] am\nt1 :ile lean animals conta9 m4 ,9 lean salt pork !re is ab\t #bj p] c5t wat]1 & 9 fat salt pork ab\t #g p] c5t4 ,!re is less refuse & wa/e 9 pork ?an 9 ei!r beef or mutton4 ,ham conta9s f #ad to #ae p] c5t ( refuse1 & bacon ab\t #g p] c5t4 ,bacon has ne>ly twice z mu* fat & a small] am\nt ( prote9 ?an ham4 ,a p\nd ( bacon1 z pur*as$1 w yield ne>ly twice z mu* en]gy or fuel value z a p\nd ( ham4 ,dige/ion exp]im5ts %[ t bacon is q readily & completely dige/$ & is (t5 a *eap] s\rce ( fat & prote9 ?an o!r meats4 ,!re is ab\t ?ree times z mu* fat 9 bacon z 9 beef4 ,:5 prep>$ = ! table bacon conta9s1 f #dj to #ej p] c5t ( fat4 ,a p\nd ( high grade1 lean bacon furni%es f #j4a to #j4c ( a p\nd ( dige/ible prote9 & f #j4d to #j4f ( a p\nd ( dige/ible fat1 :i* is ab\t two ?irds z mu* fat z is f\nd 9 butt]4 ,bacon conta9s ne>ly z mu* dige/ible prote9 z o!r meats & f two to ?ree times z mu* fat1 mak+ x1 at ! same price p] p\nd1 a *eap] food ?an o!r meats4 ,9 salt pork !re is f #fj to #he p] c5t ( fat1 & less prote9 ?an 9 bacon4 ,! prote9 & fat ( pork diff] f ^? 9 beef n only 9 p]c5tage am\nts1 b also 9 ! nature ( ! individual prote9s & fats4 ,! composition ( pork v>ies ) ! nature ( ! food t is consum$ by ! animal4 ,exp]im5ts %[ t x is possible by judici\s fe$+ 9 ! e>ly /ages ( gr[? to produce pork ) ! maximum ( lean meat & ! m9imum ( fat4 ,aft] ! animal has pass$ a c]ta9 p]iod1 x is n possible by fe$+ to mat]ially influ5ce ! p]c5tage ( nutri5ts 9 ! meat4 ,! flavor1 too1 ( pork1 z ( o!r meats1 is dep5d5t l>gely ^u ! nature ( ! food ! animal consumes4 ,:5 !re is a scant am\nt ( available prote9 9 ! ration1 ! meat is dry1 ne>ly ta/eless1 & conta9s less ( ! soluble nitrog5\s comp\nds :i* imp>t flavor & individuality4 #acc4 ,l>d is prep>$ f ! fat ( sw9e1 & is sep>at$ f associat$ tissue by ! action ( heat4 ,a l>ge am\nt ( fat is f\nd l9+ ! back ( ! abdom9al cavity1 & ?is is kn[n z leaf l>d4 ,slight diff]5ces are noticeable 9 ! composition & quality ( l>d made f diff]5t p>ts ( ! hog4 ,leaf l>d is usually consid]$ ! be/4 ,l>d is compos$ ( ! ?ree fats1 ole91 /e>91 & palmat91 & has a numb] ( *>act]i/ic physical prop]ties1 z specific gravity1 melt+ po9t1 iod9e absorption numb]1 z well z behavior ) v>i\s reag5ts1 & ^! enable ! mix+ ( o!r fats ) l>d to be readily detect$4 ,l>d is us$ 9 ! prep>ation ( oleom>g>9e1 & x is also comb9$ ) v>i\s vegetable oils1 z cotton-se$ oil1 9 ! mak+ ( imitation or comp\nd l>ds4#df ,l>d sub/itutes diff] little 9 g5]al composition f pure l>d1 except 9 ! /ructure ( ! cry/als & ! p]c5tage ( ! v>i\s individual fats4 #acd4 ,texture & ,t\ghness ( ,meats4--,9 discuss+ ! texture ( meats1 ,pr(essor ,woods /ates3#de ,:e!r meats are t\gh or t5d] dep5ds ^u two ?+s3 ! "* ( ! walls ( ! muscle tubes & ! "* ( ! connective tissues :i* b9d ! tubes & muscles toge!r4 ,9 "y & well-n\ri%$ animals ! tube walls are ?9 & delicate1 & ! connective tissue is small 9 am\nt4 ,z ! animals gr[ old] or are made to "w 7& ?is is p>ticul>ly true 9 ! case ( poorly n\ri%$ animals71 ! walls ( ! muscle tubes & ! connective tissues become ?ick & h>d4 ,?is is ! reason :y ! fle% ( "y1 well-f$ animals is t5d] & easily ma/icat$1 :ile ! fle% ( old1 h>d-work$1 or poorly f$ animals is (t5 s t\gh t prolong$ boil+ or roa/+ seems to h b little effect on x4 ,aft] slaught]+1 meats und]go m>k$ *anges 9 texture4 ,^! *anges c be gr\p$ "u ?ree classes or /ages4 ,9 ! fir/ /age1 :5 ! meat is j slaught]$1 ! fle% is s(t1 juicy1 & q t5d]4 ,9 ! next /age ! fle% /iff5s & ! meat becomes h>d & t\gh4 ,?is condition is kn[n z rigor mortis1 & cont9ues until ! ?ird /age1 :5 ! fir/ *anges ( decomposition set 94 ,9 hot climates ! meat is commonly eat5 9 ei!r ! fir/ or second /age4 ,9 cold climates x is seldom eat5 be=e ! second /age1 & g5]ally1 9 ord] to less5 ! t\ghness1 x is all[$ to ent] ! ?ird /age1 :5 x becomes s(t & t5d]1 & acquires add$ flavor4 ,! s(t5+ is due 9 "p to ! =mation ( lactic acid1 :i* acts ^u ! connective tissue4 ,! same effect may be produc$1 ?\gh m rapidly1 by mac]at+ ! meat ) weak v9eg>4 ,meat is sometimes made t5d] by cutt+ ! fle% into ?9 slices & p\nd+ x across ! cut ends until ! fib]s are brok54 #ace4 ,influ5ce ( ,cook+ ^u ! ,composition ( ,meats4#dg--;,x is believ$ by _m t losses are prev5t$ & ! nutritive value cons]v$ :51 9 ! cook+ ( meat1 x is plac$ directly into boil+ wat] r ?an into cold wat] & !n br\ght to ! boil+ po9t & cook$4 ,ext5sive exp]im5ts h be5 made by ,dr4 ,gr9dley 9 reg>d to ?is & o!r po9ts connect$ ) ! cook+ ( meats1 & 9 g5]al x 0 f\nd t ! temp]ature ( ! wat] 9 :i* ! meat 0 plac$ made little diff]5ce 9 its nutritive value or ! am\nt ( mat]ial extract$4 ,x 0 f\nd t by bo? me?ods !re 0 dissolv$ #b4c p]c5t ( ! prote9 matt]1 #a p]c5t ( ! nitrog5\s extractives1 #a4f p] c5t ( non-nitrog5\s mat]ial1 & #j4h p] c5t ( a%1 ( ! raw meat1 :i* 0 equival5t to ab\t #ac p] c5t ( ! total proteid mat]ial & #ha p]c5t ( ! a%4 ,! cold wat] extract conta9$ bodies coagulat$ by heat4 ,cold wat] did n extract any ( ! fat1 b dur+ ! process ( cook+1 appreciable am\nts 7 lo/ me*anically4 ,cook$ meats 7 f\nd to be less soluble 9 cold wat] ?an raw meats4 ,dur+ ! process ( boil+1 meat %r9ks 9 weight ab\t #dj or #de p] c5t1 dep5d+ ma9ly ^u ! size ( ! pieces & ! cont5t ( fat4 ,! loss 9 weight is practically a loss ( wat]1 & ! loss ( nutri5ts1 all told1 am\nts to ab\t #d p] c5t1 or m1 dep5d+ ^u ! me*anical loss4#dh ,b slight diff]5ces 7 f\nd 9 ! composition ( ! meats cook$ ?ree & five h\r p]iods4 ,c>eful /udy 9 ?is laboratory has %[n t :5 meat is cook$ 9 wat] at #hj to #he ,c41 plac+ meat 9 hot or cold wat] at ! />t has little effect on ! am\nt ( nutri5ts 9 ! meat :i* passes into ! bro?4 ,! meat 0 9 ! =m ( cubes1 "o to two in*es1 & 9 pieces weigh+ f "o to two p\nds4 ,x is commonly suppos$ t :5 meat is plung$ into boil+ wat]1 ! album9 coagulates & =ms a cru/1 :i* prev5ts ! escape ( nutritive mat]ials into ! bro?4 ,x is also believ$ t if a ri* bro? is desir$1 to be us$ ei!r z a s\p or ) ! meat z a /ew1 x is m desirable to place ! meat 9 cold wat] at ! />t4 ,f ! results ( ^! exp]im5ts1 h[ev]1 x is evid5t t1 "u ^! conditions1 !re c be little advantage 9 us+ hot or cold wat] at ! beg9n+4 ,:5 meats 7 cook$ by dry heat1 z 9 roa/+1 a l>g] am\nt ( nutri5ts 0 r5d]$ soluble 9 wat] ?an dur+ boil+4 ,! losses ( nutri5ts 7 mu* small] :5 meats 7 cook$ by dry heat ?an :5 cook$ 9 wat]1 be+ on ! av]age1 wat] #ce p] c5t1 nitrog5\s extractives #i p] c5t1 non-nitrog5\s extractives #ag p] c5t1 fat #g p] c5t1 a% #ab p] c5t1 & a small loss ( prote94 ,! nutri5ts 9 ! bro? ( ! meat />t$ 9 hot wat] am\nt$ to ab\t #a p] c5t ( prote91 #a p] c5t ( fat1 & ,o4#e p] c5t ( a%1 ! am\nt ( nutri5ts be+ directly proportional to ! l5g? ( "t & temp]ature ( ! cook+4 ,9 g5]al1 ! l>g] ! pieces1 ! small] ! losses4 ,beef t has be5 us$ 9 ! prep>ation ( beef tea loses its extractive mat]ials1 :i* imp>t ta/e & flavor1 b !re is only a small loss ( actual nutritive value4 ,cle> meat bro? conta9s little nutrim5t--less ?an unfilt]$ bro?4 ,mo/ ( ! nitrog5\s mat]ial ( ! bro? is 9 ! =m ( creat91 s>k91 & xan?91 nitrog5\s extractives or amid sub/ances hav+ a mu* l[] food value ?an proteids4 ,exp]im5ts %[ t "s ( ^! extractives h physiological prop]ties slightly /imulat+ 9 _! action1 & x is believ$ ! /imulat+ effect ( a meat diet is 9 "p due to ^!4#di ,!y are valuable pr9cipally = imp>t+ ta/e & flavor1 & _c be reg>d$ z nutri5ts4 ,! v>iations 9 ta/e & flavor ( meats f diff]5t s\rces are due l>gely to diff]5ces 9 extractive mat]ial4 ,9 g5]al1 ! v>i\s me?ods ( cook+ mat]ially modify ! appe>ance1 texture1 & flavor ( meat1 & h5ce its palatability1 b h little effect on total nutritive value4 ,:e!r x be cook$ 9 hot wat]1 z 9 boil+ or /ew+1 or by dry heat1 z 9 roa/+1 broil+1 or fry+1 meat ( all k9ds has a high food value1 :5 judg$ by ! k9d & am\nt ( nutri5t +r$i5ts :i* are pres5t4 #ej ,beef extracts ( comm]ce conta9 ab\t #ej p] c5t ( extractive matt]s1 z amids1 toge!r ) small] am\nts ( soluble proteids2 a%1 ma9ly add$ salt1 is also pres5t 9 lib]al am\nts 7#bj p] c5t74 ,beef extracts h condim5tal value imp>t+ ta/e & flavor1 :i* make !m useful = s\p /ocks1 b !y furni% little 9 ! way ( nutritive sub/ance4 #acf4 ,miscellane\s ,meat ,products4--,by comb9+ diff]5t p>ts ( ! same animal1 or diff]5t meats1 a l>ge numb] ( products kn[n z sausage are made4 ,^! v>y 9 composition ) ! +r$i5ts us$4 ,9 g5]al1 !y are ri*] 9 fat ?an beef & conta9 ab\t ! same am\nt ( prote94 ,potato fl\r & fl\r f c]eals are sometimes us$ 9 _! prep>ations1 b ! pres5ce ( any mat]ial am\nt1 unless s /at$ on ! package1 is consid]$ an adult]ant4 ,pickl$ meats are prep>$ by ! use ( condim5ts1 z salt1 sug>1 v9eg>1 & saltpet]4 ,dur+ ! smok+ & cur+ ( meats1 no appreciable losses ( nutri5ts occur4#ea ,! smoke acts z a pres]vative1 & imp>ts condim5tal prop]ties4 ,saltpet] 7potassium nitrate7 has be5 us$ f e>lie/ times 9 ! prep>ation ( meats2 x pres]ves color & delays f]m5tation *anges4 ,:5 us$ 9 mod]ate am\nts x _c be reg>d$ z a pres]vative or injuri\s to heal?4 ,excessive am\nts1 h[ev]1 are objectionable4 ,smok$ meats1 prep>$ ) or )\t saltpet]1 give appreciable reactions = nitrites1 comp\nds =m$ dur+ combu/ion ( ! wood by :i* ! meat 0 smok$4 ,_m vegetables conta9 naturally mu* l>g] am\nts ( nitrates1 tak5 f ! soil z food1 ?an meat t has be5 pres]v$ ) saltpet]4#eb #acg4 ,p\ltry4--,! refuse & wa/e f *ick5s1 z pur*as$ on ! m>ket1 ranges f #ae to #cj p] c5t4 ,! fat cont5t is mu* l[] ?an 9 turkeys or ducks1 ! l>ge/ am\nt be+ f\nd 9 geese4 ,! edible portion ( all f[ls is ri* 9 prote91 p>ticul>ly ! d>k meat1 & ! food value is ab\t equal to t ( meat 9 g5]al4 ,:5 x is desir$ to secure a l>ge am\nt ( prote9 ) b little fat1 *ick5 supplies ?is1 p]haps1 bett] ?an any o!r animal food4 ,a diff]5ce is obs]v$ 9 ! composition ( ! meat ( "y & old f[ls simil> to t betwe5 beef & veal4 ,! physical composition &1 to a slight ext5t1 ! solubility ( ! proteids are alt]$ by prolong$ cold /orage1 ! diff]5ce be+ noticeable ma9ly 9 ! appe>ance ( ! connective tissue ( ! muscles4 ,9 discuss+ p\ltry z food1 ,langwor?y /ates3#ec ,a good1 fre% bird %[s a well-r\nd$ =m1 ) neat1 compact legs1 & no %>p1 bony angles on ! brea/1 indicat+ a lack ( t5d] :ite meat4 ,! sk9 %\ld be a cle> color 7yell[ be+ pref]r$ 9 ! ,am]ican m>ket7 & free f blot*es & p9 fea!rs2 if x looks tight & drawn1 ! bird has probably be5 scald$ be=e be+ pluck$4 ,! fle% %\ld be nei!r flabby nor /iff1 b %\ld give ev5ly & g5tly :5 press$ by ! f+]4 #ach4 ,fi%4--,f #cj to #fj p] c5t ( ! weight ( fre% fi% is refuse4 ,! edible portion conta9s f #ce to #ej p] c5t1 & 9 "s cases m1 ( wat]4 ,! dry matt] is ri* 9 prote92 ri*] ?an _m meats4 ,! nutri5ts 9 fi% range betwe5 comp>atively wide limits1 ! prote9 9 "s cases be+ z l[ z #f p] c5t1 9 fl\nd]1 & 9 o!rs z high z #cj p] c5t1 9 dri$ codfi%4 ,! am\nt ( fat1 except 9 a few cases1 z salmon & tr\t1 is small4 ,salmon is ! ri*e/ 9 fat ( any ( ! fi%es4 ,:5 salt$ & pres]v$1 ! proportion ( wat] is less5$ & t ( ! nutri5ts is increas$4 ,fi% c take ! place ( meat 9 ! diet>y1 b x is necess>y to add a l>g] am\nt ( fat to ! ration because ( ! defici5cy ( mo/ fi% 9 ?is +r$i5t4 ,fi% has ab\t ! same dige/ibility z meats4 ,x is believ$ by _m to be valuable because x supplies a l>ge am\nt ( available phosphates4 ,analyses1 h[ev]1 %[ t ! fle% ( fi% conta9s no m phosphorus comp\nds ?an meats 9 g5]al1 & its food value is due to prote9 r ?an to phosphates4#ed ,fi% appe>s to be z completely & easily dige/$ z meats4 ,diff]5ces 9 flavor1 ta/e1 & palatability are due to small am\nts ( flavors & extractive mat]ials1 v>y+ accord+ to ! food consum$ by ! fi% & ! conditions "u :i* !y liv$4 ,! fle% ( fi% decays m readily ?an t ( o!r meats & produces ptoma9es1 or toxic sub/ances1 :i* are ! result ( f]m5tation *anges usually associat$ ) putrefaction4 ,cases ( poison+ f eat+ uns\nd fi% are n infrequ5t4#ee ,%ellfi% h ab\t ! same g5]al composition z fi%4 ,9 clams !re is a l>g] am\nt ( dry matt] ?an 9 oy/]s1 :i* conta9 ab\t #ab p] c5t1 half ( :i* is prote94 ,:5 plac$ 9 fre% wat]1 ! oy/] increases 9 size & und]goes ! process kn[n z fatt5+4 ,(t5times impure wat] is us$ = ?is purpose1 :i* makes ! eat+ ( raw oy/]s a que/ionable practice f a sanit>y po9t ( view1 z ! wat] 9 :i* !y are float$ (t5 conta9s disease-produc+ g]ms1 z typhoid4 ,dur+ ! process ( fatt5+1 al?\gh ! oy/] increases 9 size & weight1 x decreases 9 p]c5tage ( nutri5ts4 ,9 discuss+ ! composition ( oy/]s1 ,atwat] /ates3#g ,!y come ne>] to milk ?an almo/ any o!r food mat]ial z reg>ds bo? ! am\nts & relative proportions ( nutri5ts4 #aci4 ,eggs1 ,g5]al ,composition4--,eggs are a type ( conc5trat$ nitrog5\s food4 ,ab\t #ge p] c5t 7%ell remov$7 is wat]1 ab\t "o ?ird is yolk1 & a little ov] #ej p] c5t is album9 or :ite4 ,! %ell makes up f #aj to #ab p] c5t ( ! weight4 ,! yolk & :ite diff] widely 9 composition4 ,! yolk conta9s a mu* l>g] p] c5t ( solids ?an ! :ite1 & is ri* 9 bo? fat & prote91 f a ?ird to a half ( ! weight be+ fat4 ,! :ite has ab\t ! same am\nt ( wat]1 #hh p] c5t1 z av]age milk1 b1 unlike milk1 ! dry matt] is ma9ly album94 ,! entire egg 7edible portion7 conta9s ab\t equal p>ts ( fat & prote92 #ab to #ac p] c5t ( ea* & an appreciably l>ge am\nt ( a% or m9]al matt]1--f #j4h to #a p] c5t1 consi/+ ma9ly ( phosphates associat$ ) ! album94 ,!re is no mat]ial diff]5ce 9 *emical composition betwe5 :ite & d>k %ell$ eggs1 or betwe5 eggs ) diff]5t color$ yolks4 ,x is simply a "q ( color+ matt]4 ,! egg is influ5c$ to an appreciable ext5t by fe$ & g5]al c>e ( ! f[ls4 ,! egg & ! potato conta9 ab\t ! same am\nt ( wat]4 ,!y are1 h[ev]1 di/9ct types ( food1 ! potato be+ l>gely compos$ ( c>bohydrates & ! egg ( prote9 & fat4 ,eggs resemble meat some:at 9 g5]al composition1 al?\gh !y conta9 r less ( prote9 & fat4 ,:5 eggs are boil$ !re is a loss ( weight due to elim9ation ( wat]2 o!rwise ! composition is unalt]$1 ! coagulation ( ! album91 z /at$ 9 ,*apt] ,i1 consi/+ simply 9 a re>rangem5t ( ! atoms ( ! molecule4 ,! egg is p>ticul>ly valuable 9 ! diet>y ( ! convalesc5t1 :5 x is desir$ to secure ! maximum am\nt ( phosphorus 9 organic comb9ation4 ,illu/ration3 ,,fig4 #cj4--;,,graphic ,,composition ,,( ,,an ,,egg4 ,! flavor ( eggs is 9 "p due to ! food suppli$ to ! f[ls1 z well z ! age ( ! egg4 ,exp]im5ts %[ t onions & "s o!r vegetables1 :5 f$ to f[ls1 imp>t odors & ta/e to ! eggs4 ,! keep+ qualities ( eggs are also dep5d5t ^u ! food suppli$4 ,9 exp]im5ts at ! ,cornell ,exp]im5t ,/ation1 :5 h5s 7 f$ on a n>r[1 nitrog5\s ration1 a l>ge numb] ( eggs 7 produc$ conta9+ ! m9imum am\nt ( solid matt] & ( poor keep+ quality1 :ile a l>g] siz$ egg ( bett] keep+ quality 0 obta9$ :5 a v>iety ( foods1 nitrog5\s & non-nitrog5\s1 0 suppli$4 #adj4 ,dige/ibility ( ,eggs4--,dige/ion exp]im5ts %[ t !re is b little diff]5ce 9 ! dige/ibility ( eggs cook$ 9 diff]5t ways4 ,a noticeable diff]5ce1 h[ev]1 is obs]v$ 9 ! rapidity ) :i* ! album9 & proteids are dissolv$ 9 a peps9 solution4 ,9 g5]al1 x 0 f\nd t1 :5 ! album9 0 coagulat$ at a temp]ature ( #ahj1 x 0 m rapidly & completely dissolv$ 9 ! peps9 ?an :5 coagulat$ at a temp]ature ( #bab4 ,:5 eggs 7 cook$ at a temp]ature ( #bab1 ! h>d-boil$ eggs appe>$ to be slightly m dige/ible ?an ! s(t-boil$ eggs1 b ! dige/ion 0 n z complete z :5 ! cook+ 0 done at a temp]ature ( #ahj2 !n no diff]5ce 9 dige/ibility 0 f\nd betwe5 eggs cook$ = a %ort or a long "t4 ,! egg is "o ( ! mo/ completely dige/$ ( all foods1 practically all ! prote9 & fat be+ absorb$ & available to ! body4 ,langwor?y1 9 discuss+ ,joriss5ne's inve/igations on ! dige/ibility ( eggs1 /ates3#ec ,! yolk ( raw1 s(t-boil$1 & h>d-boil$ eggs is equally dige/ible4 ,! :ite ( s(t-boil$ eggs1 be+ semi-liquid1 (f]s little m resi/ance to ! dige/ive juices ?an raw :ite4 ,! :ite ( a h>d-boil$ egg is n g5]ally v ?or\ghly ma/icat$4 ,unless f9ely divid$1 x (f]s m resi/ance to ! dige/ive juices ?an ! fluid or semi-fluid :ite1 & undige/$ p>ticles may rema9 9 ! dige/ive tract _m days & decompose4 ,f ?is d$uction x is obvi\s t ?or\gh ma/ication is a matt] ( importance4 ,provid$ ma/ication is ?or\gh1 m>k$ diff]5ces 9 ! complet5ess ( dige/ion ( ! ?ree sorts ( eggs1 9 ! op9ion ( ! writ] cit$1 w n be f\nd4 #ada4 ,use ( ,eggs 9 ! ,diet>y4--,:5 eggs are at ! same price p] doz5 z meat is p] p\nd1 !y furni% a l>g] am\nt ( nutri5ts4 ,9 g5]al1 a doz5 eggs h a little high] food value ?an a p\nd ( meat4 ,eggs are usually a *eap] s\rce ( food because a small] am\nt is s]v$ ?an ( meat4 ,:5 eggs are #be c5ts p] doz51 ! co/ ( t5 eggs = a family ( five is less ?an t ( a p\nd or a p\nd & a qu>t] ( beef at #bb c5ts p] p\nd4 ,! meat1 h[ev]1 w\ld furni% ! l>g] am\nt ( nutri5ts4 ,eggs are valuable1 too1 9 ! diet>y because !y are frequ5tly comb9$ ) fl\r1 c]eal products1 & vegetables1 :i* conta9 a l>ge am\nt ( />*1 & "s ( :i* conta9 small am\nts ( prote94 ,?is comb9ation furni%es a balanc$ ration1 z well z secures palatability & good me*anical comb9ation ( ! foods4 ,eggs 9 comb9ation ) fl\r1 sug>1 butt]1 & o!r mat]ials h equally z great a value z :5 us$ alone & z a sub/itute = meat4 ,eggs v>y 9 weight f #ag4e to #bh ounces1 & m p] doz54 ,!y %\ld be pur*as$ & sold by weight4 ,:5 /or$1 eggs lose weight4 ,! egg _c be consid]$ z entirely g]m pro(1 & c>e is necess>y 9 its h&l+ & use1 ! same z ) o!r food articles4 ,! cause ( ! spoil+ ( eggs is due l>gely to ext]ior bact]ial infection4 ,,cann$ ,,meats #adb4 ,g5]al ,composition4--,cann$ meats diff] b little 9 composition f fre% meats4 ,usually dur+ ! process ( cook+ & cann+ !re is a slight increase 9 ! am\nt ( dry matt]1 b ! relative proportion ( prote9 & fat is ab\t ! same z 9 fre% meat4 ,x is frequ5tly /at$ t ! less salable p>ts are us$ 9 ! prep>ation ( cann$ meats1 z x is possible by cook+ & ! addition ( condim5ts to conceal ! inf]ior physical prop]ties4 ,z to ! accuracy ( ^! /atem5ts1 ! au?or is unable to say4 ,! %r9kage or loss 9 weight dur+ cann+ am\nts to f #cj to #dj p] c5t4 ,! liquids 9 :i* ! cook+ & p>boil+ are done are sometimes us$ 9 ! prep>ation ( beef extracts4 ,salt1 saltpet]1 & condim5ts are g5]ally add$ dur+ ! cann+ process4 ,saltpet] is us$1 z x assi/s 9 reta9+ ! natural color & prev5ts "s objectionable f]m5tation *anges4 ,9 mod]ate am\nts x is n g5]ally consid]$ an adult]ant4 ,an ext5sive exam9ation by ,wiley & ,bigel[ ( pack+-h\se products & pres]v$ meats %[$ t ( ! latt] only a small am\nt conta9$ objectionable pres]vatives4 ,! au?ors1 aft] an ext5d$ inve/igation1 report$ favorably ^u _! composition & sanit>y value1 say+ !y f\nd s little to criticise & s mu* to comm5d 9 ^! necess>y products4 ,9 ?is bullet9 !y d n classify saltpet] z an adult]ant4#ea ,:]e fre% meats _c be secur$1 cann$ meats are (t5 indisp5sable4 ,usually ! nutri5ts ( cann$ meats co/ m ?an ^? ( fre% meats1 & 9 _! use z food mu* c>e %\ld be ex]cis$ to prev5t contam9ation aft] op5+ ! cans4 ,occasionally ! meat conta9s f]m5t mat]ials t h n be5 entirely de/roy$ dur+ cook+1 & ^!1 :5 ! cans are /or$ 9 w>m places1 develop & cause delet]i\s *anges to occur4 ,consequ5tly cann$ meats %\ld be /or$ at a l[ temp]ature4 ,by rec5t congressional act1 ^! prep>ations are n[ made "u ! sup]vision ( gov]nm5t inspectors4 ,all diseas$ animals are reject$1 & ! sanit>y conditions "u :i* ! meat is prep>$ h be5 greatly improv$4 ,=m]ly1 ! mo/ frequ5t =ms ( adult]ation 7 sub/itution ( "o meat = ano!r1 z ! mix+ ( veal ) *ick51 & ! use ( pres]vatives1 z borax & sulphites4 ,:ile ! co/ ( ! nutri5ts 9 cann$ meats is g5]ally mu* high] ?an 9 fre% meats1 ! latt] are n always easily obta9$1 or capable ( be+ kept = any l5g? ( "t1 & h5ce cann$ meats are (t5 indisp5sable4 ,,*apt] ,,ix ,,c]eals #adc4 ,prep>ation & ,co/ ( ,c]eals4--,! gra9s us$ 9 ! prep>ation ( c]eal foods are :eat1 oats1 corn1 rice1 &1 to a less ext5t1 b>ley & rye4 ,= "s ( ^! ! entire clean$ gra9 is gr\nd or pulv]iz$1 :ile = o!rs ! bran & g]m are fir/ remov$4 ,9 ord] to improve _! keep+ qualities1 !y are (t5 /]iliz$ be=e be+ put up 9 seal$ packages4 ,special treatm5t1 z /eam+ or malt+1 is sometimes giv5 to imp>t palatability & to less5 ! "t requir$ = cook+4 ,z a class1 ! c]eal foods are clean1 nutriti\s1 & free f adult]ation4 ,extravagant claims are sometimes made z to _! food value1 & frequ5tly excessive prices are *>g$1 out ( proportion to ! co/ ( ! nutri5ts 9 ! raw mat]ial4 ,)9 rec5t ye>s ! numb] ( c]eal prep>ations has greatly increas$1 due to improvem5ts & v>iations 9 ! me?ods ( manufacture4#ef ,c]eal foods are less exp5sive ?an meats & ! v>i\s animal food products4 ,!y conta9 no refuse1 are easily prep>$ = ! table1 & may be kept )\t appreciable det]ioration4 ,"s ( ! ready--to-eat br&s are cook$1 dri$1 & cru%$1 & sug>1 glucose1 salt1 & v>i\s condim5tal mat]ials add$ to imp>t ta/e4 ,o!rs conta9 malt1 or are subject$ to a malt+ or g]m9at+ process to develop ! soluble c>bohydrates1 & su* foods are sometimes call$ pr$ige/$4 ,x is believ$ t ! c]eals are be+ m ext5sively us$ 9 ! diet>y1 :i* is desirable bo? f an economic & a nutritive po9t ( view4 ,special c>e is necess>y 9 ! cook+ & prep>ation ( c]eals = ! table1 9 ord] to develop flavor & br+ ab\t hydration & ruptur+ ( ! tissues1 z expla9$ 9 ,*apt] ,,ii4 #add4 ,corn ,prep>ations4--,corn or maize is *>act]iz$ by a high p]c5t ( fat & />*1 &1 comp>$ ) :eat & oats1 a l[ cont5t ( prote94#eg ,removal ( ! bran & g]m less5s ! p] c5t ( fat4 ,! g]m is remov$ pr9cipally because x imp>ts poor keep+ qualities4 ,_m ( ! corn breakfa/ foods conta9 #a p] c5t or less ( fat & f #h to #i p] c5t ( prote94 ,co>sely gr\nd corn foods are n z completely dige/$ & assimilat$ z ^? m f9ely gr\nd4 ,z 9 ! case ( :eat products1 ! pres5ce ( ! bran & g]m appe>s to prev5t ! m complete absorption ( ! nutri5ts4 ,f9ely gr\nd corn meal comp>es favorably 9 dige/ibility ) :eat fl\r4 ,corn fl\r is prep>$ by removal ( ! bran & g]m & granulation ( ! m />*y portions ( ! k]nel1 & has bett] keep+ qualities ?an corn meal f :i* ! bran & g]m h n be5 s completely remov$4 ,at times corn fl\r has be5 suffici5tly l[ 9 price to p]mit its use = ! adult]ation ( :eat fl\r4 ,! mix+ ( corn & :eat fl\rs1 h[ev]1 is prohibit$ by law unless ! product is s label$4 ,:5 comb9$ ) :eat fl\r1 corn bread & v>i\s o!r articles ( food are prep>$1 b us$ alone corn fl\r is n suitable = bread mak+1 because its glut5 lacks ! b9d+ prop]ties imp>t$ to :eat fl\r by ! gliad94 ,x is ess5tial t corn be us$ ) foods ( high prote9 cont5t s z to make a balanc$ ration2 = :5 x =ms a l>ge "p ( ! diet>y1 ! ration is apt to be defici5t 9 prote94 ,9 a mix$ diet>y1 corn is "o ( ! *eape/ & be/ c]eals t c be us$4 ,too frequ5tly1 h[ev]1 excessive prices are *>g$ = corn prep>ations t conta9 no m nutri5ts ?an ord9>y corn meal4 ,!re is no diff]5ce betwe5 yell[ & :ite corn meal s f> z nutritive value is conc]n$4 ,illu/ration3 ,,fig4 #ca4--;,,corn ,,/>*4 #ade4 ,oat ,prep>ations are *>act]iz$ by l>ge am\nts ( bo? prote9 & fat4 ,because ( ! removal ( ! hulls1 !y conta9 m prote9 ?an ! orig9al gra94 ,! oat prep>ations diff] little 9 *emical composition4 ,!y all h ab\t #af p] c5t ( prote91 #g p] c5t ( fat1 & #fe p] c5t ( />*1 & are ri*] 9 a% or m9]al matt] ?an o!r c]eals4 ,! ma9 diff]5ce is 9 me?od ( prep>ation & me*anical composition4 ,"s are p>tially cook$ & !n dri$4 ,^? co/+ #g c5ts or m p] p\nd d n conta9 any great] am\nt ( nutritive sub/ance ?an ^? pur*as$ 9 bulk at ab\t half ! price4 ,at "o "t x 0 believ$ t oats conta9$ a special alkaloid hav+ a /imulat+ effect :5 f$ to animals4 ,rec5t inve/igations1 h[ev]1 %[ t !re is no alkaloidal mat]ial 9 oats1 & :atev] /imulat+ effect !y may h results f ! nutri5ts !y conta94 ,occasionally !re is an appreciable am\nt ( cellulose1 or fib]1 left 9 ! oat prep>ations1 due to imp]fect mill+4 ,?is noticeably l[]s ! dige/ibility4 ,oatmeal requires mu* long] & m ?or\gh cook+ ?an _m o!r c]eals1 & x is frequ5tly us$ z food :5 n well prep>$4 ,dige/ion exp]im5ts %[ t :5 oatmeal is cook$ = f\r h\rs or m1 x is m readily act$ ^u by ! dia/ase f]m5t & dige/$ 9 a %ort] "t ?an oatmeal cook$ only a half h\r4#e ,oatmeal is "o ( ! *eape/ s\rces f :i* prote9 is obta9$1 & :5 well cook$ x c advantage\sly =m an ess5tial "p ( ! ration4 ,unless ?or\ghly cook$1 ! oat prep>ations d n appe> to be q s completely or easily dige/$ z "s ( ! o!r c]eals4 ,illu/ration3 ,,fig4 #cb4--,,oat ,,/>* ,,granules4 ,illu/ration3 ,,fig4 #cc4--,,:eat ,,/>* ,,gra9s4 #adf4 ,:eat ,prep>ations diff] 9 *emical composition m ?an ^? f oats or corn1 because :eat is prep>$ 9 a great] v>iety ( ways4 ,!y are made ei!r f ! entire k]nel1 includ+ ! bran & g]m1 or f special p>ts1 z ! granul> middl+s1 z 9 ! case ( "s ( ! breakfa/ foods1 & a few are made into a d\gh & bak$1 !n dri$ & toa/$4 ,"s special fl\rs are adv]tis$ z compos$ l>gely ( glut51 b only ^? t h be5 prep>$ by wa%+ out ! />* are entitl$ to be class$ z glut5 fl\rs4#eh ,= ! food ( p]sons suff]+ f diabetes mellitus physicians advise ! use ( fl\r l[ 9 />*1 & ?is c be made by wa%+ & ?us remov+ a portion ( ! />* f :eat fl\r1 z direct$ 9 ,exp]im5t ,no4 #cj4 ,! glut9\s residue is !n us$ = prep>+ articles ( food4 ,analyses ( "s ( ! s-call$ glut5 fl\rs %[ t !y conta9 no m glut5 ?an ord9>y fl\r1 p>ticul>ly ! l[ grades4 ,a numb] ( :eat breakfa/ foods are prep>$ by /]iliz+ ! fl\r middl+s obta9$ aft] removal ( ! bran & g]m4 ,^! middl+s are ! same /ock or mat]ial f :i* ! pat5t grades ( fl\r are made1 & !y diff] f :eat fl\r only 9 me*anical /ructure & size ( ! p>ticles4 ,:]e granul> :eat middl+s c be secur$ 9 bulk at ! same price z fl\r !y furni% a valuable & *eap c]eal breakfa/ food4 ,z to ! dige/ibility & food value1 ! :eat breakfa/ foods h practically ! same z graham1 entire :eat1 or ord9>y pat5t fl\r1 dep5d+ ^u ! /ock :i* !y conta94 ,^? ) l>ge am\nts ( bran & g]m are n z completely dige/$ z :5 ^! p>ts ( ! k]nel are n includ$4 ,:eat prep>ations1 next to oats1 h ! mo/ prote9 ( any ( ! c]eal foods4 ,occasionally !y are prep>$ f :eats l[ 9 glut5 & n suitable = bread-mak+ purposes4 ,:5 pur*as$ 9 bulk ! :eat prep>ations are among ! *eape/ foods t c be us$ 9 ! diet>y4#ef ,illu/ration3 ,,fig4 #cd4--;,,b>ley ,,/>*4 #adg4 ,b>ley ,prep>ations are n s ext5sively us$ z :eat1 oats1 & corn4 ,b>ley conta9s a little m prote9 ?an corn1 b n q s mu* z :eat2 o!rwise x is q simil> to :eat 9 g5]al composition4 ,sometimes 9 ! prep>ation ( breakfa/ foods b>ley meal is mix$ ) :eat or corn4 ,b>ley is suppos$ to be m readily dige/$ ?an "s ( ! o!r c]eals1 because ( ! pres5ce ( l>g] am\nts ( active f]m5t bodies1 & x is frequ5tly us$ = mak+ an extract kn[n z b>ley wat]1 :i*1 al?\gh x conta9s v little nutritive value1 z less ?an "o p] c5t ( ! weight ( ! b>ley is r5d]$ soluble1 is useful 9 its soo?+ influ5ce & me*anical action ^u ! muc\s membrane ( ! dige/ive tract4 ,illu/ration3 ,,fig4 #ce4--,,rice ,,/>*4 #adh4 ,rice ,prep>ations4--,rice v>ies some:at 9 composition1 b usually conta9s a slightly l[] p]c5tage ( prote9 ?an corn & also a small] am\nt ( fat4 ,x is p>ticul>ly ri* 9 />*1 & has ! lea/ a% or m9]al matt] ( any ( ! c]eals4 ,9 ord] to make a balanc$ ration1 rice %\ld be supplem5t$ ) legumes & o!r foods ri* 9 proteids4 ,x is a valuable gra91 b :5 us$ alone x is defici5t 9 prote94 ,rice is dige/$ ) mod]ate ease1 b is n z completely absorb$ by ! body z o!r c]eals1 p>ticul>ly ^? prep>$ by f9e gr9d+ or pulv]ization4 ,( late ye>s rice culture has be5 ext5sively introduc$ into "s ( ! s\!rn /ates1 & ! dome/ic rice seems to h slightly high] prote9 cont5t ?an ! import$4 ,rice conta9s less prote9 ?an o!r c]eals1 & ! />* gra9 is ( diff]5t con/ruction4 ,rice does n require su* prolong$ cook+ z oatmeal2 x ne$s1 h[ev]1 to be ?or\ghly cook$4 #adi4 ,pr$ige/$ ,foods4#ef ,x is que/ionable :e!r x w\ld be ( advantage to a heal?y p]son to h 8 food artificially dige/$4 ,! body "u normal conditions is well adapt$ to utilize su* foods z ! ord9>y mix$ diet provides1 among !m ! c>bohydrates f ! c]eals4 ,moreov]1 x is g5]ally believ$ t = ! dige/ive organs1 z = all o!rs ( ! body1 ! am\nt ( ex]cise !y are normally fitt$ to p]=m is an advantage r ?an ! rev]se4 ,x has be5 said t 'a well man has no m ne$ ( pr$ige/$ food ?an a s\nd man has = crut*es4' ,if ! dige/ive organs are out ( ord]1 x may be well to save !m "w1 b tr\bles ( dige/ion are (t5 v complicat$ affairs1 & ! av]age p]son r>ely has ! k ne$$ to prescribe = himself4 ,9 g5]al1 ^? :o are well %\ld d _! own "w ( dige/ion1 & ^? :o are ill %\ld consult a compet5t physician4--,,woods ,,& ,,snyd]4 #aej4 ,! ,value ( ,c]eals 9 ! ,diet>y4--,c]eals are valuable 9 ! diet>y because ( ! />* & prote9 !y supply1 & ! heat & en]gy !y yield4 ,!y are among ! mo/ inexp5sive ( foods &1 :5 prop]ly prep>$1 h a high degree ( palatability2 !n1 too1 !y are capable ( be+ bl5d$ 9 v>i\s ways ) o!r foods4 ,"s are valuable = _! me*anical action 9 dige/ion1 r ?an = any l>ge am\nt ( nutri5ts4 ,!y d n furni% ! quantity ( m9]al matt] & valuable phosphates t is popul>ly suppos$4 ,!y all conta9 f #j4e to #a4e p]c5t ( m9]al matt]1 ( :i* ab\t "o ?ird is phosphoric anhydrid4 ,9 discuss+ ! phosphate cont5t ( food1 ,hamm]/5 /ates3#ei ,v little is kn[n 9 reg>d to ! ne$ ( phosphates or phosphoric acid4444 ,! ext5t ( ?is ne$ is mo/ difficult to det]m9e1 z ! body %[s a /rong t5d5cy1 :5 increas$ am\nts ( phosphorus are introduc$1 to reta9 m ?an is necess>y4 ,! ne$ ( phosphates is relatively small] 9 adults ?an 9 "y develop+ animals4 ,9 ! co>s] c]eals1 :i* include ! bran & g]m1 !re is ! maximum am\nt ( m9]al matt]1 b1 z 9 ! case ( graham bread1 x is n z completely dige/$ & absorb$ by ! body z ! m f9ely granulat$ products :i* conta9 less4 ,! k9d ( c]eal to use 9 ! diet>y is l>gely a matt] ( p]sonal *oice4 ,z only a small am\nt is usually eat5 at a meal1 !re is little diff]5ce 9 ! quantity ( nutri5ts suppli$ by ! v>i\s breakfa/ c]eals4 ,,total ,,& ,,dige/ible ,,nutri5ts ,,& ,,fuel ,,value ,,( ,,c]eals ,transcrib]'s note3 ,?is table has be5 divid$ into two p>ts to fit limits on page wid?4 ,,total ,,nutri5ts --------------------------- ,c4,h4 ,,k9d ,,( ,,food ,wat],pro4,fat ---------,a% ,n4,f4,fib] ,ext ---------------------------------------- -------- ,oat ,prep>ations3 ,oats1 :ole gra9 #aa4jaa4h #e4jei4g #i4e #c4j ,oatmeal1 raw #g4caf4a #g4bff4f #i4i #a4i ,roll$1 /eam-cook$ #h4baf4a #g4dfe4b #a4c #a4h ,:eat3 ,:ole gra9 #aj4eaa4i #b4aga4i #a4h #a4h ,crack$ :eat #aj4aaa4a #a4ggc4h #a4g #a4f ,roll$1 /eam-cook$ #aj4faj4b #a4hgd4d #a4h #a4e ,%r$d$ :eat #h4aaj4f #a4dgf4f #b4a #a4h ,crumb$ & malt$ #e4fab4b #a4jgg4f #a4g #a4j ,f>9a #aj4iaa4j #a4dge4i #j4d #j4d ,rye3 ,:ole gra9 #aa4faj4f #a4ggb4e #a4g #a4i ,flak$1 to be eat5 #aa4aaj4j #a4d #ge4h #a4g raw ,b>ley3 ,:ole gra9 #aj4iab4d #a4hfi4h #b4g #b4d ,pe>l$ b>ley #aa4e #h4e #a4agg4e #j4c #a4a ,buck:eat3 ,fl\r #ac4f #f4d #a4bgg4e #j4d #j4i ,corn3 ,:ole gra9 #aj4iaj4e #e4dfi4f #b4a #a4e ,corn meal1 unbolt$ #aa4f #h4d #d4g #gd4j #a4c ,corn meal1 bolt$ #ab4e #i4b #a4igd4d #a4j #a4j ,hom9y #aj4i #h4f #j4fgi4b #j4d #j4c ,pop corn1 popp$ #d4caj4g #e4jgg4c #a4d #a4c ,hull$ corn #gd4a #b4c #j4i #bb4b #j4e ,rice3 ,:ole rice1 poli%$ #ab4c #f4i #j4c #hj4j #j4e ,puff$ rice #g4a #f4b #j4f #he4g #j4d ,crack]s #f4haj4g #h4hga4d #j4e #a4h ,mac>oni #aj4cac4d #j4i #gd4a #a4c ,,dige/ible ,,nutri5ts ---------------------- ,fuel ,,k9d ,,( ,,food ,pro4,fat ,c4,h4,a% ,value p] lb4 ---------------------------------------- -------- ,calories4 ,oat ,prep>ations3 ,oats1 :ole gra9 -- -- -- -- -- ,oatmeal1 raw #ab4e #f4efe4e #a4d #agfg ,roll$1 /eam-cook$#ab4e #f4gfd4e #a4d #agei ,:eat3 ,:ole gra9 -- -- -- -- -- ,crack$ :eat #h4a #a4efh4g #a4b #aeja ,roll$1 /eam-cook$ #h4e #a4fgj4g #a4a #aeda ,%r$d$ :eat #g4g #a4cga4a #a4d #aeba ,crumb$ & malt$ #i4a #j4igc4g #a4d #afbc ,f>9a #h4i #a4cgb4i #j4e #afji ,rye3 ,:ole gra9 -- -- -- -- -- ,flak$1 to be eat5 #g4h #a4cga4a #a4c #aeaf raw ,b>ley3 ,:ole gra9 -- -- -- -- -- ,pe>l$ b>ley #f4f #a4jgc4j #j4c #aead ,buck:eat3 ,fl\r #e4j #a4agc4a #j4g #adga ,corn3 ,:ole gra9 -- -- -- -- -- ,corn meal1 unbolt$ #f4b #d4bgc4b #a4j #agbh ,corn meal1 bolt$ #f4h #a4ggd4f #j4h #afjb ,hom9y #f4d #j4egh4g #j4b #afga ,pop corn1 popp$ #g4i #d4egg4h #a4j #ahhb ,hull$ corn #a4g #j4hba4h #j4d #dib ,rice3 ,:ole rice1 poli%$ #e4h #j4cgh4d #j4d #aedf ,puff$ rice #e4a #j4ehd4j #j4c #afci ,crack]s #i4a #g4igj4e #a4d #aije ,mac>oni #aa4f #j4hgb4b #a4j #affj ,,*apt] ,x ,,:eat ,,fl\r #aea4 ,use = ,bread ,mak+4--,:eat is p>ticul>ly adapt$ to bread-mak+ purposes because ( ! physical prop]ties ( ! gliad91 "o ( its proteids4 ,x is ! gliad9 :i*1 :5 wet1 b9ds toge!r ! fl\r p>ticles1 enabl+ ! gas g5]at$ dur+ bread mak+ to be reta9$1 & ! loaf to exp& & become por\s4 ,:eat v>ies 9 *emical composition betwe5 wide limits2 x may conta9 z high z #af p] c5t ( prote91 or z l[ z #h p] c5t2 av]age :eat has f #ab to #ad p] c5t2 & ) ^! diff]5ces 9 composition1 ! bread-mak+ value v>ies4 ,illu/ration3 ,,fig4 #cf4--,,/>*y 7,,light-,,color$7 ,,& ,,glut9\s 7,,d>k-,,color$7 ,,:eats4 #aeb4 ,w9t] & ,spr+ ,:eat ,fl\rs4--,!re are two g5]al classes ( :eat3 spr+ :eat & w9t] :eat4 ,! w9t] v>ieties are se$$ 9 ! fall1 & ! spr+ v>ieties1 :i* are gr[n ma9ly 9 ! ,nor?we/]n /ates1 ,m9nesota1 & ,nor? & ,s\? ,dakota1 & ! ,canadian ,nor?we/1 are se$$ 9 ! spr+ & mature 9 ! late summ]4 ,w9t] :eat is conf9$ to m s\!rn latitudes & regions ( less sev]e w9t]1 & matures 9 ! e>ly summ]4 ,!re are _m v>ieties ( bo? spr+ & w9t] :eat1 al?\gh :eats are popul>ly *>act]iz$ only z h>d or s(t1 dep5d+ ^u ! physical prop]ties4 ,! w9t] :eats are1 z a rule1 m s(t & />*y ?an ! spr+ :eats1 :i* are usually corne\s or fl9ty to diff]5t degrees4 ,!re is a g5]al t5d5cy = :eats to become ei!r />*y or glut9\s1 ow+ to inh]it$ individuality ( ! se$ & to environm5t4 ,!re are (t5 f\nd 9 ! same field :eat plants yield+ h>d glut9\s k]nels1 & o!r plants produc+ />*y k]nels conta9+ #e p] c5t less proteids4 ,:eats ( l[ prote9 cont5t d n make high-grade fl\r2 nei!r d :eats ( ! maximum prote9 cont5t necess>ily make ! be/ fl\r4 ,= a m ext5d$ discussion ( :eat proteids1 ! /ud5t is ref]r$ to ,*apt] ,,xi4 ,illu/ration3 ,,fig4 #cg4--,,longitud9al ,,section ,,( ,,:eat ,,k]nel3 a1 p]ic>p2 b1 bran lay]s2 c1 aleurone cells2 d1 g]m4 7,aft] ,k,,nig47 #aec4 ,composition ( ,:eat & ,fl\r4--,9 addition to #ab to #ad p] c5t proteids1 :eat conta9s #gb to #gf p] c5t ( />* & small am\nts ( o!r c>bohydrates1 z sucrose1 dextrose1 & inv]t sug>4 ,! a% or m9]al matt] ranges f #a4g to #b4c p] c5t4 ,!re is also ab\t #b p] c5t fib]1 #b4be p] c5t e!r extract or crude fat1 & ab\t #j4b p] c5t organic acids4 ,summ>y3 ,,composition ,,( ,,:eat ,,fl\r ,p] ,c5t ,wat] #ab4jj ,pota% ,soda ,lime ,a% ,magnesia #b4be ,phosphoric anhydrid ,sulphuric anhydrid ,o!r sub/ances ,album9 #j4d ,globul9 #j4i ,prote9 ,gliad9 #f4j #ac4jj ,glut59 #e4c ,o!r proteids #j4d ,o!r nitrog5\s bodies1 z amids1 lece?9 #j4be ,crude fat1 e!r extract #b4be ,cellulose #b4be ,/>* #ff4jj ,sucrose1 dextrose1 soluble c>bohydrates1 etc4 #b4jj #aed4 ,roll] ,process ( ,fl\r ,mill+4--,fl\rs v>y 9 composition1 food value1 & bread-mak+ qualities ) ! "* ( ! :eat & ! process ( mill+ employ$4 ,prior to #ahgj practically all :eat fl\r 0 prep>$ by gr9d+ ! :eat betwe5 mill/ones2 b ) ! introduction ( ! roll] process1 /eel rolls 7 sub/itut$ = mill/ones4#fj ,by ! =m] process a small] am\nt ( fl\r 0 secur$ f ! :eat1 b ) ! pres5t improv$ sy/ems ab\t #ge p] c5t ( ! weight ( ! gra9 is recov]$ z m]*antable fl\r & #be p] c5t z :eat (fals1 bran1 & %orts#fa4 ,illu/ration3 ,,fig4 #ch4--;,,granul> ,,:eat ,,fl\r ,,p>ticles4 ,! :eat is fir/ scre5$ & clean$1 !n pass$ on to ! corrugat$ rolls1 or ! fir/ break1 :]e x is p>tially flatt5$ & slightly cru%$ & a small am\nt ( fl\r1 kn[n z ! break fl\r1 is sep>at$ by means ( sieves1 :ile ! ma9 portion is convey$ ?r\gh elevators to ! second break1 :]e ! k]nels are m completely flatt5$ & ! granul> fl\r p>ticles are p>tially sep>at$ f ! bran4 ,! mat]ial passes ov] sev]al pairs ( rolls or breaks1 ea* succe$+ pair be+ set a little ne>] toge!r4 ,?is is call$ ! gradual r$uction process1 because ! :eat is n made into fl\r 9 "o op]ation4 ,m complete removal ( ! bran & o!r impurities f ! middl+s is effect$ by means ( sieves1 aspirators1 & o!r devices1 & ! purifi$ middl+s are !n pass$ on to smoo? rolls1 :]e ! granulation is complet$4 ,! fl\r f9ally passes ?r\gh silk bolt+ clo?s1 conta9+ upw>ds ( #ab1jjj me%es p] squ>e in*4 ,! du/ & f9e dbris p>ticles are remov$ at v>i\s po9ts 9 ! process4 ,! granulation ( ! middl+s is done aft] ! impurities are remov$1 ! object be+ fir/ to sep>ate z p]fectly z possible ! middl+s f ! branny portions ( ! k]nel4 ,if ! :eat 7 fir/ gr\nd into a f9e meal1 x w\ld be impossible to secure complete sep>ation ( ! fl\r f ! (fal portions ( ! k]nel4 ,illu/ration3 ,,fig4 #ci4--;,,ext]ior ,,( ,,fl\r ,,mill ,,& ,,:eat ,,elevator4 ,fl\r mill+ is entirely a me*anical process2 ! fl\r /ock passes f roll to roll by means ( elevators4 ,accord+ to ! numb] ( r$uctions :i* ! middl+s & /ock und]go1 ! mill+ is designat$ z a long or a %ort r$uction sy/em2 ! t]m #d1 #f1 #h1 or #aj break process means t ! /ock has be5 subject$ to t numb] ( r$uctions4 ,) an #h-;break sy/em ( mill+1 ! process is m gradual ?an ) a #d-;break1 & great] opportunity is af=d$ = complete removal ( ! bran4 ,9 "s l>ge fl\r mills1 ! :eat is sep>at$ into =ty or m diff]5t products1 or /reams1 z !y are call$1 s z to secure a bett] granulation & m complete removal ( ! (fals1 aft] :i* _m ( ^! /reams are br\ght toge!r to =m ! f9i%$ fl\r4 ,:at is kn[n z pat5t fl\r is d]iv$ f ! r$uction ( ! middl+s1 :ile ! break fl\rs are recov]$ be=e ! (fals are completely remov$2 h5ce !y are n ( s high a grade4 ,no absolute def9ition c be giv51 h[ev]1 ( ! t]m pat5t fl\r1 z usage v>ies ! mean+ 9 diff]5t p>ts ( ! c\ntry4 #aee4 ,grades ( ,fl\r4--,fl\r is ! purifi$1 ref9$1 & bolt$ product obta9$ by r$uction & granulation ( :eat dur+ & aft] ! removal ( ! branny portions ( ! :eat k]nel4 ,x is def9$ by proclamation ( ! ,secret>y ( ,agriculture1 "u au?ority ( an act ( ,congress1 z3 ,fl\r is ! f9e1 s\nd product made by bolt+ :eat meal1 & conta9s n m ?an ?irte5 & "o half 7#ac4e7 p] c5t ( moi/ure1 n less ?an "o & tw5ty-five hundr$?s 7#a4be7 p] c5t ( nitrog51 n m ?an "o 7#a7 p] c5t ( a%1 & n m ?an fifty hundr$?s 7#j4ej7 p] c5t ( fib]4 ,illu/ration3 ,,fig4 #dj4--;,,gr9d+ ,,floor ,,( ,,fl\r ,,mill1 ,,russell-,,mill] ,,mill+ ,,co41 ,,m9neapolis1 ,,m9n4 ,g5]ally speak+1 fl\r may be divid$ into two classes1 high grade & l[ grade4 ,to ! fir/ class belong ! fir/ & second pat5ts &1 accord+ to "s au?orities1 a portion ( ! /raight grade1 or /&>d pat5t fl\r1 & to ! second class belong ! second cle> & r$ dog4 ,ab\t #gb p] c5t ( ! clean$ :eat z mill$ is recov]$ 9 ! high] grades ( fl\r1 & ab\t #b or #c p] c5t z l[ grades1 a l>ge portion ( :i* is sold z animal food4 ,! high grades are *>act]iz$ by a light] color1 m ela/ic glut51 bett] granulation1 & a small] numb] ( dbris p>ticles4 ,al?\gh ! l[] grade fl\rs conta9 a some:at high] p]c5tage ( prote91 !y are n z valuable = bread-mak+ purposes because ! glut5 is n z ela/ic1 & consequ5tly !y d n make z good bread4 ,if ! impurities f ! l[ grades c\ld be fur!r elim9at$1 x is believ$ t less diff]5ce w\ld exi/ betwe5 high & l[ grade fl\rs4 ,v>i\s trade names are us$ to designate fl\rs1 z a #ie p] c5t pat5t1 mean+ t #ie p] c5t ( ! total fl\r is includ$ 9 ! pat5t2 or an #he p] c5t pat5t1 :5 #he p] c5t ( all ! fl\r is includ$ 9 t p>ticul> pat5t4 ,if all ! fl\r /reams 7 purifi$ & bl5d$1 & only "o grade ( fl\r made1 x w\ld be call$ a #ajj p] c5t pat5t4 ,an #he p] c5t pat5t is a high] grade fl\r ?an a #ie p] c5t pat5t4 ,illu/ration3 ,,fig4 #da4--,,silk ,,bolt+ ,,clo? ,,us$ ,,9 ,,manufacture ,,( ,,fl\r1 ,,magnifi$4 #aef4 ,composition ( ,fl\r4--,! composition ( ! diff]5t grades ( fl\r made f ! same :eat is giv5 9 ! foll[+ table3#fb ,,composition1 ,,acidity1 ,,& ,,heats ,,( ,,combu/ion ,,( ,,fl\rs ,,& ,,o!r ,,mill$ ,,products ,,( ,,:eat ,,wat] ,,prote9 ,,fat ,,c>bo- ,,a% ,,acidity ,,heat ,,( ,,mill$ ,,product 7,n #e4g7 ,,hy- ,,calcul- ,,combu/ion ,,drates ,,at$ ,,z ,,p] ,,gram ,,lactic ,,det]m9$ ,,acid ---------------------------------------- ----------------------------------- ,calories ,fir/ pat5t fl\r #aj4ee #aa4jh #a4ae #gf4he #j4cg #j4jh #djcb ,second pat5t fl\r #aj4di #aa4ad #a4bj #gf4ge #j4db #j4jh #djjf ,/raight,a or /&>d pat5t #aj4ed #aa4ii #a4fa #ge4cf #j4ej #j4ji #djej fl\r ,fir/ cle> grade #aj4ac #ac4gd #b4bj #gc4ac #j4hj #j4ab #djig fl\r ,second cle> grade #aj4jh #ae4jc #c4gg #fi4cg #a4ge #j4ef #dbfg fl\r ,r$ dog fl\r #i4ag #ah4ih #g4jj #fa4cg #c4dh #j4ei #ddhe ,%orts #h4gc #ad4hg #f4cg #fe4dg #d4ef #j4ad #ddad ,bran #i4ii #ad4jb #d4ci #fe4ed #f4jf #j4bc #daih ,entire-:eat fl\r #aj4ha #ab4bf #b4bd #gc4fg #a4jb #j4cb #djcb ,graham fl\r #h4fa #ab4fe #b4dd #gd4eh #a4gb #j4ah #dadh ,:eat #h4ej #ab4fe #b4cf #gd4fi #a4hj #j4ah #dadj ,footnote ,a3 ,/raight fl\r includes ! fir/ & second pat5ts & fir/ cle> grade4 ,9 ! table x w be not$ t !re is a gradual increase 9 prote9 cont5t f fir/ pat5t to r$ dog1 ! l>ge/ am\nt be+ 9 ! r$ dog fl\r4 ,al?\gh r$ dog conta9s ! mo/ prote91 x is by f> ! poore/ fl\r 9 bread-mak+ qualities1 & 9 ! mill+ ( :eat (t5 x is n sep>at$ f ! (fals1 b is sold z an animal food4 ,x w also be se5 t !re is a gradual increase 9 ! a% cont5t f ! highe/ to ! l[e/ grades ( fl\r1 ! increase be+ practically proportional to ! grade1--! mo/ a% be+ 9 ! l[e/ grade4 ,! grade to :i* a fl\r belongs c be det]m9$ m accurately f ! a% cont5t ?an f any o!r con/itu5t4 ,pat5t grades ( fl\r r>ely conta9 m ?an #j4ee p] c5t ( a%1--! bett] grades less ?an #j4e p] c5t4 ,! m completely ! bran & (fals are remov$ dur+ ! process ( mill+1 ! l[] ! p] c5t ( a%4 ,! a% cont5t1 h[ev]1 _c be tak5 z an absolute guide 9 all cases1 z noticeable v>iations occur 9 ! am\nt ( m9]al matt] or a% 9 diff]5t :eats2 />*y :eats t h rea*$ full maturity (t5 conta9 less ?an h>d :eats gr[n ^u ri* soil :]e ! gr[+ season has be5 %ort1 & f su* :eats a s(t1 /raight fl\r may h z l[ a p] c5t ( a% z a h>d fir/ pat5t fl\r4 ,:5 only /raight or /&>d pat5t fl\r is manufactur$ by a mill1 all ( ! fl\r is includ$ :i* w\ld o!rwise be designat$ fir/ & second pat5ts & fir/ cle>4 #aeg4 ,graham & ,entire ,:eat ,fl\rs4--,:5 ! g]m & a portion ( ! bran are reta9$ 9 ! fl\r1 & ! p>ticles are n completely r$uc$1 ! product is call$ entire :eat fl\r4 ,! "n does n accurately describe ! product1 z x includes all ( ! fl\r & only a portion ( ! bran1 & n ! entire :eat k]nel4 ,graham fl\r is co>sely granulat$ :eat meal4 ,no sieves or bolt+ clo?s are employ$ 9 its manufacture1 & _m co>se1 unpulv]iz$ p>ticles are pres5t 9 ! product#fb4 #aeh4 ,composition ( ,:eat ,(fals4--,bran & %orts are *>act]iz$ by a high p]c5tage ( fib]1 or cellulose4 ,! a%1 fat1 & prote9 cont5t ( bran are all l>g] ?an ( fl\r4 ,! prote91 h[ev]1 is n 9 ! =m ( glut51 b is l>gely album9 & globul9s1#af :i* are ma9ly 9 ! aleurone lay] ( ! :eat k]nel1 & are inclos$ 9 branny capsules1 & consequ5tly are 9 a =m n readily dige/$ by man4 ,illu/ration3 ,,fig4 #db4--;,,fl\r ,,& ,,glut54 #a1 fl\r2 #b1 d\gh2 #c1 moi/ glut52 #d1 dry glut54 ,! g]m is g5]ally includ$ 9 ! %orts1 al?\gh occasionally x is remov$ = special comm]cial purposes4 ,x is sometimes /]iliz$ & us$ 9 breakfa/ food products4 ,! g]m is ri* 9 oil & is exclud$ f ! fl\r ma9ly because x has a t5d5cy to become rancid & to imp>t to ! fl\r poor keep+ qualities4 ,:eat oil has ca?>tic prop]ties1 & x is believ$ ! physiological action ( :ole :eat & graham bread is 9 "p due to ! oil4 ,! g]m is also ri* 9 prote91 ma9ly 9 ! =m ( globul9s & proteoses4 ,a d\gh _c be made ( pure g]m1 because x conta9s s little ( ! gliad9 & glut594 #aei4 ,ag+ & ,cur+ ( ,fl\r4--,fl\rs well mill$ & made f high-grade1 clean$ :eat g5]ally improve 9 bread-mak+ value :5 /or$ 9 clean1 v5tilat$ w>eh\ses = p]iods ( ?ree to six mon?s#i4 ,high-grade fl\r becomes dri] & :it] & produces bread ( slightly bett] quality :5 prop]ly cur$ by /orage4 ,if ! fl\r is 9 any way uns\nd1 x det]iorates dur+ /orage1 due to ! action ( f]m5t bodies4 ,:eat also1 :5 prop]ly clean$ & /or$1 improves 9 mill+ & bread-mak+ value4 ,c]ta9 enzymic *anges appe> to take place :i* are b5eficial4 ,:eats diff] mat]ially f ye> to ye> 9 bread-mak+ value1 & ^? produc$ 9 seasons :5 all ! conditions = crop gr[? are normal d n seem to be s mu* improv$ by /or+ & ag+1 ei!r ( ! :eat or ! fl\r1 z :5 ! gr[+ season has be5 unfavorable4 ,:5 :eat is /or$1 specific *anges occur 9 bo? ! g]m & ! cells ( ! k]nel2 ^! *anges are ak9 to ! rip5+ process1 & appe> to be great] if1 = any reason1 ! :eat has fail$ to fully mature or is abnormal 9 composition4 ,! fl\r yield ( :eat is 9 g5]al proportional to ! weight p] bu%el ( ! gra91 well-fill$1 heavy gra9 produc+ m fl\r ?an light gra94#fa ,! quality ( ! fl\r1 h[ev]1 is n necess>ily proportional to ! weight ( ! gra94 ,x is (t5 necess>y to bl5d diff]5t grades & types ( :eat 9 ord] to secure good fl\r4 #afj4 ,mac>oni ,fl\r is made f durum :eat1 accord+ to ,saund]s a v>iety ( h>d1 spr+ :eat4 ,x is be/ gr[n 9 regions ( re/rict$ ra9fall4 ,durum & o!r v>ieties ( h>d spr+ :eat gr[n "u simil> conditions1 diff] b little 9 g5]al *emical composition1 except t ! glut5 ( durum appe>s to h a diff]5t p]c5tage ( gliad9 & glut591 & ! fl\r has a m decid$ yell[ color4 ,durum :eats are n g5]ally consid]$ z valuable = bread mak+ z o!r h>d :eat4 ,!y diff] widely 9 bread-mak+ value1 "s be+ v poor1 :ile o!rs produce bread ( fair quality4#fh #afa4 ,color4--,! highe/ grades ( fl\r are :ite 9 color1 or ( a slight creamy t+e4 ,d>k-color$1 slaty1 & gray fl\rs are ( inf]ior quality1 indicat+ a poor grade ( :eat1 poor mill+1 or a poor quality ( glut54 ,fl\rs1 aft] be+ on ! m>ket = a "t1 blea* a little & improve to a slight degree 9 color4 ,color is "o ( ! *>act]i/ics by :i* ! comm]cial value ( fl\r is det]m9$2 ! :it] ! fl\r1 ! bett] ! grade1 provid$ o!r prop]ties are equal#i4 ,! color1 h[ev]1 %\ld be a pure or cream :ite4 ,"s fl\rs h :at is call$ a dead :ite color1 &1 :ile n objectionable z f> z color is conc]n$1 !y are n z valuable = bread-mak+ & g5]al comm]cial purposes4 ,"o ( ! pr9cipal trade requirem5ts ( a fl\r is t x possess a c]ta9 degree ( :it5ess & none ( ! objectionable %ades m5tion$4 ,to det]m9e ! color ( a fl\r1 x is comp>$ ) a /&>d4 ,if x is a w9t] :eat fl\r1 "o ( ! be/ high-grade w9t] pat5ts to be f\nd on ! m>ket is select$1 & ! sample 9 "q is comp>$ ) ?is2 if x is a spr+ :eat pat5t fl\r1 "o ( ! be/ spr+ :eat pat5t grades is tak5 z ! /&>d4 ,9 mak+ ! comp>ison1 ! fl\rs %\ld be plac$ side by side on a glass plate & smoo!d ) ! fl\r tri]1 ! comp>ison be+ made pref]ably by a nor? w9d[4 ,mu* exp]i5ce & practice are necess>y 9 ord] to det]m9e ) accuracy ! color value ( a fl\r4 #afb4 ,granulation4--,! be/ pat5t grades ( fl\r conta9 an appreciable am\nt ( granul> middl+s1 :i* h a *>act]i/ic feel simil> to f9e1 %>p s&4 ,a fl\r :i* has no granul> feel+ is n usually consid]$ ( ! highe/ grade1 b is g5]ally a s(t :eat fl\r ( poor glut54 ,h[ev]1 a fl\r %\ld n be too co>sely granulat$4 ,! p]c5tage am\nts ( ! diff]5t grades ( /ock 9 a fl\r c be approximately det]m9$ by means ( sieves & diff]5t siz$ bolt+ clo?s4 ,to te/ a fl\r1 t5 grams are plac$ 9 a sieve conta9+ a ,no4 #aj bolt+ clo?2 ) a camel's-hair bru% & prop] manipulation1 ! fl\r is siev$1 & t :i* passes ?r\gh is weigh$4 ,! p]c5tage am\nt rema9+ on ! ,no4 #aj clo? is co>s] middl+s4 ,ne>ly all high-grade fl\rs leave no residue on ! ,no4 #aj clo?4 ,! sift$ fl\r f ! ,no4 #aj clo? is also pass$ ?r\gh ,nos4 #aa1 #ab1 #ac1 & #ad clo?s#fc4 ,9 ?is way ! approximate granulation ( any grade ( fl\r may be det]m9$1 & ! granulation ( an unkn[n sample be comp>$ ) t ( a /&>d fl\r4 ,9 det]m9+ ! granulation ( a fl\r1 if !re are any co>se or discolor$ p>ticles ( bran or du/1 !y %\ld be not$1 z x is an indication ( poor mill+4 ,:5 ! fl\r is smoo!d ) a tri]1 !re %\ld be no *annels =m$ on ! surface ( ! fl\r1 due to fibr\s impurities caught "u ! edge ( ! tri]4 ,a h& magnify+ glass is useful = detect+ ! pres5ce ( abnormal am\nts ( dirt or fibr\s matt] 9 ! fl\r4 #afc4 ,capacity ( ,fl\r to absorb ,wat]4--,! capacity ( a fl\r to absorb wat] is det]m9$ by add+ wat] f a burette to a weigh$ am\nt ( fl\r until a d\gh ( /&>d consi/5cy is obta9$4 ,l[ absorption is due to l[ glut5 cont5t4 ,a good fl\r %\ld absorb f #fj to #fe p] c5t ( its weight ( wat]4 ,9 mak+ ! te/1 x is advisable to det]m9e ! absorption ( a fl\r ( kn[n bak+ value at ! same "t t an unkn[n fl\r is be+ te/$4 ,fl\rs ( l[ absorption d n make breads ( ! be/ quality2 also !re are a small] numb] ( loaves p] b>rel1 & ! bread dries out m readily4 #afd4 ,physical ,prop]ties ( ,glut54--,! p]c5tages ( wet & dry glut5 9 a fl\r are det]m9$ z outl9$ 9 ,exp]im5t ,no4 #bg4 ,fl\rs ( good "* %\ld %[ at lea/ #cj p] c5t moi/ glut5 & f #aj to #ab p] c5t dry glut54 ,! quality ( a fl\r is n necess>ily proportional to its glut5 cont5t1 al?\gh a fl\r ) less ?an #aj-a_/b p] c5t ( dry glut5 w n make ! be/ quality ( bread1 & fl\rs ) excessive am\nts are sometimes poor bread mak]s4 ,! color ( ! glut5 is also important2 x %\ld be :ite or creamy4 ,! /atem5ts made 9 reg>d to color ( fl\r apply also to color ( ! glut54 ,a d>k1 /r+y1 or putty-l glut5 is ( little value = bread-mak+ purposes4#fd ,9 mak+ ! glut5 te/1 x is advisable to comp>e ! glut5 ) t f a fl\r ( kn[n bread-mak+ value4 ,s(t :eat fl\rs h a glut5 ( diff]5t "* f h>d :eat fl\rs4 #afe4 ,glut5 z a ,factor 9 ,bread ,mak+4--,! bread-mak+ value ( a fl\r is dep5d5t ^u ! "* ( ! :eat & ! me?od ( mill+4 ,x is n necess>ily dep5d5t ^u ! am\nt ( glut51 z ! l>ge/ volume & be/ quality ( bread are (t5 made f fl\r ( av]age r ?an maximum glut5 cont5t4 ,b fl\rs ) l[ glut5 d n produce high-grade breads4 ,:5 a fl\r conta9s m ?an #ab or #ac p] c5t ( proteids1 any increase does n necess>ily mean add$ bread-mak+ value4 ,! quality ( ! glut51 equally ) ! am\nt1 det]m9es ! value = bread-mak+ purposes4 #aff4 ,uns\ndness4--,a fl\r ) m ?an #ad p] c5t ( moi/ure is liable to become uns\nd4 ,high acidity also is an indication ( uns\ndness or ( poor keep+ qualities4 ,! odor ( a sample ( fl\r %\ld always be c>efully not$1 = any sugge/ion ( f]m5tation suffici5t to affect ! odor r5d]s ! fl\r unsuit$ = mak+ ! be/ bread4 ,any abnormal odor 9 fl\r is objectionable1 z x is due to contam9ation ( "s sort1 & mo/ frequ5tly to f]m5tation *anges4 ,a mu/y odor is always an indication ( uns\ndness4 ,"s fl\rs :i* h b a slight sugge/ion ( mu/9ess w1 :5 bak$ into bread1 h x m pron\nc$2 on ! o!r h&1 "s odors are remov$ dur+ bread mak+4 ,fl\rs may absorb odors because ( be+ /or$ 9 contam9at$ places or be+ %ipp$ 9 c>s 9 :i* oil or o!r ill-smell+ products ) /rong odors h previ\sly be5 %ipp$4 ,uns\ndness is (t5 due to faulty me?ods 9 h&l+1 z well z to poor :eat1 or to lack ( prop] clean+ ( ! :eat or fl\r4 ,illu/ration3 ,,fig4 #dc4--;,,fung\s ,,gr[? ,,9 ,,uns\nd ,,fl\r4 #afg4 ,comp>ative ,bak+ ,te/s4--,to det]m9e ! bread-mak+ value ( a fl\r1 comp>ative bak+ te/s1 z outl9$ 9 ,exp]im5t ,no4 #bi1 are made2 ! fl\r 9 "q is ?us comp>$ z to bread-mak+ value ) a fl\r ( kn[n bak+ quality4 ,9 mak+ ! bak+ te/s1 ! absorption ( ! fl\r1 ! way 9 :i* x responds 9 ! d\gh+ process1 & ! g5]al prop]ties ( ! d\gh1 are not$4 ,! details %\ld be c>ri$ out ) c>e1 ! comp>ison always be+ made ) a simil> fl\r ( kn[n bak+ value1 & ! bread %\ld be bak$ at ! same "t & "u ! same conditions z ! /&>d4 ,! color ( ! bread1 ! size & weight ( ! loaf1 & its texture & odor1 are ! pr9cipal *>act]i/ics to be not$4 ,illu/ration3 ,,fig4 #dd4--;,,comp>ative ,,bak+ ,,te/s4 ,! quality ( fl\r = bread-mak+ purposes is n /rictly dep5d5t ^u any "o factor1 b appe>s to be ! aggregate ( a numb] ( desirable *>act]i/ics4 ,! comm]cial grade ( a fl\r c be accurately det]m9$ f ! color1 granulation1 absorption1 glut5 & a% cont5t1 & ! quality ( ! bread4 ,te*nical fl\r te/+ requires mu* exp]i5ce & a high degree ( skill4 #afh4 ,blea*+4--,9 ! process ( manufacture1 fl\rs are (t5 subject$ to air conta9+ traces ( nitrog5 p]oxide gas1 g5]at$ by electrical action & result+ 9 ! union ( ! oxyg5 & nitrog5 ( ! air4 ,?is :it5s & improves ! color ( ! fl\r4 ,blea*$ fl\rs diff] nei!r 9 *emical composition nor 9 nutritive value f unblea*$ fl\rs1 except t blea*$ fl\rs conta9 a small am\nt 7ab\t "o "p to "o million p>ts ( fl\r7 ( nitrite react+ mat]ial1 :i* is remov$ dur+ ! process ( bread mak+4 ,! am\nt ( nitrites produc$ 9 fl\r dur+ blea*+ is less ?an is normally pres5t 9 ! saliva1 or is f\nd naturally 9 _m vegetable foods1 or 9 smok$ or cur$ meats1 or 9 bread made f unblea*$ fl\r & bak$ 9 a gas ov5 :]e nitrites are produc$ f combu/ion ( ! gas4 ,! blea*+ ( fl\r _c be reg>d$ z 9 any way injuri\s to heal? or z adult]ation1 & a blea*$ fl\r :i* has good glut5 & bread-mak+ qualities is entirely satisfactory4 ,x is n possible to successfully blea* l[-grade fl\rs s !y w resemble ! high grades1 because ! bran impurities ( ! l[ grades black5 dur+ blea*+ & become m prom95t4 ,alway1 ( ! ,nebraska ,exp]im5t ,/ation1 has %[n t !re is no dang] to appreh5d f ov]-blea*+1 = :5 excess ( ! blea*+ reag5t is us$1 fl\rs become yell[ 9 color#fe4 ,simil> results h be5 obta9$ at ! ,m9nesota ,exp]im5t ,/ation4 ,z blea*+ is n injuri\s to heal?1 & z x is n possible ?r\gh blea*+ to *ange l[ grades s z to resemble ! pat5t grades1 blea*+ resolves itself entirely into ! "q ( :at color ( fl\r ! consum] desires4 ,p5d+ ! settlem5t ( ! /atus ( blea*+ ! practice has be5 l>gely discont9u$4 ,illu/ration3 ,,fig4 #de4--,,:eat ,,hairs ,,& ,d,,bris ,,9 ,,l[ ,,grade ,,fl\rs4 #afi4 ,adult]ation ( ,fl\r4--,fl\r is n easily adult]at$1 z ! addition ( any =eign mat]ial int]f]es ) ! expansion & bread-mak+ qualities & h5ce is readily detect$4 ,! mix+ ( o!r c]eals1 z corn fl\r1 ) :eat fl\r has be5 attempt$ at v>i\s times :5 :eat comm&$ a high price1 b ?is also is readily detect$1 by microscopic exam9ation1 z ! corn />* & :eat />* gra9s are q diff]5t 9 me*anical /ructure4 ,su* fl\rs are requir$ to be label$1 9 accord ) ! congressional act ( #ahih1 :5 ,congress pass$1 9 advance ( ! g5]al pure food bill1 an act regulat+ ! label+ & sale ( mix$ & adult]at$ fl\rs4 ,v>i\s /atem5ts h be5 made 9 reg>d to ! adult]ation ( fl\r ) m9]als1 z *alk & b>ytes1 b su* adult]ation does n appe> to be at all g5]al4 #agj4 ,nutritive ,value ( ,fl\r4--,f a nutritive po9t ( view1 :eat fl\r & :eat bread h a high value4#ff ,a l>g] am\nt ( nutri5ts c be secur$ = a giv5 sum ( money 9 ! =m ( fl\r ?an ( any o!r food mat]ial except corn meal4 ,accord+ to /ati/ics1 ! av]age p] capita consumption ( :eat 9 ! ,unit$ ,/ates is ab\t #d-a_/b bu%els1 or1 approximately1 "o b>rel p] ye>1 & f rec5t inve/igations x w\ld appe> t ! am\nt ( fl\r us$ 9 ! diet>y is on ! increase4 ,accord+ to ! ,bureau ( ,labor1 fl\r co/s ! av]age labor] ab\t "o t5? z mu* z all o!r foods comb9$1 al?\gh he secures f x a proportionally l>g] am\nt ( nutritive mat]ial ?an f any o!r food4 ,,*apt] ,,xi ,,bread ,,& ,,bread ,,mak+ #aga4 ,leav5$ & ,unleav5$ ,bread4--,to make unleav5$ bread ! fl\r is moi/5$ & work$ into a /iff d\gh1 :i* is !n roll$ ?91 cut into v>i\s %apes1 & bak$1 =m+ a brittle biscuit or crack]4 ,! process ( mak+ rais$ or leav5$ bread consi/s1 9 brief1 ( mix+ ! fl\r & wat] 9 prop] proportions = a /iff d\gh1 toge!r ) "s salt = season+1 & yea/ 7or o!r ag5t7 = leav5+4 ,! moi/5$ glut5 ( ! fl\r =ms a viscid1 ela/ic1 t5aci\s mass1 :i* is ?or\ghly knead$ to di/ribute ! yea/4 ,! d\gh is !n set 9 a w>m place & ! yea/ beg9s to gr[1 or "w1 caus+ alcoholic f]m5tation1 ) ! production ( c>bon dioxid gas1 :i* exp&s ! d\gh1 or causes x to rise1 ?us r5d]+ x por\s4 ,aft] ! yea/ has gr[n suffici5tly1 ! d\gh is bak$ 9 a hot ov51 :]e fur!r f]m5tation is /opp$ because ( de/ruction ( ! yea/ by ! heat1 :i* also causes ! gas to exp& ! loaf &1 9 addition1 g5]ates /eam4 ,! gas & /eam inflate ! t5aci\s d\gh & f9ally escape into ! ov54 ,at ! same "t ! glut5 ( ! d\gh is h>d5$ by ! heat1 & ! mass rema9s por\s & light1 :ile ! out] surface is d>k5$ & =m$ into a cru/4 ,:5 ! fl\r is ( good quality1 ! d\gh well prep>$1 & ! bread prop]ly bak$1 ! loaf has c]ta9 def9ite *>act]i/ics4 ,x %\ld be well rais$ & h a ?91 fl9ty cru/1 :i* is n too d>k 9 color nor too t\gh1 b :i* cracks :5 brok52 ! crumb1 z ! int]ior ( ! loaf is call$1 %\ld be por\s1 ela/ic1 & ( uni=m texture1 )\t l>ge holes1 & %\ld h good flavor1 odor1 & color4 ,meal or fl\r f any ( ! c]eals may be us$ = unleav5$ bread1 b leav5$ bread c be made only f ^? t conta9 glut51 a mixture ( vegetable proteids :i* :5 moi/5$ ) wat] becomes viscid1 & is t5aci\s en\gh to conf9e ! gas produc$ 9 ! d\gh4 ,mo/ c]eals1 z b>ley1 rice1 oats1 & corn1 "s ( :i* are v frequ5tly made into =ms ( unleav5$ bread1 are defici5t or :olly lack+ 9 glut51 & h5ce _c be us$ alone = mak+ leav5$ bread4 ,= ! leav5$ bread1 :eat & rye1 :i* conta9 an abundance ( glut51 are be/ fitt$1 :eat be+ 9 ?is c\ntry by f> ! m commonly us$4 #agb4 ,*anges dur+ ,bread ,mak+4--,9 bread mak+ complex physical1 *emical1 & biological *anges occur4 ,ea* *emical comp\nd ( ! fl\r und]goes "s *ange dur+ ! process4 ,! mo/ important *anges are z foll[s#fd3 #a4 ,production ( c>bon dioxid gas1 alcohol1 & soluble c>bohydrates z ! result ( f]m5t action4 #b4 ,p>tial ruptur+ ( ! />* gra9s & =mation ( a small am\nt ( soluble c>bohydrates due to ! action ( heat4 #c4 ,production ( lactic & o!r organic acids4 #d4 ,=mation ( volatile c>bon comp\nds1 o!r ?an alcohol & c>bon dioxid4 #e4 ,*ange 9 ! solubility ( ! glut5 prote9s1 due to ! action ( ! organic acids & f]m5tation4 #f4 ,*anges 9 ! solubility ( ! proteids due to ! action ( heat1 z coagulation ( ! album9 & globul94 #g4 ,=mation & lib]ation ( a small am\nt ( volatile1 nitrog5\s comp\nds1 z ammonia & amids4 #h4 ,p>tial oxidation ( ! fat4 #agc4 ,loss ( ,dry ,matt] dur+ ,bread ,mak+4--,z _m ( ! comp\nds =m$ dur+ bread mak+ are gases result+ f f]m5tation action1 & z ^! are volatile at ! temp]ature ( bak+1 appreciable losses necess>ily take place4 ,exp]im5ts %[ ab\t #b p] c5t ( loss ( dry matt] "u ord9>y conditions4 ,^! losses are n conf9$ to ! c>bohydrates alone1 b also ext5d to ! proteids & o!r comp\nds4 ,:5 #ajj p\nds ( fl\r conta9+ #aj p] c5t ( wat] & #ij p] c5t ( dry matt] are made into bread1 ! bread conta9s ab\t #hh p\nds ( dry matt]4 ,9 exceptional cases1 :]e !re has be5 prolong$ f]m5tation1 ! losses exce$ #b p] c5t#fd4 ,illu/ration3 ,,fig4 #df4--;,,brew]s' ,,yea/4 #agd4 ,action ( ,yea/4--,yea/ is a monocellul> plant requir+ sug> & o!r food mat]ials = its n\ri%m5t4 ,"u favorable conditions x rapidly increases by budd+1 & z a result produces ! well-kn[n alcoholic f]m5tation4 ,x requires m9]al food1 z d plants ( a high] ord]1 & (t5times ! f]m5tation process is *eck$ = want ( suffici5t soluble m9]al food4 ,! yea/ plant causes a numb] ( *emical *anges to take place1 z conv]sion ( />* to a soluble =m & alcoholic f]m5tation4 ,c#f;,h#aj,o#e ,h#b,o ,c#f;,h#ab,o#f4 ,c#f;,h#ab,o#f #b ,c#b;,h#e,,oh #b ,,co#b4 ,alcoholic f]m5tation _c occur until ! />* has be5 conv]t$ into dextrose sug>4 ,! yea/ plant is de/roy$ at a temp]ature ( #aca ,f4 ,x is mo/ active f #gj to #ij ,f4 ,at a l[ temp]ature x is less active1 & :5 x freezes ! cells are ruptur$4 ,a numb] ( diff]5t k9ds ( f]m5tation are associat$ ) ! gr[? ( ! yea/ plant1 & !re are _m v>ieties ( yea/1 "s ( :i* are m active ?an o!rs4 ,= bread mak+ an active yea/ is desirable to prev5t ! =mation ( acid bodies4 ,if ! "w proce$s quickly1 ! ris+ process is complet$ be=e ! acid f]m5tation is f> advanc$4 ,if f]m5tation is too prolong$1 "s ( ! products ( ! yea/ plant imp>t an undesirable ta/e & odor to ! bread1 & h9d] ! developm5t ( ! glut5 & expansion ( ! loaf4 #age4 ,compress$ ,yea/4--,! yea/ mo/ commonly us$ 9 bread mak+ is compress$ yea/1 a product ( di/ill]ies4 ,! yea/ float+ on ! surface ( ! wort is skimm$ (f & t rema9+ is all[$ to settle to ! bottom1 & is obta9$ by runn+ ! wort into %all[ tanks or settl+ trays4 ,x is !n wa%$ ) cold wat]1 & ! impurities are remov$ ei!r by siev+ ?r\gh silk or wire sieves1 or1 dur+ ! wa%+1 by fractional precipitation4 ,! yea/ is !n press$1 cut into cakes1 & wrapp$ 9 t9foil4 ,:5 fre%1 x is ( uni=m creamy color1 moi/1 & ( a firm1 ev5 texture#ah4 ,x %\ld be kept cold1 z x readily decomposes4 #agf4 ,dry ,yea/ is made by mix+ />* or meal ) fre% yea/ until a /iff d\gh is =m$4 ,?is is !n dri$1 ei!r 9 ! sun or at a mod]ate temp]ature1 & cut into cakes4 ,by dry+1 _m ( ! yea/ cells are r5d]$ tempor>ily inactive1 & s x is a sl[] act+ leav5 ?an ! compress$ yea/4 ,a dry yea/ w keep indef9itely4 #agg4 ,production ( ,c>bon ,dioxid ,gas & ,alcohol4--,c>bon dioxid & alcohol are produc$ 9 ! l>ge/ am\nts ( any ( ! comp\nds =m$ dur+ bread mak+4 ,:5 ! alcoholic f]m5ts secret$ by ! yea/ plant act ^u ! inv]t sug>s & produce alcoholic f]m5tation1 c>bon dioxid is "o ( ! products =m$4 ,ord9>ily ab\t #a p] c5t ( c>bon dioxid gas is g5]at$ & lo/ dur+ bread mak+4 ,ab\t equal weights ( c>bon dioxid & alcohol are produc$ dur+ ! f]m5tation4 ,9 bak+1 ! alcohol is vaporiz$ & aids ! c>bon dioxid 9 exp&+ ! d\gh & mak+ ! bread por\s4 ,if all ( ! moi/ure giv5 (f dur+ bread mak+ be collect$ x w be f\nd t f a p\nd loaf ( bread !re are ab\t #dj cubic c5timet]s ( liquid2 :5 ?is is submitt$ to *emical analysis1 small am\nts ( alcohol are obta9$4 ,alcoholic f]m5tation sometimes fails to take place readily1 because !re are n suffici5t soluble c>bohydrates to und]go inv]sion1 or o!r food = ! yea/ plant4 ,/>* _c be conv]t$ directly into alcohol & c>bon dioxid gas2 x mu/ fir/ be *ang$ into dextrose sug>s1 & ^! und]go alcoholic f]m5tation4 ,bread gives no appreciable reaction = alcohol ev5 :5 fre%4#fd ,illu/ration3 ,,fig4 #dg4--,,:eat ,,/>* ,,granules ,,aft] ,,f]m5tation ,,) ,,yea/1 ,,z ,,9 ,,bread ,,mak+4 ,if ! glut5 is ( poor quality1 or defici5t 9 ei!r gliad9 or glut591 ! d\gh mass fails to prop]ly exp& because ! gas is n all reta9$4 ,! am\nt ( gas =m$ is dep5d5t ^u temp]ature1 rapidity ( ! f]m5t action1 & quality ( ! yea/ & fl\r4 ,if ! yea/ is inactive1 o!r =ms ( f]m5tation ?an ! alcoholic may take place &1 z a result1 ! d\gh does n exp&4 ,poor yea/ is a frequ5t cause ( poor bread4 ,! temp]ature rea*$ 9 bread mak+ is n suffici5t to de/roy all ! f]m5t bodies associat$ ) ! yea/1 z1 = example1 bread sometimes becomes s(t & /r+y1 due to f]m5tation *anges aft] ! bread has be5 bak$ & /or$4 ,bo? bread & fl\r are subject to _m bact]ial diseases1 & "o ( ! objects ( ?or\gh clean+ ( ! :eat & removal ( ! bran & dbris p>ticles dur+ ! process ( fl\r manufacture is to completely elim9ate all f]m5t bodies me*anically associat$ ) ! ext]ior ( ! :eat k]nel1 :i*1 if reta9$ 9 ! fl\r1 w\ld cause x readily to become uns\nd4 #agh4 ,production ( ,soluble ,c>bohydrates4--,fl\r conta9s naturally a small am\nt ( soluble c>bohydrates1 :i* are readily act$ ^u by ! alcoholic f]m5ts4 ,! yea/ plant secretes soluble f]m5ts1 :i* act ^u ! />*1 =m+ soluble c>bohydrates1 & ! heat dur+ bak+ br+s ab\t simil> *anges4 ,9 fact1 soluble c>bohydrates are bo? consum$ & produc$ by f]m5t action dur+ ! bread-mak+ process4 ,fl\r conta9s1 on an av]age1 #fe p] c5t ( />*1 & dur+ bread mak+ ab\t #aj p] c5t is *ang$ to soluble =ms4 ,bread1 on a dry matt] basis1 conta9s approximately #f p] c5t ( soluble c>bohydrates1 includ+ dextr9e1 dextrose1 & sucrose sug>s4#fd ,! physical *anges :i* ! />* gra9s und]go are also noticeable4 ,:eat />* has ! /ructure %[n 9 illu/ration ,no4 #cc4 ,! />* gra9s are circul> bodies1 concave1 ) slight m>k+s 9 ! =m ( conc5tric r+s4 ,:5 ! proteid matt] ( bread is extract$ ) alcohol & ! />* gra9s are exam9$1 x w1 be se5 t "s ( !m are p>tially ruptur$1 l ^? 9 popp$ corn1 :ile o!rs h be5 slightly act$ ^u or eat5 away by ! organiz$ f]m5ts1 ! surface ( ! />* gra9s be+ pitt$1 z %[n 9 ! illu/ration4 ,! jo9t action ( heat & f]m5ts on ! />* gra9s *anges !m physically s !y may m readily und]go dige/ion4 ,! br[n coat+ or cru/ =m$ ^u ! surface ( bread is ma9ly dextr9e1 produc$ by ! action ( heat on ! />*4 ,dextr9e is a soluble c>bohydrate1 hav+ ! same g5]al composition z />*1 b diff]+ f x 9 physical prop]ties & ease ( dige/ion4 #agi4 ,production ( ,acids 9 ,bread ,mak+4--,:eat bread made ) yea/ gives an acid reaction4 ,! acid is produc$ f ! c>bohydrates by f]m5t action4 ,fl\r conta9s ab\t "o t5? ( #a p] c5t ( acid2 ! d\gh conta9s f #j4c to #j4e p] c5t1 :ile ! bak$ bread conta9s f #j4ad to #j4c p] c5t1 b aft] two or ?ree days slightly m acid is develop$4#fd ,dur+ ! process ( bread mak+1 a small portion ( ! acid is volatiliz$1 b ! l>g] "p ent]s into *emical comb9ation ) ! gliad91 =m+ an acid proteid4 ,:5 ! alcoholic f]m5tation ( bread mak+ becomes less active1 acid f]m5tations beg91 & s\r d\gh results4 ,x is n def9itely kn[n :at specific organic acids are develop$ 9 bread mak+4 ,lactic & butyric acids are kn[n to be =m$1 & = purposes ( calculation1 ! total acidity is express$ 9 t]ms ( lactic acid4 ,! acidity is det]m9$ by weigh+ #bj grams ( fl\r into a flask1 add+ #bjj cubic c5timet]s ( di/ill$ wat]1 %ak+ vigor\sly1 & leav+ ! fl\r 9 contact ) ! wat] = an h\r2 #ej cubic c5timet]s ( ! filt]$ solution are !n titrat$ ) a t5? normal solution ( potassium hydroxid4 ,ph5olph?ale9 is us$ z ! indicator4 ,x _c be said t all ( ! alkali is us$ = neutraliz+ ! acid1 z a portion ent]s into *emical comb9ation ) ! proteids4 ,if ! me?od = det]m9+ ! acid be v>i$1 con/ant results are n secur$4 ,uns\nd or mu/y fl\rs usually %[ a high p] c5t ( acidity4 ,illu/ration3 ,,fig4 #dh4--;,,app>atus ,,us$ ,,9 ,,/udy ,,( ,,losses ,,9 ,,bread ,,mak+4 #ahj4 ,volatile ,comp\nds produc$ dur+ ,bread ,mak+4--,9 addition to c>bon dioxid & alcohol1 !re is lo/ dur+ bread mak+ a small am\nt ( c>bon 9 o!r =ms1 z volatile acids & hydroc>bon products equival5t to ab\t "o t5? ( "o p] c5t ( c>bon dioxid4 ,! aroma ( fre%ly bak$ bread is due to ^! comp\nds4 ,bo? ! odor & flavor ( bread are caus$ 9 "p by ! volatile acids & hydroc>bons4 ,! am\nt & k9d ( volatile products =m$ c be some:at regulat$ ?r\gh ! f]m5tation process by ! use ( special fl\rs & ! addition ( mat]ials t produce specific f]m5tation *anges & desirable aromatic comp\nds4 ,"s ( ! f]m5t bodies left 9 fl\r f ! imp]fect removal ( ! dirt adh]+ to ! ext]ior ( ! :eat k]nels imp>t *>act]i/ic flavors to ! bread4 ,! s-call$ nutty flavor ( "s bread is due to ! action ( ^! f]m5t bodies &1 :5 int5sifi$1 x becomes objectionable4 ,fung\s gr[?s 9 uns\nd fl\r & bread result 9 ! lib]ation ( volatile products1 :i* imp>t a mu/y odor4 ,good odor & flavor are v desirable 9 bo? fl\r & bread4 #aha4 ,behavior ( ,:eat ,proteids 9 ,bread ,mak+4--,glut5 is an +r$i5t ( ! fl\r on :i* its bread-mak+ prop]ties l>gely dep5d4 ,! important ?+1 h[ev]1 is n entirely ! quantity ( glut51 b m p>ticul>ly its "*4 ,two fl\rs conta9+ ! same am\nts ( c>bohydrates & proteid comp\nds1 :5 conv]t$ into bread by exactly ! same process1 may produce bread ( entirely diff]5t physical *>act]i/ics because ( diff]5ces 9 ! nature ( ! glut5 ( ! two samples4 ,glut5 is compos$ ( two bodies call$ gliad9 & glut594 ,! gliad91 a sort ( plant gelat91 is ! mat]ial :i* b9ds ! fl\r p>ticles toge!r to =m ! d\gh1 ?us giv+ x t5acity & adhesiv5ess2 & ! glut59 is ! mat]ial to :i* ! gliad9 adh]es4 ,if !re is an excess ( gliad91 ! d\gh is s(t & /icky1 :ile if !re is a defici5cy1 x lacks expansive p[]4 ,_m fl\rs conta9+ a l>ge am\nt ( glut5 & total proteid mat]ial & possess+ a high nutritive value1 d n yield bread ( ! be/ quality1 because ( an imp]fect bl5d+ ( ! gliad9 & glut594 ,?is "q is ( mu* importance 9 ! mill+ ( :eats1 especially 9 ! bl5d+ ( ! diff]5t types ( :eat4 ,an abnormally l>ge am\nt ( glut5 does n yield a correspond+ly l>ge loaf4 ,illu/ration3 ,,fig4 #di4--;,,bread ,,f ,,normal ,,fl\r 7#a72 ,,gliad9 ,,extract$ ,,fl\r 7#b72 ,,& ,,f ,,fl\r ,,aft] ,,extraction ,,( ,,sug> ,,& ,,soluble ,,proteids 7#c74 ,exp]im5ts 7 made at ! ,m9nesota ,exp]im5t ,/ation to det]m9e ! relation betwe5 ! nature ( ! glut5 & ! "* ( ! bread4 ,?is 0 done by comp>+ bread f normal fl\r ) t f o!r fl\r ( ! same lot1 b hav+ "p or all ( its gliad9 extract$4#fd ,d\gh made f ! latt] 0 n /icky1 b felt l putty1 & broke 9 ! same way4 ,! yea/ caus$ ! mass to exp& a little :5 fir/ plac$ 9 ! ov52 !n ! loaf broke ap>t at ! top & decreas$ 9 size4 ,:5 bak$ x 0 less ?an half ! size ( t f ! same weight ( normal fl\r1 & decid$ly inf]ior 9 o!r respects4 ,! removal ( "p ( ! gliad9 produc$ ne>ly ! same effect z ! extraction ( ! :ole ( x1 & ev5 :5 an equal quantity ( normal fl\r 0 mix$ ) t f :i* "p ( ! gliad9 _h be5 extract$1 ! bread 0 only slightly improv$4 ,9 fl\r ( ! highe/ bread-mak+ prop]ties ! two con/itu5ts1 gliad9 & glut591 are pres5t 9 su* proportions z to =m a well-balanc$ glut54 ,! proteids ( :eat fl\r are ma9ly 9 an insoluble =m1 al?\gh !re are small am\nts ( album9s & globul9s2 ^! are coagulat$ by ! action ( heat dur+ ! bread-mak+ process1 & r5d]$ insoluble4 ,a portion ( ! acid t is develop$ unites ) ! gliad9 & glut591 =m+ acid proteids1 :i* *ange ! physical prop]ties ( ! d\gh4 ,bo? gliad9 & glut59 take important p>ts 9 bread mak+4 ,! removal ( gliad9 f fl\r causes complete loss ( bread-mak+ prop]ties4 ,ord9>ily f #de to #fe p] c5t ( ! total nitrog5 ( ! fl\r is pres5t 9 alcohol soluble or gliad9 =m4 ,proteids also und]go hydration dur+ mix+1 "s wat] be+ *emically unit$ ) !m1 *ang+ _! physical prop]ties4 ,?is hydration *ange is necess>y = ! full developm5t ( ! physical prop]ties ( ! glut54 ,! wat] & salt soluble proteids appe> to take no important "p 9 ! bread-mak+ process1 z _! removal 9 no way affects ! size ( ! loaf or g5]al "* ( ! bread4 ,because ( ! action ( ! acids ^u ! gliad91 bread conta9s a l>g] am\nt ( alcohol soluble nitrog5 or gliad9 ?an ! fl\r f :i* ! bread 0 made4 ,x is believ$ t ?is action *anges ! molecul> /ructure ( ! prote9 s t x is m readily sep>at$ into its compon5t p>ts :5 x und]goes dige/ion & assimilation4 #ahb4 ,production ( ,volatile ,nitrog5\s ,comp\nds4--,:5 f]m5tation is unnecess>ily prolong$1 an appreciable am\nt ( nitrog5 is volatiliz$ 9 ! =m ( ammonia & alli$ bodies1 z amids4 ,dur+ ! process ( bread mak+1 ! yea/ appe>s to act ^u ! prote91 z well z ^u ! c>bohydrates1 &1 z previ\sly /at$1 losses ( dry matt] fall alike ^u ^! two classes ( comp\nds1 nitrog5\s & non-nitrog5\s4 ,analyses ( ! fl\rs & mat]ials us$ 9 bread mak+1 & ( ! bread1 %[ t ord9>ily ab\t #a4e p] c5t ( ! total nitrog5 is lib]at$ 9 ! =m ( gas dur+ ! bread-mak+ process1 & analyses ( ! gases dispell$ 9 bak+ %[ approximately ! same p] c5t ( nitrog54 ,:5 bread is dri$1 z 9 a dry+ ov51 a small am\nt ( volatile nitrog5 appe>s to be giv5 (f1--probably z ammonium comp\nds =m$ dur+ f]m5tation4 ,! nitrog5 lo/ 9 bread mak+ "u ord9>y conditions is n suffici5t to affect ! nutritive value ( ! product4 ,! losses ( bo? nitrog5 & c>bon are m ?an (fset by ! increas$ solubility ( ! proteids & c>bohydrates1 ! prelim9>y *anges !y h und]gone mak+ !m m dige/ible & valuable = food purposes4 ,! nitrog5 volatiliz$ 9 bread mak+ appe>s to be ma9ly t pres5t 9 ! fl\r 9 amid =ms or lib]at$ z ! result ( f]m5tation processes4 ,! m /able proteids und]go only limit$ *anges 9 solubility & are n volatiliz$4 #ahc4 ,oxidation ( ,fat4--,fl\r conta9s ab\t #a4be p] c5t ( fat me*anically mix$ ) a small am\nt ( yell[ color+ matt]4 ,dur+ ! process ( bread mak+ ! fat und]goes slight oxidation1 accompani$ by *anges 9 bo? physical & *emical prop]ties4 ,! fat f bread1 :5 no l>d or %ort5+ has be5 add$1 is d>k] 9 color1 m visc\s1 less soluble 9 e!r1 & has a l[] iod9e numb]1 ?an fat f fl\r4 ,! *ange 9 solubility ( ! fat is n1 h[ev]1 su* z to affect food value1 because ! fat is n volatiliz$1 & is only *ang$ by ! addition ( a small am\nt ( oxyg5 f ! air4 ,:5 :eat fat & o!r vegetable & animal fats are expos$ to ! air1 !y und]go *anges kn[n z ag+1 simil> to ! slight oxidation *anges 9 bread mak+4#fd #ahd4 ,influ5ce ( ! ,addition ( ,:eat ,/>* & ,glut5 to ,fl\r4--,t5 p] c5t or m ( />* may be add$ to normal fl\r conta9+ a well-balanc$ glut51 )\t decreas+ ! size ( ! loaf4 ,:5 moi/ glut5 0 add$ to fl\r1 ?us increas+ ! total am\nt ( glut51 ! size ( ! loaf 0 n increas$#fg4 ,,influ5ce ,,( ,,addition ,,( ,,/>* ,,& ,,glut5 ,,to ,,fl\r ,,size ,,( ,,loaf ,,weight ---------------------------------------- ----------------------------- ,:eat fl\r1 #ad ounces #bb-a_/b #ag-a_/b #ah4ge ,:eat fl\r1 #aj :eat />* #bc-a_/b #ag #ah4be ,:eat fl\r1 #ab4b :eat />* #ba-a_/b #ag #ah4jj ,:eat fl\r1 #baj grams1 ab\t #h ounces #ab-c_/d #i #ab4jj ,:eat fl\r1 #aj glut5 add$1 #baj grams #ab-a_/b #i #ab4ge ,:eat fl\r1 #bj glut5 add$ #ab #h-c_/d #ac4jj ,s long z ! quality ( ! glut5 is n de/roy$1 ! addition ( a small am\nt ( ei!r />* or glut5 to fl\r does n affect ! size ( ! loaf1 b removal ( ! glut5 affects ! moi/ure cont5t & physical prop]ties ( ! bread4 ,! addition ( />* to fl\r has ! same effect ^u ! bread z ! use ( l[ glut5 fl\r1--less5+ ! capacity ( ! fl\r to absorb wat] & produc+ a dry] bread ( poor] quality4 #ahe4 ,composition ( ,bread4--,! composition ( bread dep5ds prim>ily ^u t ( ! fl\r f :i* x 0 made4 ,if milk & butt] 7or l>d7 are us$ 9 mak+ ! d\gh1 z is commonly ! case1 _! nutri5ts are1 ( c\rse1 add$ to ^? ( ! fl\r2 b :5 only wat] & fl\r are us$1 ! nutri5ts ( ! bread are simply ^? ( ! fl\r4 ,9 ei!r case ! am\nt ( nutri5ts 9 ! bread is small] ?an 9 ! same weight ( fl\r1 because a consid]able "p ( ! wat] or milk us$ 9 mak+ ! d\gh is pres5t 9 ! bread aft] bak+2 t is1 a p\nd ( bread conta9s less ( any ( ! nutri5ts ?an a p\nd ( ! fl\r f :i* ! bread 0 made1 because ! proportion ( wat] 9 ! bread is great]4 ,! foll[+ table %[s h[ ! composition ( fl\r comp>es ) t ( bread1 ! diff]5t k9ds ( bread all hav+ be5 made f ! fl\r ) :i* !y are comp>$3 ,,composition ,,( ,,fl\r1 ,,& ,,bread ,,made ,,f ,,x ,,9 ,,diff]5t ,,ways ,,mat]ial ,,wat] ,,prote9 ,,fat ,c4,h4 ,,a% ---------------------------------------- ----------------------------- ,fl\r #aj4aa #ab4dg #j4hfgf4ji #j4dg ,bread f fl\r & wat] #cf4ab #i4df #j4djec4gj #j4cb ,bread f fl\r1 wat]1 & l>d #cg4gj #i4bg #a4jbea4gj #j4ca ,bread f fl\r & skim milk #cf4jb #aj4eg #j4dheb4fc #j4cj ,?us x may be se5 t ! proportion ( wat] is l>g] & ( ea* nutri5t small] 9 bread ?an 9 fl\r1 & t ! nutri5ts ( ! fl\r are increas$ by ^? 9 ! mat]ials add$ 9 mak+ ! bread4 ,x is app>5t t two breads ( ! same lot ( fl\r may diff]1 accord+ to ! me?od us$ 9 mak+1 & also t two loaves ( bread made by exactly ! same process b f diff]5t lots ( fl\r1 ev5 :5 ( ! same grade or br&1 d n necess>ily h ! same composition1 because ( possible v>iation 9 ! fl\rs4 ,9 bread made f fl\r ( l[ glut5 cont5t1 ! p] c5t ( prote9 is correspond+ly l[4 #ahf4 ,use ( ,skim ,milk & ,l>d 9 ,bread ,mak+4--,:5 fl\rs l[ 9 glut5 are us$1 skim milk may be employ$ advantage\sly 9 mak+ ! bread1 to increase ! prote9 cont5t4 ,te/s %[ t su* bread conta9s ab\t #a p] c5t m prote9 ?an t made ) wat]4 ,ord9>ily !re is no ga9 f a nutritive po9t ( view 9 add+ an excessive am\nt ( l>d or o!r %ort5+1 z x t5ds to wid5 ! nutritive ratio4 #ahg4 ,influ5ce ( ,w>m & ,cold ,fl\rs on ,bread ,mak+4--,:5 fl\r is /or$ 9 a cold closet or /or]oom1 x is n 9 condition to produce a good quality ( bread until x has be5 w>m$ to a temp]ature ( ab\t #gj ,f4 ,cold fl\r *ecks ! f]m5tation process1 & is occasionally ! cause ( poor bread4 ,on ! o!r h&1 :5 fl\r is too w>m 7#ih ,f47 ! influ5ce ^u f]m5tation is unfavorable4 ,heat+ ( fl\r does n affect ! bread-mak+ value1 provid$ ! fl\r is n heat$ above #aeh ,f4 & is subsequ5tly cool$ to a temp]ature ( #gj ,f4 ,:eat fl\r conta9s naturally a numb] ( f]m5t sub/ances1 "s ( :i* are de/roy$ by ! action ( heat4 ,! natural f]m5ts1 or enzymes1 ( fl\r appe> to take a "p 9 bread mak+1 imp>t+ *>act]i/ic odors & flavors to ! product4 ,illu/ration3 ,,fig4 #ej4-;,,bread ,,f 7#a7 ,,graham1 7#b7 ,,entire ,,:eat1 ,,& 7#c7 ,,:ite ,,fl\r4 ,! same am\nts ( fl\r 7 us$ 9 mak+ all ( ! breads4 #ahh4 ,v>iations 9 ! ,process ( ,bread ,mak+4--,s9ce fl\rs diff] s 9 *emical composition1 & ! yea/ plant acts ^u all ! comp\nds ( fl\r1 x naturally foll[s t bread mak+ is n a simple b a complex op]ation1 result+ 9 a numb] ( intricate *emical reactions1 :i* x is necess>y to control & _m ( :i* are only imp]fectly und]/ood4 ,bread ( ! be/ physical quality & comm]cial value is made ( fl\r f fully matur$1 h>d :eats1 conta9+ a l[ p] c5t ( acid1 no =eign f]m5t mat]ials or _! products1 & at lea/ #ab-a_/b p] c5t ( proteids1 ( :i* ! l>g] portion is 9 ! =m ( gliad94 ,x is believ$ t a bett] quality ( bread c\ld be produc$ f _m fl\rs by slight *anges or modifications 9 ! process ( bread mak+4 ,x _c be expect$ t ! same process w give ! be/ results alike ) all types & k9ds ( fl\r4 ,! k9d ( f]m5tation process t w produce ! be/ bread f a giv5 type ( fl\r c be det]m9$ only by exp]im5tation4 ,poor bread mak+ is due z (t5 to lack ( skill on ! "p ( ! bread mak]1 & to poor yea/1 z x is to poor quality ( fl\r4 ,frequ5tly ! fl\r is blam$ :5 ! poor bread is due to o!r factors4 ,lack ( control ( ! f]m5tation process1 & ! consequ5t developm5t ( acid & o!r organisms :i* *eck ! activity ( ! alcoholic f]m5ts1 is a frequ5t cause ( poor bread4 #ahi4 ,dige/ibility ( ,bread4--,ext5sive exp]im5ts h be5 made by ! ,(fice ( ,exp]im5t ,/ations ( ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture1 at ! ,m9nesota & ,ma9e ,exp]im5t ,/ations1 to det]m9e ! dige/ibility & nutritive value ( bread4 ,diff]5t k9ds & types ( :eat 7 mill$ s z to secure f ea* ?ree fl\rs3 graham1 entire :eat1 & /&>d pat5t4 ,! fl\rs 7 made into bread1 & ! bread f$ to work+m51 & its dige/ibility det]m9$4 ,! exp]im5ts tak5 z a :ole %[ t bread is an exce$+ly dige/ible food1 ne>ly #ih p] c5t ( ! />* or c>bohydrate nutri5ts & ab\t #hh p] c5t ( ! glut5 or proteid con/itu5ts be+ assimilat$ by ! body4 ,9 ! case ( ! graham & entire :eat fl\rs1 al?\gh !y conta9$ a l>g] total am\nt ( prote91 ! nutri5ts 7 n z completely dige/$ & absorb$ by ! body z 7 ^? ( ! :ite fl\r4 ,! body secur$ a l>g] am\nt ( nutri5ts f ! :ite ?an f ! o!r grades ( fl\r1 ! dige/ibility ( ! ?ree types be+ z foll[s3 /&>d pat5t fl\r1 prote9 #hh4f p] c5t & c>bohydrates #ig4g p] c5t2 entire :eat fl\r1 prote9 #hb p]c5t & c>bohydrates #ic4e p] c5t2 graham fl\r1 prote9 #gd4i p] c5t & c>bohydrates #hi4b p] c5t4 ,! l[ dige/ibility ( ! prote9 ( ! graham & entire :eat fl\rs is suppos$ to be due to ! co>s] granulation2 ! prote9s1 be+ emb$d$ & surr\nd$ ) cellul> tissue1 escape ! action ( ! dige/ive fluids4 ,microscopic exam9ation ( ! feces %[$ t (t5 entire />* gra9s 7 /ill inclos$ 9 ! woody cov]+s & consequ5tly _h fail$ to und]go dige/ion4#fb1 #fd1 #fg1 #hf #aij4 ,use ( ,graham & ,entire ,:eat 9 ! ,diet>y4--,entire :eat & graham fl\rs %\ld be includ$ 9 ! diet>y ( "s p]sons1 z !y are (t5 valuable because ( _! physiological action1 ! branny p>ticles /imulat+ ! process ( dige/ion & enc\rag+ p]i/altic action4 ,9 ! diet ( ! ov]f$1 !y are valuable = ! small] r ?an ! l>g] am\nt ( nutri5ts !y conta94 ,also !y supply bulk & give ! dige/ive tract ne$$ ex]cise4 ,= ! labor+ man1 :]e x is necess>y to obta9 ! l>ge/ am\nt ( available nutri5ts1 bread f :ite fl\r %\ld be suppli$2 9 ! diet>y ( ! s$5t>y1 graham & entire :eat fl\rs c1 if f\nd b5eficial1 be made to =m an ess5tial "p4 ,! k9d ( bread t x is be/ to use is l>gely a matt] ( p]sonal *oice f\nd$ ^u exp]i5ce4 ,:5 we pass on to consid] ! relative nutritive values ( :ite & :ole-meal bread1 we are on gr\nd t has be5 ! sc5e ( _m a controv]sy4 ,x is (t5 cont5d$ t :ole-meal is pref]able to :ite bread1 because x is ri*] 9 proteid & m9]al matt]1 & s makes a bett] balanc$ diet4 ,b our exam9ation ( ! *emical composition ( :ole-meal bread has %[n t z reg>ds proteid at lea/1 ?is is n always true1 & ev5 7 x ! case1 ! less] absorption ( :ole-meal bread1 :i* we h se5 to occur1 w\ld t5d to annul ! advantage4444 ,on ! :ole1 we may fairly reg>d ! vex$ "q ( :ole-meal v]sus :ite bread z f9ally settl$ & settl$ 9 favor ( ! latt]4#bh ,! high] p]c5tage ( nitrog5 9 bran ?an 9 f9e fl\r has frequ5tly l$ to ! recomm5dation ( ! co>s] breads z m nutriti\s ?an ! f9]4 ,we h already se5 t ! m branny portions ( ! gra9 also conta9 a mu* l>g] p]c5tage ( m9]al matt]4 ,&1 fur!r1 x is 9 ! bran t ! l>ge/ proportion ( fatty matt]--! non-nitrog5\s sub/ance ( high] respiratory capacity :i* ! :eat conta9s--is f\nd4 ,x is1 h[ev]1 we ?9k1 v que/ionable :e!r ^u su* data alone a valid op9ion c be =m$ ( ! comp>ative values ( bread made f ! f9] or c\rs] fl\rs gr\nd f "o & ! same gra94 ,aga91 x is an indisputable fact t branny p>ticles :5 admitt$ into ! fl\r 9 ! degree ( imp]fect division 9 :i* our ord9>y mill+ processes leave !m v consid]ably increase ! p]i/altic action1 & h5ce ! alim5t>y canal is cle>$ mu* m rapidly ( its cont5ts4 ,x is also well kn[n t ! poor] classes almo/ inv>iably pref] ! :it] bread1 & among "s ( ^? :o "w ! h>de/ & :o consequ5tly soone/ appreciate a diff]5ce 9 nutritive quality 7navvies1 = example7 x is di/9ctly /at$ t _! pref]5ce = ! :it] bread is f\nd$ on ! fact t ! br[n] passes ?r\gh !m too rapidly2 consequ5tly1 be=e _! sy/ems h extract$ f x z mu* nutriti\s matt] z x ought to yield !m4444 ,9 fact1 all exp]i5ce t5ds to %[ t ! /ate z well z ! *emical composition ( our food mu/ be consid]$2 9 o!r words1 t ! dige/ibility & aptitude = assimilation are n less important qualities ?an its ultimate composition4 ,b to suppose t :ole-:eat meal z ord9>ily prep>$ is1 z has g5]ally be5 assum$1 weight = weight m nutriti\s ?an ord9>y bread fl\r is an utt] fallacy f\nd$ on !oretical text-book dicta1 n only entirely unsupport$ by exp]i5ce1 b inconsi/5t ) x4 ,9 fact1 x is j ! poor] f$ & ! h>d] work+ t %\ld h ! ord9>y fl\r bread r ?an ! :ole-meal bread z hi!rto prep>$1 & x is ! ov]f$ & ! s$5t>y t %\ld h su* :ole-meal bread4 ,la/ly1 if ! :ole gra9 7 f9ely gr\nd1 x is by no means c]ta9 t ! p]c5tage ( really nutritive nitrog5\s matt]s w\ld be high] ?an 9 ord9>y bread fl\r1 & x is q a "q :e!r ! excess ( e>?y phosphates w\ld n !n be injuri\s4--,,lawes ,,& ,,gilb]t4#fh 99 99 99 99 99 ,accord+ to ! *emical analysis ( graham1 entire :eat1 & /&>d pat5t fl\rs mill$ f ! same lot ( h>d ,scot* ,fife spr+ :eat1 ! graham fl\r conta9$ ! highe/ & ! pat5t fl\r ! l[e/ p]c5tage ( total prote94 ,b accord+ to ! results ( dige/ion exp]im5ts ) ^! fl\rs ! proportions ( dige/ible or available prote9 & available en]gy 9 ! pat5t fl\r 7 l>g] ?an 9 ei!r ! entire :eat or ! graham fl\r4 ,! l[] dige/ibility ( ! prote9 ( ! latt] is due to ! fact t 9 bo? ^! fl\rs a consid]able portion ( ?is con/itu5t is conta9$ 9 ! co>s] p>ticles 7bran71 & s resi/s ! action ( ! dige/ive juices & escapes dige/ion4 ,?us :ile !re actually may be m prote9 9 a giv5 am\nt ( graham or entire :eat fl\r ?an 9 ! same weight ( pat5t fl\r f ! same :eat1 ! body obta9s less ( ! prote9 & en]gy f ! co>se fl\r ?an x does f ! f9e1 because1 al?\gh ! includ+ ( ! bran & g]m increases ! p]c5tage ( prote91 x decreases its dige/ibility4 ,by dige/ibility is meant ! diff]5ce betwe5 ! am\nts ( ! sev]al nutri5ts consum$ & ! am\nt excret$ 9 ! feces4 ,! dige/ibility ( fir/ & second pat5t fl\rs 0 n appreciably diff]5t f t ( /&>d pat5t fl\r4 ,! degree ( dige/ibility ( all ^! fl\rs is high1 due l>gely to _! me*anical condition2 t is1 to ! fact t !y are f9ely gr\nd4--,,snyd]4#fb ,= a m ext5d$ discussion ( ! subject1 ! /ud5t is ref]r$ to ,bullet9s #fg1 #aja1 & #abf1 ,(fice ( ,exp]im5t ,/ations1 ,unit$ ,/ates ,dep>tm5t ( ,agriculture4 #aia4 ,m9]al ,cont5t ( ,:ite ,bread4--,av]age fl\r conta9s f #j4d to #j4e ( #a p] c5t ( a% or m9]al matt]1 ! l>g] portion be+ lime & magnesia & phosphate ( potassium4 ,x is argu$ by "s t graham & entire :eat fl\rs %\ld be us$ lib]ally because ( _! l>g] m9]al cont5t & _! great] ri*ness 9 phosphates4 ,9 a mix$ diet>y1 h[ev]1 9 :i* bread =ms an ess5tial "p1 !re is always an excess ( phosphates1 & !re is no?+ to be ga9$ by increas+ ! am\nt1 z x only requires additional "w ( ! kidneys = its removal4 ,few exp]im5ts h be5 made to det]m9e ! phosphorus requirem5ts ( ! human body1 b ^! indicate t x is unnecess>y to increase ! phosphate cont5t ( a mix$ diet4 ,x is e/imat$ t less ?an two grams p] day ( phosphates are requir$ to meet all ( ! ne$s ( ! body1 & 9 an av]age mix$ ration !re are pres5t f ?ree to five grams & m4 ,a l>ge portion ( ! phosphate comp\nds ( :ite bread is pres5t 9 organic comb9ations1 z leci?9 & nucleat$ proteids1 :i* are ! mo/ available =ms1 & m valuable = purposes ( nutrition ?an ! m9]al phosphates4 ,9 ! case ( graham & entire :eat fl\rs1 a proportionally small] am\nt ( ! phosphates are dige/$ & assimilat$ ?an f ! f9] grades ( fl\r4 #aib4 ,comp>ative ,dige/ibility ( ,new & ,old ,bread4--,) heal?y p]sons !re is no diff]5ce :atev] 9 ! complet5ess ( dige/ibility ( old & new bread2 "o appe>s to be z ?or\ghly absorb$ z ! o!r4 ,9 ! case ( "s individuals ) impair$ dige/ion !re may be a diff]5ce 9 ! ease & com=t ) :i* ! two k9ds ( bread are dige/$1 b ?is is due ma9ly to individuality & does n apply g5]ally4 ,! *ange :i* bread und]goes :5 x is kept = sev]al days is l>gely a loss ( moi/ure & developm5t ( a small am\nt ( acid & o!r sub/ances f ! cont9u$ f]m5t action4 #aic4 ,diff]5t ,k9ds ( ,bread4--,accord+ to v>iations 9 me?od ( prep>ation1 !re are diff]5t types & v>ieties ( bread1 z ! flat bread ( ,sc&9avian c\ntries1 unleav5$ bread1 ,vi5na bread1 salt ris+ bread1 etc4 ,bread made ) bak+ p[d] diff]s 9 no ess5tial way f t made ) yea/1 except 9 ! pres5ce ( ! residue f ! bak+ p[d]1 discuss$ 9 ,*apt] ,,xii4 ,biscuits1 :eat cakes1 crack]s1 & o!r food mat]ials made pr9cipally f fl\r1 h practically ! same food value z bread4 ,x makes b little diff]5ce 9 :at way fl\r is prep>$ z food1 = 9 its v>i\s =ms x has practically ! same dige/ibility & nutritive value4 #aid4 ,toa/4--,:5 bread is toa/$ !re is no *ange 9 ! p]c5tage ( total nutri5ts on a dry matt] basis4 ,! *ange is 9 solubility & =m1 & n 9 am\nt ( nutri5ts available4 ,"s ( ! />* becomes dextr9e1 :i* is m soluble & dige/ible4#e ,proteids1 on ! o!r h&1 are r5d]$ less soluble1 :i* appe>s to slightly l[] ! dige/ion coeffici5t4 ,!y are some:at m readily b n q s completely dige/$ z ^? ( bread4 ,dige/ion exp]im5ts %[ t toa/ m readily yields to ! dia/ase & o!r f]m5ts ?an does :eat bread4 ,toa/+ br+s ab\t ease ( dige/ion r ?an increas$ complet5ess ( ! process4 ,toa/ is a /]ile food1 :ile bread (t5 conta9s v>i\s f]m5ts :i* h n be5 de/roy$ by bak+4 ,^! und]go incubation dur+ ! process ( dige/ion1 p>ticul>ly 9 ! case ( individuals ) diseases ( ! dige/ive tract4 ,) normal dige/ion1 h[ev]1 ^! f]m5t bodies d n develop to any appreciable ext5t1 z ! dige/ive tract dis9fects itself4 ,:5 ! fl\r is prep>$ f well clean$ :eat & ! f]m5t sub/ances :i* are pres5t ma9ly 9 ! bran p>ticles h be5 remov$1 a fl\r ( high] sanit>y value is secur$4 ,,*apt] ,,xii ,,bak+ ,,p[d]s #aie4 ,g5]al ,composition4--,all bak+ p[d]s conta9 at lea/ two mat]ials2 "o ( ^! has comb9$ c>bon dioxid 9 its composition1 ! o!r "s acid con/itu5t :i* s]ves to lib]ate ! gas4 ,! mat]ial f :i* ! gas is obta9$ is almo/ inv>iably sodium bic>bonate1 ,na,h,c,o#c1 commonly kn[n z soda or sal]atus4 ,ammonium c>bonate has be5 us$ to "s ext5t1 b is v seldom us$ at ! pres5t "t4 ,! acid con/itu5t may be "o ( sev]al mat]ials1 ! mo/ common be+ cream ( t>t>1 t>t>ic acid1 calcium phosphate1 or alum4 ,^! may be us$ sep>ately or 9 comb9ation4 ,! v>i\s bak+ p[d]s are designat$ accord+ to ! acid con/itu5t1 z cream ( t>t>1 phosphate1 & alum p[d]s4 ,all ( !m lib]ate c>bon dioxid gas1 b ! products left 9 ! food diff] widely 9 nature & am\nt#fi4 ,bak+ p[d] is a *emical prep>ation :i*1 :5 br\ght 9 contact ) wat]1 lib]ates c>bon dioxid gas4 ,! bak+ p[d] is mix$ dry ) fl\r1 & :5 ?is is moi/5$ ! c>bon dioxid t is lib]at$ exp&s ! d\gh4 ,! action is simil> to t ( yea/ except t 9 ! case ( yea/ ! gas is giv5 (f mu* m sl[ly & no residue is left 9 ! bread4 ,:5 bak+ p[d] is us$1 !re is a residue left 9 ! food :i* v>ies ) ! mat]ial 9 ! p[d]4 ,x is ! nature & am\nt ( ?is residue t is important & makes "o bak+ p[d] m desirable ?an ano!r4 ,illu/ration3 ,,fig4 #ea4--;,,+r$i5ts ,,( ,a ,,bak+ ,,p[d]4 #a1 bak+ p[d]2 #b1 cream ( t>t>2 #c1 bak+ soda2 #d1 />*4 #aif4 ,cream ( ,t>t> ,p[d]s4--,! acid +r$i5t ( ! cream ( t>t> p[d]s is t>t>ic acid1 ,h#b;,c#d;,h#d,o#f4 ,cream ( t>t> is potassium acid t>trate1 ,,khc#d;,h#d,o#f2 x conta9s "o atom ( replaceable hydrog51 :i* imp>ts ! acid prop]ties1 & x is prep>$ f crude argol1 a deposit ( grape juice :5 w9e is made4 ,! residue f ?is p[d] is sodium potassium t>trate1 ,na,k,c#d;,h#d,o#f1 commonly kn[n z ,ro*elle salt4 ,?is is ! active +r$i5t ( ,seidlitz p[d]s & has a purgative effect :5 tak5 into ! body4 ,! dose z a purgative is f "o half to "o ounce4 ,a loaf ( bread z ord9>ily made ) cream ( t>t> p[d] conta9s ab\t #afj gra9s ( ,ro*elle salt1 :i* is #de gra9s m ?an is f\nd 9 a ,seidlitz p[d]1 b ! am\nt actually eat5 at any "o "t is small & its physiological effect c probably be disreg>d$4 ,:5 a cream ( t>t> bak+ p[d] is us$1 ! reaction takes place accord+ to ! foll[+ equation3 #ahh #hd #baj #dd #ah ,,hkh#d;,c#d,o#f ,na,h,c,o#c ,k,na,c#d;,h#d,o#f ,,co#b ,h#b,o4 ,! cry/alliz$ ,ro*elle salt conta9s f\r molecules ( wat]1 s t1 ev5 all[+ = "s />* fill]1 !re is v ne>ly z mu* weight ( mat]ial 7,ro*elle salt7 left 9 ! food z !re 0 ( ! orig9al p[d]4 ,if free t>t>ic acid 7 us$ in/ead ( potassium acid t>trate1 ! reaction w\ld be z foll[s3 #aej #afh #bcj #hh ,h#b;,c#d;,h#d,o#f #b,na,h,c,o#c ,na#b;,c#b;,h#d,o#f4b ,h#b,o #b;,,co#b4 ,b ! residue1 sodium t>trate1 is less 9 proportion4 ,x has physiological prop]ties v simil> to ,ro*elle salt4 ,t>t>ic acid is seldom us$ alone1 b v (t5 9 comb9ation ) cream ( t>t>4 ,x is m exp5sive ?an cream ( t>t>2 b n s mu* is requir$1 & x is m rapid 9 action4 #aig4 ,phosphate ,bak+ ,p[d]s4--,"h ! acid +r$i5t is phosphoric acid & ! comp\nd usually employ$ is mono-calcium phosphate1 ,ca,h#d7,,po-#d7b4 ,?is is made by ! action ( sulphuric acid on gr\nd bone 7,ca#c7,,po#d7b #b ,h#b,,s#d ,ca,h#d7,,po#d7b #b ,ca,s,o#d71 & x is difficult to free x f ! calcium phosphate =m$ at ! same "t2 h5ce su* p[d]s conta9 m or less ( ?is in]t mat]ial4 ,! reaction :i* occurs ) a phosphate p[d] is z foll[s3 #bcd #afh #acf ,ca,h#d7,,po#d7b #b ,na,h,c,o#c ,ca,h,p,o#d #hh #cf #adb #b ,,co#b #b ,h#b,o ,na#b;,,hpo#d4 ,sodium phosphate1 accord+ to ! ,unit$ ,/ates ,disp5satory1 is mildly purgative 9 doses ( f #a to #b ounces4 ,! claim is made by ! mak]s ( phosphate bak+ p[d]s t ! phosphates ( sodium & calcium1 products left aft] ! bak+1 re/ore ! phosphates :i* h be5 lo/ f ! fl\r 9 ! bran4 ,?is bak+ p[d] residue does n re/ore ! phosphates 9 ! same =m 9 :i* !y are pres5t 9 gra9s & x does furni% !m 9 l>g] am\nts--ne>ly t5fold4 ,h[ev]1 ! residue f ^! p[d]s is probably less objectionable ?an t f alum p[d]s4 ,! *ief drawback to ! phosphate p[d]s is _! poor keep+ qualities4 #aih4 ,alum ,bak+ ,p[d]s4--,sulphuric acid is ! acid con/itu5t ( ^! p[d]s4 ,! alums are d\ble sulphates ( alum9ium & an alkali metal1 & h ! g5]al =mula x,al7,,s#d7b 9 :i* x may be ,k1 ,na1 or ,,nh#d1 produc+ respectively a pota%1 soda1 or ammonia alum4 ,pota% alum is mo/ commonly us$1 soda & ammonia alums to a less ext5t4 ,! reaction takes place z foll[s3 #dge #ejd #aeg #b ,,nh#d;,al7,,s#d7b #f ,na,h,c,o#c ,al#b7,,oh7#f #dbf #acb #bfd #c ,na#b,,s#d 7,,nh#d7b,,s#d #f ,,co#b4 ,if x is a pota% or soda alum1 simply sub/itute ,k or ,na = ,,nh#d ?r\gh\t ! equation4 ,! be/ au?orities reg>d alum bak+ p[d]s z ! mo/ objectionable4 ,ammonia alum is )\t d\bt ! wor/ =m1 s9ce all ( ! ammonium comp\nds h an extremely irritat+ effect on animal tissue4 ,sulphates ( sodium & potassium are also objectionable4 ,alum9ium hydroxide is soluble 9 ! slightly acid ga/ric juice & has an a/r+5t action on animal tissue1 h9d]+ dige/ion 9 a way simil> to ! alum itself4 ,_m ( ! alum p[d]s conta9 also mono-calcium phosphate2 ! reaction is z foll[s3 #dge #bcd #ccf #b ,,nh#d;,al7,,s#d7b ,ca,h#d7,,po#d7b #d ,na,h,c,o#c #bde #acf #acb ,al#b7,,po#d7b ,ca,s,o#d 7,,nh#d7b,,s#d #bhd #agf #gb #b ,na#b,,s#d #d ,,co#b #d ,h#b,o4 ,^! are probably less injuri\s ?an ! /raight alum p[d]s1 al?\gh ! residues are1 9 g5]al1 op5 to ! same objection4 #aii4 ,inspection ( ,bak+ ,p[d]s4--,_m ( ! /ates h enact$ laws seek+ to regulate ! sale ( alum bak+ p[d]s4 ,"s ( ^! laws simply require ! packages to be> a label sett+ =? ! fact t alum is "o ( ! +r$i5ts2 o!rs require ! bak+ p[d] packages to be> a label nam+ all ! +r$i5ts ( ! p[d]4 #bjj4 ,fill]s4--,all bak+ p[d]s conta9 a fill] ( />*4 ,?is is necess>y to keep ! mat]ials f act+ be=e ! p[d] is us$4 ,! am\nt ( fill] v>ies f #ae to #ej p] c5t2 ! lea/ is f\nd 9 ! t>trate p[d]s & ! mo/ 9 ! phosphate p[d]s4 ,! am\nt ( gas :i* a p[d] gives (f regulates its value2 x %\ld give (f at lea/ #a_/h ( its weight4 #bja4 ,home-made ,bak+ ,p[d]s4--,bak+ p[d]s c be made at home = ab\t "o half :at !y usually co/ & !y w give equal satisfaction4 ,! foll[+ w make a long-keep+ p[d]3 cream ( t>t>1 #h ounces2 bak+ soda1 #d ounces2 corn />*1 #c ounces4 ,= a quick-act+ p[d] use b "o ounce ( />*4 ,! mat]ials %\ld be ?or\ghly dry4 ,mix ! soda & />* fir/ by %ak+ well 9 a glass or t9 c4 ,add ! cream ( t>t> la/ & %ake aga94 ,?or\gh mix+ is ess5tial to good results4 ,cream ( t>t> is (t5 adult]at$1 b x c be obta9$ pure f a reliable druggi/4 ,to insure bak+ p[d]s rema9+ p]fectly dry1 !y %\ld always be kept 9 glass or t9 cans1 nev] 9 pap]4 ,,*apt] ,,xiii ,,v9eg>1 ,,spices1 ,,& ,,condim5ts #bjb4 ,v9eg>4--,v9eg> is a dilute solution ( acetic acid produc$ by f]m5tation1 & conta9s1 9 addition to acetic acid1 small am\nts ( o!r mat]ials 9 solution1 z m9]al matt] & malic acid1 accord+ to ! mat]ial f :i* ! v9eg> 0 made4 ,unless o!rwise designat$1 v9eg> 9 ?is c\ntry is g5]ally consid]$ to be made f apples4 ,o!r sub/ances1 h[ev]1 are us$1 z v9eg> c be manufactur$ f a v>iety ( f]m5table mat]ials1 z molasses1 glucose1 malt1 w9e1 & alcoholic bev]ages 9 g5]al4 ,! *emical *anges :i* take place 9 ! production ( v9eg>s are3 7#a7 inv]sion ( ! sug>1 7#b7 conv]sion ( ! inv]t sug>s into alcohol1 & 7#c7 *ange ( alcohol into acetic acid4 ,all ^! *emical *anges are ! result ( f]m5t action4 ,! v>i\s inv]t f]m5ts *ange ! sug> into dextrose & glucose sug>s2 !n ! alcoholic f]m5t produces alcohol & c>bon dioxid f ! inv]t sug>s1 & f9ally ! acetic acid f]m5t completes ! "w by conv]t+ ! alcohol into acetic acid4 ,! *emical *anges :i* take place 9 ^! diff]5t /eps are3 sucrose dextrose levulose 7#a7 ,c#ab;,h#bb,o#aa ,h#b,o ,c#f;,h#ab,o#f ,c#f;,h#ab,o#f2 dextrose alcohol 7#b7 ,c#f;,h#ab,o#f #b ,c#b;,h#e,,oh #b ,,co#b2 alcohol acid 7#c7 ,c#b;,h#e,,oh #b ,o ,,hc#b;,h#c,o#b ,h#b,o4 ,illu/ration3 ,,fig4 #eb4--;,,acetic ,,acid ,,f]m5ts4 7,aft] ,k,,nig47 ,! acetic acid organism1 ,mycod]ma aceti1 c "w only 9 ! pres5ce ( oxyg54 ,x is "o ( ! a]obic f]m5ts1 & is pres5t 9 :at is kn[n z ! "m ( v9eg> & is secret$ by x4 ,:5 v9eg> is made 9 quantity1 ! process is ha/5$ by all[+ ! alcoholic solution to pass ?r\gh a n>r[ tank rill$ ) %av+s conta9+ "s ( ! f]m5t mat]ial1 & at ! same "t air is admitt$ s z to secure a good supply ( oxyg54 ,:5 v9eg> is made by all[+ cid] or w9e to /& 9 a w>m place until ! f]m5tation process is complet$1 a long "t is requir$--! l5g? ( "t dep5d+ ^u ! supply ( air & o!r conditions affect+ f]m5tation4 ,9 "s c\ntries malt v9eg> is common4 ,?is is produc$ by all[+ a wort made f malt & b>ley to und]go acetic acid f]m5tation1 )\t fir/ di/ill+ ! alcohol z is done 9 ! prep>ation ( _s v9eg>4 ,9 v>i\s ,european c\ntries w9e v9eg> is 9 g5]al use & is made by acetification ( ! juice ( grapes4 ,sometimes _s v9eg> is made f corn or b>ley malt4 ,alcoholic f]m5tation takes place1 ! alcohol is di/ill$ s t a weak solution rema9s1 :i* is acetifi$ 9 ! ord9>y way4 ,su* a v9eg> c be produc$ v *eaply & is mu* inf]ior 9 flavor to g5u9e w9e or cid] v9eg>4 ,v9eg>1 :5 prop]ly made1 %\ld rema9 cle>1 & %\ld n =m a heavy deposit or produce any l>ge am\nt ( ! fung\s gr[?1 commonly call$ ! "m ( v9eg>4 ,9 ord] to prev5t ! v9eg> f becom+ cl\dy & =m+ deposits1 x %\ld be /ra9$ & /or$ 9 clean jugs & protect$ f ! air4 ,s long z air is exclud$ fur!r acetic acid f]m5tation & production ( "m ( v9eg> _c take place4 ,:5 ! v9eg> is prop]ly made & ! f]m5tation process has be5 complet$1 ! acid already produc$ prev5ts all fur!r developm5t ( acetic acid f]m5ts4 ,:5 v9eg> becomes cl\dy & produces deposits1 x is an indication t ! acetic f]m5tation has n be5 complet$4 ,! national /&>d = pure apple cid] v9eg> calls = n less ?an #d grams acetic acid1 #a4f grams ( apple solids1 & #j4be grams ( apple a% p] #ajj cubic c5timet]s1 along ) o!r *>act]i/ics1 z acidity1 sug>1 & phosphoric acid cont5t4 ,_m /ates h special laws reg>d+ ! sale ( v9eg>4 #bjc4 ,adult]ation ( ,v9eg>4--,v9eg> is frequ5tly adult]at$ by ! addition ( wat]1 or by color+ _s v9eg>1 ?us caus+ x to resemble cid] v9eg>4 ,=m]ly v9eg> 0 occasionally adult]at$ by ! use ( m9]al acids1 z hydro*loric or sulphuric1 b s9ce acetic acid c be produc$ s *eaply1 ?is =m ( adult]ation has almo/ entirely disappe>$4 ,color$ _s v9eg> conta9s m]ely a trace ( solid matt] & c be readily di/+ui%$ f cid] v9eg> by evaporat+ a small weigh$ quantity to dryness & det]m9+ ! weight ( ! solids4 ,occasionally1 h[ev]1 glucose & o!r mat]ials are add$ s z to give "s solids to ! _s v9eg>1 b su* a v9eg> conta9s only a trace ( a%#ah4 ,attempts h also be5 made to c>ry ! adult]ation /ill fur!r by add+ lime & soda to give ! color$ _s v9eg> ! necess>y am\nt ( a%4 ,malt1 :ite w9e1 glucose1 & molasses v9eg>s :5 prop]ly manufactur$ & unadult]at$ are n objectionable1 b too frequ5tly !y are made to resemble & sell z cid] v9eg>4 ,?is is a fraud :i* affects ! pocketbook r ?an ! heal?4 ,= home use apple cid] v9eg> is highly desirable4 ,!re is no food mat]ial or food adjunct1 unless possibly gr\nd c(fee & spices1 s ext5sively adult]at$ z v9eg>4 ,v9eg> has no food value :atev]1 & is valuable only = giv+ flavor & palatability to o!r foods1 & to "s ext5t = ! pres]vation ( foods4 ,x is useful 9 ! h\sehold 9 o!r ways1 z x furni%es a dilute acid solution ( aid 9 "s cook+ & bak+ op]ations = lib]at+ gas f soda1 & also :5 a dilute acid solution is requir$ = v>i\s clean+ purposes4 ,v9eg> %\ld nev] be kept 9 t9 pails1 or any metallic vessel1 because ! acetic acid readily dissolves copp]1 t91 iron1 & ! ord9>y metals1 produc+ poison\s solutions4 ,e>!nw>e jugs1 porcela9 di%es1 glassw>e1 or wood5 casks are all s]viceable = /or+ v9eg>4 #bjd4 ,*>act]i/ics ( ,spices4#gj--,spices are aromatic vegetable sub/ances *>act]iz$ z a class by conta9+ "s ess5tial or volatile oil :i* gives ta/e & individuality to ! mat]ial4 ,!y are us$ = ! flavor+ ( food & are compos$ ( m9]al matt] & ! v>i\s nitrog5\s & non-nitrog5\s comp\nds f\nd 9 all plant bodies4 ,s9ce only a comp>atively small am\nt ( a spice is us$ = flavor+ purposes1 no appreciable nutri5ts are add$ to ! food4 ,"s ( ! spices h *>act]i/ic m$ic9al prop]ties4 ,occasionally !y are us$ to su* an ext5t z to mask ! natural flavors ( foods1 & to conceal poor cook+ & prep>ation or poor quality4 ,= ! microscopic /udy ( spices ! /ud5t is ref]r$ to ,w9ton1 ,microscopy ( ,vegetable ,foods1 & ,lea*1 ,food ,inspection & ,analysis4 #bje4 ,pepp]4--,black & :ite pepp] are ! fruit ( ! pepp] plant 7,pip] nigrum71 a climb+ p]5nial %rub :i* gr[s 9 ! ,ea/ & ,we/ ,indies1 ! greate/ production be+ 9 ,sumatra4 ,= ! black pepp]1 ! b]ry is pick$ be=e ?or\ghly ripe2 = ! :ite pepp]1 x is all[$ to mature4 ,:ite pepp] has ! black p]ic>p or hull remov$4 ,pepp] owes its prop]ties to an alkaloid1 pip]9e1 & to a volatile oil4 ,9 ! black pepp] b]ries !re is pres5t a% to ! ext5t ( ab\t #d4e p] c5t1 x ought n to be above #f4e p] c5t2 e!r extract1 includ+ pip]9e & res91 n less ?an #f4e p] c5t2 crude fib] n m ?an #af p] c5t2 also "s />* & nitrog5\s mat]ial4 ,! :ite pepp] conta9s less a% & cellulose ?an ! black pepp]4 ,gr\nd pepp] is frequ5tly grossly adult]at$2 common adult]ants be+3 crack] crumbs1 roa/$ nut %ells & fruit /ones1 *>coal1 corn meal1 pepp] hulls1 mu/>d hulls1 & buck:eat middl+s4 ,! pepp] b]ries wr9kle 9 dry+1 & ?is makes x difficult to remove ! s& :i* may h adh]$ to !m4 ,an excessive am\nt ( s& 9 ! a% %\ld be class$ z adult]ation4 ,adult]ants 9 pepp] are detect$ ma9ly by ! use ( ! microscope4 ,! ,unit$ ,/ates /&>d = pepp] is3 n m ?an #g p] c5t total a%1 #ae p] c5t fib]1 & n less ?an #be p] c5t />* & #f p] c5t non-volatile e!r extract4#ga #bjf4 ,cay5ne4--,cay5ne or r$ pepp] is ! fruit pod ( a plant1 capsicum1 ( :i* !re are sev]al v>ieties1--! small-fruit$ k9d1 us$ to make cay5ne or r$ pepp]2 & ! tabasco sort1 =m+ ! basis ( tabasco sauce4 ,x is gr[n ma9ly 9 ! tropics1 & 0 us$ !re z a condim5t be=e ! l&+ ( ,columbus1 :o took specim5s back to ,europe4 ,cay5ne pepp] conta9s #be p] c5t ( oil1 ab\t #g p] c5t ( a%1 & a lib]al am\nt ( />*4 ,! adult]ants are usually ( a />*y nature1 z rice or corn meal1 & ! product is (t5 color$ ) "s r$ dye4 #bjg4 ,mu/>d4--,mu/>d is ! se$ ( ! mu/>d plant1 & is mo/ (t5 f\nd 9 comm]ce 9 ! gr\nd =m4 ,! black or br[n mu/>d has a v small se$ & ! mo/ aroma4 ,:ite mu/>d is mu* l>g] & is frequ5tly us$ ungr\nd4 ,= ! gr\nd mu/>d1 only ! int]ior ( ! se$ is us$1 ! husk be+ remov$ 9 ! bolt+4 ,mu/>d conta9s a l>ge am\nt ( oil1 "p ( :i* is usually express$ be=e gr9d+1 & ?is is ! =m 9 :i* spice gr9d]s buy x4 ,9 mu/>d fl\r !re is3 a% f #d to #f p] c5t1 volatile oil f #j4e to #b p] c5t1 fix$ oil f #ae to #be p] c5t1 crude fib] f #b to #e p] c5t1 album9oids f #ce to #de p] c5t1 & a little />*4 ,! pr9cipal adult]ants are :eat1 corn1 & rice fl\r4 ,:5 ^! are us$1 ! product is frequ5tly color$ ) turm]ic1 a h>mless vegetable color+ mat]ial4 #bjh4 ,g+]4--,g+] is ! rhizome or root ( a re$-l plant 7,z+ib] (fic9ale71 native 9 tropical ,asia1 *iefly ,india4 ,x is cultivat$ 9 ne>ly all tropical c\ntries4 ,:5 ungr\nd x usually occurs 9 two =ms3 dri$ ) ! epid]mis1 or ) ! epid]mis remov$1 :5 x is call$ scrap$ g+]4 ,v frequ5tly a coat+ ( *alk is giv51 z a protection aga9/ ! drug /ore beetle4 ,jamaica g+] is ! be/ & mo/ exp5sive4 ,co*91 scrap$1 ,african1 & ,calcutta g+] range 9 price 9 ! ord] giv54 ,g+] conta9s f #c4f to #g4e p] c5t ( a%1 f #a4e to #c p] c5t ( volatile oil1 & f #c to #e4e p] c5t ( fix$ oil4 ,!re is a l>ge am\nt ( />*4 ,! *ief adult]ants are rice1 :eat1 & potato />*1 mu/>d hulls1 exhau/$ g+] f g+]-ale & extract factories1 sawdu/ & gr\nd peanut-%ells1 & turm]ic is frequ5tly us$ = color+ ! product4 ,! ,unit$ ,/ates /&>d = g+] is n m ?an #db p] c5t />*1 #h p] c5t fib]1 & #f p] c5t total a%4#ga #bji4 ,c9namon & ,cassia4--,! b>k ( sev]al species ( plants gr[+ 9 tropical c\ntries furni%es ^! spices4 ,true c9namon is a native ( ,ceylon1 :ile ! cassias are f ,b5gal & ,*9a4 ,9 ?is c\ntry !re is m cassia us$ ?an c9namon--c9namon be+ r>ely f\nd except 9 drug /ores4 ,cassia b>k is mu* ?ick] ?an c9namon b>k4 ,! gr\nd spice conta9s ab\t #a4e p] c5t volatile oil & ! same am\nt ( fix$ oil1 #d p] c5t ( a%1 & "s fib]1 nitrog5\s matt]1 & />*4 ,c]eals1 c$> sawdu/1 gr\nd nut%ells1 oil meal1 & crack] crumbs are ! *ief adult]ants4 #baj4 ,cloves4--,cloves are ! fl[] buds ( an ev]gre5 tree t gr[s 9 ! tropics4 ,^! are pick$ by h& & dri$ 9 ! sun4 ,9 ! ord] ( value1 ,p5ang1 ,sumatra1 ,amboyna1 & ,zanzib> furni% ! *ief v>ieties4 ,cloves r>ely conta9 m ?an #h p] c5t a%1 or less ?an #aj p] c5t volatile oil & #d p] c5t fix$ oil1 & #af to #bj p] c5t ( tann9-yield+ bodies4 ,no />* is pres5t4 ,! *ief adult]ants ( gr\nd cloves are sp5t cloves1 allspice1 & gr\nd nut%ells4 ,clove /ems are also sometimes us$ & may be detect$ by a microscopical exam9ation1 s9ce !y conta9 _m ?ick-wall$ cells & mu* fibr\s tissue4 #baa4 ,allspice4--,allspice1 or pim5to1 is ! fruit ( an ev]gre5 tree common 9 ! ,we/ ,indies4 ,x is a small1 dry1 globul> b]ry1 two-cell$1 ea* cell hav+ a s+le se$4 ,allspice conta9s ab\t #b4e p] c5t volatile oil1 #d p] c5t fix$ oil1 & #d4e p] c5t a%4 ,because ( its *eapness1 x is n g5]ally adult]at$1 c]eal />*es be+ ! mo/ common adult]ants4 #bab4 ,nutmeg4--,nutmeg is ! int]ior k]nel ( ! fruit ( a tree gr[+ 9 ! ,ea/ ,indies4 ,! fruit resembles a small pe>4 ,a fle%y mantle ( crimson color1 :i* is mace1 envelopes ! se$4 ,nutmeg conta9s ab\t #b4b p] c5t a%1 #b4e to #e p] c5t volatile oil1 & #be to #ce p] c5t fix$ oil4 ,mace has practically ! same composition4 ,ext5sive adult]ation is seldom practic$4 ,! :ite coat+ on ! surface ( ! nutmeg is lime1 us$ to prev5t spr\t+ ( ! g]m4 ,,*apt] ,,xiv ,,tea1 ,,c(fee1 ,,*ocolate1 ,,& ,,cocoa ,illu/ration3 ,,fig4 #ec4--,,tea ,,leaf4 7,aft] ,,w9ton47 #bac4 ,tea is ! prep>$ leaf ( an ev]gre5 %rub or small tree cultivat$ *iefly 9 ,*9a & ,japan4 ,!re are two v>ieties ( plants4 ,! ,assamese1 :i* requires a v moi/1 hot climate1 yields 9 ,india & ,ceylon ab\t #djj p\nds p] acre1 & may produce z high z #ajjj p\nds4 ,f ?is plant a numb] ( flu%es or pick+s are secur$ 9 a ye>4 ,! ,*9ese plant gr[s 9 cool] climates & has a small]1 t\gh]1 & d>k] leaf1 :i* is m delicate ?an t ( ! ,assamese & is usually made into gre5 tea4 ,! ,*9ese tea plant yields only f\r or five flu%es a ye>4 ,ab\t #dj p] c5t ( ! tea us$ 9 ?is c\ntry comes f ,japan & #ej p] c5t f ,*9a4 ,! tea indu/ry ( ,india & ,ceylon has develop$ rapidly 9 late ye>s1 & is n[ second only to t ( ,*9a4 ,tea has be5 rais$ ^u a small scale 9 ! ,unit$ ,/ates4 ,! quality or grade ( ! tea dep5ds ^u ! leaves us$ & ! me?od ( cur+4 #bad4 ,composition ( ,tea4--,black & gre5 teas are produc$ f ! same species ( plant1 b owe _! diff]5ce 9 color z well z flavor & odor to me?ods ( prep>ation4 ,! same plant may yield sev]al grades ( bo? gre5 & black tea4 ,to produce black tea1 ! leaves are bruis$ to lib]ate ! juices1 all[$ to f]m5t a %ort "t1 :i* develops ! color1 & !n dri$4#gc ,= gre5 tea ! fre% leaves are roa/$ or /eam$1 !n roll$ & dri$ z quickly z possible to prev5t f]m5tation4 ,! small] leaves & ! fir/ pick+ produce ! f9e/ quality ( tea4 ,! *>act]i/ic flavor & odor ( tea are imp>t$ by a volatile oil1 al?\gh ! odor is sometimes alt]$ by ! tea be+ br\ght 9 contact ) orange fl[]s1 jessam9e1 or ! fragrant olive4 ,!re are also pres5t 9 tea an alkaloid1 !9e1 :i* gives ! peculi> physiological prop]ties1 & tann91 ^u :i* dep5ds l>gely ! /r5g? ( ! tea infusion4 ,! composition ( tea is z foll[s3 ,,orig9al ,,gre5 ,,black ,,tea ,,tea ,,tea ---------------------------------------- --- ,tann91 p] c5t #ab4ia #aj4fd #d4hi ,!9e1 p] c5t #c4cj #c4bj #c4cj ,a%1 p] c5t #d4ig #d4ib #d4ic ,fib]1 p] c5t #aj4dd #aj4jf #aj4jg ,prote91 p] c5t #cg4cc #cg4dc #ch4ij 7all insoluble7 ,x w be notic$ t gre5 tea conta9s twice z mu* tann9 z black tea2 dur+ ! f]m5tation :i* ! black tea und]goes1 "s ( ! tann9 is decompos$4 ,!re is a l>ge am\nt ( prote9 9 tea1 b x is ( no food value1 because ( its insolubility4 ,ab\t half ( ! a% is soluble4 ,! tann9 is readily soluble1 & = ?is reason gre5 tea especially %\ld be infus$ = a v %ort "t & nev] boil$4 ,tann9 9 foods 9 l>ge am\nts may int]f]e ) ! normal dige/ion ( ! prote9 comp\nds1 because x coagulates ! album9 & peptones aft] !y h become soluble1 & ?us makes additional "w = ! dige/ive organs4 #bae4 ,judg+ ,teas4--,teas are judg$ accord+ to3 7#a7 ! tea z x appe>s prep>$ = m>ket1 7#b7 ! infusion1 & 7#c7 ! out-turn aft] infusion4 ,! color %\ld be uni=m2 if a black tea1 x %\ld be grayi% black1 n a dead black4 ,! leaves %\ld be uni=m 9 size or grade4 ,! quality & grade are dep5d5t ^u flavor1 &1 ) ! /r5g? ( ! infusion1 are det]m9$ by ta/+4 ,?is "w is rapidly done by ! tra9$ tea ta/]4 ,! out-turn %\ld be ( "o color2 no bright gre5 leaves %\ld be pres5t2 ev5ness ( make is judg$ by ! out-turn4 ,! flavor ( a tea is l>gely a matt] ( p]sonal judgm5t1 b f a physiological po9t ( view black teas are giv5 ! pref]5ce4 #baf4 ,adult]ation ( ,tea4--,a few ye>s ago tea 0 q ext5sively adult]at$1 b ! /rict regulation ( ! gov]nm5t reg>d+ import$ tea has greatly less5$ adult]ation4 ,! mo/ common =m 0 ! use ( sp5t leaves1 i4e4 leaves :i* _h be5 infus$4 ,leaves ( ! will[ & o!r plants :i* resemble tea 7 also us$1 z well z l>ge quantities ( tea /ems4 ,fac+ or color+ is also an adult]ation1 s9ce x is done to give poor or damag$ tea a bright] appe>ance4 ,fac+ consi/s 9 treat+ leaves damag$ 9 manufacture or :i* f age are inf]ior1 ) a mixture conta9+ ,prussian blue1 turm]ic1 indigo1 or plumbago to imp>t color or gloss1 & ) a fraudul5t int5t4 ,!re is no evid5ce t ! fac+ ag5ts are delet]i\s to heal? 9 ! small quantities us$1 b z !y are us$ = purposes ( deception1 !y %\ld be disc\rag$4#gc ,fac+ & ! addition ( /ems are ! *ief adult]ations practic$ at pres5t4 #bag4 ,food ,value & ,physiological ,prop]ties ( ,tea4--,tea infusion does n conta9 suffici5t nutri5ts to entitle x to be class$ z a food4 ,x is ) "s p]sons a /imulant4 ,! caffe9 or !9e 9 tea is an alkaloid t has *>act]i/ic physiological prop]ties4 ,9 doses ( f ?ree to five gra9s1 accord+ to ! ,unit$ ,/ates ,disp5satory1 x produces peculi> wakefulness4 ,l>g] doses produce int5se physical re/lessness1 m5tal anxiety1 & ob/9ate sleeplessness4 ,x has no effect ^u ! motor n]ves1 b is believ$ to h a visible effect ^u ! s5satory n]ves4 7,unit$ ,/ates ,disp5satory47 ,exp]im5ts ) animals %[ t x causes elevation ( ! art]ial pressure4 ,x is us$ z a c>diac /imulant4 ,! quantity ( !9e consum$ 9 a cup ( tea is ab\t #d_/e ( a gra91 or #a_/d ( a m$ic9al dose4 ,illu/ration3 ,,fig4 #ed4--;,,c(fee ,,b]ries4 #a1 ,mo*a2 #b1 ,java2 #c1 ,rio4 #bah4 ,composition ( ,c(fee4--,! c(fee tree is an ev]gre5 cultivat$ 9 ! tropics4 ,x gr[s to a height ( #cj feet1 b :5 cultivat$ is kept prun$ to f #f to #aj feet4 ,! fruit1 :i* resembles a small *]ry1 ) two se$s or c(fee gra9s emb$d$ 9 ! pulp1 is dri$ & ! se$s remov$1 clean$1 & grad$4 ,c(fee has an entirely diff]5t composition f tea2 x is *>act]iz$ by a high p] c5t ( fat & soluble c>bohydrates1 & also conta9s an ess5tial oil & caffe91 an alkaloid id5tical ) !9e4 ,tannic acid1 n z free acid1 is comb9$ ) caffe9 z a tannate4 ,,raw ,,c(fee,,roa/$ ,,c(fee -------------------------------------- ,p] ,c5t ,p] ,c5t ,wat] #aa4bc #a4ae ,a% #c4ib #d4ge ,fat #ab4bg #ad4dh ,sug>1 etc4 #j4ff #h4ee ,prote9 #ab4jg #ac4ih ,caffe9 #a4ba #a4bd ,! high p] c5t ( sug> & o!r soluble c>bohydrates 9 roa/$ c(fee is caus$ by ! action ( heat ^u ! non-nitrog5\s comp\nds4 ,c(fee _c be consid]$ a food1 because only a comp>atively small am\nt ( ! nutri5ts are soluble & available4 ,x is a mildly /imulat+ bev]age4 ,) "s individuals x appe>s to promote ! dige/ive process1 :ile ) o!rs its effect is n b5eficial4 ,c(fee is m ext5sively us$ 9 ?is c\ntry ?an tea1 & is subject to great] adult]ation4 ,x is adult]at$ by fac+ & glaz+2 i4e4 color+ ! b]ries to resemble diff]5t grades & coat+ !m ) c>amel & dextr9e4 ,sp5t c(fee gra9s & c(fee t has be5 extract$ )\t gr9d+ are also us$ z adult]ants4 ,imitation b]ries made ( rye1 corn1 or :eat pa/e1 mold$1 color$ ) c>amel1 & bak$ h be5 f\nd mix$ ) g5u9e c(fee b]ries4 ,roa/$ c]eals & *icory are us$ ext5sively to adult]ate gr\nd c(fee4 ,*icory is prep>$ f ! root ( ! *icory plant1 :i* belongs to ! same family z ! d&elion4 ,x is claim$ by "s t a small am\nt ( *icory improves ! flavor ( c(fee4 ,h[ev]1 :5 *icory is add$ to c(fee1 x %\ld be s /at$ on ! label & ! am\nt us$ giv54 ,! dextr9e & sug> us$ 9 glaz+ are br[n$ or c>ameliz$ dur+ roa/+ & imp>t a d>k] color to ! infusion1 mak+ x appe> bett] ?an x really is4 ,! glaz+ also makes ! c(fee reta9 moi/ure :i* w\ld o!rwise be driv5 (f dur+ roa/+4 ,c(fee conta9s su* a l>ge p] c5t ( oil t ! b]ries g5]ally float :5 ?r[n on wat]1 :ile ! imitation b]ries s9k4 ,*icory also s9ks rapidly & colors ! wat] br[n1 :ile ! c(fee rema9s float+ = "s "t4 ,!re are ?ree k9ds ( c(fee 9 g5]al use3 ,java1 ,mo*a1 & ,rio or ,brazil4 ,! ,brazil c(fee has ! l>ge/ b]ry & is usually /yl$ by deal]s z l[ or l[ middl+s4 ,! ,java c(fee b]ries are small] & pal] 9 color1 ! bett] grades be+ br[n4 ,mo*a usually comm&s ! highe/ price 9 comm]ce4 ,! se$s are small & d>k yell[ be=e roa/+4 #bai4 ,c]eal ,c(fee ,sub/itutes4 ,a few ( ^! prep>ations conta9 a little true c(fee1 b = ! mo/ "p !y appe> to be made ( p>*$ gra9s ( b>ley1 :eat1 etc41 or ( gra9 mix$ ) pea hulls1 gr\nd corncobs1 or :eat middl+s4 ,x is said t b>ley or :eat p>*$1 ) a little molasses1 9 an ord9>y ov51 makes some?+ indi/+ui%able 9 flavor f "s ( ! c]eal c(fees on ! m>ket4 ,if no c(fee is us$ 9 ! c]eal prep>ations1 ! claim t !y are n /imulat+ is probably true4 ,z = ! nutritive value1 p>*+ ! c]eals und\bt$ly r5d]s "s ( ! c>bohydrates soluble1 & a "p ( ?is soluble matt] passes into ! decoction1 b ! nutritive value ( ! infusion is h>dly wor? consid]+ 9 ! diet>y4#ef #bbj4 ,cocoa & ,*ocolate ,prep>ations4--,cocoa & *ocolate are manufactur$ f ! cocoa bean1 ! se$ ( a tree native to tropical ,am]ica4 ,! beans are inclos$ 9 a lemon-yell[1 fle%y pod4 ,!y are remov$ f ! pulp1 all[$ to und]go f]m5tation1 & dri$ by exposure to ! air & light1 :i* h>d5s !m & gives !m a r$ color4 ,?is me?od produces :at is kn[n z ! f]m5t$ cocoa4 ,= ! unf]m5t$ cocoa1 ! beans are dri$ )\t und]go+ f]m5tation4 ,f]m5tation removes mu* ( ! acidity & bitt]ness *>act]i/ic to ! unf]m5t$ bean1 & :5 prop]ly regulat$ develops flavor4 ,! orig9al bean conta9s ab\t #ej p] c5t fat1 "p ( :i* is remov$ 9 prep>+ ! cocoa4 ,?is fat is sold z cocoa butt]4 ,9 ! prep>ation ( "s br&s ( cocoa1 alkalies1 su* z soda & pota%1 are us$ to =m a comb9ation ) ! fat to prev5t its sep>at+ 9 oily globules4 ,?is treatm5t improves ! appe>ance ( ! cocoa1 b exp]im5ts %[ ! album9 to be some:at less dige/ible & ! soap-l product result+ n z valuable a food z ! fat4 ,su* prep>ations h a high p] c5t ( a%4 ,!re is no objection f a nutritive po9t ( view to a cocoa 9 :i* ! fat sep>ates 9 oily globules4 #bba4 ,composition ( ,cocoa4--,! cocoa bean1 :5 dri$ or roa/$ & fre$ f its husk & gr\nd1 is sold z crack$ cocoa1 or cocoa nibs4 ,f cocoa nibs ! v>i\s cocoa & *ocolate prep>ations are made4 ,cocoas v>y 9 composition accord+ to ! ext5t to :i* ! fat is remov$ dur+ ! process ( manufacture & ! nature & ext5t to :i* o!r +r$i5ts are add$4 ,an av]age cocoa conta9s ab\t #bj p] c5t ( proteids1 & #cj p] c5t fat1 also />*1 sug>1 gums1 fib]1 & a%1 z well z !obrom9e1 a mat]ial v simil> to !9e & caffe9 9 tea & c(fee1 b n su* an active /imulant4 ,cocoa is n easily soluble1 b x may be gr\nd s f9e t a long "t is requir$ = its s$im5tation2 or sug> or o!r soluble mat]ial may be add$ dur+ ! process ( manufacture to increase ! specific gravity ( ! liquid to su* an ext5t t ! same object is atta9$ )\t su* f9e gr9d+4 ,! fir/ me?od is to be pref]r$4 ,cocoa & its prep>ations are ri*] 9 nutritive sub/ances ?an tea & c(fee & h ?is add$ advantage t bo? ! soluble & insoluble portions become a "p ( ! bev]age4 ,ow+ to ! small am\nt us$ = a cup ( cocoa1 indep5d5t ( ! milk x does n add mu* 9 ! way ( nutri5ts to ! ration4 #bbb4 ,*ocolate4--,pla9 *ocolate is prep>$ f cocoa nibs )\t removal ( ! fat or o!r con/itu5ts except ! g]m4 ,x diff]s 9 *emical composition f cocoa by conta9+ m fat & less prote92 x has ne>ly ! same *emical composition z ! cocoa nibs4 ,x is (ficially def9$ z conta9+ n m ?an #c p] c5t ( a% insoluble 9 wat]1 #c-a_/b p] c5t ( crude fib] & #i p] c5t ( />*1 & less ?an #de p] c5t cocoa fat4#ga ,by ! addition ( sug>1 sweet *ocolates are made4 ,!y v>y widely 9 composition accord+ to ! flavors & am\nts ( sug> add$ dur+ _! prep>ation4 ,! av]age composition ( cocoa nibs1 /&>d cocoa1 & pla9 *ocolate is z foll[s3 ,,cocoa ,,composition ,,( ,,composition ,,( ,,nibs ,,/&>d ,,cocoa ,,pla9 ,,*ocolate ---------------------------------------- ----- ,p] ,c5t ,p] ,c5t ,p] ,c5t ,wat] #c4jj -- #c4ji ,a% #c4ej #d4bj #c4jh ,!obrom9e #a4jj -- -- ,caffe9 #j4ej -- -- ,crude ,prote9 #ab4jj -- -- ,crude fib] #b4ej #e4jb #b4fc ,fat #ej4jj #cb4eb #di4ha ,/>* & o!r non-nitrog5\s matt] #bg4ej -- -- #bbc4 ,adult]ation ( ,*ocolate & ,cocoa4--,! v>i\s *ocolate & cocoa prep>ations (f] an entic+ field = sophi/ication2 !y are n1 h[ev]1 s ext5sively adult]at$ z be=e ! en=cem5t ( national & /ate pure food laws4 ,! mo/ common adult]ants are />*1 cocoa %ells1 & occasionally iron dioxid & o!r pigm5ts to give color1 also =eign fats to replace ! fat remov$ & to give ! requir$ pla/icity = mold+4 #bbd4 ,comp>ative ,composition ( ,bev]ages4--,tea & c(fee z bev]ages conta9 b little 9 ! way ( nutri5ts o!r ?an ! cream & sug> us$ 9 !m4 ,! solid matt] 9 tea & c(fee infusions am\nts to less ?an #a4b p] c5t4 ,:5 cocoa is made ) milk1 x is a bev]age ( high nutritive value due ma9ly to ! milk4 ,,composition ,,( ,,bev]ages#ef ,,fuel ,,k9d ,,( ,,bev]age ,,wat] ,,prote9 ,,fat ,,c>bo- ,,value ,,hydrates ,,p] ,,lb4 ---------------------------------------- -------------------------------- ,p] ,c5t ,p] ,c5t ,p] ,c5t ,p] ,c5t ,calories ,comm]cial c]eal c(fee 7#j4e ounce to #a p9t wat]7 #ih4b #j4b -- #a4d #cj ,p>*$ corn c(fee 7#a4f ounces to #a p9t wat]7 #ii4e #j4b -- #j4e #ac ,oatmeal wat] 7#a ounce to #a p9t wat]7 #ii4g #j4c -- #j4c #aa ,c(fee 7#a ounce #a p9t wat]7 #ih4i #j4b -- #j4g #af ,tea 7#j4e ounce to #a p9t wat]7 #ii4e #j4b -- #j4f #ae ,cocoa 7#j4e ounce to #a p9t milk7 #hd4e #c4h #d4g #f4j #cfe ,cocoa 7#j4e ounce to #a p9t wat]7 #ig4a #j4f #j4i #a4a #fe ,skimm$ milk #ij4e #c4d #j4c #e4a #agj ,,*apt] ,,xv ,,! ,,dige/ibility ,,( ,,foods #bbe4 ,dige/ibility1 ,h[ ,det]m9$4--,! t]m dige/ibility1 z appli$ to foods1 is us$ 9 two ways3 7#a7 mean+ ! ?or\ghness ( ! process1 or ! complet5ess ) :i* ! nutri5ts ( ! food are absorb$ & us$ by ! body1 & 7#b7 mean+ ! ease or com=t ) :i* dige/ion is accompli%$4 ,*eese is popul>ly t]m$ indige/ible1 & rice dige/ible1 :5 9 reality ! nutri5ts ( *eese are m completely al?\gh m sl[ly dige/$ ?an ^? ( rice4 ,9 ?is "w1 unless o!rwise /at$1 dige/ibility is appli$ to ! complet5ess ( ! dige/ion process4 ,! dige/ibility ( a food is asc]ta9$ by means ( dige/ion exp]im5ts1 9 :i* all ( ! food consum$ = a c]ta9 p]iod1 usually two to f\r days1 is weigh$ & analyz$1 & f ! weight & composition is det]m9$ ! am\nt1 9 p\nds or grams1 ( ea* nutri5t consum$4#gb ,9 l mann] ! nutri5ts 9 ! indige/ible portion1 or feces1 are det]m9$ f ! weight & composition ( ! feces4 ,! indige/ible nutri5ts 9 ! feces are d$uct$ f ! total nutri5ts ( ! food1 ! diff]5ce be+ ! am\nt dige/$1 or oxidiz$ 9 ! body4 ,:5 ! food is dige/$1 ! v>i\s nutri5ts und]go complete or p>tial oxidation1 ) ! =mation ( c>bon dioxid gas1 wat]1 urea 7,,*#d,n#b,o71 & o!r comp\nds4 ,! feces consi/ ma9ly ( ! comp\nds :i* h escap$ dige/ion4 ,! v>i\s gr\ps ( comp\nds ( foods d n all h ! same dige/ibility2 = example1 ! />* ( potatoes is #ib p] c5t dige/ible1 :ile ! prote9 is only #gb p] c5t4 ,! p]c5tage am\nt ( a nutri5t t is dige/$ is call$ ! dige/ion coeffici5t4 ,9 ! foll[+ way ! dige/ibility ( a two-days ration ( bread & milk 0 det]m9$3 #ggc4e grams ( bread & #bjjj grams ( milk 7 consum$ by ! subject4 ,! dri$ feces weigh$ #ch4b grams4 ,! foods & feces :5 analyz$ 7 f\nd to h ! foll[+ composition3#fb ,,composition ,,bread ,,milk ,,feces,a ---------------------------------------- ----------------------------- ,wat] #dd4ac #hf4eb -- ,crude prote9 #g4ge #c4ae #be4hh ,e!r extract #j4ij #d4fc #ah4bc ,a% #j4cb #j4gj #bf4ce ,c>bohydrates #df4ij #e4jj #bi4ed ,calories p] gram #b4dej #j4gi #e4jhc ,footnote ,a3 ,results on dry-matt] basis4 ,,/atem5t ,,( ,,results ,,( ,a ,,dige/ion ,,exp]im5t ,,food ,,consum$ ,,weight ,,prote9 ,,e!r ,,c>bo- ,,heat ,,( ,,( ,n #f4be ,,extract ,,hy- ,,a% ,,combus- ,,mat]ial ,,drates ,,tion ---------------------------------------- ------------------------------- ,grams ,grams ,grams ,grams ,grams ,calories ,bread #ggc4e #fj4j #f4i #cfb4h #b4e #ahie ,milk #bjjj4j #fc4j #ib4f #ajj4j #ad4j #aehe ------- ------- ----------------------- ,total #ch4b #abc4j #ii4e #dfb4h #af4e #cdhj ,feces #i4i #g4j #aa4c #aj4a #aid ------- ------- ----------------------- ,total am\nt #aac4a #ib4e #dea4e #f4d #cbhf dige/$ ,p] c5t dige/$ or coeffici5ts ( dige/ibility #ib4j #ic4j #ig4e #ch4h #id4d ,available en]gy -- -- -- -- #ij4j ,9 ?is exp]im5t #ib p] c5t ( ! crude prote91 #ic p] c5t ( ! e!r extract1 & #ig4e p] c5t ( ! c>bohydrates ( ! bread & milk ration 7 dige/$ & absorb$ by ! body4 ,9 calculat+ ! available en]gy1 correction is made = ! unoxidiz$ residue1 z urea & alli$ =ms4 ,x is e/imat$ t = ea* gram ( prote9 9 ! ration !re 0 an indige/ible residue yield+ #a4be calories4 #bbf4 ,available ,nutri5ts4--,a food may conta9 a comp>atively l>ge am\nt ( a comp\nd1 & yet1 on acc\nt ( its l[ dige/ibility1 fail to supply mu* ( x to ! body 9 an available =m4 ,h5ce x is t ! value ( a food is dep5d5t n alone on its composition1 b also on its dige/ibility4 ,! dige/ible or available nutri5ts ( a food are det]m9$ by multiply+ ! p] c5t ( ea* nutri5t :i* ! food conta9s by its dige/ion coeffici5t4 ,= example1 a sample ( :eat fl\r conta9s #ab p] c5t prote91 #hh p] c5t ( :i* is dige/ible1 mak+ #aj4ef p] c5t ( available or dige/ible prote9 7#ab #j4hh-aj4ef74 ,graham fl\r made f simil> :eat conta9s #ac p] c5t total prote91 & only #ge p] c5t ( ! prote9 is dige/ible1 mak+ #i4ge p] c5t available 7#ac #j4ge #i4ge74 ,?us "o food may conta9 a l>g] total b a small] available am\nt ( a nutri5t ?an ano!r4 #bbg4 ,available ,en]gy4--,! available en]gy ( a food or a ration is express$ 9 calories4 ,a ration = a labor] at active out-(-door "w %\ld yield ab\t #cbjj calories4 ,! calory is ! unit ( heat1 & repres5ts ! heat requir$ to raise ! temp]ature ( a kilogram ( wat] #a ,c41 or f\r p\nds ( wat] #a ,f4 ,! caloric value ( foods is det]m9$ by ! calorimet]1 an app>atus :i* measures heat ) great accuracy4 ,a p\nd ( />*1 or alli$ c>bohydrates1 yields #ahfj calories1 & a p\nd ( fat #dbbe 7see ,section #ac74 ,:ile a gram ( prote9 completely burn$ produces #g4h calories1 dige/$ x yields only ab\t #d4b calories1 because1 z expla9$ 9 ! prec$+ section1 n all ( ! c>bon & oxyg5 are oxidiz$4#ei ,! caloric value or available en]gy ( a ration c be calculat$ f ! dige/ible nutri5ts by multiply+ ! p\nds ( dige/ible prote9 & c>bohydrates by #ahfj1 ! dige/ible fat by #dbbe1 & add+ ! results4 ,= det]m9ation ( ! available en]gy ( foods "u diff]5t exp]im5tal conditions1 & :]e great accuracy is desir$1 a specially con/ruct$ respiration calorimet] has be5 devis$1 :i* is built ^u ! same pr9ciple z an ord9>y calorimet]1 except x is l>ge en\gh to admit a p]son1 & is provid$ ) appliances = measur+ & analyz+ ! intake & outlet ( air4#gd ,! heat produc$ by ! combu/ion ( ! food 9 ! body w>ms ! wat] surr\nd+ ! calorimet] *amb]1 & ?is increase 9 temp]ature is det]m9$ by !rmomet]s read+ to #j4jje ( a degree or less4 ,illu/ration3 ,,fig4 #ee4--;,,calorimet]4 #bbh4 ,normal ,dige/ion & ,heal?4--,:ile ! process ( dige/ion has be5 ext5sively /udi$1 x is n p]fectly und]/ood4 ,betwe5 ! initial comp\nds ( foods & _! f9al oxidation products a l>ge numb] ( int]m$iate sub/ances are =m$1 & :5 dige/ion fails to take place 9 a normal way1 toxic or poison\s comp\nds are produc$ & v>i\s diseases result4 ,x is probable t m diseases are due to imp]fect or malnutrition ?an to any o!r cause4 ,!re is a v close relation%ip betwe5 heal? & normal dige/ion ( ! food4 ,! cells 9 ! diff]5t p>ts ( ! dige/ive tract secrete fluids conta9+ sub/ances kn[n z soluble f]m5ts1 or enzymes1 :i* act ^u ! v>i\s comp\nds ( foods1 *ang+ !m *emically & physically s t !y c be absorb$ & utiliz$ by ! body4 7,see ,section #ca47 ,"s ( ! m important f]m5ts are3 ptyol9 ( ! saliva1 peps9 ( ! /oma*1 & pancreat9 & dia/ase ( ! inte/9es4 ,9 ord] t ^! f]m5ts may c>ry on _! "w 9 a normal way1 ! acidity & alkal9ity ( ! diff]5t p>ts ( ! dige/ive tract mu/ be ma9ta9$4 ,! ga/ric juice conta9s f #j4a to #j4be p] c5t ( hydro*loric acid1 imp>t+ mildly antiseptic prop]ties2 & :ile ! peptic f]m5t works 9 a slightly acid solution1 ! tryptic f]m5t requires an alkal9e solution4 ,to secrete ! necess>y am\nt & quality ( dige/ive fluids1 ! organs mu/ be 9 a heal?y condition4 ,_m errone\s ideas reg>d+ ! dige/ion ( foods are bas$ ^u mis9t]pretation ( facts by p]sons suff]+ f impair$ dige/ion1 & attempts are frequ5tly made to apply to normal dige/ion g5]alizations applicable only to diseas$ conditions4 #bbi4 ,dige/ibility ( ,animal ,foods4--,! proteids & fats 9 animal foods1 z meats1 are m completely dige/$ ?an ! same class ( nutri5ts 9 vegetables4 ,9 g5]al1 ab\t #ie p] c5t ( ! proteids ( meats is dige/ible1 :ile ^? 9 vegetables are (t5 less ?an #he p]c5t dige/ible4 ,! am\nt ( indige/ible residue f animal foods is small2 :ile f vegetables x is l>ge1 = ! cellulose prev5ts complete absorption ( ! nutri5ts &1 z a result1 !re is mu* indige/ible residue4 ,animal foods are conc5trat$1 9 t !y furni% l>ge am\nts ( nutri5ts 9 dige/ible =ms4 ,!re is less diff]5ce 9 ! complet5ess ) :i* v>i\s meats are dige/$ ?an 9 _! ease ( dige/ion2 ! prote9s all h ab\t ! same dige/ion coeffici5ts1 b v>y ) individuals z to ease ( dige/ion & "t requir$4 ,x is g5]ally consid]$ t ! dige/ible prote9s1 :e!r ( animal or vegetable orig91 are equally valuable = food purposes4 ,?is is an assumption1 h[ev]1 t has n be5 well e/abli%$ by exp]im5tal evid5ce4 ,9 a mix$ ration1 ! prote9s f diff]5t s\rces appe> to h ! same nutritive value1 b z ea* is compos$ ( diff]5t radicals & sep>at$ into dissimil> elem5t>y comp\nds dur+ ! process ( dige/ion1 !y w\ld n necess>ily all h ! same food value4 ,!re is b little diff]5ce betwe5 ! fats & prote9s ( meats z to complet5ess ( dige/ion1--! slight diff]5ce be+ 9 favor ( ! prote9s4 ,"s physiologi/s claim t ! fat1 :i* 9 "s meats surr\nds ! bundles ( fib] 7prote971 =m+ a protect+ coat1 prev5ts ! complete solv5t action ( ! dige/ive fluid4 ,v fat meats are n z completely dige/$ z ^? mod]ately fat4 ,x is also claim$ t ! dige/ibility ( ! meat is influ5c$ by ! me*anical "*1 z t\ghness ( ! fib]4 #bcj4 ,dige/ibility ( ,vegetable ,foods4--,vegetable foods v>y 9 dige/ibility ) _! me*anical condition & ! am\nt ( cellulose or fib]4 ,9 "s ! nutri5ts are s emb$d$ 9 cellul> tissue z to be protect$ f ! solv5t action ( ! dige/ive fluids1 & 9 su* cases ! dige/ibility & availability are l[4 ,! />*es & sug>s are m completely dige/$ ?an any o!r ( ! nutri5ts ( vegetables2 9 "s in/ances !y are f #ie to #ih p] c5t dige/ible4 ,"s cellul> tissue1 b n an excess1 is desirable 9 a ration1 z x ex]ts a favorable me*anical action ^u ! organs ( dige/ion1 enc\rages p]i/alsis1 & is an absorb5t & dilutant ( ! wa/e products =m$ dur+ dige/ion4 ,= example1 9 ! fe$+ ( sw9e1 x has be5 f\nd t corn & cob meal (t5 gives bett] results ?an corn f$ alone4 ,! cob conta9s b little 9 ! way ( nutri5ts1 b x ex]ts a favorable me*anical action ^u dige/ion4 ,occasionally too _m bulky foods are comb9$1 conta9+ scant am\nts ( nutri5ts1 s t ! body receives insuffici5t prote94 ,?is is liable to be ! case 9 ! diet>y ( ! /rict veget>ian4 ,_m ( ! vegetables possess special dietetic value1 due to ! organic acids & ess5tial oils1 z cit$ 9 ! *apt] on fruits & vegetables4 ,! value ( su* foods _c always be det]m9$ f _! cont5t ( dige/ible prote91 fat1 & c>bohydrates4 ,?is is p>ticul>ly evid5t :5 !y are omitt$ f ! ration1 z 9 ! case ( a re/rict$ diet consi/+ ma9ly ( animal foods4 ,_m vegetables h l[ nutritive value on acc\nt ( _! bulky nature & ! l>ge am\nt ( wat] & cellulose :i* !y conta91 :i* t5ds to decrease dige/ibility & l[] ! am\nt ( available nutri5ts4 ,because ( _! bulk & f]m5table nature1 result+ 9 ! =mation ( gases1 a diet ( co>se vegetables has a t5d5cy to cause di/5tion & enl>gem5t ( ! inte/9al organs4 ,! c>bohydrates1 :i* are ! *ief con/itu5ts ( vegetables1 are dige/$ ma9ly 9 ! inte/9es1 & require special me*anical prep>ation 9 ! /oma*1 h5ce ! nutri5ts ( vegetables are n1 z a rule1 z easily dige/$ z ^? ( animal foods4 #bca4 ,factors influ5c+ ,dige/ion4--,!re are a numb] ( factors :i* influ5ce complet5ess z well z ease ( dige/ion1 z3 7#a7 comb9ation ( foods2 7#b7 am\nt ( food2 7#c7 me?od ( prep>ation2 7#d7 me*anical condition ( ! food2 7#e7 palatability2 7#f7 physiological prop]ties2 7#g7 individuality ( ! consum]2 & 7#h7 psy*ological influ5ces4 #bcb4 ,comb9ation ( ,foods4--,9 a mix$ ration ! nutri5ts are g5]ally m completely dige/$ ?an :5 only "o food is us$4 ,= example1 milk is practically all dige/$ :5 x =ms a "p ( a ration1 & x also promotes dige/ibility ( ! foods ) :i* x is comb9$1 b :5 us$ alone x is less dige/ible4#bg ,bread alone & milk alone are n z completely dige/$ z bread & milk comb9$4 ,! same 9 a g5]al way has be5 obs]v$ 9 ! fe$+ ( f>m animals1--bett] results are secur$ f comb9+ two or m foods ?an f ! use ( "o alone4 ,! ext5t to :i* "o food influ5ces ! dige/ibility ( ano!r has n be5 ext5sively /udi$4 ,9 a mix$ ration1 consi/+ ( sev]al articles ( food ( diff]5t me*anical /ructure1 ! "w ( dige/ion is m ev5ly di/ribut$ among ! v>i\s organs4 ,a food (t5 requires special prep>ation on ! "p ( ! /oma* be=e x c be dige/$ 9 ! inte/9es1 & if ?is food is consum$ 9 small am\nts & comb9$ ) o!rs ( diff]5t /ructure1 ! "w ( ga/ric dige/ion is less5$ s t ! foods are prop]ly prep>$ & normal dige/ion takes place4 ,! effect :i* "o food ex]ts ^u ! dige/ibility ( ano!r is l>gely me*anical4 #bcc4 ,am\nt ( ,food4--,complet5ess z well z ease ( dige/ion is influ5c$ by ! am\nt ( food consum$4 ,9 g5]al1 excessive am\nts are n z completely dige/$ z mod]ate am\nts4 ,9 dige/ion exp]im5ts ) oatmeal & milk1 x 0 f\nd t :5 ^! foods 7 consum$ 9 l>ge quantities ! fat & prote9 7 n z completely absorb$ by ! body z :5 less 0 us$1 ! prote9 be+ #g p] c5t & ! fat #f p] c5t m dige/ible 9 ! m$ium ration4 ,exp]im5ts ) animals %[ t economical results are n secur$ f an excess ( food4#e ,"s individuals consume too mu* food1 & ) !m a re/rict$ diet w\ld be b5eficial1 :ile o!rs err 9 n consum+ en\gh to meet ! requirem5ts ( ! body4 ,q frequ5tly x is ^? :o ne$ m food :o practice diet+4 ,:5 !re is tr\ble ) dige/ion1 x is n always ! am\nt or k9d ( food :i* is at fault1 b o!r habits may be su* z to affect dige/ion4 ,! active out-(-door labor] c ) impunity consume m food1 because !re is great] dem& = nutri5ts1 & ! food is m completely oxidiz$ 9 ! body & )\t ! =mation ( poison\s wa/e products4 ,! am\nt ( food consum$ %\ld be suffici5t to meet all ! dem&s ( ! body & ma9ta9 a normal weight4 #bcd4 ,me?od ( ,prep>ation ( ,food4--,! ext5t to :i* me?ods ( cook+ & prep>ation influ5ce complet5ess ( dige/ion has n be5 ext5sively inve/igat$4 ,z is well kn[n1 !y h great influ5ce ^u ease & com=t ( dige/ion4 ,dur+ cook+1 z discuss$ 9 ,*apt] ,,ii1 ext5sive physical & *emical *anges occur1 & ^! 9 turn affect dige/ibility4 ,:5 ! cook+ has n be5 suffici5t to me*anically dis9tegrate vegetable tissue1 ! dige/ive fluids fail to act favorably ^u ! food4 ,cook+ is also b5eficial because x r5d]s ! food /]ile & de/roys all objectionable microrganisms :i*1 if !y rema9 9 food1 readily und]go incubation 9 ! dige/ive tract1 int]f]+ ) normal dige/ion4 ,prolong$ heat causes "s foods to become less dige/ible1 z milk1 :i* dige/ion exp]im5ts %[ to be m completely dige/$ :5 fre% ?an :5 /]iliz$4 ,pa/euriz$ milk1 :i* is n subject$ to s high a temp]ature z /]iliz$ milk1 is m completely dige/$4 ,see ,*apt] ,,vii = discussion ( /]iliz+ & pa/euriz+ milk4#ch ,! b5efits d]iv$ f ! de/ruction ( ! objectionable bact]ia 9 foods are1 h[ev]1 great] ?an ! losses att5dant on less5$ dige/ibility due to ! action ( heat4 ,! me?od ( prep>ation ( a food affects its dige/ibility ma9ly ?r\gh *ange 9 me*anical /ructure1 & modification ( ! =ms 9 :i* ! nutri5ts are pres5t4#e #bce4 ,me*anical ,condition ( ,foods4--,! me*anical condition ( foods z to d5sity & /ructure ( ! p>ticles & ! ext5t to :i* !y are dis9tegrat$ 9 _! prep>ation = ! table influ5ces dige/ibility to a great ext5t4 ,! me*anics ( dige/ion is a subject t has n be5 ext5sively inve/igat$1 & x is "o ( great importance1 z biological & *emical *anges _c take place if ! food is n 9 prop] me*anical condition4 ,9 g5]al1 ! f9] ! food p>ticles1 ! m completely ! nutri5ts are act$ ^u by ! dige/ive fluids & absorb$ by ! body4 ,nev]!less1 ! diet %\ld n consi/ entirely ( f9ely granulat$ foods4 ,"s foods are valuable ma9ly because ( ! favorable action !y ex]t me*anically ^u dige/ion1 r ?an = ! nutri5ts !y conta94#fb ,co>sely granulat$ breakfa/ foods1 :ole :eat fl\r1 & _m vegetables conta9 suffici5t cellul> tissue to give special value f a me*anical r ?an a *emical po9t ( view4 ,! ext5t to :i* co>sely & f9ely granulat$ foods %\ld ent] into ! ration is a "q l>gely = ! individual to det]m9e4 ,exp]im5ts ) pigs %[ t if l>ge am\nts ( co>se1 granul> foods are consum$1 ! t5d5cy is = ! dige/ive tract to become inflam$ & less able to ex]cise its normal functions4 ,co>sely granulat$ foods h a t5d5cy to pass ?r\gh ! dige/ive tract 9 less "t ?an ^? t are f9ely granulat$1 due l>gely to increas$ p]i/altic action1 & ! result is ! food is n reta9$ a suffici5t l5g? ( "t to all[ normal absorption to take place4 ,9 ! fe$+ ( f>m animals1 x has be5 f\nd t ! me*anical condition ( ! food has a great influ5ce ^u its economic use4 ,rations t are ei!r too bulky or too conc5trat$ fail to give ! be/ results4 ,9 ! human ration1 ! me*anical condition ( ! food is equally z important z its *emical composition4 #bcf4 ,ma/ication is an important "p ( dige/ion1 & :5 foods are n ?or\ghly ma/icat$1 additional "w is requir$ ( ! /oma*1 :i* is usually an ov]work$ organ because ( do+ ! "w ( ! m\? z well4 ,al?\gh mu* ( ! me*anical prep>ation & mix+ ( foods is ( necessity done 9 ! /oma*1 "s ( x may advantage\sly be done 9 ! m\?4 ,! /oma* %\ld n be requir$ to p]=m ! function ( ! gizz>d ( a f[l4 #bcg4 ,palatability ( ,foods4--,_m foods naturally conta9 ess5tial oils & o!r sub/ances :i* imp>t palatability4 ,^! h b little 9 ! way ( nutritive value1 b !y assi/ 9 r5d]+ ! nutri5ts ) :i* !y are associat$ m dige/ible4 ,palatability ( a food favorably influ5ces ! secretion ( ! ga/ric & o!r dige/ive fluids1 & 9 ?is way ! natural flavors ( well-prep>$ foods aid 9 dige/ion4 ,9 ! fe$+ ( f>m animals x has be5 f\nd t :5 foods are consum$ ) a reli% bett] returns are secur$ ?an :5 unpalatable foods are f$4 ,to secure palatability ! excessive use ( condim5ts is unnecess>y4 ,x is possible to a great ext5t dur+ prep>ation to develop & cons]ve ! natural flavors4 ,"s foods conta9 bitt] pr9ciples :i* are remov$ dur+ ! cook+1 :ile 9 o!rs pleasant flavors are develop$4 ,palatability is an important factor 9 ! dige/ibility ( foods4 #bch4 ,physiological ,prop]ties ( ,food4--,"s food mat]ials1 p>ticul>ly fruits & vegetables1 conta9 comp\nds :i* h def9ite physiological prop]ties1 z tann9 :i* is an a/r+5t1 special oils :i* ex]t a ca?>tic action1 & ! alkaloids :i* s]ve z irritants to n]ve c5t]s4 ,:eat g]m oil is laxative1 & x is probable t ! physiological prop]ties ( graham & :ole :eat breads are due 9 "s degree to ! oil :i* !y conta94#fg ,! use ( fruits1 h]bs1 & vegetables = m$ic9al purposes is bas$ ^u ! pres5ce ( comp\nds possess+ well-def9$ m$ic9al prop]ties4 ,z a rule food plants d n conta9 appreciable am\nts ( su* sub/ances1 & ! use ( food = m$ic9al effect %\ld be by ! advice ( a physician4 ,! physiological prop]ties ( "s foods are due to bact]ial products4 ,see ,*apt] ,,xx4 #bci4 ,individuality4--,mat]ial diff]5ce 9 dige/ive p[] is noticeable among individuals4 ,dige/ion exp]im5ts %[ t "o p]son may dige/ #e p] c5t m ( a nutri5t ?an ano!r4 ,?is diff]5ce appe>s to be due to a numb] ( factors1 z activity ( ! organs1 z affect$ by ex]cise & k9d ( labor p]=m$2 abnormal composition ( ! dige/ive fluids2 or failure ( ! diff]5t p>ts ( ! dige/ive tract to act 9 h>mony4 ,individuality is "o ( ! mo/ important factors 9 dige/ion4 ,p]sons become accu/om$ to c]ta9 foods ?r\gh long usage1 & ! dige/ive tract adapts itself to ^? foods1 r5d]+ sudd5 & extreme *anges 9 ! diet>y haz>d\s4 ,common food articles may fail to prop]ly dige/ 9 ! case ( "s individuals1 :ile ) o!rs !y are consum$ ) b5efit4 ,:at is food to "o may prove to be a poison to ano!r1 & :ile g5]al /atem5ts c be made 9 reg>d to ! dige/ibility ( foods1 individual diff]5ces mu/ be recogniz$4 #bdj4 ,psy*ological ,factors4--,previ\sly conceiv$ ideas conc]n+ foods influ5ce dige/ibility4 ,foods mu/ be consum$ ) a reli% 9 ord] to secure ! be/ results1 z fl[ ( ! dige/ive fluids & activity ( ! organs are to a c]ta9 ext5t dep5d5t ^u ! n]ve c5t]s4 ,if x is believ$ t a food is poison\s or injuri\s1 ev5 :5 ! food is :olesome1 normal dige/ion fails to take place4 ,9 exp]im5ts by ! au?or1 9 :i* ! comp>ative dige/ibility ( butt] & oleom>g>9e 0 be+ /udi$1 x 0 f\nd t :5 ! subjects 7 told !y 7 eat+ oleom>g>9e1 its dige/ibility 0 depress$ #e p] c5t1 & :5 !y 7 n told ! nature ( ! mat]ial1 b assum$ t butt] 0 oleom>g>9e1 ! dige/ibility ( ! butt] 0 l[]$ ab\t #f p] c5t4#ac ,preconceiv$ notions 9 reg>d to foods1 n f\nd$ ^u well-e/abli%$ facts1 b due to prejudice result+ f ignorance1 cause _m valuable foods to be exclud$ f ! diet>y4 ,_m p]sons1 l ! =eign lady :o1 visit+ ?is c\ntry1 said %e ate only acqua9tances1 pref] foods t h a famili> ta/e & appe>ance1 & any unusual ta/e or appe>ance detracts f ! value because ( ! psy*ological influ5ce ^u dige/ion4 ,,*apt] ,,xvi ,,comp>ative ,,co/ ,,& ,,value ,,( ,,foods #bda4 ,co/ & ,nutri5t ,cont5t ( ,foods4--,! m>ket price & ! nutritive value ( foods are (t5 at v>iance1 z ^? :i* co/ ! mo/ frequ5tly conta9 ! lea/ nutri5ts4#ge ,x is difficult to make absolute comp>isons z to ! nutritive value ( foods at diff]5t prices1 because !y diff] n only 9 ! am\nts1 b also 9 ! k9ds ( nutri5ts4 ,:ile x is n possible to express def9itely ! value ( "o food 9 t]ms ( ano!r1 approximate comp>isons may be made z to ! am\nts ( nutri5ts t c be secur$ = a giv5 sum ( money :5 foods are at diff]5t prices1 & tables h be5 prep>$ mak+ su* comp>isons4 ,illu/ration3 ,,fig4 #ef4--;,,composition ,,( ,,foods4 7,f ,(fice ( ,exp]im5t ,/ations ,bullet947 #bdb4 ,nutri5ts ,procurable = a ,giv5 ,sum4#g--,to asc]ta9 ! nutri5ts procurable = a giv5 sum fir/ det]m9e ! am\nt 9 p\nds t c be obta9$1 say1 = t5 c5ts1 & !n multiply by ! p]c5tages ( fat1 prote91 c>bohydrates1 & calories 9 ! food4 ,! results are ! am\nts1 9 p\nds1 ( nutri5ts procurable = t sum ( money4 ,= example3 if milk is #e c5ts p] qu>t1 two qu>ts or approximately f\r p\nds1 c be procur$ = #aj c5ts4 ,if ! milk conta9s fat1 #d p] c5t1 prote91 #c4c p] c5t1 c>bohydrates1 #e p] c5t1 & fuel value1 #caj calories p] p\nd1 multiply+ ea* ( ^! by #d gives ! nutri5ts & fuel value 9 f\r p\nds1 or #aj c5ts wor? ( milk1 z foll[s3 ,prote9 #j4ac lb4 ,fat #j4af lb4 ,c>bohydrates #j4b lb4 ,calories #abdj ,if x is desir$ to comp>e milk at #e c5ts p] qu>t ) r\nd /eak at #ae c5ts p] p\nd1 #aj c5ts w procure #j4ff1 or two ?irds ( a p\nd ( r\nd /eak conta9+ on an av]age 7edible portion7 #ai p] c5t prote91 #ab4h p] c5t fat1 & yield+ #hij calories p] p\nd4 ,if #aj p] c5t is refuse1 !re is edible ab\t #j4f ( a p\nd4 ,! am\nts ( nutri5ts 9 ! #j4f ( a p\nd ( /eak1 edible portion1 or #j4ff lb4 z pur*as$ w\ld be3 ,prote9 #j4aa lb4 ,fat #j4jh lb4 ,calories #ecd ,x is to be obs]v$ t f ! #aj c5ts' wor? ( milk a little m prote91 #j4jh ( a p\nd m fat1 & ne>ly two & "o half times z _m calories c be secur$ z f ! #aj c5ts' wor? ( meat4 ,?is is due to ! c>bohydrates & ! l>g] am\nt ( fat :i* ! milk conta9s4 ,at ^! prices1 milk %\ld be us$ lib]ally 9 ! diet>y1 z x furni%es m ( all ! nutri5ts ?an does meat4 ,x w\ld n be advisable to exclude meat entirely f ! ration1 b milk at #e c5ts p] qu>t is *eap] food ?an meat at #ae c5ts p] p\nd4 ,9 mak+ comp>isons1 pref]5ce _c always be giv5 to "o food because ( its conta9+ m ( any p>ticul> nutri5t1 = (t5 !re are o!r factors t influ5ce ! value4 #bdc4 ,comp>+ ,foods z to ,nutritive ,value4--,9 g5]al1 pref]5ce %\ld be giv5 to foods :i* supply ! mo/ prote91 provid$ ! diff]5ces betwe5 ! c>bohydrates & fats are n l>ge4 ,:5 ! prote9 cont5t ( two foods is ne>ly ! same1 b ! fats & c>bohydrates diff] mat]ially1 ! pref]5ce may safely be giv5 to ! food :i* supplies ! l>g] am\nt ( total nutri5ts4 ,a p\nd ( prote9 9 a ration is m valuable ?an a p\nd ( ei!r fat or c>bohydrates1 al?\gh x is n possible to e/abli% an absolute scale z to ! comp>ative value ( ^! nutri5ts1 because !y s]ve diff]5t functional purposes 9 ! body4 ,x is sometimes necess>y to use small am\nts ( foods ri* 9 prote9 9 ord] to secure a balanc$ ration2 excessive use ( prote91 h[ev]1 is n economical1 z t :i* is n ne$$ = functional purposes is conv]t$ into heat & en]gy :i* c\ld be suppli$ z well by ! c>bohydrates1 & !y are less exp5sive nutri5ts4 ,illu/ration3 ,,fig4 #eg4--,,pecuni>y ,,economy ,,( ,,food4 7,f ,(fice ( ,exp]im5t ,/ations ,bullet947 ,,t5 ,,c5ts ,,w ,,pur*ase3 7,f ,f>m]'s ,bullet9 ,no4 #adb1 ,u4 ,s4 ,dept4 ( ,agr47 ,,total ,,weight ,,k9d ,,( ,,food ,,price ,,( ,,food ,,c>- ,,mat]ial ,,p] ,,mate- ,,prote9 ,,fat ,,bohy- ,,en]gy ,,p\nd ,,rial ,,drates ---------------------------------------- ------------------------------- ,c5ts ,p\nds ,p\nd ,p\nd ,p\nds ,calories ,beef1 sirlo9 #be #j4dj #j4jf #j4jf -- #daj ,d4 #bj #j4ej #j4jh #j4jh -- #eae ,d4 #ae #j4fg #j4aj #j4aa -- #fhe ,beef1 r\nd #af #j4fc #j4aa #j4jh -- #efj ,d4 #ad #j4ga #j4ac #j4ji -- #fcj ,d4 #ab #j4hc #j4ae #j4aj -- #gdj ,beef1 %\ld] clod #ab #j4hc #j4ac #j4jh -- #eie ,d4 #i #a4aa #j4ah #j4aj -- #gie ,beef1 /ew meat #e #b4jj #j4bi #j4bc -- #aecj ,beef1 dri$1 *ipp$ #be #j4dj #j4aj #j4jc -- #cae ,mutton *ops1 lo9 #af #j4fc #j4jh #j4ag -- #hij ,mutton1 leg #bj #j4ej #j4jg #j4jg -- #dde ,d4 #af #j4fc #j4ji #j4ji -- #efj ,roa/ pork1 lo9 #ab #j4hc #j4aa #j4ai -- #ajce ,pork1 smok$ ham #bb #j4de #j4jf #j4ad -- #gce ,d4 #ah #j4ef #j4jh #j4ah -- #iae ,pork1 fat salt #ab #j4hc #j4jb #j4fh -- #biej ,codfi%1 dress$1 fre% #aj #a4jj #j4aa -- -- #bbj ,halibut1 fre% #ah #j4ef #j4jh #j4jb -- #bfe ,cod1 salt #g #a4dc #j4bb #j4ja -- #dfe ,mack]el1 salt1 dress$ #aj #a4jj #j4ac #j4bj -- #aace ,salmon1 cann$ #ab #j4hc #j4ah #j4aj -- #gfj ,oy/]s1 solids1 #ej c5ts p] qu>t #be #j4dj #j4jb -- #j4ja #ij #ce c5ts p] qu>t #ah #j4ef #j4jc #j4ja #j4jb #abe ,lob/]1 cann$ #ah #j4ef #j4aj #j4ja -- #bbe ,butt] #bj #j4ej #j4ja #j4dj -- #agje ,d4 #be #j4dj -- #j4cb -- #acfe ,d4 #cj #j4cc -- #j4bg -- #aabe ,eggs1 #cf c5ts p] doz5 #bd #j4db #j4je #j4jd -- #bfj ,eggs1 #bd c5ts p] doz5 #af #j4fc #j4jg #j4jf -- #che ,eggs1 #ab c5ts p] doz5 #h #a4be #j4ad #j4aa -- #ggj ,*eese #af #j4fc #j4af #j4bj #j4jb #aahe ,milk1 #g c5ts p] qu>t #c-a_/b #b4he #j4ji #j4aa #j4ad #hhe ,milk1 #f c5ts p] qu>t #c #c4cc #j4aa #j4ac #j4ag #ajcj ,:eat fl\r #c #c4cc #j4cb #j4jc #b4de #eddj ,d4 #b-a_/b #d4jj #j4ci #j4jd #b4id #fedj ,corn meal1 granul> #b-a_/b #d4jj #j4ca #j4jg #b4if #fedj ,:eat breakfa/ food #g-a_/b #a4cc #j4ac #j4jb #j4ih #bbce ,oat breakfa/ food #g-a_/b #a4cc #j4ai #j4ji #j4hf #bcie ,oatmeal #d #b4ej #j4cd #j4af #a4ff #dejj ,rice #h #a4be #j4jh -- #j4ig #bjbe ,:eat bread #f #a4fg #j4ac #j4jb #j4hg #bjjj ,d4 #e #b4jj #j4af #j4jb #a4jd #bdjj ,d4 #d #b4ej #j4bj #j4jc #a4cj #cjjj ,rye bread #e #b4jj #j4ae #j4ja #a4jd #bcdj ,beans1 :ite1 dri$ #e #b4jj #j4ce #j4jc #a4af #cjdj ,cabbage #b-a_/b #d4jj #j4je #j4ja #j4ah #dfj ,cel]y #e #b4jj #j4jb -- #j4je #acj ,corn1 cann$ #aj #a4jj #j4jb #j4ja #j4ah #dcj ,potatoes1 #ij c5ts p] bu%el #a-a_/b #f4fg #j4aj #j4ja #j4ic #aigj #fj c5ts p] bu%el #a #aj4jj #j4ae #j4ja #a4dj #biej #de c5ts p] bu%el #c_/d #ac4cc #j4bj #j4ja #a4hg #cice ,turnips #a #aj4jj #j4jh #j4ja #j4ed #abjj ,apples #a-a_/b #f4fg #j4jb #j4jb #j4fe #abgj ,bananas #g #a4dc #j4ja #j4ja #j4ah #cgj ,oranges #f #a4fg #j4ja -- #j4ac #bej ,/rawb]ries #g #a4dc 4#ja #j4ja #j4ji #bae ,sug> #f #a4fg -- -- #a4fg #bibj ,x is to be not$ 9 ! table t1 ord9>ily1 = ! same am\nt ( money ! mo/ nutri5ts c be obta9$ 9 ! =m ( milk1 *eese1 sug>1 & beans1 corn meal1 :eat fl\r1 oatmeal1 & c]eals 9 bulk4 ,:ile meats supply prote9 lib]ally1 !y fail to furni% c>bohydrates z ! vegetables4 ,z discuss$ 9 ! *apt] on ,diet>y ,/udies ( ,families1 unnecess>ily exp5sive foods are (t5 us$1 result+ ei!r 9 lack ( nutri5ts or unbalanc$ rations4 ,,examples #a4 ,compute ! calories & ! am\nts ( prote91 fat1 & c>bohydrates t c be procur$ = #be c5ts 9 *eese sell+ = #ah c5ts p] p\nd2 h[ d ^! comp>e ) ! nutri5ts 9 eggs at #bj c5ts p] doz58 #b4 ,:i* food furni%es ! l>g] am\nt ( nutri5ts1 potatoes at #ej c5ts p] bu%el or fl\r at #f p] b>rel8 #c4 ,h[ d beans at #aj c5ts p] qu>t comp>e 9 nutritive value ) beef at #ae ,c5ts p] p\nd8 #d4 ,h[ does salt codfi% at #aj c5ts p] p\nd comp>e 9 nutritive value ) lamb *ops at #ae c5ts p] p\nd8 #e4 ,comp>e 9 nutritive value cream at #be c5ts p] qu>t ) butt] at #cj c5ts p] p\nd4 #f4 ,calculate ! composition & nutritive value ( a cake made ( sug>1 #h oz42 butt]1 #d oz42 eggs1 #h oz42 fl\r1 #h oz42 & milk1 #d oz42 ! bak$ cake weighs "o & ?ree f\r?s p\nds4 ,,av]age ,,composition ,,( ,,common ,,am]ican ,,food ,,products 7,f ,f>m]'s ,bullet91 ,no4 #adb1 ,u4 ,s4 ,dept4 ( ,agr47 ,f h u p ,r ,p ,c y e e e ,w r a d l r f a o ,f r r ,a ,food ,mat]ial u t t a b a s v ,p 7z pur*as$7 s e e t o t h a o e r i - e l u n s u n e d ---------------------------------------- ------------------------------ ,calo- ,,animal ,,food ries ,beef1 fre%3 ,*uck ribs #af4c #eb4f #ae4e #ae4j -- #j4h #iaj ,flank #aj4b #ed4j #ag4j #ai4j -- #j4g #aaje ,lo9 #ac4c #eb4e #af4a #ag4e -- #j4i #ajbe ,port]h\se /eak #ab4g #eb4d #ai4a #ag4i -- #j4h #aajj ,sirlo9 /eak #ab4h #ed4j #af4e #af4a -- #j4i #ige ,neck #bg4f #de4i #ad4e #aa4i -- #j4g #aafe ,ribs #bj4h #dc4h #ac4i #ba4b -- #j4g #aace ,rib rolls -- #fc4i #ai4c #af4g -- #j4i #ajee ,r\nd #g4b #fj4g #ai4j #ab4h -- #a4j #hij ,rump #bj4g #de4j #ac4h #bj4b -- #j4g #ajij ,%ank1 =e #cf4i #db4i #ab4h #g4c -- #j4f #ede ,%\ld] & clod #af4d #ef4h #af4d #i4h -- #j4i #gae ,=e qu>t] #ah4g #di4a #ad4e #ag4e -- #j4g #iie ,h9d qu>t] #ae4g #ej4d #ae4d #ah4c -- #j4g #ajde ,beef1 corn$1 cann$1 pickl$1 dri$3 ,corn$ beef #h4d #di4b #ad4c #bc4h -- #d4f #abde ,tongue1 pickl$ #f4j #eh4i #aa4i #ai4b -- #d4c #ajaj ,dri$1 salt$1 & smok$ #d4g #ec4g #bf4d #f4i -- #h4i #gij ,cann$ boil$ beef -- #ea4h #be4e #bb4e -- #a4c #adaj ,cann$ corn$ beef -- #ea4h #bf4c #ah4g -- #d4j #abgj ,veal3 ,brea/ #ba4c #eb4j #ae4d #aa4j -- #j4h #gde ,leg #ad4b #fj4a #ae4e #g4i -- #j4i #fbe ,leg cutlets #c4d #fh4c #bj4a #g4e -- #a4j #fie ,=e qu>t] #bd4e #ed4b #ae4a #f4j -- #j4g #ece ,h9d qu>t] #bj4g #ef4b #af4b #f4f -- #j4h #ehj ,mutton3 ,flank #i4i #ci4j #ac4h #cf4i -- #j4f #aggj ,leg1 h9d #ah4d #ea4b #ae4a #ad4g -- #j4h #hij ,lo9 *ops #af4j #db4j #ac4e #bh4c -- #j4g #adae ,=e qu>t] #ba4b #da4f #ab4c #bd4e -- #j4g #abce ,h9d qu>t]1 )\t #ag4b #de4d #ac4h #bc4b -- #j4g #abaj tall[ ,lamb3 ,brea/ #aj4a #de4e #ae4d #ai4a -- #j4h #ajge ,leg1 h9d #ag4d #eb4i #ae4i #ac4f -- #j4i #hfj ,pork1 fre%3 ,ham #aj4g #dh4j #ac4e #be4i -- #j4h #acbj ,lo9 *ops #ai4g #da4h #ac4d #bd4b -- #j4h #abde ,%\ld] #ab4d #dd4i #ab4j #bi4h -- #j4g #adej ,t5d]lo9 -- #ff4e #ah4i #ac4j -- #a4j #hie ,pork1 salt$1 cur$1 pickl$3 ,ham1 smok$ #ac4f #cd4h #ad4b #cc4d -- #d4b #afce ,%\ld]1 smok$ #ah4b #cf4h #ac4j #bf4f -- #e4e #acce ,salt pork -- #g4i #a4i #hf4b -- #c4i #ceee ,bacon1 smok$ #g4g #ag4d #i4a #fb4b -- #d4a #bgae ,sausage3 ,bologna #c4c #ee4b #ah4b #ai4g -- #c4h #aaee ,pork -- #ci4h #ac4j #dd4b #a4a #b4b #bjge ,frank=t -- #eg4b #ai4f #ah4f #a4a #c4d #aaee ,s\ps3 ,cel]y1 cream ( -- #hh4f #b4a #b4h #e4j #a4e #bce ,beef -- #ib4i #d4d #j4d #a4a #a4b #abj ,meat /ew -- #hd4e #d4f #d4c #e4e #a4a #cfe ,tomato -- #ij4j #a4h #a4a #e4f #a4e #ahe ,p\ltry3 ,*ick51 broil]s #da4f #dc4g #ab4h #a4d -- #j4g #cje ,f[ls #be4i #dg4a #ac4g #ab4c -- #j4g #gfe ,goose #ag4f #ch4e #ac4d #bi4h -- #j4g #adge ,turkey #bb4g #db4d #af4a #ah4d -- #j4h #ajfj ,fi%3 ,cod1 dress$ #bi4i #eh4e #aa4a #j4b -- #j4h #bbj ,halibut1 /eaks or sections #ag4g #fa4i #ae4c #d4d -- #j4i #dge ,mack]el1 :ole #dd4g #dj4d #aj4b #d4b -- #j4g #cgj ,p]*1 yell[ dress$ #ce4a #ej4g #ab4h #j4g -- #j4i #bge ,%ad1 :ole #ej4a #ce4b #i4d #d4h -- #j4g #chj ,%ad1 roe -- #ga4b #bj4i #c4h #b4f #a4e #fjj ,fi%1 pres]v$3 ,cod1 salt #bd4i #dj4b #af4j #j4d -- #ah4e #cbe ,h]r+1 smok$ #dd4d #ai4b #bj4e #h4h -- #g4d #gee ,fi%1 cann$ ,salmon -- #fc4e #ba4h #ab4a -- #b4f #iae ,s>d9es ,a#e4j #ec4f #bc4g #ab4a -- #e4c #iej ,%ellfi%3 ,clams -- #hj4h #aj4f #a4a #e4b #b4c #cdj ,crabs #eb4d #cf4g #g4i #j4i #j4f #a4e #bjj ,lob/]s #fa4g #cj4g #e4i #j4g #j4b #j4h #ade ,eggs3 ,h5's eggs ,b#aa4b #fe4e #ac4a #i4c -- #j4i #fce ,dairy products1 etc43 ,butt] -- #aa4j #a4j #he4j -- #c4j #cdaj ,:ole milk -- #hg4j #c4c #d4j #e4j #j4g #caj ,skim milk -- #ij4e #c4d #j4c #e4a #j4g #afe ,butt]milk -- #ia4j #c4j #j4e #d4h #j4g #afj ,cond5s$ milk -- #bf4i #h4h #h4c #ed4a #a4i #adcj ,cream -- #gd4j #b4e #ah4e #d4e #j4e #hfe ,*eese1 ,*$d> -- #bg4d #bg4g #cf4h #d4a #d4j #bjge ,*eese1 full cream -- #cd4b #be4i #cc4g #b4d #c4h #ahhe ,,vegetable ,,food ,fl\r1 meal1 etc43 ,entire :eat fl\r -- #aa4d #ac4h #a4i #ga4i #a4j #afej ,graham fl\r -- #aa4c #ac4c #b4b #ga4d #a4h #afde ,:eat fl\r1 pat5t roll] process ,high-grade & m$ium -- #ab4j #aa4d #a4j #ge4a #j4e #afce ,l[ grade -- #ab4j #ad4j #a4i #ga4b #j4i #afdj ,mac>oni1 v]micelli1 etc -- #aj4c #ac4d #j4i #gd4a #a4c #afde ,:eat breakfa/ food -- #i4f #ab4a #a4h #ge4b #a4c #afhj ,buck:eat fl\r -- #ac4f #f4d #a4b #gg4i #j4i #afje ,rye fl\r -- #ab4i #f4h #j4i #gh4g #j4g #afbj ,corn meal -- #ab4e #i4b #a4i #ge4d #a4j #afce ,oat breakfa/ food -- #g4g #af4g #g4c #ff4b #b4a #ahjj ,rice -- #ab4c #h4j #j4c #gi4j #j4d #afbj ,tapioca -- #aa4d #j4d #j4a #hh4j #j4a #afej ,/>* -- -- -- -- #ij4j -- #afge ,bread1 pa/ry1 etc43 ,:ite bread -- #ce4c #i4b #a4c #ec4a #a4a #abjj ,br[n bread -- #dc4f #e4d #a4h #dg4a #b4a #ajdj ,bread1 pa/ry1 etc43 ,graham bread -- #ce4g #h4i #a4h #eb4a #a4e #aaie ,:ole :eat bread -- #ch4d #i4g4 #j4i #di4g #a4c #aacj ,rye bread -- #ce4g #i4j4 #j4f #ec4b #a4e #aagj ,cake -- #ai4i #f4c4 #i4j #fc4c #a4e #afcj ,cream crack]s -- #f4h #i4g4 #ab4a #fi4g #a4g #aibe ,oy/] crack]s -- #d4h #aa4c4 #aj4e #gj4e #b4i #aiaj ,soda crack]s -- #e4i #i4h4 #i4a #gc4a #b4a #ahge ,sug>s1 etc43 ,molasses -- -- -- -- #gj4j -- #abbe ,c&y,c -- -- -- -- #if4j -- #afhj ,honey -- -- -- -- #ha4j -- #adbj ,sug>1 granulat$ -- -- -- -- #ajj4j -- #agej ,maple sirup -- -- -- -- #ga4d -- #abej ,vegetables3,d ,beans1 dri$ -- #ab4f #bb4e4 #a4h #ei4f #c4e #aebj ,beans1 ,lima1 %ell$ -- #fh4e #g4a4 #j4g #bb4j #a4g #edj ,beans1 /r+ #g4j #hc4j #b4a4 #j4c #f4i #j4g #agj ,beets #bj4j #gj4j #a4c4 #j4a #g4g #j4i #afj ,cabbage #ae4j #gg4g #a4d4 #j4b #d4h #j4i #aae ,cel]y #bj4j #ge4f #j4i4 #j4a #b4f #j4h #fe ,corn1 gre5 7sweet71 edible portion -- #ge4d #c4a #a4a #ai4g #j4g #ddj ,cucumb]s #ae4j #ha4a #j4g4 #j4b #b4f #j4d #fe ,lettuce #ae4j #hj4e #a4j4 #j4b #b4e #j4h #fe ,mu%rooms -- #hh4a #c4e #j4d #f4h #a4b #ahe ,onions #aj4j #gh4i #a4d4 #j4c #h4i #j4e #aij ,p>snips #bj4j #ff4d #a4c4 #j4d #aj4h #a4a #bcj ,peas 7,pisum sativum71 dri$4 -- #i4e #bd4f #a4j #fb4j #b4i #aefe %ell$ -- #gd4f #g4j #j4e #af4i #a4j #ddj ,c[peas1 dri$ -- #ac4j #ba4d4 #a4d #fj4h #c4d #aeje ,potatoes #bj4j #fb4f #a4h4 #j4a #ad4g #j4h #bie ,vegetables3 ,rhub>b #dj4j #ef4f #j4d #j4d #b4b #j4d #fj ,sweet potatoes #bj4j #ee4b #a4d #j4f #ba4i #j4i #ddj ,sp9a* -- #ib4c #b4a #j4c #c4b #b4a #ie ,squa% #ej4j #dd4b #j4g #j4b #d4e #j4d #ajj ,tomatoes -- #id4c #j4i #j4d #c4i #j4e #ajj ,turnips #cj4j #fb4g #j4i #j4a #e4g #j4f #abj ,vegetables1 cann$3 ,bak$ beans -- #fh4i #f4i #b4e #ai4f #b4a #eee ,peas 7,pisum sativum71 gre5 -- #he4c #c4f #j4b #i4h #a4a #bce ,corn1 gre5 -- #gf4a #b4h #a4b #ai4j #j4i #dcj ,succota% -- #ge4i #c4f #a4j #ah4f #j4i #dbe ,tomatoes -- #id4j #a4b #j4b #d4j #j4f #ie ,fruits1 b]ries1 etc41 fre%3 ,e ,apples #be4j #fc4c #j4c #j4c #aj4h #j4c #aij ,bananas #ce4j #dh4i #j4h #j4d #ad4c #j4f #bfj ,grapes #be4j #eh4j #a4j #a4b #ad4d #j4d #bie ,lemons #cj4j #fb4e #j4g #j4e #e4i #j4d #abe ,muskmelons #ej4j #dd4h #j4c -- #d4f #j4c #hj ,oranges #bg4j #fc4d #j4f #j4a #h4e #j4d #aej ,pe>s #aj4j #gf4j #j4e #j4d #ab4g #j4d #bcj ,p]simmons1 edible portion -- #ff4a #j4h #j4g #ca4e #j4i #eej ,raspb]ries -- #he4h #a4j -- #ab4f #j4f #bbj ,/rawb]ries #e4j #he4i #j4i #j4f #g4j #j4f #aej ,wat]melons #ei4d #cg4e #j4b #j4a #b4g #j4a #ej ,fruits1 dri$3 ,apples -- #bh4a #a4f #b4b #ff4a #b4j #aahe ,apricots -- #bi4d #d4g #a4j #fb4e #b4d #aabe ,dates #aj4j #ac4h #a4i #b4e #gj4f #a4b #abge ,fruits1 dri$3 ,rhub>b #dj4j #ef4f #j4d #j4d #b4b #j4d #fj ,figs -- #ah4h #d4c #j4c #gd4b #b4d #abhj ,rais9s #aj4j #ac4a #b4c #c4j #fh4e #c4a #abfe ,nuts3 ,almonds #de4j #b4g #aa4e #cj4b #i4e #a4a #aeae ,brazil nuts #di4f #b4f #h4f #cc4g #c4e #b4j #adhe ,butt]nuts #hf4d #j4f #c4h #h4c #j4e #j4d #che ,*e/nuts1 fre% #af4j #cg4h #e4b #d4e #ce4d #a4a #iae ,*e/nuts1 dri$ #bd4j #d4e #h4a #e4c #ef4d #a4g #ache ,cocoanuts ,f #dh4h #g4b #b4i #be4i #ad4c #j4i #abie ,cocoanut1 prep>$ -- #c4e #f4c #eg4d #ca4e #a4c #bhfe ,filb]ts #eb4a #a4h #g4e #ca4c #f4b #a4a #adcj ,hickory nuts #fb4b #a4d #e4h #be4e #d4c #j4h #aade ,pecans1 poli%$ #ec4b #a4d #e4b #cc4c #f4b #j4g #adfe ,peanuts #bd4e #f4i #ai4e #bi4a #ah4e #a4e #agge ,pion 7,p9us edulis7 #dj4f #b4j #h4g #cf4h #aj4b #a4g #agcj ,walnuts1 black #gd4a #j4f #g4b #ad4f #c4j #j4e #gcj ,walnuts1 ,engli% #eh4a #a4j #f4i #bf4f #f4h #j4f #abej ,miscellane\s3 ,*ocolate -- #e4i #ab4i #dh4g #cj4c #b4b #efbe ,cocoa1 p[d]$ -- #d4f #ba4f #bh4i #cg4g #g4b #bafj ,c]eal c(fee1 infusion 7#a "p boil$ 9 #bj p>ts wat]7,g -- #ih4b #j4b -- #a4d #j4b #cj ,footnote ,a3 ,refuse1 oil4 ,footnote ,b3 ,refuse1 %ell4 ,footnote ,c3 ,pla9 confection]y n conta9+ nuts1 fruit1 or *ocolate4 ,footnote ,d3 ,su* vegetables z potatoes1 squa%1 beets1 etc41 h a c]ta9 am\nt ( in$ible mat]ial1 sk91 se$s1 etc ,! am\nt v>ies ) ! me?od ( prep>+ ! vegetables1 & _c be accurately e/imat$ ,! figures giv5 = refuse ( vegetables1 fruits1 etc41 are assum$ to repres5t approximately ! am\nt ( refuse 9 ^! foods z ord9>ily prep>$4 ,footnote ,e3 ,fruits conta9 a c]ta9 proportion ( in$ible mat]ials1 z sk91 se$s1 etc41 :i* are prop]ly class$ z refuse4 ,9 "s fruits1 z oranges & prunes1 ! am\nt reject$ 9 eat+ is practically ! same z refuse4 ,9 o!rs1 z apples & pe>s1 m or less ( ! edible mat]ial is ord9>ily reject$ ) ! sk9 & se$s & o!r in$ible portions4 ,! edible mat]ial :i* is ?us ?r[n away1 & %\ld prop]ly be class$ ) ! wa/e1 is "h class$ ) ! refuse4 ,! figures = refuse "h giv5 repres5t1 z ne>ly z c be asc]ta9$1 ! quantities ord9>ily reject$4 ,footnote ,f3 ,milk & %ell4 ,footnote ,g3 ,! av]age ( five analyses ( c]eal c(fee gra9 is3 ,wat] #f4b1 prote9 #ac4c1 fat #c4d1 c>bohydrates #gb4f1 & a% #d4e p] c5t4 ,only a portion ( ! nutri5ts1 h[ev]1 ent] into ! infusion4 ,! av]age 9 ! table repres5ts ! available nutri5ts 9 ! bev]age4 ,infusions ( g5u9e c(fee & ( tea l ! above conta9 practically no nutri5ts4 ,,*apt] ,,xvii ,,diet>y ,,/udies #bdd4 ,object ( ,diet>y ,/udies4--,! quantity ( food :i* diff]5t families pur*ase v>ies betwe5 wide limits2 a portion be+ lo/ me*anically 9 prep>ation & a /ill l>g] & m v>iable am\nt 9 ! refuse & non-edible p>ts4 ,if a record is made ( all foods pur*as$ & ! wa/e & non-edible portions are d$uct$1 ! nutri5ts consum$ by a family may be calculat$ by multiply+ ! weight ( ea* food by ! av]age composition4 ,if su* calculations be made1 x w be f\nd t 9 "s families ne>ly a half p\nd p] day ( bo? prote9 & fat is consum$ by adults1 :ile 9 o!r families less ?an half ( ?is am\nt is us$4 ,! object ( diet>y /udies is to det]m9e ! s\rce1 co/1 composition1 & nutritive value ( ! foods consum$ by diff]5t families2 !y also enable comp>isons to be made ( ! am\nts ( nutri5ts pur*as$4 ,ext5sive diet>y /udies h be5 made by ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture1 & ! results h be5 publi%$ 9 v>i\s bullet9s4#gf #bde4 ,wide & ,n>r[ ,rations4--,:5 ! am\nt ( c>bohydrates 9 a ration is small 9 comp>ison ) ! prote91 x is call$ a n>r[ ration1 :ile a wide ration is "o 9 :i* ! c>bohydrates are mu* 9 excess ( ! prote94 ,:5 a ration conta9s #j4dj ( a p\nd ( prote91 #j4dj ( a p\nd ( fat1 & #a p\nd ( c>bohydrates1 x has a nutritive ratio ( #a to #d4h & is a n>r[ ration4 ,to calculate ! nutritive ratio1 ! fat is multipli$ by #b-a_/d1 ! product add$ to ! c>bohydrates1 & ?is sum divid$ by ! prote94 ,x is n possible to designate accurately ! am\nt ( prote9 & o!r nutri5ts t %\ld be 9 ! daily ration ( all p]sons1 because ! ne$s ( ! body v>y s ) diff]5t individuals4 ,h>d & fa/ rules gov]n+ ! am\nts ( nutri5ts to be consum$ _c z yet be =mulat$1 z our k ( ! subject is too limit$4 ,x is kn[n t bo? excessive & scant am\nts are alike injuri\s4 ,:ile ! appetite may indicate ei!r hung] or satiety1 x alone _c always be reli$ ^u z a safe guide = det]m9+ ! am\nt & k9d ( food to consume1 al?\gh ! dem&s ( appetite %\ld n be disreg>d$ until x has be5 demon/rat$ beyond a d\bt t x is n voic+ ! ne$s ( nature4 ,!re has be5 a t5d5cy :i* p]haps 0 a survival ( ! ,puritanical ideas ( ! e>ly days to /amp z hurtful :atev] seem$ desirable & pleasant2 z examples might be cit$ ! crav+ = wat] by fev] pati5ts1 & = sug> by gr[+ *ildr51 :i* h n[ be5 prov5 to be normal dem&s ( nature4 #bdf4 ,diet>y ,/&>ds4--,z a result ( a l>ge numb] ( diet>y /udies & dige/ion exp]im5ts1 diet>y /&>ds h be5 prep>$4 ,atwat] 9 ?is c\ntry & ,voit 9 ,g]many h propos$ su* /&>ds = m5 employ$ at diff]5t k9ds ( labor1 z foll[s3 ,prote9 ,fat,c>bo- ,fuel ,nutritive hydrates ,value ---------------------------------------- ------------------------------ lb4 lb4 lb4 ,calories ,ratio ,man ) little physical ex]cise #j4bj #j4bj #j4ff #bdej #e4e ,man ) light muscul> "w #j4bb #j4bb #j4gg #bhjj #e4g ,man ) mod]ate muscul> "w #j4bh #j4bh #j4ii #cebj #e4h ,man ) active muscul> "w #j4cc #j4cc #a4aj #djfj #e4f ,man ) h>d muscul> "w #j4ci #j4ee #a4dc #egjj #f4i ,9 ! table x w be se5 t ! quantity ( nutri5ts increases ) ! labor to be p]=m$4 ,9 ord] to secure ! necess>y heat & en]gy1 rations = m5 at heavy labor conta9 proportionally m fat & c>bohydrates ?an are requir$ = light "w4 ,all diet>y /&>ds1 h[ev]1 %\ld be reg>d$ z t5tative only4 ,op9ions diff] greatly on diff]5t po9ts2 = example1 z to ! am\nt ( prote9 a ration %\ld conta94 ,?is is a matt] t c be det]m9$ only f ext5d$ inve/igations "u a v>iety ( conditions1 & z yet results are too meag] to =mulate o!r ?an t5tative /&>ds4 ,*itt5d5 has f\nd t ! body c be su/a9$ on v mu* less prote9 ?an is call$ = 9 ! /&>d ration4#gg ,! am\nt ( prote9 9 ! ration %\ld be ample to su/a9 ! body weight & ma9ta9 a nitrog5 equilibrium2 t is1 ! income & outgo ( nitrog5 f ! body %\ld be practically equal4 ,illu/ration3 ,,fig4 #eh4--;,,diet>ies ,,& ,,diet>y ,,/&>ds4 7,f ,(fice ( ,exp]im5t ,/ations ,bullet947 ,:ile "o freely admits t heal? & a l>ge measure ( muscul> /r5g? may be ma9ta9$ ^u a m9imum supply ( prote91 yet ,i ?9k t a dispassionate survey ( mank9d w %[ t races :i* adopt su* a diet are lack+ 9 :at1 = want ( a bett] ^w1 "o c only describe z en]gy4 #bh ,on ! o!r h&1 excessive & unnecess>ily l>ge am\nts ( prote9 are sometimes consum$1 add+ greatly to ! co/ ( ! ration & necessitat+ additional labor on ! "p ( ! body = its elim9ation4 #bdg4 ,numb] ( ,meals p] ,day4--,"s p]sons advocate two meals p] day r ?an ?ree1 b diet>y /udies %[ t ! be/ results are secur$ :5 ! food is divid$ among ?ree r ?an two meals1 & ) a two-meal sy/em ! t5d5cy is to consume a l>g] total am\nt ( food ?an :5 ?ree meals are eat54 ,x is n ess5tial t ! food be equally divid$ among ! ?ree meals4 ,any "o ( !m may be light] or m sub/antial z ! habits & incl9ations ( ! individual dictate4 ,if x is f\nd necess>y to r$uce ! total quantity ( food consum$1 ?is may be done by a proportional r$uction ( ea* ( ! meals1 or ( any "o ( !m in/ead ( decreas+ ! numb] ( meals p] day4 ,! occasional miss+ ( a meal is sometimes b5eficial1 9 cases ( dige/ion disord]s1 b ! ord9>y requirem5ts ( p]sons 9 normal heal? :o h ei!r m5tal or physical labor to p]=m are be/ met :5 ?ree meals p] day are consum$1 z ?is insures an ev5 supply ( nutri5ts4 ,= p]sons ( s$5t>y habits1 ! k9d & quantity ( food at ea* meal mu/ be regulat$ l>gely by ! individual f k bas$ on p]sonal exp]i5ce4 ,9 ! matt] ( diet e man mu/1 9 ! la/ resort1 be a law unto himself2 b he %\ld draw up 8 dietetic code intellig5tly & apply x hone/ly1 giv+ due he$ to ! w>n+s :i* nature is sure to address to him %\ld he at any "t transgress4#bh ,if !re is tr\ble 9 dige/+ ! food1 x is well to /udy ! o!r habits ( life along ) ! food "q1 = x may be ! difficulty arises f "s o!r cause1 & w\ld be rem$i$ by m ex]cise & fre% air1 avoid+ ru% imm$iately aft] meals1 m ?or\gh ma/ication1 or less worry4 ,x is a s]i\s matt] to %ut (f ! supply ( food f a p]son n suff]+ f "s disease & :o is work+2 z well cut (f ! supply ( fuel f a furnace & !n expect a full am\nt ( en]gy & heat4 ,b unlike ! furnace1 :5 ! human body is depriv$ ( ne$$ nutri5ts x preys ^u itself & uses up its res]ve t %\ld be drawn ^u only 9 cases ( illness or extreme n]v\s /ra94 ,"s p]sons live 9 su* a way z to nev] h any res]ve ( /r5g? & en]gy to call ^u b use up ea* day all ! body c produce & s become physical bankrupts :5 !y %\ld be 9 _! prime4 ,food is requir$ = ! production ( n]ve en]gy z well z physical en]gy4#gh #bdh4 ,mix$ ,diet>y ,desirable4--,exp]im5ts 9 ! fe$+ ( f>m animals %[ t ! be/ results come f ! comb9ation ( a numb] ( foods to =m a mix$ ration1 r ?an f ! use ( "o food alone1#gi = 9 ?is way ! "w ( dige/ion is m ev5ly di/ribut$1 & a high] degree ( effici5cy is secur$ f ! foods consum$4 ,! same is true 9 human fe$+2 ! be/ results are secur$ f a mix$ diet4 ,ord9>ily1 ab\t two fif?s ( ! nutri5ts ( a ration are d]iv$ f animal & ?ree fif?s f vegetable s\rces4 #bdi4 ,animal & ,vegetable ,foods2 ,economy ( ,production4--,animal foods c nev] compete 9 *eapness ( ! nutri5ts ) c]eals & vegetables1 z x takes six to eight p\nds or m ( a c]eal1 toge!r ) =age crops1 to make a p\nd ( meat4 ,h5ce ! returns 9 food value are v mu* l>g] f ! direct use ( ! c]eals z human food1 ?an f ! fe$+ ( c]eals to cattle & ! use ( ! meat4 ,z ! population ( a c\ntry increases1 & foods necess>ily become m exp5sive1 c]eals are de/9$ to replace animal foods to a great ext5t1 solely z a matt] ( economy4 #bej4 ,food ,habits4--,long-e/abli%$ diet>y habits & cu/oms are n easily *ang$1 & :5 ! body becomes accu/om$ to c]ta9 foods1 sub/itution ( o!rs1 al?\gh equally valuable1 may fail to give satisfactory results4 ,= example1 immigrants f s\!rn ,europe dem& foods ) :i* !y are famili>1 z mac>oni1 olive oil1 & c]ta9 k9ds ( *eese1 foods :i* are g5]ally import$ & m exp5sive ?an ! /aples produc$ 9 ?is c\ntry1#hj & :5 !y are compell$ to live on o!r foods1 ev5 ?\gh !y h z _m nutri5ts1 !y compla9 ( be+ und]f$4 ,previ\sly acquir$ food habits appe> to affect mat]ially ! process ( dige/ion & assimilation4 ,sudd5 & pron\nc$ *ange 9 ! fe$+ ( f>m animals is att5d$ ) unsatisfactory results1 & :5ev] *anges are made 9 ! food ( ei!r humans or animals !y %\ld be gradual r ?an radical4 #bea4 ,und]f$ ,families4--,z ! pur*as+ ( food is (t5 done by inexp]i5c$ p]sons1 palatability r ?an nutritive value is made ! basis ( *oice4 ,diet>y /udies %[ t because ( lack ( k ( ! nutritive value ( foods1 :ole families are (t5 und]f$4 ,p>ticul>ly is ?is true :]e ! means = pur*as+ foods are limit$4 ,9 diet>y /udies among poor families 9 ,new ,york ,city1#ha ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture notes3 ,x is q evid5t t :at is ne$$ among ^! families m ?an any?+ else is in/ruction 9 ! way to make ! little !y h g ! f>!/4 ,"s classes ( ! ri* too are equally liable to be und]f$1 z !y are m prone to food notions & are able to indulge !m4 ,among ! *ildr5 ( ! ri* are f\nd "s z poorly n\ri%$ z among ! poor4 #beb4 ,*eap & ,exp5sive ,foods4--,among ! m exp5sive items ( a ration are meats1 butt]1 & cann$ fruits4 ,! diff]5ce 9 composition & nutritive value betwe5 v>i\s cuts ( meat is small1 be+ l>gely physical1 & affect+ ta/e & flavor r ?an nutritive value4 ,exp5sive cuts ( meat1 high-pric$ breakfa/ c]eals1 tropical fruits & foods :i* imp>t special flavors1 add little 9 ! way ( nutritive value to ! ration1 b greatly enhance ! co/ ( liv+4 ,ord9>ily ! *eape/ foods are corn meal1 :eat fl\r & bread1 milk1 beans1 *eese1 sug>1 & potatoes4#g ,! am\nt ( animal & vegetable foods to comb9e ) ^! to =m a balanc$ ration may be gov]n$ l>gely by p]sonal pref]5ce or co/1 z !re is little diff]5ce 9 nutritive value4 ,! selection ( foods on ! basis ( co/ & nutritive value is discuss$ 9 ,*apt] ,,xvi4 #bec4 ,food ,notions4--,_m errone\s ideas exi/ z to ! nutritive value ( foods1 & (t5 :olesome & valuable foods are discrim9at$ aga9/ because ( prejudice4 ,skim milk is usually reg>d$ z conta9+ little if any n\ri%+ mat]ial1 :5 9 reality x has a high prote9 cont5t1 & c be add$ to o!r foods to increase _! nutritive value4 ,! less exp5sive cuts ( meat conta9 m total nutri5ts ?an _m ( ! m exp5sive ones4 ,beef extracts h be5 errone\sly said to conta9 m nutri5ts ?an beef1#ea & mu%rooms to be equal 9 value ( beef/eak2 *emical analyses fail to confirm ei!r /atem5t4 ,! banana also has be5 ov]e/imat$ z to food value1 & :ile x conta9s m nutri5ts ?an _m fruits1 x is n ! equal ( c]eals1 z has be5 claim$4#hb ,cocoa1 al?\gh a valuable bev]age1 adds b little 9 ! way ( nutri5ts to a ration unless x is made ) milk4 ,! value ( a food %\ld be bas$ ^u its composition z det]m9$ by *emical analysis1 its dige/ibility z f\nd$ ^u dige/ion exp]im5ts1 & its palatability & me*anical /ructure4 ,food notions h1 9 _m in/ances1 be5 ! cause ( bani%+ f ! diet>y :olesome & nutriti\s foods1 ( greatly increas+ ! co/ ( liv+1 z well z ( promulgat+ incorrect ideas 9 reg>d to foods1 s t individuals & 9 "s cases entire families h suff]$ f improp] or insuffici5t food4 #bed4 ,diet>y ( ,two ,families ,comp>$4--,a diet>y /udy (t5 reveals ways 9 :i* x is possible to improve ! ration 9 k9ds & am\nts ( food1 & sometimes at less exp5se4 ,! foll[+ diet>ies ( two families = ! same p]iod %[ t "o family exp5ds ov] twice z mu* 9 ! pur*ase ( foods z ! o!r family1 & yet ! "o ^: food co/s ! less actually secures ! l>g] am\nt ( nutritive mat]ial & is bett] f$ ?an ! family :]e m money is exp5d$ = food4#ac ,,food ,,consum$1 ,,"o ,,week ,,family ,no4 #a #bj loaves ( bread #a4jj #aj to #ab lb4 lo9 /eak1 or meat ( simil> co/ #b4jj #bj to #be lb4 rib roa/1 or simil> meat #d4dj #d lb4 high-pric$ c]eal breakfa/ food1 #bj ct4 #j4hj ,cake & pa/ry pur*as$ #c4jj #h lb4 butt]1 #cj ct4 #b4dj ,tea1 c(fee1 spices1 etc #j4ge ,mu%rooms #j4ge ,cel]y #a4jj ,oranges #b4jj ,potatoes #j4be ,miscellane\s cann$ goods #b4jj ,milk #j4ej ,miscellane\s foods #b4jj #c doz4 eggs #j4fj ------ #bc4de ,,family ,no4 #b #ae lb4 fl\r1 bread home-made 7skim milk us$7 #j4de ,yea/1 %ort5+ & skim milk #j4aj #aj lb4 /eak 7r\nd4 ,hamburg] & "s lo97 #a4ej #aj lb4 o!r meats1 boil+ pieces1 rump roa/1 etc4 #a4jj #e lb4 *eese1 #af c5ts #j4hj #e lb4 oatmeal 7bulk7 #j4ae #e lb4 beans #j4be ,home-made cake & pa/ry #a4jj #f lb4 butt]1 #cj ct4 #a4hj #c lb4 home-made %ort5+ #j4be ,tea1 c(fee1 & spices #j4dj ,apples #j4ej ,prunes #j4be ,potatoes #j4be ,milk #a4jj ,miscellane\s foods #a4jj #c doz4 eggs #j4fj ------ #aa4cj ,illu/ration3 ,,fig4 #ei4--;,,co/ ,,& ,,nutritive ,,value ,,( ,,rations4 ,9 comp>+ ! foods us$ by ! two families1 x w be obs]v$ t family ,no4 #a pur*as$ _! bread at ! bak]y at a co/ ( #a4jj1 :ile ! bread ( family ,no4 #b 0 home-made1 skim milk be+ us$ 9 its prep>ation1 ! fl\r1 milk1 yea/1 & %ort5+ co/+ ab\t #ee c5ts4 ,family ,no4 #a consum$ #aj p\nds ( exp5sive /eaks1 family ,no4 #b consum$ ! same numb] ( p\nds1 a portion be+ *eap] cuts4 ,in/ead ( ! #bj p\nds ( roa/ or simil> beef us$ by family ,no4 #a1 only "o half z mu* & *eap] cuts z boil+ pieces1 /ew1 rump roa/1 etc41 7 us$ by family ,no4 #b2 #e p\nds ( beans & #e p\nds ( *eese tak+ ! place ( "s ( ! meat4 ,family ,no4 #a consum$ #d p\nds ( high-pric$ c]eal breakfa/ foods1 suppos+ !y conta9$ a l>g] am\nt ( nutri5ts ?an 7 actually pres5t4 ,9 place ( ! #d p\nds ( high-pric$ c]eal breakfa/ foods ( family ,no4 #a1 family ,no4 #b us$ #e p\nds ( oatmeal pur*as$ 9 bulk4 ,family ,no4 #a b\ght _! cake & pa/ry = #c4jj1 :ile ^? ( family ,no4 #b 7 home made & co/ #a4jj4 ,family ,no4 #b us$ #b p\nds less butt] p] week because ( ! prep>ation & use ( home-made %ort5+ f beef suet & milk4 ,!y also pur*as$ a small] am\nt ( tea1 c(fee1 & spices ?an family ,no4 #a4 ,family ,no4 #b consum$ a l>g] quantity ( less exp5sive fruits & vegetables ?an family ,no4 #a1 :o ate #ge c5ts' wor? ( mu%rooms ) ! idea t !y conta9$ z mu* prote9 z meat1 b analyses %[ t mu%rooms conta9 no m nutri5ts ?an potatoes & simil> vegetables4 ,9 place ( ! cel]y & oranges1 apples & prunes 7 us$ by family ,no4 #b4 ,! same am\nt ( potatoes 0 us$ by ea*4 ,fifty c5ts 0 sp5t = milk by family ,no4 #a & #a4jj by family ,no4 #b4 ,! total am\nt exp5d$ = food by family ,no4 #a 0 #bc4de1 :ile family ,no4 #b pur*as$ a great] v>iety ( foods = #aa4cj1 z well z foods conta9+ m nutri5ts4 ,! approximate am\nts ( nutri5ts 9 ! foods pur*as$ by ! two families are giv5 9 ! foll[+ table1 f :i* x w be obs]v$ t family ,no4 #b obta9$ a mu* l>g] am\nt ( total nutri5ts & 0 bett] f$ at consid]ably less exp5se ?an family ,no4 #a4 ,,nutri5ts ,,9 ,,foods ,,consum$4--,,family ,,no4 #a ,,prote9 ,,fat ,,c>bohydrates ,,lb4 ,,lb4 ,,lb4 ---------------------------------------- --- #bj lb4 bread #a4ih #j4bh #aa4db #aj lb4 lo9 /eak #a4ei #a4gf -- #bj lb4 rib roa/ #b4fh #d4bf -- #d lb4 c]eals #j4db #j4jf #b4ge #h lb4 butt] #j4jd #f4hj -- #be lb4 potatoes #j4de #j4jc #c4hc #bj lb4 milk #j4gj #j4hj #a4jj ------------------------- #g4hf #ac4ii #ai4jj ,,family ,,no4 #b ,,prote9 ,,fat ,,c>bohydrates ,,lb4 ,,lb4 ,,lb4 ---------------------------------------- ---------- #ae lb4 fl\r #a4hi #j4ab #aa4ae #e lb4 skim milk #j4af #j4ja #j4bf #aj lb4 r\nd /eak #a4ha #a4bf -- #aj lb4 beef #a4cb #b4jb -- #e lb4 *eese #a4dj #a4ge -- #e lb4 oatmeal #j4gh #j4cf #c4dj #f lb4 butt] #j4jc #e4aj -- #c lb4 %ort5+ -- #b4ee -- #c lb4 prunes #j4jc -- #j4fj #be lb4 apples #j4ab -- #b4ej #be lb4 potatoes #j4de #j4jc #c4hc #dj lb4 milk #a4dd #a4fj #a4ij #e lb4 beans #a4ab -- #c4jj ---------------------------------------- --------------- #aj4ee #ad4hj #bf4fd ---------------------------------------- --------------- ,diff]5ce 9 nutri5ts 9 favor ( family ,no4 #b1 consum+ ! *eap] #b4fi #j4ha #g4fd comb9ation ( foods #bee4 ,food 9 its ,relation to ,m5tal & ,physical ,vigor4--,:5 ! body is n prop]ly suppli$ ) food1 ! be/ results 9 ! =m ( productive "w _c be secur$4 ,!re is a close relation%ip betwe5 ! nature ( ! food consum$ & m5tal activity1 also ability to satisfactorily p]=m physical labor4 ,! productive p[] ( ! individual z well z ( ! nation dep5ds d\btless ^u _m factors o!r ?an food1 su* z race1 climate1 habit1 etc41 b !re is no ga9say+ ! fact t diet has also a pr(\nd & direct influ5ce ^u x4#hc ,if ! body is diseas$1 x _c make ! "r uses ( ! food1 & (t5 ! food is blam$ :5 ! tr\ble is due prim>ily to o!r causes4 ,! fact t a diseas$ dige/ive tract is unable to utilize "s foods is no valid reason :y ^! foods %\ld be disc>d$ 9 ! diet>y ( p]sons 9 normal heal?1 p>ticul>ly :5 ! food is 9 no way responsible = ! disease4 ,"s diseases are mo/ preval5t 9 ! case ( a re/rict$ diet4 ,a *ange 9 ! diet>y ( ! ,japanese navy greatly improv$ ! heal? ( ! sailors4 ,! preval5ce ( kakke or b]ib]i 9 ! navy turn$ ! att5tion ( _m m$ical speciali/s t[>d ! problem ( nutrition4444 ,x 0 g5]ally believ$ t !re 0 "s v close connection betwe5 ! disease & ! rice diet4444 ,"o outcome ( ^! inve/igations 0 ! passage ( ! food supply act ( ! navy 9 #ahhd4 ,! ration provid$ 9 accordance ) ?is act 0 suffici5t to furni% an abundance ( prote9 & en]gy4444 ,foll[+ ! *ange ( ration 9 #ahhd1 ! preval5ce ( ! disease 0 v mat]ially dim9i%$1 & at ! end ( ?ree ye>s cases ( kakke 7 practically unkn[n among ! m>9es4#hc #bef4 ,diet>y ,/udies 9 ,public ,in/itutions4--,diet>y /udies 9 public in/itutions1 z prisons1 & asylums = ! insane1 %[ t x is possible to secure great] v>iety ( food conta9+ a l>g] am\nt ( nutri5ts1 & ev5 at a r$uction 9 co/4#hd ,9 su* in/itutions x is important t ! food %\ld be n only ample 9 am\nt1 b :olesome & nutriti\s1 z _m ( ! inmates respond bo? physically & m5tally to an improv$ diet4 ,= humanit>ian z well z economic reasons in/itutional dietetics %\ld m g5]ally be plac$ "u ! sup]vision ( skill$ dieti/s4 ,,*apt] ,,xviii ,,rational ,,fe$+ ,,( ,,man #beg4 ,object4--,rational fe$+ ( man has = its object ! regulation ( ! food supply 9 accord ) ! dem&s ( ! body4 ,x is bas$ ^u ! same pr9ciples z ! rational fe$+ ( animals2 9 ea*1 ! be/ results 9 ! way ( heal?1 am\nt ( labor p]=m$1 & economy are secur$ :5 ! body receives nutri5ts suffici5t = ! production ( heat & en]gy & = ! repair ( worn-out tissues4 ,rational fe$+ is simply regulation ( ! food1 bo? z to k9d & am\nt1 to meet ! ne$s ( ! body4#gb #beh4 ,/&>d ,rations4--,9 human fe$+1 z 9 animal fe$+1 x is n possible to lay d[n h>d & fa/ rules z to ! quantity ( nutri5ts requir$ = a /&>d ration4#he ,z /at$ 9 ! *apt] on ,diet>y ,/udies1 su* /&>ds h be5 propos$1 b !y are to be consid]$ z t5tative r ?an absolute1 = ! am\nt ( food requir$ by diff]5t p]sons mu/ necess>ily v>y ) ! individuality4 ,:ile x is impossible to e/abli% absolute /&>ds1 any l>ge v>iation f ! provisional /&>ds usually results 9 less5$ ability to accompli% "w1 ill heal?1 or increas$ exp5se4 #bei4 ,am\nts ( ,food ,consum$4--,! approximate am\nts ( "s food articles consum$ p] day are z foll[s3 ,,range ,,approximate ,,am\nt ,,9 ,,lbs4 ---------------------------------- ,bread #f to #ad oz4 #j4ej ,butt] #b to #e oz4 #j4ab ,potatoes#h to #af oz4 #j4ge ,*eese #a to #d oz4 #j4ab ,beans #a to #d oz4 #j4ab ,milk #h to #cb oz4 -- ,sug> #b to #e oz4 #j4bj ,meats #d to #ab oz4 #j4be ,oatmeal #a to #d oz4 #j4ab ,9 ! calculation ( rations x is desirable t ! am\nt ( any food article %\ld n exce$ t designat$1 unless = "s special reason x has be5 f\nd ! food c consi/5tly be increas$4 ,! am\nt ( nutri5ts giv5 9 diet>y /&>ds is = "o day1 & ! nutri5ts may be divid$ among ! ?ree meals z desir$4 ,x is to be not$ t1 ord9>ily1 ! foods :i* supply c>bohydrates are fl\r1 corn meal1 c]eal products1 potatoes1 beans1 sug>1 & milk2 ^? :i* supply fat are milk1 butt]1 l>d1 & meats2 & ^? :i* supply prote9 9 lib]al am\nts are beans1 *eese1 meats1 oatmeal1 c]eals1 bread1 & milk4 #bfj4 ,av]age ,composition ( ,foods4--,! am\nts ( nutri5ts 9 foods are det]m9$ f ! av]age composition ( ! foods4 ,^! figures = av]age composition are bas$ ^u analyses ( a l>ge numb] ( samples ( food mat]ials4#g ,9 individual cases x w be f\nd t foods may v>y f ! /&>ds giv52 z = example1 milk may conta9 f #b4e to #e p] c5t ( fat1 :ile ! prote9 & fat ( meats v>y appreciably f ! figures giv5 = av]age composition4 ,) ! c]eals & vegetable foods1 v>iations f ! /&>ds are small4 ,9 ! table1 ! composition ( ! food z pur*as$ repres5ts all ( ! nutri5ts 9 ! food1 includ+ ^? 9 ! refuse1 trimm+s1 or wa/e1 :ile ! figures = ! edible portion repres5t ! nutri5ts 9 ! food aft] d$uct+ :at is lo/ z refuse4 ,9 mak+ calculations1 ! /ud5t %\ld use ! figures giv5 = ! foods z pur*as$1 unless ! weights are ( ! edible portion only4 ,! figures 9 ! table are on ! basis ( p]c5tage am\nts1 or nutri5ts 9 #ajj p\nds ( food4 ,by mov+ ! decimal po9t two places to ! left1 ! figures w repres5t ! nutri5ts 9 "o p\nd1 & if ?is is multipli$ by ! numb] ( p\nds or fraction ( a p\nd us$1 ! quantity ( nutri5ts is secur$4 ,= example1 suppose bread conta9s #i4e p] c5t ( prote9 & #ef p] c5t ( c>bohydrates1 #a p\nd w\ld conta9 #j4jie p\nd ( prote91 #j4ef p\nd ( c>bohydrates2 & #j4e ( a p\nd w\ld conta9 approximately #j4je p\nd ( prote9 & #j4bh p\nd ( c>bohydrates4 ,9 calculat+ rations1 x is n necess>y to c>ry ! figures to ! ?ird decimal place4 ,illu/ration3 ,,fig4 #fj4--;,,food ,,articles ,,= ,a ,,human ,,ration4 #bfa4 ,example ( a ,ration4--,suppose x is desir$ to calculate a ration = a man at light muscul> "w4 ,fir/1 note ! requirem5ts 9 ! way ( nutri5ts 9 ! table ,diet>y ,/&>ds1 ,section #bdf4 ,su* a ration %\ld supply approximately #j4bb p\nd ea* ( prote9 & fat1 & #j4gg p\nd ( c>bohydrates1 & %\ld yield #bhjj calories4 ,a trial ration is made by comb9+ ! foll[+3 ,p\nd ,bread #j4ej ,butt] #j4ab ,potatoes #j4ge ,milk #a4jj ,sug> #j4ab ,beef #j4be ,ham #j4bj ,oatmeal #j4ab ,eggs #j4be ,! quantities ( nutri5ts 9 ^! food mat]ials are approximately z foll[s3 ,,ration ,,= ,,man ,,at ,,mod]ate ,,"w ,,prote9 ,,fat ,c4,h4 ,,lb4 ,,lb4 ,,lb4 ,,lb4 ,,calories ---------------------------------------- ---------------------- ,bread #j4ej #j4je #j4ja #j4bi #fec ,butt] #j4ab -- #j4aj -- #dcb ,potato #j4ge #j4ja -- #j4ab #bdd ,milk #a4jj #j4jd #j4jd #j4je #cbc ,sug> #j4ab -- -- #j4ab #aib ,beef 7r\nd7 #j4be #j4je #j4jc -- #bah ,ham #j4bj #j4jc #j4jg -- #cca ,oatmeal #j4ab #j4jb #j4ja #j4jh #bbc ,eggs #j4be #j4jc #j4jc -- #afd ,squa% #j4bj -- -- #j4ja #be ------------------------------------- #j4bc #j4bi #j4fg #bhje ,x is to be not$ t ?is ration conta9s approximately ! am\nt ( prote9 call$ = 9 ! /&>d ration1 :ile ! fat is slightly m & ! c>bohydrates are less4 ,! food value ( ! ration is practically t call$ = 9 ! /&>d4 ,?is ration is suffici5tly ne> ! /&>d to supply ! nutri5t requirem5ts ( a man at light muscul> "w4 ,to supply palatability1 "s fruit & vegetables %\ld be add$ to ! ration4 ,^! w contribute b little to ! nutri5t cont5t1 b are necess>y 9 ord] to secure heal? & ! be/ returns f ! o!r foods1 & z previ\sly /at$1 !y are n to be e/imat$ entirely ^u ! basis ( nutri5t cont5t4 ,a numb] ( food articles c\ld be sub/itut$ 9 ?is ration1 if desir$1 ei!r 9 ! int]e/s ( economy1 palatability1 or p]sonal pref]5ce4 #bfb4 ,requisites ( a ,balanc$ ,ration4--,reasonable comb9ations ( foods %\ld be made to =m balanc$ rations4#b ,a numb] ( foods sl[ ( dige/ion1 or :i* require a l>ge am\nt ( inte/9al "w1 %\ld n be comb9$2 nei!r %\ld foods :i* are easily dige/$ & :i* leave b little indige/ible residue4 ,aft] a ration has be5 calculat$ & f\nd to conta9 ! requisite am\nt ( nutri5ts1 x %\ld be critically exam9$ to see :e!r or n x fulfills ! foll[+ requirem5ts3 #a4 ,economy & adaptability to ! "w requir$4 #b4 ,necess>y bulk or volume4 #c4 ,desir$ physiological influ5ce ( ! foods ^u ! dige/ive tract1 :e!r con/ipat+ or laxative 9 "*4 #d4 ,ease ( dige/ion4 #e4 ,effect ^u heal?4 ,x is recogniz$ t !re are foods :olesome & nutriti\s1 t _c be us$ by "s p]sons1 :ile ) o!rs ! same foods c be consum$ ) impunity4 ,z expla9$ 9 ! *apt] on ,diet>y ,/udies1 ! nutri5ts %\ld be suppli$ f a numb] ( foods r ?an f a few1 because x is believ$ ! v>i\s nutri5ts1 p>ticul>ly ! prote9s1 are n absolutely id5tical f all s\rces1 or equal 9 nutritive value4 ,,examples #a4 ,calculate a ration = a man ) little physical ex]cise4 #b4 ,calculate a ration = a man at h>d muscul> labor1 & give ! approximate co/ ( ! ration4 #c4 ,calculate ! am\nts ( food & ! nutri5t requirem5ts = a family ( sev5 = #aj days2 five ( ! family to consume #j4h z mu* z an adult4 ,calculate ! co/ ( ! food2 !n calculate on ! same basis ! probable co/ ( food = "o ye>1 add+ #bj p] c5t = fluctuation 9 m>ket price & additional foods n includ$ 9 ! li/4 #d4 ,weigh out ! food articles us$ 9 problem ,no4 #b1 & apportion !m among ?ree meals4 ,,*apt] ,,xix ,,wat] #bfc4 ,importance4--,wat] is "o ( ! mo/ ess5tial food mat]ials4 ,x ent]s into ! composition ( ! body1 & )\t x ! nutri5ts ( foods w\ld be unavailable1 & life c\ld n be su/a9$4 ,wat] unites *emically ) v>i\s elem5ts to =m plant tissue & supplies hydrog5 & oxyg5 = ! production ( organic comp\nds )9 ! leaves ( plants4 ,9 ! animal economy x is n def9itely kn[n :e!r or n wat] furni%es any ( ! elem5ts ( :i* ! tissues are compos$1 z ! food conta9s lib]al am\nts ( hydrog5 & oxyg52 x is necess>y ma9ly z ! vehicle = di/ribut+ nutri5ts 9 susp5sion & solution1 & z a m$ium 9 :i* *emical1 physical1 & physiological *anges ess5tial to life processes take place4 ,f a sanit>y po9t ( view1 ! condition ( ! wat] supply is ( great importance1 z impure wat] s]i\sly affects ! heal? ( ! consum]4#hg #bfd4 ,impurities 9 ,wat]4--,wat]s are impure because (3 7#a7 excessive am\nts ( alkal9e salts & o!r m9]al comp\nds2 7#b7 decay+ animal & vegetable matt]s :i* act *emically z poisons & irritants1 & :i* may s]ve z food = ! developm5t ( objectionable bact]ial bodies2 & 7#c7 injuri\s bact]ia4 ,! mo/ common =ms ( impurities are excess ( organic matt] & bact]ial contam9ation4 ,! sanit>y condition ( wat] is greatly influ5c$ by ! "* ( ! soil ?r\gh :i* x fl[s & ! ext5t to :i* x has be5 pollut$ by surface dra9age4#hh ,illu/ration3 ,,fig4 #fa4--;,,dirt ,,& ,,impurities ,,9 ,a ,,surface ,,well ,,wat]4 #bfe4 ,m9]al ,impurities4--- ,! m9]al impurities ( wat] are ma9ly soluble alkal9e & simil> comp\nds dissolv$ by ! wat] 9 pass+ ?r\gh v>i\s lay]s ( soil & rock4 ,:5 wat] conta9s a l>ge am\nt ( sodium *loride1 sodium sulphate or c>bonate1 or o!r alkal9e salts1 x is t]m$ an alkali wat]4 ,:]e wat] passes ?r\gh soil t has be5 l>gely =m$ f ! decay ( rocks conta9+ alkal9e m9]als1 ! wat] dissolves "s ( ^! m9]als & becomes alkal9e4 ,! k9d ( alkali det]m9es ! "* ( ! wat]2 9 "s cases x is sodium c>bonate1 :i* is p>ticul>ly objectionable4 ,! cont9u$ use ( /rong alkali wat] causes dige/ion disord]s1 because ( ! irritat+ action ^u ! dige/ive tract4 ,h>d wat]s are due to ! pres5ce ( lime comp\nds4 ,9 regions :]e lime/one pr$om9ates1 ! c>bon dioxid 9 wat] acts z a solv5t1 produc+ h>d wat]s4 ,wat]s t are h>d on acc\nt ( ! pres5ce ( calcium c>bonate give a deposit :5 boil$1 due to lib]ation ( ! c>bon dioxid :i* is ! mat]ial t r5d]s ! lime soluble4 ,calcium sulphate1 or gypsum1 on ! o!r h&1 imp>ts p]man5t h>dness4 ,!re is no deposit :5 su* wat]s are boil$4 ,a l>ge numb] ( m9]als are f\nd 9 v>i\s wat]s1 (t5 suffici5t 9 am\nt to imp>t physiological prop]ties4 ,wat] t is highly *>g$ ) m9]al matt] is difficult to improve suffici5tly = h\sehold purposes4 ,ab\t ! only way is by di/illation4#hi #bff4 ,organic ,impurities4--,wat] t fl[s ov] ! surface ( ! gr\nd comes 9 contact ) animal & vegetable mat]ial 9 v>i\s /ages ( decay1 & z a result "s is dissolv$ & "s is me*anically c>ri$ along by ! wat]4 ,aft] becom+ soluble1 ! organic matt] und]goes fur!r *emical *anges1 z oxidation & nitrification caus$ by bact]ia4 ,if ! organic matt] conta9 a l>ge am\nt ( nitrog5\s mat]ial1 p>ticul>ly ( proteid orig91 a s]ies ( *emical *anges induc$ by bact]ial action takes place1 result+ 9 ! production ( nitrites4 ,! nitrify+ organisms fir/ produce nitr\s acid products 7nitrites71 & 9 ! fur!r developm5t ( ! nitrify+ process ^! are *ang$ to nitrates4 ,! ammonia =m$ z ! result ( ! decomposition ( nitrog5\s organic matt] readily und]goes nitrification *anges4 ,nitrates & nitrites alone are n injuri\s 9 wat]1 b !y are usually associat$ ) objectionable bact]ia & g5]ally indicate previ\s contam9ation4#ij #bfg4 ,int]pretation ( a ,wat] ,analysis4--,total solid matt] repres5ts all ! m9]al1 vegetable1 & animal matt] :i* a wat] conta9s4 ,x is ! residue obta9$ by evaporat+ ! wat] to dryness at a temp]ature ( #bab ,f4 ,av]age dr9k+ wat] conta9s f #bj to #ij gra9s p] gallon ( solid matt]4 ,free ammonia is t =m$ z a result ( ! decomposition ( animal or vegetable matt] conta9+ nitrog54 ,wat] ( high purity usually conta9s less ?an #j4jg p>ts p] million ( free ammonia4 ,album9oid ammonia is d]iv$ f ! p>tially decompos$ animal or vegetable mat]ial 9 wat]4 ,! great] ! am\nt ( nitrog5\s organic impurities1 ! high] ! album9oid ammonia4 ,a good dr9k+ wat] ought n to conta9 m ?an #j4aj "p p] million ( album9oid ammonia4 ,an abnormal quantity ( *lor9e indicates surface dra9age or sewage contam9ation1 or an excess ( alkal9e matt]1 z common salt4 ,nitrites %\ld n be pres5t1 z !y are g5]ally associat$ ) matt] n completely oxidiz$4 ,nitrites are usually consid]$ m objectionable ?an nitrates2 bo? are innocu\s unless associat$ ) disease-produc+ nitrorganisms4 #bfh4 ,natural ,purification ( ,wat]4--,riv] wat]s are sometimes d>k color$ because ( l>ge am\nts ( dissolv$ organic matt]1 b 9 contact ) ! sun & air !y gradually und]go natural purification & ! organic matt] is oxidiz$4 ,h[ev]1 absolute reliance _c be plac$ ^u natural purification ( a bad wat]1 z ! objectionable organisms (t5 h great resi/ive p[]4 ,!re is no p]fectly pure wat] except t prep>$ 9 ! *emical laboratory by di/illation4 ,all natural wat]s come 9 contact ) ! soil & air1 & necess>ily conta9 impurities proportional to ! ext5t ( _! contam9ation4 #bfi4 ,wat] 9 ,relation to ,heal?4--,!re are _m diseases1 ( :i* typhoid fev] is a type1 t are di/9ctly wat]-born4 ,! typhoid bacilli1 pres5t 9 c\ntless numb]s 9 ! feces ( p]sons suff]+ or convalesc5t f typhoid fev]1 f9d _! way into /reams1 lakes1 & wells4#ia ,!y reta9 _! vitality1 & :5 !y ent] ! dige/ive tract ( an individual1 rapidly increase 9 numb]s4 ,num]\s disa/r\s outbreaks ( typhoid fev] h be5 trac$ to contam9ation ( wat]4 ,c\pl$ ) ! sanit>y improvem5t ( a city's wat] supply1 !re is dim9ution ( typhoid fev] cases1 & a noticeable l[]+ ( ! dea? rate4 ,_m cities & villages are dep5d5t = _! wat] ^u riv]s & lakes into :i* surface dra9age f9ds its way1 ) all contam9at+ sub/ances4 ,me*anical s$im5tation & filtration greatly improve wat]s ( ?is class1 b d n necess>ily r5d] !m entirely pure4 ,comp\nds ( iron & alum9ium are sometimes add$ 9 small am\nts1 "u *emical sup]vision1 to su* wat]s to precipitate ! organic impurities4 ,spr+ wat]s are n entirely above suspicion1 z (t5times ! soil ?r\gh :i* !y fl[ is highly pollut$4 ,all wat] ( d\btful purity %\ld be boil$1 & !re are b few natural wat]s ( und\bt$ purity4 ,!re is no su* ?+ z absolutely pure wat] 9 a /ate ( nature4 ,! m\nta9 /reams p]haps approa* ne>e/ to x :]e !re are no humans to pollute ! banks2 b !n !re are always ! bea/s & birds1 & !y1 too1 are subject to disease4 ,!re are v few wat]s t at "s "t ( ! ye> & "u "s conditions are n contam9at$ ) disease-produc+ organisms4 ,no matt] h[ c>efully gu>d$ are ! banks ( lakes furni%+ ! wat] supply ( cities1 m or less objectionable matt] w get 94 ,9 seasons ( heavy ra9s1 l>ge am\nts ( surface wat] ent] ! lakes1 c>ry+ along ! fil? ga!r$ f _m acres ( l& dra9$ by ! /reams ent]+ ! lakes4 ,"s ( ! mo/ s]i\s outbreaks ( typhoid fev] h come f tempor>y contam9ation ( ord9>ily fairly good dr9k+ wat]4 ,9 g5]al1 too little att5tion is giv5 to ! purity ( dr9k+ wat]4 ,x is j z important t wat] %\ld be boil$ z t food %\ld be cook$4 ,"o ( ! objects ( cook+ is to de/roy ! injuri\s bact]ia1 & !y are frequ5tly m num]\s 9 ! dr9k+ wat] ?an 9 ! food4 ,! argum5t is sometimes advanc$ t ! m9]al matt] pres5t 9 wat] is ne$$ = ! con/ruction ( ! bone & o!r tissues ( ! body1 & t di/ill$ wat] fails to supply ! necess>y m9]al matt]4 ,?is is an errone\s assumption1 z ! m9]al matt] 9 ! food is m ?an suffici5t = ?is purpose4 ,:5 wat] is highly *>g$ ) m9]al salts1 additional "w = _! elim9ation is call$ = on ! "p ( ! organs ( excretion1 p>ticul>ly ! kidneys2 & fur!rmore1 wat] ne>ly saturat$ ) m9]als _c ex]t its full solv5t action4 ,9 discuss+ ! imm$iate b5efits result+ f improvem5t ( wat]1 ,fu]tes says3#ib ,imm$iately aft] ! *ange to ! 'f\r mile intake' at ,*icago 9 #ahic1 !re 0 a great r$uction 9 typhoid4 ,lawr5ce1 ,mass41 %[$ a great improvem5t ) ! sett+ ( ! filt]s 9 op]ation 9 ,septemb]1 #ahic2 fully half ( ! dea?s 9 #ahid 7 among p]sons kn[n to h us$ ! unfilt]$ canal wat]4 ,! conclusion is w>rant$ t = ! effici5t control ( ! dea? rate f typhoid fev] x is necess>y to h effici5t sew]age & dra9age1 prop] me?ods ( liv+1 & pure wat]4 ,! reason :y our l>ge cities1 :i* are all provid$ ) sew]age1 h su* high dea? rates is !re=e )\t d\bt _! cont9uance ( ! fil?y practice ( supply+ dr9k+ wat] :i* c>ries 9 solution & susp5sion ! wa%+s f f>ms1 f ! /reets1 f privies1 f pigp5s1 & ! sewage ( cities4444 ,& also we %\ld recognize ! importance ( flies & o!r w+$ insects & birds :i* fe$ on (fal z c>ri]s ( bact]ia ( specific diseases f po9ts ( infection to ! wat]%$s1 & ! consequ5t wa%+ ( newly infect$ matt] into our dr9k+ wat] by ra9s4 ,!re is a v close relation%ip betwe5 ! surface wat] & t ( %all[ wells4 ,a %all[ well is simply a res]voir = surface wat] accumulations4 ,x is /at$ t1 :5 an improv$ sy/em ( dra9age 0 introduc$ into a "p ( ,london1 _m ( ! %all[ wells became dry1 indicat+ ! s\rce f :i* !y receiv$ _! supply4 ,direct subt]ranean connection betwe5 cesspools & wells is (t5 trac$ 9 ! foll[+ way3 ,a small am\nt ( li?ium1 :i* gives a di/9ct flame reaction1 & a m9ute trace ( :i* c be detect$ ) ! spectroscope1 is plac$ 9 ! cesspool1 & aft] a %ort "t a li?ium reaction is secur$ f ! well wat]4 ,ra9 wat] is reli$ ^u 9 "s localities = dr9k+ purposes4 ,t collect$ 9 cities & 9 ! vic9ity ( b>ns & dwell+s conta9s appreciable am\nts ( organic impurities4 ,! br[n color is due to ! impurities1 ammonium c>bonate be+ "o ( ^!4 ,!re are also traces ( nitrates & nitrites obta9$ f ! air4 ,:5 us$ = dr9k+1 ra9 wat] %\ld be boil$4 #bgj4 ,improvem5t ( ,wat]s4--,wat]s are improv$ by3 7#a7 boil+1 :i* de/roys ! disease-produc+ organisms2 7#b7 filtration1 :i* removes ! mat]ials me*anically susp5d$ 9 ! wat]2 & 7#c7 di/illation1 :i* elim9ates ! impurities 9 susp5sion & solution1 z well z de/roys all g]m life4 #bga4 ,boil+ ,wat]4--,9 ord] to de/roy ! bact]ia t may be 9 dr9k+ wat]1 x is n suffici5t to heat ! wat] or m]ely let x come to a boil4 ,x has be5 f\nd t if wat] is only p>tially /]iliz$ & !n cool$ 9 ! op5 air1 ! bact]ia develop m rapidly ?an if ! wat] _h n be5 heat$ at all4 ,x %\ld boil vigor\sly five to t5 m9utes2 *ol]a & typhoid bact]ia succumb 9 five m9utes or less4 ,c>e %\ld be tak5 9 cool+ t ! wat] is n expos$ to du/ p>ticles f ! air nor plac$ 9 op5 vessels 9 a dirty refrig]ator4 ,x %\ld be kept 9 p]fectly clean1 tight-/opp]$ bottles4 ,^! bottles %\ld be frequ5tly scald$4 ,great reliance may be plac$ ^u ?is me?od ( wat] purification :5 prop]ly c>ri$ out4 #bgb4 ,filtration4--,among ! mo/ effici5t =ms ( wat] filt]s are ! ,b]kefeld & ,pa/eur4 ,! ,pa/eur filt] is made ( unglaz$ porcela91 & ! ,b]kefeld ( f9e infusorial e>? 7f9ely divid$ ,si,o#b74 ,bo? are por\s & all[ a mod]ately rapid fl[ ( wat]4 ,! fl[ f ! ,b]kefeld filt] is m rapid ?an f ! ,pa/eur4 ,! me*anical impurities ( ! wat] are deposit$ ^u ! filt]+ surface1 due to ! attraction :i* ! mat]ial has = p>ticles 9 susp5sion4 ,^! p>ticles usually are ! s\rces ( contam9ation & c>ry bact]ia4 ,:5 fir/ us$1 filt]s are satisfactory1 b unless c>efully look$ aft] !y soon lose _! ability to remove g]ms f ! wat] & may increase ! impurity by accumulation4 ,small faucet filt]s are made ( por\s /one1 asbe/os1 *>coal1 etc4 ,_m ( !m are ( no value :atev] or are ev5 worse ?an valueless4 ,filt]s %\ld be frequ5tly cleans$ 9 boil+ wat] or 9 /eam "u pressure4 ,unless ?is is done1 ! filt]s may become incubators = bact]ia4 ,illu/ration3 ,,fig4 #fb4--,,pa/eur ,,wat] ,,filt]s4 #bgc4 ,di/illation4--,:5 an unque/ionably pure wat] supply is desir$1 di/illation %\ld be resort$ to4 ,!re are _m =ms ( /ills = dome/ic use :i* are easily manipulat$ & produce di/ill$ wat] economically4#ic ,! m9]al matt] ( wat] is 9 no way ess5tial = any functional purpose1 & h5ce its removal ?r\gh di/illation is n detrim5tal4 ,illu/ration3 ,,fig4 #fc4--,,wat] ,,/ill4 #bgd4 ,*emical ,purification4--,purification ( wat] by ! use ( *emicals %\ld n be attempt$ 9 ! h\sehold or by inexp]i5c$ p]sons4 ,:5 done "u sup]vision ( a *emi/ or bact]iologi/1 x may be ( great value to a community4 ,turneaure & ,russell1#id 9 discuss+ ! purification ( wat] by addition ( *emicals1 /ate3 ,!re are a consid]able numb] ( *emical sub/ances t may be add$ to wat] 9 ord] to purify x by c>ry+ d[n ! susp5d$ matt] z well z bact]ia1 by s$im5tation4 ,su* a process ( purification is to be se5 9 ! addition ( alum1 sulphate ( iron1 & calcium hydrate to wat]4 ,me?ods ( ?is "* are directly dep5d5t ^u ! flocculat+ action ( ! *emical add$1 & ! removal ( ! bact]ia is accompli%$ by subsid5ce4 #bge4 ,ice4--,! purity ( ! ice supply is also ( mu* importance4 ,:ile freez+ r$uces ! numb] ( organisms & less5s _! vitality1 x does n make an impure wat] absolutely :olesome4 ,! way1 too1 9 :i* ice is (t5 h&l$ & /or$ subjects x to contam9ation1 & foods :i* are plac$ 9 direct contact ) x me*anically absorb ! impurities :i* x conta9s4 ,= cool+ wat]1 ice %\ld be plac$ ar\nd r ?an 9 x4 ,diseases h frequ5tly be5 trac$ to impure ice4 ,! only absolutely pure ice is t made f di/ill$ wat]4 #bgf4 ,m9]al ,wat]s4--,:5 wat] is *>g$ ) c>bonic acid gas "u pressure1 c>bonat$ wat] results1 & :5 m9]als1 z salts ( sodium1 potassium1 or li?ium1 are add$1 artificial m9]al wat]s are produc$4 ,natural m9]al wat]s are plac$ on ! m>ket to "s ext5t1 b mo/ m9]al wat]s are artificial products & !y are sometimes prep>$ f wat] ( l[ sanit>y "*4 ,m9]al wat]s %\ld n be us$ ext5sively except "u m$ical direction1 z _m h pron\nc$ m$ic9al prop]ties4 ,"s ( ! con/itu5ts are bic>bonates ( sodium1 potassium1 & li?ium2 sulphates ( magnesium 7,epsom salts7 & calcium2 & *loride ( sodium4 ,! sweet5$ m9]al wat]s1 z lemonade1 orangeade1 g+] ale1 & be]1 conta9 sug> & organic acids1 z citric & t>t>ic1 & are flavor$ ) natural or artificial products4 ,mo/ ( !m are prep>$ )\t ei!r fruit or g+]4 ,natural m9]al wat]s us$ "u ! direction ( a physician are (t5 b5eficial 9 cases ( *ronic dige/ion disord]s or o!r diseases4 #bgg4 ,mat]ials = ,s(t5+ ,wat]4--,! mat]ials mo/ commonly us$ = s(t5+ wat] are sodium c>bonate 7wa%+ soda71 borax1 ammonia1 ammonium c>bonate1 pota%1 & soda lye4 ,wat]s t are v h>d ) lime/one %\ld h a small am\nt ( wa%+ soda add$ to !m4 ,two ounces = a l>ge tub ( wat] is ! mo/ t %\ld be us$1 & x %\ld fir/ be dissolv$ 9 a little wat]4 ,if too mu* soda is us$1 x is injuri\s1 z only a c]ta9 am\nt c be utiliz$ = s(t5+ ! wat]1 & ! excess simply injures ! h&s & fabric4 ,:5 h>d limewat] is boil$ & a v little soda lye add$1 a precipitate ( c>bonate ( lime is =m$1 & !n if ! wat] is /ra9$1 x is greatly improv$ = wa%+ purposes4 ,borax is valuable = mak+ "s h>d wat]s s(t4 ,x is n z /rong 9 its action z is sodium c>bonate4 ,= ! h>de/ wat] #a_/d p\nd ( borax to a l>ge tubful may be us$2 mo/ wat]s1 h[ev]1 d n ne$ s mu*4 ,ammonia is "o ( ! mo/ useful reag5ts = s(t5+ wat]4 ,x is bett] ?an wa%+ soda & borax1 because ! ammonia is volatile & does n leave any residue to act on ! clo!s1 ?us caus+ injury4 ,= ba?+ purposes1 ! wat] %\ld be s(t5$ ) ammonia1 9 pref]5ce to any o!r mat]ial4 ,ammonia %\ld n be p\r$ directly into hot wat]2 x %\ld be add$ to ! wat] :ile cold1 or to a small quantity ( cold wat]1 & !n to ! w>m wat]1 z ?is prev5ts ! ammonia f vaporiz+ too readily4 ,ammonia produces ! same effect z pota% or soda lye1 )\t leav+ a residue 9 ! g>m5ts wa%$4 ,x is especially valuable 9 wa%+ wool5 goods or mat]ials liable to %r9k4 ,wat]s :i* are h>d ) alum salts are greatly b5efit$ by ! addition ( ammonia4 ,a little 9 su* a wat] w cause a precipitate to =m1 & :5 ! wat] is /ra9$ x is 9 good condition = clean+ purposes4 ,ammonium c>bonate is us$ to "s ext5t z a s(t5+ & clean+ ag5t1 & is valuable1 z !re is no injuri\s effect ^u clo?+1 because x readily volatilizes4 ,cau/ic pota% & cau/ic soda are sometimes employ$ = s(t5+ wat]1 b !y are v active & are n adapt$ to wa%+ color$ or delicate fabrics4 ,!y may be us$ = v heavy & co>se articles t are greasy1--n m ?an a gram 9 a gallon ( wat]4 ,blea*+ p[d] is n g5]ally a safe mat]ial = cleans+ purposes1 z x weak5s ! texture ( clo?+4 ,aft] a contagi\s disease1 articles may be soak$ 9 wat] conta9+ a little blea*+ p[d] & a few drops ( c>bolic acid1 foll[$ by ?or\gh r9s+ & blea*+ 9 ! sun4 ,b z a rule =mal9e is pref]able = dis9fect+ clo?+4 ,x c be us$ at ! rate ( ab\t "o p\nd to #ajj gallons ( wat]4 ,blea*+ p[d]1 cau/ic pota% or soda1 & /rong soap are n suitable = clean+ woodwork1 because ( ! action ( ! alkali on pa9t & wood2 !y r\gh5 ! surface & discolor ! pa9t4 ,wat]s v>y s 9 composition1 t a mat]ial suitable = s(t5+ "o may n prove to be ! be/ = s(t5+ ano!r4 ,! special k9d mu/ be det]m9$ l>gely by trial1 & x %\ld be ! aim to use z little z possible4 ,:5 c>bolic acid1 =mal9e1 blea*+ p[d]1 & cau/ic soda are us$1 ! h&s %\ld be protect$ & ! clo!s %\ld be well r9s$4 ,illu/ration3 ,,fig4 #fd4--,,typhoid ,,bacilli4 #bgh4 ,economic ,value ( a ,pure ,wat] ,supply4--,f a f9ancial po9t ( view1 ! money sp5t 9 secur+ pure wat] is "o ( ! be/ inve/m5ts a community c make4 ,/ati/icians e/imate ! dea? ( an adult results 9 a loss to ! /ate ( f #ajjj to #ejjj2 & to ! losses su/a9$ by dea? mu/ be add$ ^? incurr$ by sickness & by less5$ quality & quantity ( "w ?r\gh impair$ vitality1--all caus$ by us+ poor dr9k+ wat]4 ,:]ev] plants h be5 in/all$ = improv+ ! sanit>y condition ( ! wat] supply1 ! dea? rate has be5 l[]$ & ! returns to ! community h be5 f> great] ?an ! co/ ( ! plant4 ,impure wat] is ! mo/ exp5sive food t c be consum$4 ,,*apt] ,,xx ,,food ,,z ,,affect$ ,,by ,,h\sehold ,,sanitation ,,& ,,/orage #bgi4 ,injuri\s ,comp\nds 9 ,foods4--,an ord9>y *emical analysis ( a food det]m9es only ! nutri5ts1 z prote91 c>bohydrates1 & fats2 & unless !re is reason to believe ! food conta9s injuri\s sub/ances no special te/s = ^! are made4 ,!re are a numb] ( poison\s comp\nds t foods may conta91 & _m ( !m c b imp]fectly be det]m9$ by *emical analysis4 ,num]\s organic comp\nds are produc$ 9 foods z ! result ( ! work+s ( microrganisms2 "s ( ^! are poison\s1 :ile o!rs imp>t only special *>act]i/ics1 z ta/e & odor4 ,! poison\s bact]ia f9d+ _! way into food produce organic comp\nds ( a toxic "*2 & h5ce x is t ! sanit>y condition ( a food1 z influ5c$ by prep>ation & /orage1 is (t5 ( m vital importance ?an ! nutri5t cont5t4#ie ,illu/ration3 ,,fig4 #fe4--,,tub]culosis ,,bacilli4 7,aft] ,,conn47 ,(t5 pres5t 9 du/ p>ticles & contam9at$ foods4 #bhj4 ,s\rces ( ,contam9ation ( ,food4--,z a rule1 too little att5tion is giv5 to ! sanit>y h&l+ & prep>ation ( foods4 ,!y are (t5 expos$ to impure air & to ! du/ & fil? f unclean /reets & surr\nd+s1 & z a result !y become inoculat$ ) bact]ia1 :i* are (t5 ! disease-produc+ k9d4 ,gelat9e plates expos$ by bact]iologi/s "u ! same conditions z foods develop l>ge numb]s ( injuri\s microrganisms4 ,9 ord] to avoid contam9ation 9 ! h&l+ ( food1 !re mu/ be3 7#a7 protection f impure air & du/2 7#b7 /orage 9 clean1 sanit>y1 & v5tilat$ /or]ooms & w>eh\ses2 7#c7 /orage ( p]i%able foods at a l[ temp]ature s z to ret>d f]m5tation *anges2 & 7#d7 workm5 free f contagi\s diseases 9 all occupations p]ta9+ to ! prep>ation ( foods4 ,ord9>ily1 foods %\ld n be /or$ 9 ! pap] wrapp]s 9 :i* !y are pur*as$1 z unclean pap] is (t5 a s\rce ( contam9ation4 #bha4 ,sanit>y ,inspection ( ,food4--,dur+ rec5t ye>s "s /ate & city bo>ds ( heal? h introduc$ sanit>y inspection ( foods1 ) a view ( prev5t+ contam9ation dur+ manufacture & transportation1 & ?is has done mu* to improve ! quality & :olesom5ess4 ,putrid meats1 fi%1 & vegetables are n all[$ to be sold1 & foods are requir$ to be h&l$ & /or$ 9 a sanit>y way4 ,next to a pure wat] supply1 !re is no factor t s greatly influ5ces = good ! heal? ( a community z ! sanit>y condition ( ! food4 ,:ile ! cook+ ( foods de/roys _m organisms1 x (t5 fails to r5d] innocu\s ! poisons :i* !y produce1 & fur!rmore ! uns\nd foods :5 cook$ are n entirely :olesome1 & !y h poor keep+ qualities4 ,(t5 meats1 vegetables1 & o!r foods eat5 uncook$1 z well z ! num]\s cook$ foods1 are expos$ 9 dirty m>ket places1 & accumulate l>ge am\nts ( fil?1 & are inoculat$ ) disease g]ms by flies4 ,protection ( food f flies is a matt] ( vital importance1 z !y are c>ri]s ( _m diseases4 ,9 ! case ( typhoid fev]1 next to impure dr9k+ wat] flies are cr$it$ ) be+ ! greate/ di/ributors ( ! disease g]ms4#if ,illu/ration3 ,,fig4 #ff4--;,,diph!ria ,,bacilli4 7,aft] ,,conn47 ,(t5 pres5t 9 du/ p>ticles & 9 food unprotect$ f du/4 #bhb4 ,infection f ,impure ,air4--,! du/ p>ticles ( ! air conta9 decay$ animal & vegetable matt] 9 :i* bact]ia are pres5t2 ^! f9d _! way into ! food :5 x is n c>efully protect$1 into ! wat] supply1 & also into ! lungs & o!r organs ( ! body4 ,:5 foods are protect$ f ! me*anical impurities :i* ga9 access ?r\gh ! air1 & f]m5tation is delay$ by /orage at a l[ temp]ature1 dige/ion disord]s are greatly less5$4 ,f a sanit>y po9t ( view1 ! air ( food /or]ooms & ( liv+ rooms %\ld be ( equally high purity4 ,:5 foods are kept 9 unv5tilat$ liv+ rooms1 !y become contam9at$ ) ! impurities ?r[n (f f ! lungs 9 respiration1 :i* include n only c>bon dioxid1 b ! m objectionable toxic organic mat]ials4 ,vegetable foods ne$ to be /or$ 9 well-v5tilat$ places1 z ! plant cells are /ill alive & c>ry+ on life functions1 z ! giv+ (f ( c>bon dioxid1 :i* is ak9 to animal respiration2 9 fact1 x is plant-cell respiration4 ,provision %\ld be made = ! removal ( ! c>bon dioxid & o!r products1 z !y contam9ate ! air4 ,:5 vegetable tissue ceases to produce c>bon dioxid1 dea? & decay set 91 accompani$ by f]m5tation *anges4 #bhc4 ,/orage ( ,food 9 ,cell>s4--,cell>s are (t5 9 a v unsanit>y condition1 damp1 poorly light$1 unv5tilat$1 & ! air fill$ ) float+ p>ticles f decay+ vegetables4 ,! walls & %elves absorb ! du/ & g]ms f ! f\l air & are bact]ially contam9at$1 & :5ev] a s\nd food is /or$ 9 su* a cell>1 x readily becomes inoculat$ ) bact]ia4 ,!re is a mu* clos] relation%ip exi/+ betwe5 ! atmosph]e ( ! cell> & t ( ! h\se ?an is g5]ally realiz$4 ,an unclean cell> means contam9at$ air ?r\gh\t ! h\se4 ,:5 c>eful att5tion is giv5 to ! sanit>y condition ( ! cell>1 _m ( ! m common diseases are greatly r$uc$4 ,cases ( rheumatism h (t5 be5 trac$ to a damp cell>4 ,9 "s localities :]e ! cell>s are unusually unsanit>y1 !re is 9 ! season ( spr+ ra9s1 :5 !y are especially damp & conta9 ! maximum ( decay$ vegetation1 a preval5ce ( :at might be call$ cell>itis4 ,! symptoms diff] & ! tr\ble is v>i\sly attribut$1 b ! real cause is ! same1 al?\gh ov]look$1 =1 un=tunately1 doctors d n visit ! cell>4 ,cell>s %\ld be frequ5tly clean$ & dis9fect$1 us+ = ! purpose "s ( ! well-kn[n dis9fectants1 z =mal9e1 blea*+ p[d]1 or a dilute solution ( c>bolic acid4 ,x has be5 f\nd 9 l>ge cities1 :5 ! spread ( su* diseases z yell[ fev] 0 imm95t1 t a g5]al & ?or\gh clean+ up ( /reets & cell>s ) ! improv$ sanit>y conditions result+ greatly l[]$ ! usual dea? rate4 ,illu/ration3 ,fig4 #fg4--;,,dung ,,fungus4 7,aft] ,,butt]s47 ,(t5 pres5t on surface ( unclean vegetables4 #bhd4 ,sunlight1 ,pure ,wat]1 & ,pure ,air z ,dis9fectants4--,! mo/ effectual & valuable dis9fectants are sunlight1 pure wat]1 & pure air4 ,_m k9ds ( microrganisms1 p>ticul>ly ^? t are disease-produc+1 are de/roy$ :5 expos$ = a "t to sunlight4 ,! *emical action ( ! sun's rays is de/ructive to ! organic mat]ial :i* makes up ! composition ( _m ( ^! organisms1 :ile high] =ms ( organic life are /irr$ into activity by x4 ,! dis9fect+ p[] ( sunlight %\ld be made use ( to ! fulle/ ext5t1 n only 9 ! h\se1 b pl5ty ( sunlight %\ld also be plann$ = 9 con/ruct+ b>ns & o!r build+s :]e milk-& meat-produc+ animals are kept4 ,pure wat] is also a dis9fectant1 b :5 wat] becomes pollut$ x loses ?is p[]4 ,_m disease-produc+ organisms are r5d]$ inactive :5 plac$ 9 pure wat]4 ,wat] conta9s m dissolv$ oxyg5 ?an air1 & app>5tly a portion ( ! oxyg5 9 wat] is 9 a m active condition ?an t 9 air4 ,pure air1 too1 is a dis9fectant2 ! ozone & hydrog5 p]oxide & oxides ( nitrog51 :i* are pres5t 9 traces1 ex]t a b5eficial influ5ce 9 oxidiz+ organic matt]4 ,fre% air & sunlight1 act+ jo9tly1 are nature's mo/ effectual dis9fectants4 ,sun%9e1 fre% air1 & pure wat] are a heal?-produc+ tr9ity4 ,9 discuss+ ! importance ( pure air1 wat]1 & sunlight1 ,ell5 ,h4 ,ri*>ds#ig says3 ,! c\ntry dwell] surr\nds 8 h\se ) ev]gre5s or %ade trees1 ! city dwell] is surr\nd$ ) high brick walls4 ,bl9ds1 %ades1 or ?ick drap]ies %ut out /ill m1 & prev5t ! b5eficial sunlight f act+ its role ( g]m prev5tion & g]m de/ruction4 ,bright-color$ c>pets & pale-fac$ *ildr5 are ! opposite results :i* foll[4 ,sunlight1 pure air1 & pure wat] are our common bir?right :i* we (t5 b>ga9 away = s-call$ com=ts4 ,& ,dr4 ,woods ,hut*9son says ( sunlight3 ,x is a spl5did & mat*less s]vant 9 ! promot+ ( heal?fulness ( ! h\se1 = :i* no sub/itute has yet be5 discov]$4 ,x is ! foe alike ( bacilli & ! blues2 ! be/ tonic ev] yet inv5t$ = ! liv] & = ! scalp1 & = ev]y?+ betwe51 ! only real complexion re/or]1 & ! deadlie/ foe ( dirt & disease4 ,illu/ration3 ,,fig4 #fh4--;,,dirt ,,& ,,manure ,,emb$d$ ,,9 ,,surface ,,( ,,cel]y4 #bhe4 ,ut5sils = ,/orage ( ,food4--,9 ord] t di%es & h\sehold ut5sils may be kept 9 ! be/ sanit>y condition1 !y %\ld be free f seams1 cracks1 & crevices :]e du/ & dirt p>ticles c f9d lodgm5t4 ,f ! seams ( a milk pail t has n be5 well wa%$1 decay+ milk solids c be remov$ ) ! aid ( a p9 or a too?pick4 ,?is mat]ial acts z a />t] or culture :5 pure1 fre% milk is plac$ 9 ! pail1 contam9at+ x & caus+ x to become s\r4 ,n only is ?is true ( milk1 b also ( o!r foods4 ,wood5 ut5sils are n satisfactory = ! h&l+1 /orage1 or prep>ation ( foods1 z x is difficult to keep wood 9 a sanit>y condition4 ,uncleanl9ess ( di%es 9 :i* foods are plac$ is too (t5 caus$ by ! use ( f\l di%clo?s & failure to ?or\ghly wa% & r9se ! di%es4 ,x is always well to r9se di%es ) scald+ wat]1 z colds & sk9 diseases may be communicat$ f ! edges ( dr9k+ glasses1 & f =ks & spoons1 &1 unless ! di% t[els are kept scrupul\sly clean1 x is m sanit>y to dra9 ! di%es ?an to wipe !m4 #bhf4 ,contam9ation f ,unclean ,di%clo?s4--,:5 ! di%clo? is f\l1 ! fat absorb$ by ! fib]s becomes rancid1 ! proteids und]go putrefaction *anges ) =mation ( ill-smell+ gases conta9+ nitrog51 ! c>bohydrates f]m5t & are p>ticul>ly attractive to flies1 & all ! v>i\s disease g]ms collect$ on ! surface ( ! di%clo? are1 along ) ! rancid fat & o!r putrify+ mat]ials1 di/ribut$ ov] ! surface ( ! di%es ) :i* ! clo? comes 9 contact4 ,illu/ration3 ,,fig4 #fi4--;,,contam9ation ,,( ,,well ,,wat] ,,f ,,surface ,,dra9age4 7,aft] ,f>m]s' ,bullet91 ,u4 ,s4 ,dept4 ,agr47 #bhg4 ,refrig]ation4--,at a l[ temp]ature ! insoluble or unorganiz$ f]m5ts become inactive1 b ! *emical f]m5ts or enzymes are /ill capable ( c>ry+ on f]m5tation4 ,?us x is t a food1 :5 plac$ 9 a refrig]ator or 9 cold /orage1 cont9ues to und]go *emical *ange4 ,an example ( su* enzymic action is ! cur+ ( beef & *eese 9 cold /orage4 ,a small am\nt ( v5tilation is requir$ :5 foods are refrig]at$1 j suffici5t to keep up a slight circulation ( air4 ,x seems n to be g5]ally und]/ood t all f]m5tation *anges d n cease :5 food is plac$ 9 refrig]ators1 & ?is (t5 leads to neglect 9 _! c>e4 ,cleanl9ess is equally z ess5tial1 or m s1 9 ! refrig]ation ( food z 9 its h&l+ 9 o!r ways4 ,too (t5 ! refrig]ator is neglect$1 milk & o!r food is spilt1 fill+ ! cracks1 & sl[ decomposition sets 94 ,a well-c>$-= refrig]ator is an important factor 9 ! pres]vation ( food1 b :5 x is neglect$1 x becomes a s\rce ( contam9ation4 ,unclean vegetables & food receptacles1 impure ice & f\l air1 are ! mo/ common =ms ( contam9ation4 ,! *emical *anges :i* foods und]go dur+ refrig]ation are su* z result 9 s(t5+ ( ! tissues4 #bhh4 ,soil4--,! soil ab\t dwell+s & places :]e foods are /or$ frequ5tly becomes pollut$ ) decay+ animal & vegetable matt]1 & 9 su* soils disease-produc+ organisms readily f9d lodgm5t4 ,poorly dra9$ soils conta9+ an excess ( vegetable matt] furni% a m$ium 9 :i* ! tapeworm & ! g]ms ( typhoid fev]1 lockjaw1 & v>i\s diseases affect+ ! dige/ive tract1 may propagate4 ,! w9d c>ries ! du/ p>ticles f ^! contam9at$ places into unprotect$ food1 :]e !y cause f]m5tation *anges & ! disease g]ms multiply4 ,9 consid]+ ! sanit>y condition ( a locality1 ! "* ( ! soil is an important factor4 ,:5ev] !re is reason to suspect t a soil is unsanit>y1 x %\ld be dis9fect$ ) lime or =maldehyde4 ,soils ab\t dwell+s ne$ c>e & frequ5t dis9fect+ to keep !m 9 a sanit>y condition1 equally z mu* z d ! rooms 9 ! dwell+s4#ii ,9 ! gr[+ ( g>d5 vegetables1 frequ5tly l>ge quantities ( f]tiliz]s ( unsanit>y "* are us$1 & vegetables (t5 reta9 me*anically on _! surfaces p>ticles ( ^!4 ,to ?is dirt cl++ to ! vegetables h be5 trac$ diseases1 z typhoid fev] & v>i\s dige/ion disord]s4 #bhi4 ,disposal ( ,kit*5 ,refuse4--,refuse1 z vegetable p>+s1 bones1 & meat scraps1 unless !y are us$ = food = animals or collect$ z g>bage1 %\ld pref]ably be burn$2 !n !re is no dang] ( _! furni%+ propagat+ m$ia = disease g]ms4 ,g>bage cans %\ld be kept clean1 & well cov]$ to protect ! cont5ts f flies4 ,:]e ! refuse _c be burn$1 x %\ld be compo/$4 ,= ?is1 a well-dra9$ place %\ld be select$1 & ! refuse %\ld be kept cov]$ ) e>? to keep (f ! flies & absorb ! odors t arise f ! f]m5t+ mat]ial1 & to prev5t its be+ c>ri$ away by ! w9d4 ,lime %\ld be spr9kl$ ab\t ! compo/ heap1 & f "t to "t x %\ld be drawn away & ! place cov]$ ) clean e>?4 ,x is v unsanit>y to ?r[ all ( ! kit*5 refuse 9 ! same place ye> aft] ye> )\t resort+ to any means = keep+ ! soil 9 a sanit>y condition4 ,al?\gh compo/+ refuse is n z sanit>y z burn+1 x is f> m sanit>y ?an neglect+ to c>e = x at all1 z is too frequ5tly ! case4 ,gr\nd pollut$ ) kit*5 refuse conta9+ l>ge am\nts ( fatty mat]ial & soap becomes diseas$1 s t ! natural f]m5tation *anges fail to take place1 & ! soil becomes sewage sick & gets 9 su* a condition t vegetation w n gr[4 ,failure to prop]ly dispose ( kit*5 refuse is frequ5tly ! cause ( ! spread ( g]m diseases1 ?r\gh ! du/ & flies t are attract$ by ! mat]ial & c>ry ! g]ms f ! refuse pile to food4 ,illu/ration3 ,,fig4 #gj4--,,plumb+ ,,( ,,s9k4 #a1 #a1 h\se side ( trap1 fill$ ) wat]2 #b1 v5t pipe2 #c1 dra9 pipe connect+ ) sew]4 ,:]e !re is no dra9age sy/em1 disposal ( ! liquid refuse is a s]i\s problem4 ,dra9 bas9s & cesspools are (t5 resort$ to1 & ^! may become additional s\rces ( contam9ation4 ,z /at$ 9 ! *apt] on well wat]1 direct communication is frequ5tly e/abli%$ betwe5 su* places & %all[ wells4 ,:]e ! only place = ! disposal ( wa/e wat] is ! surface ( ! gr\nd1 x %\ld be ?r[n "s di/ance f ! h\se & :]e x w dra9 f & n t[>d ! well4 ,! l& %\ld be well dra9$ & op5 to ! sunlight4 ,co>se s& & lime %\ld be spr9kl$ ov] x frequ5tly1 & occasionally ! soil %\ld be remov$ & replac$ ) fre%4 ,sunlight1 aration1 & dis9fection ( ! soil & good dra9age are necess>y1 9 ord] to keep 9 a sanit>y condition ! place :]e ! di% wat] is ?r[n4 ,poor plumb+ is (t5 ! cause ( contam9at$ food4 ,! gases :i* escape f unclean traps may c>ry ) !m solid p>ticles ( organic matt] 9 v>i\s /ages ( decay4 ,! h\se side ( traps always v5tilates into ! rooms1 & h5ce x is important t !y be kept scrupul\sly clean4 ,:]e ! drip pipe f ! refrig]ator dra9s directly into ! sew]age sy/em1 !re is always dang]4 ,special att5tion %\ld be giv5 to ! c>e ( plumb+ ne> places :]e foods are /or$4 ,frequ5tly !re are leaky jo9ts due to settl+ ( ! dwell+s or to extreme *anges 9 temp]ature1 & ! plumb+ %\ld be occasionally inspect$ by "o famili> ) ! subject4#ajj #bij4 ,g5]al ,consid]ations4--,9 ord] to keep food 9 ! mo/ :olesome condition1 special c>e %\ld be tak5 t all ( its surr\nd+s are sanit>y4 ,! air1 ! di%es 9 :i* ! food is plac$1 ! refrig]ator1 cell> or closet :]e /or$1 & ! o!r food ) :i* x comes 9 contact1 all influ5ce ! :olesom5ess or cause contam9ation4 ,a food may conta9 suffici5t nutri5ts to give x high value1 & yet1 on acc\nt ( products =m$ dur+ f]m5tation1 be poison\s4 ,foods are p>ticul>ly susceptible to putrefaction *anges1 & *emicals & pres]vatives add$ z prev5tives1 ) a view ( ret>d+ ^! *anges1 are objectionable1 besides fail+ to prev5t all f]m5tation f tak+ place4 ,intellig5t ?\ght %\ld be ex]cis$ 9 ! c>e ( food1 = ! heal? ( ! consum] is l>gely dep5d5t ^u ! purity & :olesom5ess ( ! food supply4 ,illu/ration3 ,,fig4 #ga4--;,a ,,petri ,,di%1 ,,%[+ ,,colonies ,,( ,,bact]ia ,,produc$ ,,by ,,all[+ ,a ,,h\se ,,fly ,,to ,,crawl ,,ov] ,,surface4 7,f ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #ic47 ,,*apt] ,,xxi ,,laboratory ,,practice ,object ( ,laboratory ,practice1 ,laboratory ,note-book1 & ,sugge/ions = ,laboratory ,practice4--,! aim ( ! laboratory practice is to give ! /ud5ts an idea ( ! composition1 uses1 & values ( food mat]ials1 & ! "p :i* *emi/ry takes 9 sanitation & h\sehold affairs2 also to enable !m by simple te/s to detect "s ( ! m common adult]ants 9 foods4 ,be=e p]=m+ an exp]im5t1 ! /ud5t is advis$ to review ^? topics pres5t$ 9 ! text :i* h a be>+ ^u ! exp]im5t1 s t a cle> conception may be ga9$ ( ! relation%ip betwe5 ! laboratory "w & t ( ! class room4 ,! /ud5t %\ld endeavor to cultivate ! p[] ( obs]vation & to grasp ! pr9ciple involv$ 9 ! "w1 r ?an d x 9 a m]ely me*anical & p]functory way4 ,neatness is "o ( ! ess5tials = success 9 laboratory practice1 & too mu* emphasis _c be laid ^u ?is requisite to good "w4 ,! /ud5t %\ld le>n to use 8 "t 9 ! laboratory pr(itably & economically4 ,he %\ld obta9 a cle> idea ( :at he is to d1 & !n d x to ! be/ ( 8 ability4 ,if ! exp]im5t is n a success1 repeat x4 ,:ile ! "w is 9 progress x %\ld be giv5 undivid$ att5tion4 ,c>e %\ld be ex]cis$ to prev5t any?+ gett+ into ! s9ks t w clog ! plumb+2 soil1 mat*es1 brok5 glass1 & pap] %\ld be deposit$ 9 ! wa/e j>s4 ,illu/ration3 ,,fig4 #gb4--;,,app>atus ,,us$ ,,9 ,,laboratory ,,"w4 ,see page #cja = names4 ,a c>eful record ( ! exp]im5ts %\ld be kept by ea* /ud5t 9 a suitable note-book4 ,x is sugge/$ t ^? /ud5ts desir+ m "t 9 writ+ out ! exp]im5ts ?an ! laboratory p]iod af=ds1 take notes z !y make ! v>i\s te/s1 & !n amplify & re>range !m 9 ! ev5+ /udy "t4 ,! f9al writ+ up ( ! notes %\ld1 h[ev]1 be done be=e ! next laboratory p]iod4 ,c>eful att5tion %\ld be giv5 to ! spell+1 language1 & punctuation1 & ! note-book %\ld repres5t ! /ud5t's individual "w4 ,he :o attempts to *eat by copy+ ! results ( o!rs1 only *eats himself4 ,9 record+ ! results ( an exp]im5t1 ! /ud5t %\ld /ate briefly & cle>ly ! foll[+3 #a4 ,numb] & title ( exp]im5t4 #b4 ,h[ ! exp]im5t is p]=m$4 #c4 ,:at 0 obs]v$4 #d4 ,:at ! exp]im5t proves4 ,illu/ration3 ,,fig4 #gc4--;,,balance ,,& ,,weights4 ,,li/ ,,( ,,app>atus ,,us$ ,,9 ,,exp]im5ts #a ,crucible ,tongs #b ,evaporat+ ,di%es #a ,cass]ole #f ,beak]s #ab ,te/ ,tubes #a ,wood5 ,/& #a ,te/ ,tube ,/& #a ,s& ,ba? #b ,funnels #a ,tripod #a ,/odd>t ,te/ ,tube ,clamp #a ,te/ ,tube ,bru% #a ,burn] & ,tub+ #b ,/irr+ ,rods #f ,wat* ,glasses #b ,erl5mey] ,flasks #a ,package ,filt] ,pap] #a ,box ,mat*es #a ,wire ,gauze #b ,burettes #a ,porcela9 ,crucible #a ,alum9um ,di% ,directions = ,weigh+4--,place ! di% or mat]ial to be weigh$ 9 ! left-h& pan ( ! balance4 ,) ! =ceps lay a weight f ! weight box on ! "r-h& pan4 ,d n t\* ! weights ) ! h&s4 ,if ! weight select$ is too heavy1 replace x ) a light] weight4 ,add weights until ! pans are c\nt]pois$2 ?is w be indicat$ by ! ne$le sw++ ne>ly z _m divisions on "o side ( ! scale z on ! o!r4 ,! brass weights are ! gram weights4 ,! o!r weights are fractions ( a gm4 ,! #ejj1 #bjj1 #ajj mg4 7milligram7 weights are record$ z #j4e1 #j4b1 & #j4a gm4 ,! #ej1 #bj1 & #aj mg4 weights z #j4je1 #j4jb1 & #j4ja gm4 ,if ! #aj1 & #b gm41 & ! #bjj1 ! #ajj1 & ! #ej mg4 weights are us$1 ! result+ weight is #ab4ce gms4 ,no moi/ sub/ances %\ld ev] come 9 contact ) ! scale pans4 ,! weights & =ceps %\ld always be replac$ 9 ! weight box4 ,too mu* c>e & neatness _c be ex]cis$ 9 weigh+4 ,illu/ration3 ,,fig4 #gd4 ,illu/ration3 ,,fig4 #ge4--,p\r+ ,reag5t f ,bottle4 ,directions = ,measur+4--,reag5ts are measur$ 9 graduat$ cyl9d]s 7see ,fig4 #gd74 ,:5 ! directions call = ! addition ( #e or #aj cc4 ( a reag5t1 unless s direct$ x is n absolutely necess>y to measure ! reag5t 9 a measur+ cyl9d]4 ,a l>ge te/ tube holds ab\t #cj cc4 ( wat]4 ,measure out #e cc4 ( wat] & transf] x to a l>ge te/ tube4 ,note its volume4 ,add approximately #e cc4 ( wat] directly to ! te/ tube4 ,measure x4 ,repeat ?is op]ation until y c judge ) a fair degree ( accuracy ! "p ( a te/ tube fill$ by #e cc4 ,9 ! exp]im5ts :]e a burette is us$ = measur+ reag5ts1 ! burette is fir/ fill$ ) ! reag5t by means ( a funnel4 ,! tip ( ! burette is all[$ to fill be=e ! read+s are made1 :i* are f ! l[e/ po9t or m5iscus4 ,:5 reag5ts are remov$ f bottles1 ! /opp] %\ld be held betwe5 ! fir/ & second f+]s ( ! "r h& 7see ,fig4 #ge74 ,hold ! te/ tube or receptacle t is to receive ! reag5t 9 ! left h&4 ,p\r ! liquid sl[ly until ! desir$ am\nt is secur$4 ,be=e ins]t+ ! /opp]1 t\* x to ! neck ( ! bottle to cat* ! few drops on ! edge1 ?us prev5t+ _! /reak+ d[n ! sides ( ! bottle on to ! %elf4 ,replace ! bottle 9 its prop] place4 ,e precaution %\ld be tak5 to prev5t contam9ation ( reag5ts4 ,illu/ration3 ,,fig4 #gf4--,,microscope ,,& ,,accessories4 #a1 eye-piece or ocul>2 #b1 objective2 #c1 /age2 #d1 cov] glass2 #e1 slide2 #f1 mirror4 ,use ( ! ,microscope4--,special directions 9 ! use ( ! microscope w be giv5 by ! in/ructor4 ,! object or mat]ial to be exam9$ is plac$ on a microscopical slide4 ,c>e %\ld be ex]cis$ to secure a repres5tative sample1 & to prop]ly di/ribute ! sub/ance on ! slide4 ,if a pulv]iz$ mat]ial is to be exam9$1 use b little & spread x 9 z ?9 a lay] z possible4 ,if a liquid1 "o or two drops plac$ on ! slide w suffice4 ,! mat]ial on ! slide is cov]$ ) a cov] glass1 be=e x is plac$ on ! /age ( ! microscope4 ,9 focus+1 d n all[ ! object glass ( ! microscope to come 9 contact ) ! cov] glass4 ,focus upw>d1 n d[nw>d4 ,special c>e %\ld be ex]cis$ 9 focus+ & 9 h&l+ ! eye-piece & objective4 ,a camel's-hair bru%1 clean dry *amois sk91 or clean silk only %\ld be us$ 9 poli%+ ! l5ses4 ,always put ! microscope back 9 its case aft] us+4 ,exp]im5t ,no4 #a ,wat] 9 ,fl\r ,c>efully weigh a porcela9 or alum9um di%4 7,porcela9 mu/ be us$ if ! a% is to be det]m9$ on ! same sample47 ,place 9 x ab\t #b gm4 ( fl\r2 record ! weight2 !n place ! di% 9 ! wat] ov5 = at lea/ #f h\rs4 ,aft] dry+1 weigh aga91 & f ! loss ( weight calculate ! p] c5t ( wat] 9 ! fl\r4 7,weight ( fl\r & di% be=e dry+ m9us weight ( fl\r & di% aft] dry+ equals weight ( wat] lo/4 ,weight ( wat] divid$ by weight ( fl\r tak51 multipli$ by #ajj1 equals ! p] c5t ( wat] 9 ! fl\r47 ,h[ does ! am\nt ( wat] y obta9$ comp>e ) ! am\nt giv5 9 ! tables ( analysis8 ,exp]im5t ,no4 #b ,wat] 9 ,butt] ,c>efully weigh a clean1 dry alum9um di%1 place 9 x ab\t #b gms4 ( butt]1 & weigh aga94 ,record ! weights4 ,place ! di% conta9+ butt] 9 ! wat] ov5 = #e or #f h\rs & !n weigh4 ,! loss 9 weight repres5ts ! wat] 9 ! butt]4 ,calculate ! p] c5t ( wat]4 ,c>e mu/ be tak5 to get a repres5tative sample ( ! butt] to be te/$2 pref]ably small am\nts %\ld be tak5 ) ! butt] tri] f v>i\s p>ts ( ! package4 ,exp]im5t ,no4 #c ,a% 9 ,fl\r ,place ! porcela9 di% conta9+ fl\r f ! prec$+ exp]im5t 9 a muffle furnace & let x rema9 until ! organic matt] is completely volatiliz$4 ,cool1 weigh1 & det]m9e ! p] c5t ( a%4 ,! fl\r %\ld be burn$ at ! l[e/ temp]ature necess>y = complete combu/ion4 ,exp]im5t ,no4 #d ,nitric ,acid ,te/ = ,nitrog5\s ,organic ,matt] ,to #c cc4 ( egg album9 9 a te/ tube add #b cc4 ( ,,hno#c 7conc47 & heat4 ,:5 cool add ,,nh#d,,oh4 ,! nitric acid *emically reacts ^u ! album91 =m+ yell[ xan?oprote94 ,:at *ange occurs 9 ! appe>ance ( ! egg album9 :5 ! ,,hno#c is add$8 ,is ?is a physical or *emical *ange8 ,:at is ! "n ( ! comp\nd =m$8 ,:at *ange occurs on add+ ,,nh#d,,oh8 ,exp]im5t ,no4 #e ,acidity ( ,lemons ,) a pipette measure into a small beak] #b cc4 ( lemon juice4 ,add #be cc4 ( wat] & a few drops ( ph5olph?ale9 indicator4 ,f ! burette run 9 ,n_/#aj ,,koh solution until a fa9t p9k t+e rema9s p]man5tly4 ,note ! numb] ( cubic c5timet]s ( ,,koh solution requir$ to neutralize ! citric acid 9 ! lemon juice4 ,calculate ! p] c5t ( citric acid4 7#a cc4 ( ,n_/#aj ,,koh solution equals #j4jjfdb gm4 citric acid4 #a cc4 ( ,h#b,o weighs #a gm4 ,because ( sug> & o!r matt] 9 solution #a cc4 ( lemon juice weighs approximately #a4jc gm47 #a4 ,:at is ! *>act]i/ic acid ( lemons8 #b4 ,:at is ! salt =m$ :5 ! lemon juice is neutraliz$ by ! ,,koh solution8 #c4 ,describe briefly ! process = det]m9+ ! acidity ( lemon juice4 #d4 ,:at p] c5t ( acidity did y obta98 #e4 ,h[ does ?is comp>e ) ! acidity ( v9eg>8 ,exp]im5t ,no4 #f ,influ5ce ( ,heat on ,potato ,/>* ,gra9s ,) ! po9t ( a knife scrape slightly ! surface ( a raw potato & place a drop ( ! />*y juice ^u ! microscopical slide4 ,cov] ) cov] glass & exam9e "u ! microscope4 ,9 ! evaporat+ di% cook a small piece ( potato1 !n place a v small portion ^u ! slide1 & exam9e ) ! microscope4 ,make draw+s ( ! />* gra9s 9 raw & 9 cook$ potatoes4 ,exp]im5t ,no4 #g ,influ5ce ( ,yea/ on ,/>* ,gra9s ,moi/5 a small portion ( ! d\gh prep>$ ) yea/ & ) ! /irr+ rod place a drop ( ! />*y wat] ^u ! slide4 ,cov] ) cov] glass & exam9e "u ! microscope4 ,repeat1 exam9+ a drop ( />*y wat] wa%$ f fl\r4 ,make draw+ ( :eat />* gra9 9 fl\r & 9 d\gh prep>$ ) yea/4 ,exp]im5t ,no4 #h ,me*anical ,composition ( ,potatoes ,wa% "o potato4 ,weigh1 !n peel1 mak+ ! peel+ z ?9 z possible4 ,weigh ! peel$ potato & weigh ! peel+ or refuse4 ,calculate ! p] c5t ( potato t is edible & ! p] c5t t is refuse4 ,exp]im5t ,no4 #i ,pectose f ,apples ,r$uce a small peel$ apple to a pulp4 ,squeeze ! pulp ?r\gh a clean clo? into a beak]4 ,add #aj cc4 ,h#b,o & heat on a s& ba? to coagulate ! album94 ,filt]1 add+ a little hot wat] if necess>y4 ,to ! filtrate add #e cc4 alcohol4 ,! precipitate is ! pectose mat]ial4 #a4 ,is ! pectose f ! apple soluble8 #b4 ,is x coagulat$ by heat8 #c4 ,is x soluble 9 alcohol8 ,exp]im5t ,no4 #aj ,lemon ,extract ,to #e cc4 ( ! extract 9 a te/ tube add an equal volume ( wat]4 ,a cl\dy appe>ance indicates ! pres5ce ( lemon oil4 ,if ! solution rema9s cle> aft] add+ ! wat]1 ! extract does n conta9 lemon oil4 ,:y does ! extract conta9+ lemon oil become cl\dy on add+ wat]8 ,exp]im5t ,no4 #aa ,vanilla ,extract ,p\r into a te/ tube #e cc4 ( ! extract to be te/$4 ,evaporate to "o ?ird4 ,!n add suffici5t wat] to re/ore ! orig9al volume4 ,if a br[n1 floccul5t precipitate is =m$1 ! sample conta9s pure vanilla extract4 ,res9 is pres5t 9 vanilla beans & is extract$ 9 ! ess5ce4 ,! res9 is readily soluble 9 #ej p] c5t alcohol4 ,if ! alcohol is remov$ f ! extract1 ! excess ( res9 is precipitat$1 or if free f alkali1 x may be precipitat$ by dilut+ ! orig9al solution ) twice its volume ( wat]4 ,te/ ! two samples & comp>e4 7,adapt$ f ,lea*1 ,food ,inspection & ,analysis47 #a4 ,describe ! appe>ance ( ea* sample aft] evaporat+ & add+ wat]4 #b4 ,:i* sample conta9s pure vanilla extract8 #c4 ,/ate ! pr9ciple und]ly+ ?is te/4 ,exp]im5t ,no4 #ab ,te/+ ,olive ,oil = ,cotton ,se$ ,oil ,p\r into a te/ tube #e cc4 ( ! oil to be te/$ & #e cc4 ( ,halph5's ,reag5t4 ,mix ?or\ghly4 ,plug ! te/ tube loosely ) cotton1 & heat 9 a ba? ( boil+ saturat$ br9e = #ae m9utes4 ,if cotton se$ oil is pres5t1 a deep r$ or orange color is produc$4 ,te/ two samples & comp>e4 ,halph5's ,reag5t4--,mix equal volumes ( amyl alcohol & c>bon disulphid conta9+ ab\t "o p] c5t ( sulphur 9 solution4 7,adapt$ f ,lea*1 ,food ,inspection & ,analysis47 ,exp]im5t ,no4 #ac ,te/+ = ,coal ,t> ,dyes ,dilute #bj to #cj cc4 ( ! mat]ial to #ajj cc42 boil = #aj m9utes ) #aj cc4 ( a #aj p] c5t solution ( potassium bisulphate & a piece ( :ite wool5 clo? :i* has previ\sly be5 boil$ 9 a #j4a p] c5t solution ( ,na,o,h & ?or\ghly wa%$ 9 wat]4 ,remove ! clo? f ! solution1 wa% 9 boil+ wat]1 & dry betwe5 pieces ( filt] pap]4 ,a bright r$ indicates coal t> dye4 ,if ! color+ matt] is entirely f fruit1 ! wool5 clo? w be ei!r uncolor$ or w h a fa9t p9k or br[n color :i* is *ang$ to gre5 or yell[ by ammonia & is n re/or$ by wa%+4 ,?is is ! ,arata te/4 7,adapt$1 ,w9/on1 ,conn4 ,exp]im5t ,/ation ,report47 #a4 ,describe ,arata's wool te/ = coal t> dyes4 #b4 ,:at is ! appe>ance ( ! wool5 clo? :5 ! color+ matt] is entirely f fruit8 #c4 ,:at effect has ,,nh#d,,oh ^u ! color8 #d4 ,:y is ,na,o,h us$8 #e4 ,:y may n cotton clo? be us$ in/ead ( wool58 #f4 ,:at c y say ( ! use ( coal t> dyes 9 foods8 ,exp]im5t ,no4 #ad ,det]m9+ ! ,p] ,c5t ( ,sk9 9 ,beans ,place 9 an evaporat+ di% #aj gm4 ( beans1 #ej cc4 ( wat]1 & #a_/b gm4 ( bak+ soda4 ,boil #aj m9utes or until ! sk9s are loos5$1 !n dra9 (f ! wat]4 ,add cold wat] & rub ! beans toge!r till ! sk9s slip (f4 ,collect ! sk9s1 place on a wat* glass & dry 9 ! wat] ov5 = #a_/b h\r4 ,weigh ! dri$ sk9s & calculate ! p] c5t ( sk94 #a4 ,:at does ! soda d8 #b4 ,:at effect w\ld h>d limewat] h ^u ! sk9s8 #c4 ,h[ does removal ( sk9s affect food value ( beans & dige/ibility8 ,exp]im5t ,no4 #ae ,extraction ( ,fat f ,peanuts ,%ell ?ree or f\r peanuts & ) ! mort> & pe/le break !m into small pieces4 ,place 9 a te/ tube & p\r ov] !m ab\t #aj cc4 ( e!r4 ,cork ! te/ tube & all[ x to /& #cj m9utes1 %ak+ occasionally4 ,filt] on to a wat* glass & let /& until ! e!r evaporates1 & !n obs]ve ! fat4 #a4 ,:at is ! appe>ance ( ! peanut fat8 #b4 ,:at is ! solv5t ( ! fat8 #c4 ,:at becomes ( ! e!r8 #d4 ,:y %\ld ! peanuts be brok5 into small pieces8 ,exp]im5t ,no4 #af ,microscopic ,exam9ation ( ,milk ,place a drop ( milk on a microscopical slide & cov] ) cov] glass4 ,exam9e ! milk to detect impurities1 z du/1 hair1 refuse1 etc4 ,make draw+s ( any =eign matt] pres5t4 ,exp]im5t ,no4 #ag ,=maldehyde 9 ,cream or ,milk ,to #aj cc4 ( milk 9 a cass]ole add #aj cc4 ( ! acid reag5t4 ,heat sl[ly ov] ! flame ne>ly to boil+1 hold+ ! cass]ole 9 ! h& & giv+ x a slight rot>y movem5t :ile heat+4 ,! pres5ce ( =maldehyde is indicat$ by a violet coloration v>y+ 9 dep? ) ! am\nt pres5t4 ,9 ! abs5ce ( =maldehyde ! solution sl[ly turns br[n4 ,acid ,reag5t4--,comm]cial hydro*loric acid 7sp4 gr4 #a4b7 conta9+ #b cc4 p] lit] ( #aj p] c5t f]ric *lorid4 7,adapt$ f ,lea*1 ,food ,inspection & ,analysis47 #a4 ,h[ may ! pres5ce ( =maldehyde 9 milk be detect$8 #b4 ,:y 9 ?is te/ is x necess>y to use acid conta9+ f]ric *lorid8 #c4 ,describe ! appe>ance ( ! two samples ( milk aft] add+ ! acid reag5t & heat+4 #d4 ,:i* sample %[$ ! pres5ce ( =maldehyde8 ,exp]im5t ,no4 #ah ,gelat9e 9 ,cream or ,milk ,to #bj cc4 ( milk or cream 9 a beak] add #bj cc4 ( acid m]curic nitrate & ab\t #dj cc4 ( ,h#b,o4 ,let /& = a few m9utes & filt]4 ,filtrate w be cl\dy if gelat9e is pres5t4 ,add #a_/b cc4 ( a dilute solution ( picric acid--a heavy yell[ precipitate indicates gelat9e4 ,acid ,m]curic ,nitrate4--#a "p by weight ( ,hg1 #b p>ts ,,hno#c 7sp4 gr4 #a4db74 ,dilute #be times ) wat]4 ,exp]im5t ,no4 #ai ,te/+ = ,oleom>g>9e ,apply ! foll[+ te/s to two samples ( ! mat]ial3 ,boil+ or ,spoon ,te/4--,melt ! sample to be te/$--a piece ab\t ! size ( a *e/nut--9 a l>ge spoon1 ha/5+ ! process by /irr+ ) a spl9t]4 ,!n1 increas+ ! heat1 br+ to z brisk a boil z possible & /ir ?or\ghly1 n neglect+ ! out] edges4 ,oleom>g>9e & r5ovat$ butt] boil noisily1 sputt]+ l a mixture ( grease & wat]1 & produce no foam1 or b v little4 ,g5u9e butt] boils ) less noise & produces an abundance ( foam4 ,wat]h\se ,te/4--,into a small beak] p\r #ej cc4 ( sweet milk4 ,heat ne>ly to boil+ & add f #e to #aj gms4 ( butt] or oleom>g>9e4 ,/ir ) a glass rod until fat is melt$4 ,!n place ! beak] 9 cold wat] & /ir ! milk until ! temp]ature falls suffici5tly = ! fat to congeal4 ,at ?is po9t ! fat1 if oleom>g>9e1 c easily be collect$ into "o lump by means ( ! rod2 :ile if butt]1 x w granulate & _c be collect$4 7,f ,f>m]s' ,bul4 #aca1 ,u4 ,s4 ,dept4 ( ,agriculture47 #a4 ,"n two simple te/s = di/+ui%+ butt] & oleom>g>9e4 #b4 ,describe ^! te/s4 #c4 ,:y d butt] & oleom>g>9e respond diff]5tly to ^! te/s8 #d4 ,are ^! te/s bas$ ^u *emical or physical prop]ties ( ! fats8 ,exp]im5t ,no4 #bj ,te/+ = ,wat]+ or ,skimm+ ( ,milk a4 ,fat ,cont5t ( ,milk by ,means ( ,babcock ,te/4--,measure ) pipette into te/ bottle #ag4f cc4 ( milk4 ,sample %\ld be c>efully tak5 & well mix$4 ,measure ) cyl9d] #ag4e cc4 comm]cial ,h#b,,s#d & add to milk 9 te/ bottle4 7,see ,fig4 #be47 ,mix acid & milk by rotat+ ! bottle4 ,!n place te/ bottles 9 c5trifugal ma*9e & :irl #e m9utes4 ,add suffici5t hot wat] to te/ bottles to br+ cont5ts up to ab\t ! #h? m>k on /em4 ,!n :irl bottles #b m9utes long] & read fat4 ,read f extreme l[e/ to highe/ po9t4 ,ea* l>ge division z #a to #b repres5ts a :ole p] c5t1 ea* small division #j4b ( a p] c5t4 b4 ,det]m9+ ,specific ,gravity by ,means ( ,lactomet]4--,p\r #aej cc4 ( milk into #bjj cc4 cyl9d]4 ,place lactomet] 9 milk & note dep? to :i* x s9ks z indicat$ on /em4 ,note also temp]ature ( milk4 ,= ea* #aj above #fj ,f4 add #a to ! lactomet] numb]1 9 ord] to make ! necess>y correction = temp]ature4 ,= example1 if milk has sp4 gr4 ( #a4jcb at temp]ature ( #gj1 x w be equival5t to sp4 gr4 ( #a4jcc at #fj4 ,ord9>ily milk has a sp4 gr4 ( #a4jbi to #a4jcd4 ,if milk has sp4 gr4 less ?an #a4jbi1 or conta9s less ?an #c p] c5t fat1 x may be consid]$ wat]$ milk4 ,if ! milk has a high sp4 gr4 7above #a4jce7 & a l[ cont5t ( fat1 "s ( ! fat has be5 remov$4 7,= ext5d$ direction = milk te/+ see ,snyd]'s ,dairy ,*emi/ry47 ,exp]im5t ,no4 #ba ,boric ,acid 9 ,meat ,cut into v small pieces #e gms1 ( meat1 remov+ all ! fat possible4 ,place 9 an evaporat+ di% ) #bj to #be cc4 ( wat] to :i* a few drops ( ,h,cl h be5 add$ & w>m slightly4 ,dip a piece ( turm]ic pap] 9 ! meat extract & dry4 ,a rose-r$ color ( ! turm]ic pap] aft] dry+ 7turn$ olive by a weak ammonia solution7 is indicative ( boric acid4 #a4 ,h[ may meat be te/$ = boric acid8 #b4 ,:y is ,h,cl add$ to ! wat]8 #c4 ,:y is ! wat] conta9+ ! meat w>m$ slightly8 #d4 ,:at is ! appe>ance ( ! turm]ic pap] aft] be+ dipp$ 9 ! meat extract & dri$8 #e4 ,:at *ange takes place :5 x is moi/5$ ) ammonia1 & :y8 ,exp]im5t ,no4 #bb ,microscopic ,exam9ation ( ,c]eal ,/>* ,gra9s ,make a microscopic exam9ation & draw+s ( :eat1 corn1 rice1 & oat />* gra9s1 comp>+ !m ) ! draw+s ( ! diff]5t />* gra9s on ! *>t4 ,if ! mat]ial is co>se1 pulv]ize 9 a mort> & filt] ?r\gh clo?4 ,place a drop or two ( ! />*y wat] on ! slide1 cov] ) a cov] glass1 & exam9e4 ,exp]im5t ,no4 #bc ,id5tification ( ,comm]cial ,c]eals ,exam9e "u ! microscope two samples ( c]eal breakfa/ foods1 & by comp>ison ) ! :eat1 corn1 & oat />* gra9s previ\sly exam9$ tell ( :at gra9s ! breakfa/ foods are made & _! approximate food value4 ,exp]im5t ,no4 #bd ,granulation & ,color ( ,fl\r ,arrange on glass plate1 9 ord] ( color1 samples ( all ! diff]5t grades ( fl\r4 ,note ! diff]5ces 9 color4 ,h[ d ^! diff]5ces correspond ) ! grades ( ! fl\r8 ,exam9e ! fl\r ) a microscope1 not+ any co>se or d>k-color$ p>ticles ( bran or du/4 ,rub "s ( ! fl\r betwe5 ! ?umb & =ef+]4 ,note if any granul> p>ticles c be detect$4 ,exp]im5t ,no4 #be ,capacity ( ,fl\r to absorb ,wat] ,weigh out #ae gms4 ( s(t :eat fl\r into an evaporat+ di%2 !n add f burette a measur$ quantity ( wat] suffici5t to make a /iff d\gh4 ,note ! am\nt ( wat] requir$ = ?is purpose4 ,repeat ! op]ation1 us+ h>d :eat fl\r4 #a4 ,h[ may ! absorptive p[] ( a fl\r be det]m9$8 #b4 ,to :at is x due8 #c4 ,:y d "s fl\rs absorb m wat] ?an o!rs8 ,exp]im5t ,no4 #bf ,acidity ( ,fl\r ,weigh into a flask #bj gms4 ( fl\r & add #bjj cc4 di/ill$ wat]4 ,%ake vigor\sly4 ,aft] lett+ /& #cj m9utes1 filt] & !n titrate #ej cc4 ( ! filtrate aga9/ /&>d ,,koh solution1 us+ ph5olph?ale9 z indicator1 #a cc4 ( ! alkali equals #j4jji gms4 lactic acid4 ,calculate ! p] c5t ( acid pres5t4 #a4 ,h[ may ! acidity ( a fl\r be det]m9$8 #b4 ,! acidity is express$ 9 p]c5tage am\nts ( :at acid8 #c4 ,:at p] c5t ( acidity is f\nd 9 normal fl\rs8 #d4 ,:at does a high acidity ( a fl\r indicate8 ,exp]im5t ,no4 #bg ,moi/ & ,dry ,glut5 ,weigh #cj gms4 ( fl\r into a porcela9 di%4 ,make ! fl\r into a /iff d\gh4 ,aft] #cj m9utes obta9 ! glut5 by wa%+1 be+ c>eful to remove all ! />* & prev5t any losses4 ,squeeze ! wat] f ! glut5 z ?or\ghly z possible4 ,weigh ! moi/ glut5 & calculate ! p] c5t4 ,dry ! glut5 9 ! wat] ov5 & calculate ! p] c5t ( dry glut54 ,exp]im5t ,no4 #bh ,gliad9 f ,fl\r ,place 9 a flask #aj gms4 ( fl\r1 #cj cc4 ( alcohol1 & #bj cc4 ( wat]4 ,cork ! flask & %ake1 & aft] a few m9utes %ake aga94 ,all[ ! alcohol to act on ! fl\r = an h\r1 or until ! next day4 ,!n filt] (f ! alcohol solution & evaporate ! filtrate to dryness ov] ! wat] ba?4 ,exam9e ! residue2 to a portion add a little wat]2 burn a small portion & obs]ve odor4 #a4 ,describe ! appe>ance ( ! gliad94 #b4 ,:at 0 ! result :5 wat] 0 add$8 #c4 ,:5 burn$1 :at 0 ! odor ( ! gliad91 & :at does ?is indicate8 #d4 ,:at is gliad98 ,exp]im5t ,no4 #bi ,bread-mak+ ,te/ ,make a sponge by mix+ toge!r3 #ab gm4 sug>1 #ab gm4 yea/ 7compress$71 #d gm4 salt1 #age cc4 wat] 7temp4 #cb ,c474 ,let /& #a_/b h\r at a temp]ature ( #cj ,c4 ,9 a l>ge b[l1 mix ) a knife or spatula #g4g gms4 ( l>d ) #bdh4f gms4 ( fl\r4 ,!n add #afj cc4 ( ! sponge1 or z mu* z is ne$$ to make a good /iff d\gh1 & mix ?or\ghly1 us+ ! spatula4 ,) "s fl\rs z small a quantity z #aej cc4 ( sponge may be us$4 ,if m moi/ure is necess>y1 add ,h#b,o4 ,keep at temp]ature ( #cj ,c4 ,all[ ! d\gh to /& #ej m9utes to fir/ pull+1 #dj m9utes to second pull+1 & #cj to #ej m9utes to ! pan4 ,let x rise to top ( pan & !n bake = #a_/b h\r 9 an ov5 at a temp]ature ( #ahj ,c4 ,"o loaf ( bread is made ( pat5t fl\r ( kn[n quality z a /&>d = comp>ison1 & o!r loaves ( ! fl\rs to be te/$4 ,comp>e ! loaves z to size 7cubic cont5ts71 color1 porosity1 odor1 ta/e1 nature ( cru/1 & =m ( loaf4 ,exp]im5t ,no4 #cj ,microscopic ,exam9ation ( ,yea/ ,on a wat* glass mix ?or\ghly a v small piece ( yea/ ) ab\t #e cc4 ( wat] & !n ) ! /irr+ rod place a drop ( ?is solution on ! microscopical slide1 add+ a drop ( v dilute me?yl violet solution4 ,cov] ) ! cov] glass & exam9e "u ! microscope4 ,! liv+ active cells appe> colorless :ile ! decay$ & lifeless ones are /a9$4 ,yea/ cells are circul> or oval 9 %ape4 7,see ,fig4 #df47 7,adapt$ f ,lea*1 ,food ,inspection & ,analysis47 ,exp]im5t ,no4 #ca ,te/+ ,bak+ ,p[d]s = ,alum ,place ab\t #b gms4 ( fl\r 9 a di% ) #a_/b gm4 bak+ p[d]4 ,add en\gh wat] to make a d\gh & !n #b or #c drops ( t9cture ( logwood & #b or #c drops ( ammonium c>bonate solution4 ,mix well & obs]ve2 a blue color indicates alum4 ,try ! same te/1 us+ fl\r only = comp>ison4 #a4 ,h[ d y te/ a bak+ p[d] = alum8 #b4 ,:at diff]5ce 9 color did y obs]ve 9 ! te/ ) ! bak+ p[d] conta9+ alum & 9 t ) ! fl\r only8 #c4 ,:y is ! 7,,nh#d7b;,,co#c solution us$8 ,exp]im5t ,no4 #cb ,te/+ ,bak+ ,p[d]s = ,phosphoric ,acid ,dissolve #a_/b gm4 ( bak+ p[d] 9 #e cc4 ( ,h#b,o & #c cc4 ,,hno#c4 ,filt] & add #c cc4 ammonium molybdate4 ,heat g5tly4 ,a yell[ precipitate indicates phosphoric acid4 #a4 ,h[ d y te/ a bak+ p[d] = phosphoric acid8 #b4 ,:at is ! yell[ precipitate obta9$ 9 ?is te/8 ,exp]im5t ,no4 #cc ,te/+ ,bak+ ,p[d]s = ,ammonia ,dissolve #a_/b gm4 ( mat]ial 9 #aj cc4 wat]2 filt] (f any insoluble residue & to ! filtrate add #b or #c cc4 ,na,o,h & apply heat4 ,te/ ! gas giv5 (f ) moi/5$ turm]ic pap]4 ,if ,,nh#c is pres5t1 ! pap] w be color$ br[n4 ,d n all[ ! pap] to come 9 contact ) ! liquid or sides ( ! te/ tube4 7,p]=m ! te/s on two samples ( bak+ p[d]47 #a4 ,h[ d y te/ a bak+ p[d] = ammonia8 #b4 ,:y d y add ,na,o,h8 #c4 ,:y mu/ y be c>eful n to let ! turm]ic pap] t\* ! sides ( ! te/ tube or ! liquid8 ,exp]im5t ,no4 #cd ,v9eg> ,solids ,into a weigh$ alum9um or porcela9 di% p\r #aj cc4 ( v9eg>4 ,weigh & !n evaporate ov] boil+ wat]4 ,to drive (f ! la/ traces ( moi/ure dry 9 ! wat] ov5 = an h\r4 ,cool & weigh4 ,calculate ! p] c5t ( solids4 ,obs]ve ! appe>ance ( ! solids4 ,te/ bo? samples & comp>e4 #a4 ,h[ may ! p] c5t ( solids 9 v9eg> be det]m9$8 #b4 ,describe ! appe>ance ( ! solids f ! good & f ! poor sample ( v9eg>4 #c4 ,:at is ! legal /&>d = v9eg> solids 9 y\r /ate8 ,exp]im5t ,no4 #ce ,specific ,gravity ( ,v9eg> ,p\r #agj cc4 v9eg> into #bjj cc4 cyl9d]4 ,place a hydromet] = heavy liquids 7sp4 gr4 #a to #a4a7 9 ! cyl9d]4 ,note ! dep? to :i* x s9ks & ! po9t regi/]$ on ! scale on ! /em4 ,note temp]ature ( v9eg>4 ,record specific gravity ( v9eg>4 #a4 ,:at effect w\ld addition ( wat] to v9eg> h ^u its specific gravity8 #b4 ,:at effect w\ld addition ( su* mat]ial z sug> h ^u specific gravity8 #c4 ,:y %\ld ! specific gravity ( v9eg> be fairly con/ant8 #d4 ,:at w\ld be ! weight ( #ajjj cc4 ( v9eg> calculat$ f ! specific gravity8 ,exp]im5t ,no4 #cf ,acidity ( ,v9eg> ,into a small beak] p\r #f cc4 ( v9eg> & #aj cc4 ( wat] & a few drops ( ph5olph?ale9 indicator4 ,run 9 /&>d ,,koh solution f a burette until a fa9t p9k t+e rema9s p]man5tly4 ,note ! numb] ( cubic c5timet]s ( ,,koh solution requir$ to neutralize ! acid4 ,divide ?is numb] by #aj1 :i* w give approximately ! p] c5t ( acetic acid4 #a4 ,h[ may ! p] c5t ( acidity ( v9eg> be det]m9$8 #b4 ,:y 0 ph5olph?ale9 us$8 #c4 ,:y 0 ,,koh us$8 #d4 ,:at acids does v9eg> conta98 #e4 ,:at is ! legal requirem5t 9 ?is /ate = acetic acid 9 v9eg>8 #f4 ,h[ did ! acidity y obta9$ comp>e ) ?is legal requirem5t8 ,exp]im5t ,no4 #cg ,deportm5t ( ,v9eg> ) ,reag5ts ,to #aj cc4 ( v9eg> 9 a te/ tube add #h or #aj drops ( lead sub-acetate & %ake4 ,obs]ve ! precipitate4 ,lead sub-acetate precipitates ma9ly ! malic acid :i* is always pres5t 9 cid] v9eg>4 #a4 ,h[ may ! pres5ce ( malic acid 9 a v9eg> be detect$8 #b4 ,describe ! precipitate4 #c4 ,:at does malic acid 9 a v9eg> indicate8 ,exp]im5t ,no4 #ch ,te/+ ,mu/>d = ,turm]ic ,place #a gm4 ( gr\nd mu/>d on a small wat* glass & moi/5 slightly ) wat]4 ,add #b or #c drops ( ,,nh#d,,oh1 /irr+ well ) a glass rod4 ,a br[n color indicates turm]ic pres5t 9 consid]able quantity4 ,te/ a sample ( good mu/>d & "o adult]at$ ) turm]ic & comp>e ! results4 ,exp]im5t ,no4 #ci ,exam9ation ( ,tea ,leaves ,soak a small am\nt ( tea & unroll #h or #aj ( ! leaves4 ,make a draw+ ( a tea leaf4 ,obs]ve ! proportion ( /ems 9 ea* ( ?ree samples ( tea2 also ! relative proportion ( l>ge & small leaves4 ,obs]ve if ! leaves are ev5 z to size & ( a uni=m color4 ,exp]im5t ,no4 #dj ,action ( ,iron ,comp\nds ^u ,tannic ,acid ,make an infusion ( tea by plac+ #c gms4 ( tea 9 #ajj cc4 ( hot wat] & /irr+ well4 ,filt] (f "s ( ! infusion & te/ #e cc4 ) f]r\s sulphate solution made by dissolv+ #a gm4 ,fe,s,o#d 9 #aj cc4 ,h#b,o & filt]+4 ,note ! result4 #a4 ,:at *ange 9 color did y obs]ve :5 ! f]r\s sulphate solution 0 add$ to ! tea infusion8 #b4 ,:at effect w\ld wat]s conta9+ iron h ^u ! tea infusion8 ,exp]im5t ,no4 #da ,id5tification ( ,c(fee ,b]ries ,exam9e ,rio1 ,java1 & ,mo*a c(fee b]ries4 ,describe ea*4 ,note ! *>act]i/ics ( ea* k9d ( c(fee b]ry4 ,exp]im5t ,no4 #db ,detect+ ,*icory 9 ,c(fee ,fill a beak] ) wat] & place ab\t a teaspoonful ( gr\nd c(fee on ! surface4 ,if mu* ( ! gr\nd mat]ial s9ks & x imp>ts a d>k br[n color to ! l[] portion ( ! liquid1 x is an indication ( ! pres5ce ( *icory4 ,pure c(fee floats on wat]4 ,*icory has a high] specific gravity ?an c(fee4 #a4 ,h[ may ! pres5ce ( *icory 9 gr\nd c(fee be detect$8 #b4 ,:y does c(fee float on ! wat] :ile *icory s9ks8 #c4 ,:at effect does *icory h ^u ! color ( wat]8 ,exp]im5t ,no4 #dc ,te/+ ,h>d & ,s(t ,wat]s ,p>tially fill a l>ge cyl9d] ) v h>d wat]4 ,?is may be prep>$ by dissolv+ #j4a to #j4b gm4 calcium *loride 9 #ejj cc4 ( ord9>y wat]4 ,add to ?is a measur$ quantity ( soap solution4 ,mix well & notice h[ _m cubic c5timet]s ( soap solution mu/ be us$ be=e a p]man5t la!r is =m$1 also notice ! precipitate ( lime soap4 ,repeat ?is exp]im5t1 us+ ei!r ra9 or di/ill$ wat]1 & comp>e ! cubic c5timet]s ( soap solution us$ ) t 9 =m] te/4 ,repeat ! te/1 us+ tap wat]4 ,soap ,solution4--,scrape #aj gms4 ( ca/ile soap into f9e %av+s & dissolve 9 a lit] ( alcohol1 dilute ) #a_/c wat]4 ,filt] if n cle> & keep 9 a tightly /opp]$ bottle4 #a4 ,:y is m soap requir$ to =m a la!r ) h>d wat] ?an ) s(t wat]8 #b4 ,:at is meant by lime soap8 ,describe its appe>ance4 #c4 ,h[ may h>d wat]s be s(t5$ = h\sehold purposes8 ,exp]im5t ,no4 #dd ,solv5t ,action ( ,wat] on ,lead ,put #a gm4 ( clean bright lead %av+s into a te/ tube conta9+ #aj cc4 ( di/ill$ wat]4 ,aft] #bd h\rs decant ! cle> liquid into a second te/ tube1 acidify slightly ) ,,hcl1 & add a little hydrog5 sulphid wat]4 ,a black or br[ni% coloration indicates lead 9 solution4 7,adapt$ f ,caldwell & ,br5eman1 ,introductory ,*emical ,practice47 ,"u :at conditions may lead pipes be objectionable8 ,exp]im5t ,no4 #de ,susp5d$ ,matt] 9 ,wat] ,place a drop ( wat] on ! microscopical slide1 cov] ) cov] glass1 & exam9e ) ! microscope4 ,note ! occurr5ce & appe>ance ( any susp5d$ matt] 9 ! wat]4 ,exp]im5t ,no4 #df ,organic ,matt] 9 ,wat] ,p\r into ! evaporat+ di% #ajj cc4 ,h#b,o & evaporate to dryness ov] ! s& ba?4 ,ignite ! solids4 ,if ! solids black5 :5 ignit$1 ! wat] conta9s organic matt]4 ,exp]im5t ,no4 #dg ,deposition ( ,lime by ,boil+ ,wat] ,boil = a few m9utes ab\t #bjj cc4 ( wat] 9 a flask4 ,aft] ! wat] is cool1 note any s$im5t ( lime or turbidity ( ! wat] due to expell+ ! c>bon dioxid4 #a4 ,:at is meant by a h>d wat]8 #b4 ,:at d ! t]ms tempor>y & p]man5t h>dness ( wat] mean8 #c4 ,:at acts z a solv5t ( ! lime 9 wat]8 #d4 ,:y does boil+ cause ! lime to be deposit$8 ,exp]im5t ,no4 #dh ,qualitative ,te/s = ,m9]als 9 ,wat] ,te/ = ,*lorids4--,to #aj cc4 ( ,h#b,o add a few drops ( ,,hno#c & #b cc4 ( ,ag,n,o#c4 ,a :ite precipitate indicates ! pres5ce ( *lorids1 usually 9 ! =m ( sodium *lorid4 ,te/ = ,sulphates4--,to #aj cc4 ( wat] add #b cc4 ( dilute ,h,cl & #b cc4 ( ,ba,cl#b4 ,a cl\d9ess or ! =mation ( a :ite precipitate indicates ! pres5ce ( sulphates4 ,te/ = ,iron4--,if a br[n s$im5t is =m$ 9 wat] expos$ to ! air = "s "t1 x is probably iron hydroxid4 ,to #aj cc4 ( ! wat] add a few drops ( ,,hno#c1 heat1 & !n add #a_/b cc4 ( ,,nh#d;,,cns4 ,a r$ color indicates ! pres5ce ( iron4 ,te/ = ,ca,o & ,mg,o4--,to #aj cc4 ( ,h#b,o add #e cc4 ,,nh#d,,oh4 ,if a precipitate =ms1 filt] x (f1 & to ! filtrate add #c cc4 ,,nh#d;,cl & #e cc4 7,,nh#d7b;,c#b,o#d4 ,! precipitate is ,ca,c#b,o#d1 & ! filtrate conta9s ! magnesia4 ,filt] & add #e cc4 ,na#c,,po#d to precipitate ,mg,n,h#d,,po#d4 #a4 ,h[ w\ld y te/ a wat] to detect ! pres5ce ( organic matt]8 #b4 ,"n "s m9]al impurities (t5 f\nd 9 wat]4 #c4 ,describe ! te/ = *lorids2 = sulphates2 = iron2 = lime2 = magnesium4 #d4 ,( ! two classes ( impurities f\nd 9 wat]1 :i* is ! m h>mful8 #e4 ,"n ?ree ways ( purify+ wat]s kn[n to be impure1 & tell :i* is ! mo/ effectual4 ,exp]im5t ,no4 #di ,te/+ = ,nitrites 9 ,wat] ,to #ej cc4 ( wat] 9 a small beak] add ) a pipette #b cc4 ( naph?ylam9e hydro*loride & !n #b cc4 ( sulphanilic acid4 ,/ir well & wait #bj m9utes = color to develop4 ,a p9k color indicates nitrites4 ,,reag5ts ,,us$ ,sulphanilic ,acid4--,dissolve #e gm4 9 #aej cc4 ( dilute acetic acid2 sp4 gr4 #a4jd4 ,naph?ylam9e ,hydro*loride4--,boil #j4a gm4 ( solid ,greek3 a-amidonaph?al9e 7naph?ylam9e7 9 #bj cc4 ( wat]1 filt] ! solution ?r\gh a plug ( absorb5t cotton1 & mix ! nitrate ) #ahj cc4 ( dilute acetic acid4 ,all wat] us$ mu/ be free f nitrites1 & all vessels mu/ be r9s$ out ) su* wat] be=e te/s are appli$4 #a4 ,w\ld a wat] %[+ ! pres5ce ( nitrites be a safe dr9k+ wat]8 ,:y8 #b4 ,:at are nitrites8 #c4 ,:at does ! pres5ce ( nitrites indicate8 #d4 ,are small am\nts ( nitrites1 :5 n associat$ ) bact]ia1 injuri\s8 ,,review ,,que/ions ,,*apt] ,i ,,g5]al ,,composition ,,( ,,foods #a4 ,to :at ext5t is wat] pres5t 9 foods8 #b4 ,:at foods conta9 ! mo/1 & :at foods ! lea/ wat]8 #c4 ,h[ does ! wat] cont5t ( "s foods v>y ) ! hydroscopicity ( ! air8 #d4 ,h[ may *anges 9 wat] cont5t ( foods affect _! weight8 #e4 ,:y is x necess>y to consid] ! wat] cont5t ( foods 9 assign+ nutritive values8 #f4 ,h[ is ! dry matt] ( a food det]m9$8 #g4 ,:y is ! det]m9ation ( ! wat] 9 a food (t5 a difficult process8 #h4 ,:at is ! a% or m9]al matt] ( a food8 #i4 ,h[ is x obta9$8 #aj4 ,:at is its s\rce8 #aa4 ,( :at is ! a% ( plants compos$8 #ab4 ,:at "p 9 plant life d ^! a% elem5ts take8 #ac4 ,"n ! a% elem5ts ess5tial = plant gr[?4 #ad4 ,:i* ( ! m9]al elem5ts take ! mo/ ess5tial "p 9 animal nutrition8 #ae4 ,9 :at =m are ^! elem5ts usually consid]$ mo/ valuable8 #af4 ,:y is sodium *loride or common salt necess>y = animal life8 #ag4 ,h[ d food mat]ials diff] 9 a% cont5t8 #ah4 ,def9e organic matt] ( foods4 #ai4 ,h[ is x obta9$8 #bj4 ,( :at is x compos$8 #ba4 ,into :at is ! organic matt] conv]t$ :5 x is burn$8 #bb4 ,give ! two l>ge classes ( organic comp\nds f\nd 9 food mat]ials4 #bc4 ,"n ! v>i\s subdivisions ( ! non-nitrog5\s comp\nds4 #bd4 ,:at are ! c>bohydrates8 #be4 ,give _! g5]al composition4 #bf4 ,:at is cellulose8 #bg4 ,:]e is x f\nd8 #bh4 ,:at is its function 9 plants8 #bi4 ,:at is its food value8 #cj4 ,9 :at way may cellulose be ( value 9 a ration8 #ca4 ,9 :at way may x imp>t a negative value to a ration8 #cb4 ,:at is />*8 #cc4 ,:]e is x ma9ly f\nd 9 plants8 #cd4 ,give ! me*anical /ructure ( ! />* gra94 #ce4 ,:y is />* insoluble 9 cold wat]8 #cf4 ,h[ d />* gra9s f diff]5t s\rces diff] 9 /ructure8 #cg4 ,:at effect does heat h ^u />*8 #ch4 ,def9e hydration ( />*4 #ci4 ,"u :at conditions does ?is *ange take place8 #dj4 ,:at value z a nutri5t does />* possess8 #da4 ,:at is sug>8 #db4 ,h[ does x resemble & h[ diff] 9 composition f />*8 #dc4 ,:at are ! pectose sub/ances8 #dd4 ,h[ are !y affect$ by heat8 #de4 ,:at food value d !y possess8 #df4 ,:at is nitrog5-free-extract8 #dg4 ,h[ is x obta9$8 #dh4 ,h[ may ! nitrog5-free-extract ( "o food diff] f t ( ano!r8 #di4 ,:at are ! fats8 #ej4 ,h[ d !y diff] 9 composition f ! />*es8 #ea4 ,:y does fat :5 burn$ or dige/$ produce m heat ?an />* or sug>8 #eb4 ,"n ! sep>ate fats ( :i* animal & vegetable foods are compos$4 #ec4 ,give "s ( ! physical *>act]i/ics ( fat4 #ed4 ,:at is ! iod9e absorption numb] ( a fat8 #ee4 ,h[ does ! specific gravity ( fat comp>e ) t ( wat]8 #ef4 ,into :at two con/itu5ts may all fats be sep>at$8 #eg4 ,:at is e!r extract8 #eh4 ,h[ does ! e!r extract 9 fats v>y 9 composition & nutritive value8 #ei4 ,:at are ! organic acids8 #fj4 ,"n ^? mo/ commonly met ) 9 foods4 #fa4 ,:at nutritive value d !y possess8 #fb4 ,:at dietetic value8 #fc4 ,:at value are !y to ! gr[+ plant8 #fd4 ,:at organic acids are f\nd 9 animal foods8 #fe4 ,:at are ! ess5tial oils8 #ff4 ,h[ d !y diff] f ! fix$ oils1 or fats8 #fg4 ,:at prop]ty d ! ess5tial oils imp>t to foods8 #fh4 ,:at food value d !y possess8 #fi4 ,:at dietetic value8 #gj4 ,:at are ! mix$ comp\nds8 #ga4 ,h[ may a comp\nd imp>t a negative value to a food8 #gb4 ,:at is ! nutritive value ( ! non-nitrog5\s comp\nds1 tak5 z a class8 #gc4 ,:y is x necess>y t nitrog5\s & non-nitrog5\s comp\nds be bl5d$ 9 a ration8 #gd4 ,:at are ! nitrog5\s comp\nds8 #ge4 ,h[ d !y diff] f ! non-nitrog5\s comp\nds8 #gf4 ,"n ! f\r subdivisions ( ! nitrog5\s comp\nds4 #gg4 ,:at is prote98 #gh4 ,:at is *>act]i/ic z to its nitrog5 cont5t8 #gi4 ,:at are "s ( ! d]ivative products t c be obta9$ f ! prote9 molecule8 #hj4 ,h[ does ! prote9 cont5t ( animal bodies comp>e ) t ( plants8 #ha4 ,"n ! v>i\s subdivisions ( ! prote9s4 #hb4 ,:at is album91 & h[ may x be obta9$ f a food8 #hc4 ,:at is globul91 & h[ is x obta9$ f a food8 #hd4 ,give "s examples ( globul9s4 #he4 ,:at are ! album9ates1 & h[ are !y affect$ by ! action ( acids & alkalies8 #hf4 ,:at are ! peptones1 & h[ d !y diff] f ! album9s8 #hg4 ,h[ are ! peptones produc$ f o!r proteids8 #hh4 ,:at are ! insoluble proteids8 #hi4 ,give an example4 #ij4 ,:i* ( ! proteids are f\nd to ! greate/ ext5t 9 foods8 #ia4 ,:y may proteids f diff]5t s\rces v>y 9 _! nutritive value8 #ib4 ,:at g5]al *ange d ! proteids und]go dur+ dige/ion8 #ic4 ,:at is crude prote98 #id4 ,h[ is ! crude prote9 cont5t ( a food calculat$8 #ie4 ,:y is ! nitrog5 cont5t ( a food m absolute ?an ! crude prote9 cont5t8 #if4 ,:at food value d ! prote9s possess8 #ig4 ,:y may prote9s s]ve s _m functions 9 ! body8 #ih4 ,:y is prote9 necess>y z a nutri5t8 #ii4 ,:at is ! effect ( an excess ( prote9 9 ! ration8 #ajj4 ,:at is ! effect ( a scant am\nt ( prote9 9 a ration8 #aja4 ,:at are ! album9oids8 #ajb4 ,"n borne mat]ials t conta9 l>ge am\nts ( album9oids4 #ajc4 ,:at food value d ! album9oids possess8 #ajd4 ,:at are ! amids8 #aje4 ,h[ are !y =m$ 9 plants8 #ajf4 ,:at is _! s\rce 9 animals8 #ajg4 ,:at g5]al *anges does ! elem5t nitrog5 und]go 9 plant & animal bodies8 #ajh4 ,:at is ! food value ( ! amids8 #aji4 ,:at are ! alkaloids8 #aaj4 ,:at is _! food value8 #aaa4 ,:at effect d "s alkaloids ex]t ^u ! animal body8 #aab4 ,h[ may !y be produc$ 9 animal foods8 #aac4 ,:at g5]al relation%ip exi/s betwe5 ! v>i\s nitrog5\s comp\nds8 #aad4 ,:y is x ess5tial t ! animal body be suppli$ ) nitrog5\s food 9 ! =m ( proteids8 #aae4 ,"n ! cycle ( *anges ?r\gh :i* ! elem5t nitrog5 passes 9 plant & animal bodies4 ,,*apt] ,,ii ,,*anges ,,9 ,,composition ,,( ,,foods ,,dur+ ,,cook+ ,,& ,,prep>ation #aaf4 ,h[ d raw & cook$ foods comp>e 9 g5]al composition8 #aag4 ,9 :at ways are foods act$ ^u dur+ cook+8 #aah4 ,:at causes *emical *anges to take place dur+ cook+8 #aai4 ,:at are ! pr9cipal comp\nds t are *ang$ dur+ ! process ( cook+8 #abj4 ,h[ does cook+ affect ! cellulose ( foods8 #aba4 ,:at *ange does />* und]go dur+ cook+8 #abb4 ,:5 foods conta9+ />* are bak$1 :at *ange occurs8 #abc4 ,h[ are ! sug>s act$ ^u :5 foods are cook$8 #abd4 ,:at effect does dry heat h ^u sug>8 #abe4 ,:at *ange occurs to ! fats dur+ cook+8 #abf4 ,h[ does ?is affect nutritive value8 #abg4 ,:at *anges d ! proteids und]go dur+ cook+8 #abh4 ,:y does ! action ( heat affect v>i\s proteids 9 diff]5t ways8 #abi4 ,:y are *emical *anges1 z hydration1 (t5 desirable 9 ! cook+ & prep>ation ( foods8 #acj4 ,:at physical *anges d vegetable & animal tissues und]go :5 cook$8 #aca4 ,h[ d foods *ange 9 weight dur+ cook+8 #acb4 ,:y is a prolong$ high temp]ature unnecess>y to secure ! be/ results 9 cook+8 #acc4 ,to :at ext5t is ! en]gy ( fuels utiliz$ = produc+ me*anical & *emical *anges 9 foods dur+ cook+8 #acd4 ,:at effect does cook+ h ^u ! bact]ial flora ( foods8 #ace4 ,9 :at ways d bact]ia ex]t a favorable influ5ce 9 ! prep>ation ( foods8 #acf4 ,h[ may c]ta9 classes ( bact]ia ex]t unfavorable *anges 9 ! prep>ation ( foods8 #acg4 ,:at are ! insoluble f]m5ts8 #ach4 ,:at are ! soluble f]m5ts8 #aci4 ,:at "p d !y take 9 animal & plant nutrition8 #adj4 ,def9e a]obic f]m5ts4 #ada4 ,def9e anarobic f]m5ts4 #adb4 ,:at g5]al relation%ip exi/s betwe5 ! *emical1 physical1 & bact]iological *anges t take place 9 foods8 #adc4 ,:y %\ld foods also possess an e/hetic value8 #add4 ,:at k9ds ( colors %\ld be us$ 9 ! prep>ation ( foods8 #ade4 ,:at processes %\ld be us$ = removal ( color+ mat]ials f foods8 ,,*apt] ,,iii ,,vegetable ,,foods #adf4 ,give ! g5]al composition ( vegetable foods z a class4 #adg4 ,h[ d vegetable foods diff] f animal foods8 #adh4 ,"n "s vegetables :i* conta9 ! maximum1 & "s :i* conta9 ! m9imum p]c5tage ( prote94 #adi4 ,give ! g5]al composition ( potatoes4 #aej4 ,( :at is ! dry matt] ma9ly compos$8 #aea4 ,h[ mu* ( ! crude prote9 ( potatoes is true prote98 #aeb4 ,:at ratio exi/s betwe5 ! nitrog5\s & non-nitrog5\s comp\nds 9 ! potato8 #aec4 ,give ! *emical composition ( ! potato4 #aed4 ,:at influ5ce d diff]5t me?ods ( boil+ h ^u ! crude prote9 cont5t ( potatoes8 #aee4 ,to :at ext5t are ! nutri5ts ( potatoes dige/$ & absorb$ by ! body8 #aef4 ,:at value d potatoes imp>t to ! ration8 #aeg4 ,h[ d sweet potatoes diff] 9 *emical composition & food value f :ite potatoes8 #aeh4 ,h[ d c>rots diff] 9 composition f potatoes8 #aei4 ,:at is *>act]i/ic ( ! dry matt] ( ! c>rot8 #afj4 ,h[ d c>rots & milk diff] 9 composition8 #afa4 ,to :at is ! color ( ! c>rot due8 #afb4 ,to :at ext5t are ! nutri5ts remov$ 9 ! cook+ ( c>rots8 #afc4 ,:at is ! value ( c>rots 9 a ration8 #afd4 ,give ! *>act]i/ics ( ! composition ( p>snips4 #afe4 ,h[ does ! />* ( p>snips diff] f t ( potatoes8 #aff4 ,h[ does ! m9]al matt] ( p>snips diff] f t ( potatoes8 #afg4 ,h[ does ! cabbage diff] 9 g5]al composition f _m vegetables8 #afh4 ,to :at ext5t are nutri5ts extract$ 9 ! boil+ ( cabbage8 #afi4 ,give ! nutritive value ( cabbage4 #agj4 ,h[ does ! caulifl[] diff] f cabbage8 #aga4 ,give ! g5]al composition ( beets4 #agb4 ,give ! g5]al composition ( cucumb]s4 #agc4 ,:at nutritive value has lettuce8 #agd4 ,give ! composition & dietetic value ( onions4 #age4 ,h[ does ! ratio ( nitrog5\s & non-nitrog5\s comp\nds 9 sp9a* diff] f t 9 _m o!r vegetables8 #agf4 ,give ! g5]al composition & nutritive value ( asp>agus4 #agg4 ,h[ mu* nutritive mat]ial d melons conta98 #agh4 ,:at are ! pr9cipal comp\nds ( tomatoes8 #agi4 ,:at nutri5ts d !y supply to ! ration8 #ahj4 ,9 ! cann+ ( tomatoes1 :y is x desirable to cons]ve ! juices8 #aha4 ,h[ does sweet corn diff] 9 composition f fully matur$ corn8 #ahb4 ,:at nutritive value does ! egg plant possess8 #ahc4 ,:at are ! pr9cipal nutri5ts ( squa%8 #ahd4 ,:at nutritive mat]ial does cel]y conta98 #ahe4 ,to :at does cel]y owe its dietetic value8 #ahf4 ,:y are vegetables necess>y 9 a ration8 #ahg4 ,:y is x n possible to value _m vegetable foods simply on ! basis ( p]c5tage ( nutri5ts pres5t8 #ahh4 ,"n ! miscellane\s comp\nds :i* _m vegetables conta91 & ! *>act]i/ics :i* ^! may imp>t4 #ahi4 ,:y is x necess>y to consid] ! sanit>y conditions ( vegetables8 #aij4 ,h[ d cann$ vegetables diff] 9 composition & food value f fre% vegetables8 #aia4 ,:at proportion ( vegetables is refuse & non-edible p>ts8 #aib4 ,:y is x necess>y to consid] ! refuse ( a food 9 det]m9+ its nutritive value8 ,,*apt] ,,iv ,,fruits #aic4 ,to :at ext5t d fruits conta9 wat] & dry matt]8 #aid4 ,give ! g5]al composition ( fruits4 #aie4 ,:at comp\nds imp>t ta/e & flavor8 #aif4 ,h[ mu* nutri5ts d fruits add to a ration8 #aig4 ,:y is x n "r to det]m9e ! value ( fruits entirely on ! basis ( nutri5ts8 #aih4 ,give ! g5]al composition ( apples8 #aii4 ,:at comp\nd is pres5t to ! greate/ ext5t 9 ! dry matt] ( apples8 #bjj4 ,h[ d apples diff] 9 composition8 #bja4 ,give ! g5]al physical composition ( oranges4 #bjb4 ,:at nutri5ts are pres5t to ! greate/ ext5t 9 oranges8 #bjc4 ,h[ d lemons diff] 9 composition f oranges8 #bjd4 ,h[ does grape fruit resemble & h[ diff] 9 *emical composition f oranges & lemons8 #bje4 ,:at are ! ma9 comp\nds 9 /rawb]ries8 #bjf4 ,9 :at ways are /rawb]ries valuable 9 a ration8 #bjg4 ,( :at is grape juice ma9ly compos$8 #bjh4 ,:at acid is 9 grapes1 & :at is its comm]cial value8 #bji4 ,to :at are ! diff]5ces 9 flavor & ta/e due8 #baj4 ,h[ d ripe olives diff] 9 composition f gre5 olives8 #baa4 ,:at is ! food value ( ! olive8 #bab4 ,:at physiological prop]ty does olive oil h8 #bac4 ,:at is ! pr9cipal nutri5t 9 pea*es8 #bad4 ,:at comp\nds give flavor to pea*es8 #bae4 ,( :at does ! dry matt] ( plums ma9ly consi/8 #baf4 ,h[ d plums diff] 9 composition f _m o!r fruits8 #bag4 ,:at are prunes8 ,:at is _! food value8 #bah4 ,h[ d dri$ fruits diff] 9 composition f fre% fruits8 #bai4 ,:at %\ld be ! /age ( rip5ess ( fruit 9 ord] to secure ! be/ results 9 cann+8 #bbj4 ,h[ d cann$ fruits diff] 9 composition & nutritive value f fre% fruits8 #bba4 ,to :at ext5t are metals dissolv$ by fruit juices8 #bbb4 ,:y %\ld t9 9 :i* cann$ goods are pres]v$ be ( good quality8 #bbc4 ,:at pres]vatives are sometimes us$ 9 ! prep>ation ( cann$ fruits8 #bbd4 ,:at is ! objection to _! use8 #bbe4 ,:y are fruits necess>y 9 ! ration8 #bbf4 ,:at *ange does heat br+ ab\t 9 ! pectose sub/ances ( fruits8 ,,*apt] ,v ,,sug>1 ,,molasses1 ,,sirups1 ,,honey1 ,,& ,,confections #bbg4 ,:at is sug>8 #bbh4 ,f :at s\rces are sug>s obta9$8 #bbi4 ,"n ! two divisions into :i* sug>s are divid$4 #bcj4 ,h[ are sug>s grad$ comm]cially8 #bca4 ,:at p] c5t ( purity has granulat$ sug>8 #bcb4 ,h[ is ! color+ mat]ial ( sug> remov$8 #bcc4 ,h[ is sug> treat$ to make x :it]8 #bcd4 ,:at value z a nutri5t does sug> possess8 #bce4 ,:y %\ld sug> be comb9$ ) o!r nutri5ts8 #bcf4 ,:at foods conta9 appreciable am\nts ( sug>8 #bcg4 ,:y is an excessive am\nt ( sug> 9 a ration undesirable8 #bch4 ,does sug> possess m ?an condim5tal value8 #bci4 ,:at is ! av]age quantity ( sug> consum$ 9 ?is c\ntry8 #bdj4 ,:at is maple sug>8 #bda4 ,h[ does x diff] 9 composition f o!r sug>8 #bdb4 ,h[ is adult]at$ maple sug> detect$8 #bdc4 ,to :at ext5t is granulat$ sug> adult]at$8 #bdd4 ,:y is x n easily adult]at$8 #bde4 ,:at are ! dextrose sug>s8 #bdf4 ,h[ d !y diff] *emically f sucrose8 #bdg4 ,:at is ! inv]sion ( sug>8 #bdh4 ,9 :at way does acid act ^u sug>8 #bdi4 ,h[ are ! acid products remov$8 #bej4 ,:at is ! food value ( glucose8 #bea4 ,:at is molasses8 #beb4 ,h[ is x obta9$8 #bec4 ,( :at is x compos$8 #bed4 ,:at gives ta/e & flavor to molasses8 #bee4 ,h[ may molasses act ^u metalw>e8 #bef4 ,:at is ! food value ( molasses8 #beg4 ,:at is sirup8 #beh4 ,"n ?ree k9ds ( sirup1 & m5tion mat]ials f :i* !y are prep>$4 #bei4 ,:at is ! pol>iscope1 & h[ is x employ$ 9 sug> "w8 #bfj4 ,:at is honey8 #bfa4 ,h[ does x diff] 9 composition f sug>8 #bfb4 ,h[ is /ra9$ honey adult]at$8 #bfc4 ,:at mat]ials are us$ 9 ! prep>ation ( confections8 #bfd4 ,:at *anges take place 9 _! manufacture8 #bfe4 ,:at mat]ials are us$ = imp>t+ color8 #bff4 ,:at c y say 9 reg>d to ! coal t> colors8 #bfg4 ,:at %\ld be ! position ( c&y 9 ! diet>y8 #bfh4 ,:at c y say ( ! comp>ative value ( cane & beet sug>8 #bfi4 ,h[ d ! comm]cial grades ( sug> comp>e z to nutritive value8 #bgj4 ,:at are "s ( ! impurities 9 c&y8 #bga4 ,:at is sac*>9e8 #bgb4 ,:at are its prop]ties8 ,,*apt] ,,vi ,,legumes ,,& ,,nuts #bgc4 ,:at nutri5ts d ! legumes conta9 9 comp>atively l>ge am\nts8 #bgd4 ,h[ does ! am\nt ( ?is nutri5t comp>e ) t f\nd 9 meats8 #bge4 ,:y are legumes valuable crops 9 g5]al f>m+ & = ! fe$+ ( f>m animals8 #bgf4 ,give ! g5]al composition ( beans4 #bgg4 ,h[ d beans comp>e 9 prote9 cont5t ) c]eals8 #bgh4 ,h[ does ! prote9 ( beans diff] f t ( _m o!r food mat]ials8 #bgi4 ,to :at ext5t are ! nutri5ts ( beans dige/$8 #bhj4 ,:at influ5ce does ! comb9ation ( beans ) o!r foods h ^u dige/ibility8 #bha4 ,:at influ5ce does removal ( sk9s h ^u dige/ibility8 #bhb4 ,9 :at "p ( ! dige/ive tract are beans ma9ly dige/$8 #bhc4 ,h[ does ! co/ ( ! nutri5ts 9 beans comp>e ) t ( ! nutri5ts 9 o!r foods8 #bhd4 ,h[ d /r+ beans diff] f gre5 beans8 #bhe4 ,give ! g5]al composition1 dige/ibility1 & nutritive value ( peas4 #bhf4 ,:at c y say ( ! use ( copp] sulphate 9 ! prep>ation ( cann$ peas8 #bhg4 ,:at nutri5ts d peanuts conta9 9 l>ge am\nts8 #bhh4 ,give ! g5]al composition ( nuts4 #bhi4 ,:at are ! *>act]i/ics ( pi/a*io8 #bij4 ,give ! g5]al composition ( ! cocoanut4 #bia4 ,:at is cocoanut butt]8 #bib4 ,to :at ext5t may nuts contribute to ! nutritive value ( a ration8 ,,*apt] ,,vii ,,milk ,,& ,,dairy ,,products #bic4 ,:at c y say z to ! importance ( dairy products 9 ! diet>y8 #bid4 ,give ! g5]al composition ( milk4 #bie4 ,:at comp\nd 9 milk is mo/ v>iable8 #bif4 ,to :at ext5t are ! nutri5ts 9 milk dige/ible8 #big4 ,:at influ5ce does milk h ^u ! dige/ibility ( o!r foods8 #bih4 ,:y is *eese cur$ 9 cold /orage8 #bii4 ,h[ c ! t5d5cy ( a milk diet to produce co/iv5ess be ov]come8 #cjj4 ,:y is x necess>y to consid] ! sanit>y condition ( milk8 #cja4 ,:at factors influ5ce ! sanit>y condition ( milk8 #cjb4 ,:at is c]tifi$ milk8 #cjc4 ,:at is pa/euriz$ milk8 #cjd4 ,h[ c milk be pa/euriz$ = family use8 #cje4 ,:at is tyrotoxicon8 #cjf4 ,:at is its s\rce 9 milk8 #cjg4 ,to :at is ! color ( milk due8 #cjh4 ,to :at ext5t is color associat$ ) fat cont5t8 #cji4 ,:at causes s\r+ ( milk8 #caj4 ,:at *ange occurs 9 ! milk sug>8 #caa4 ,:at are ! mo/ favorable conditions = ! s\r+ ( milk8 #cab4 ,:at are "s ( ! pres]vatives us$ 9 milk4 #cac4 ,:at objection is urg$ aga9/ _! use8 #cad4 ,:at is cond5s$ milk8 #cae4 ,:at is butt]milk1 & :at dietetic value has x8 #caf4 ,h[ does goats' milk diff] f c[s' milk8 #cag4 ,:at is k\miss1 & h[ is x prep>$8 #cah4 ,:at are ! prep>$ milks8 #cai4 ,h[ does human milk diff] 9 composition f c[s' milk8 #cbj4 ,give ! nutritive value ( skim milk4 #cba4 ,:at cont5t ( fat %\ld cream conta98 #cbb4 ,9 :at ways is milk adult]at$8 #cbc4 ,h[ are ^! adult]ations detect$8 #cbd4 ,give ! g5]al composition ( butt]4 #cbe4 ,:at is ! maximum am\nt ( wat] t a butt] may conta9 )\t be+ consid]$ adult]at$8 #cbf4 ,:at c y say 9 reg>d to ! dige/ibility ( butt]8 #cbg4 ,h[ is butt] adult]at$8 #cbh4 ,h[ does oleom>g>9e comp>e 9 dige/ibility & food value ) butt]8 #cbi4 ,:at is ! food value ( butt]8 #ccj4 ,h[ does *eese diff] 9 composition f butt]8 #cca4 ,give ! g5]al composition ( *eese4 #ccb4 ,to :at are ! flavor & odor ( *eese due8 #ccc4 ,:y is *eese rip5$8 #ccd4 ,:at *emical *anges take place dur+ rip5+8 #cce4 ,to :at ext5t are ! nutri5ts ( *eese dige/$8 #ccf4 ,:y is *eese sometimes consid]$ indige/ible8 #ccg4 ,to :at ext5t d ! nutri5ts ( diff]5t k9ds ( *eese v>y 9 dige/ibility8 #cch4 ,h[ does *eese comp>e 9 nutritive value & co/ ) meats8 #cci4 ,:at is cottage *eese8 #cdj4 ,:at is ,roque=t *eese8 #cda4 ,"n f\r k9ds ( *eese1 & say to :at ea* owes its individuality4 #cdb4 ,h[ is *eese adult]at$8 #cdc4 ,:y are dairy products 9 old] agricultural regions g5]ally *eap] ?an meats8 ,,*apt] ,,viii ,,meats ,,& ,,animal ,,food ,,products #cdd4 ,give ! g5]al composition ( meats4 #cde4 ,h[ d meats diff] 9 *emical composition f vegetable foods8 #cdf4 ,:at is ! pr9cipal non-nitrog5\s comp\nd ( meats1 & :at ( vegetables8 #cdg4 ,"n ! diff]5t classes ( prote9s 9 meats4 #cdh4 ,:i* class is pres5t 9 l>ge/ am\nts8 #cdi4 ,to :at ext5t are amid comp\nds pres5t 9 meats8 #cej4 ,:at *>act]i/ics d amids imp>t to meats8 #cea4 ,h[ are alkaloids produc$ 9 meats8 #ceb4 ,9 :at ways does ! lean meat ( diff]5t k9ds ( animals v>y *emically & physically8 #cec4 ,give ! g5]al composition ( beef4 #ced4 ,:at relation%ip exi/s betwe5 ! fat & wat] cont5t ( beef8 #cee4 ,h[ mu* refuse h meats8 #cef4 ,9 :at =ms are ! a% elem5ts 7m9]al matt]7 pres5t 9 meats8 #ceg4 ,h[ does veal diff] 9 composition f beef8 #ceh4 ,:at g5]al *anges 9 composition occur z animals mature8 #cei4 ,h[ d ^! comp>e ) ! *anges t take place :5 plants rip5 & se$s are produc$8 #cfj4 ,h[ does mutton v>y 9 composition f beef8 #cfa4 ,h[ does x comp>e 9 food value ) beef8 #cfb4 ,h[ d lamb & mutton diff] 9 composition8 #cfc4 ,to :at ext5t d ! v>i\s cuts diff] 9 composition8 #cfd4 ,h[ d ! m exp5sive cuts ( lamb comp>e 9 nutritive value ) ! less exp5sive cuts8 #cfe4 ,h[ does pork diff] 9 composition f o!r meats8 #cff4 ,give ! g5]al composition ( ham4 #cfg4 ,give ! composition & nutritive value ( bacon4 #cfh4 ,h[ does bacon comp>e 9 food value ) o!r meats8 #cfi4 ,h[ does ! "* ( ! fat influ5ce ! composition & ta/e ( ! meat8 #cgj4 ,:at influ5ces ! texture or t\ghness ( meats8 #cga4 ,h[ d cook$ meats comp>e 9 composition ) raw meats8 #cgb4 ,to :at ext5t are nutri5ts lo/ 9 ! boil+ ( meats8 #cgc4 ,:at influ5ce does ! temp]ature ( ! wat] 9 :i* ! meat is plac$ = cook+ h ^u ! am\nt ( nutri5ts extract$8 #cgd4 ,to :at is ! %r9k+ ( meats 9 cook+ due8 #cge4 ,( :at does meat extract ma9ly consi/8 #cgf4 ,to :at d beef extracts owe _! flavor8 #cgg4 ,:at is _! food value8 #cgh4 ,:at is _! dietetic value8 #cgi4 ,:at is l>d8 #chj4 ,h[ does x diff] 9 composition f o!r fats8 #cha4 ,:at is imp>t$ to meats dur+ ! smok+ process8 #chb4 ,:y is saltpet] us$ 9 ! pres]vation ( meats8 #chc4 ,d vegetable foods conta9 nitrates & nitrites8 #chd4 ,h[ does p\ltry resemble & h[ diff] 9 composition f o!r meat8 #che4 ,give ! *>act]i/ics ( s\nd p\ltry4 #chf4 ,give ! g5]al composition ( fi%4 #chg4 ,h[ does ! fle% ( diff]5t k9ds ( fi% v>y 9 composition8 #chh4 ,:at influ5ce does salt+ & pres]vation h ^u composition8 #chi4 ,h[ d fi% & meat comp>e 9 dige/ibility8 #cij4 ,h[ does ! m9]al matt] & phosphate cont5t ( fi% comp>e ) t ( o!r foods8 #cia4 ,:at are ! ma9 nutri5ts 9 oy/]s8 #cib4 ,give ! g5]al food value ( oy/]s4 #cic4 ,:at is meant by ! fatt5+ ( oy/]s8 #cid4 ,:at effect does ! "* ( ! wat] us$ 9 fatt5+ h ^u ! sanit>y value8 #cie4 ,give ! g5]al composition ( ! egg4 #cif4 ,h[ d diff]5t p>ts ( ! egg diff] 9 composition8 #cig4 ,h[ does ! egg diff] 9 composition f ! potato8 #cih4 ,is color an index to ! composition ( ! egg8 #cii4 ,:at effect does cook+ h ^u ! composition ( ! egg8 #djj4 ,:at factors influ5ce ! flavor ( eggs8 #dja4 ,h[ d diff]5t ways ( cook+ affect ! dige/ibility8 #djb4 ,"u :at conditions c eggs be us$ economically 9 ! diet>y8 #djc4 ,:y %\ld eggs be pur*as$ & sold by weight8 #djd4 ,h[ d cann$ meats diff] 9 composition f fre% meats8 #dje4 ,h[ d ! nutri5ts ( cann$ meats comp>e 9 co/ ) ^? ( fre% meat8 #djf4 ,:at are ! advantages ( cann$ meats ov] fre% meats8 #djg4 ,:at are "s ( ! mat]ials us$ 9 ! pres]vation ( meats8 ,,*apt] ,,ix ,,c]eals #djh4 ,h[ are ! c]eals mill$8 #dji4 ,:at are ! c]eals mo/ commonly us$ = food purposes8 #daj4 ,give ! g5]al composition ( c]eals z a class4 #daa4 ,:at are ! ma9 nutri5ts 9 corn prep>ations8 #dab4 ,:at influ5ce does ! m complete removal ( ! bran & g]m ( corn h ^u its dige/ibility8 #dac4 ,h[ does ! co/ ( nutri5ts 9 corn comp>e ) o!r foods8 #dad4 ,:y is corn alone n suitable = bread-mak+ purposes8 #dae4 ,:y %\ld corn be comb9$ 9 a ration ) foods m$iumly ri* 9 prote98 #daf4 ,:at *ange takes place 9 corn meal f long /orage8 #dag4 ,give ! *>act]i/ics & composition ( oat prep>ations4 #dah4 ,h[ does removal ( ! oat hull affect ! composition ( ! product8 #dai4 ,to :at ext5t d ! v>i\s oat prep>ations on ! m>ket diff] 9 composition & food value8 #dbj4 ,d oats conta9 any special alkaloidal or /imulat+ pr9ciple8 #dba4 ,:y %\ld oatmeal receive long] & m-?or\gh cook+ ?an _m o!r foods8 #dbb4 ,to :at ext5t are ! nutri5ts 9 oatmeal dige/$8 #dbc4 ,h[ d :eat prep>ations diff] 9 g5]al composition f corn & oat prep>ations8 #dbd4 ,:at influ5ce ^u ! composition ( ! :eat breakfa/ foods has p>tial or complete removal ( ! bran8 #dbe4 ,:at is ! effect ^u _! dige/ibility & nutritive value8 #dbf4 ,:at are ! special diabetic fl\rs1 & h[ are !y prep>$8 #dbg4 ,:at are ! :eat middl+s breakfa/ foods1 & h[ d !y comp>e 9 dige/ibility & food value ) bread8 #dbh4 ,h[ d !y diff] me*anically8 #dbi4 ,h[ does b>ley diff] f :eat 9 g5]al composition8 #dcj4 ,:at is b>ley wat]1 & :at nutritive mat]ial does x conta98 #dca4 ,:at c]eal does rice resemble 9 composition8 #dcb4 ,) :at food mat]ials %\ld rice be comb9$ to make a balanc$ ration8 #dcc4 ,:at c y say z to comp>ative ease & complet5ess ( dige/ibility ( rice8 #dcd4 ,:y are c]eals valuable 9 ! ration8 #dce4 ,9 :at way d !y take a me*anical "p 9 dige/ion8 #dcf4 ,:at are pr$ige/$ breakfa/ foods8 #dcg4 ,h[ w\ld y det]m9e ! g5]al nutritive value ( a breakfa/ food1 kn[+ ! k9d ( c]eal f :i* x 0 prep>$8 #dch4 ,to :at ext5t are c]eals modifi$ or *ang$ 9 composition by cook+8 #dci4 ,to :at ext5t are ! nutri5ts ( c]eal foods dige/$ & absorb$ by ! body8 #ddj4 ,to :at ext5t d ! c]eals supply ! body ) m9]al matt]8 #dda4 ,h[ does ! phosphate cont5t ( c]eals comp>e ) t ( meats & milk8 ,,*apt] ,x ,,:eat ,,fl\r #ddb4 ,:y is :eat fl\r especially adapt$ to bread-mak+ purposes8 #ddc4 ,to :at ext5t may :eat v>y 9 prote9 cont5t8 #ddd4 ,:at are spr+ :eats8 #dde4 ,:at are w9t] :eats8 #ddf4 ,give ! g5]al *>act]i/ics ( ea*4 #ddg4 ,:at are glut9\s :eats8 #ddh4 ,:at are />*y :eats8 #ddi4 ,"n ! diff]5t proteids 9 :eat fl\r4 #dej4 ,ab\t h[ mu* />* does :eat fl\r conta98 #dea4 ,:at o!r c>bohydrates are also pres5t8 #deb4 ,:at is ! roll] process ( fl\r mill+8 #dec4 ,:at is meant by ! fir/ break8 #ded4 ,h[ are ! diff]5t products ( ! :eat k]nel sep>at$8 #dee4 ,:at is meant by middl+s fl\r8 #def4 ,:at is break fl\r8 #deg4 ,:at is pat5t fl\r8 #deh4 ,"n ! high grade fl\rs4 #dei4 ,"n ! l[ grade fl\rs4 #dfj4 ,h[ are ! impurities remov$ f :eat fl\r8 #dfa4 ,:at p] c5t ( ! :eat k]nel is return$ z fl\r8 ,z (fals8 #dfb4 ,:at becomes ( ! :eat g]m dur+ mill+8 #dfc4 ,:at siz$ bolt+ clo?s are us$ 9 mill+8 #dfd4 ,:at is graham fl\r8 #dfe4 ,h[ does x diff] 9 me*anical & *emical composition f :ite fl\r8 #dff4 ,:at is entire :eat fl\r8 #dfg4 ,h[ does x diff] 9 physical & *emical composition f :ite fl\r8 #dfh4 ,:at effect has ! ref9+ ( fl\r ^u ! a% cont5t8 #dfi4 ,h[ d l[ & high grade fl\rs diff] 9 *emical composition8 #dgj4 ,h[ d ! :eat (fals diff] 9 composition f ! fl\r8 #dga4 ,:at are ! factors :i* influ5ce ! composition ( fl\rs8 #dgb4 ,:at effect does /orage h ^u ! bread-mak+ value ( fl\r8 #dgc4 ,:at *ange takes place :5 new :eat is /or$ 9 an elevator8 #dgd4 ,:at is durum :eat fl\r1 & h[ does x diff] f o!r fl\r8 #dge4 ,:at gives fl\r its color8 #dgf4 ,:y is color an index ( grade8 #dgg4 ,h[ is ! color ( a fl\r det]m9$8 #dgh4 ,h[ d fl\rs diff] 9 granulation8 #dgi4 ,h[ does ! granulation affect ! physical prop]ties ( fl\r8 #dhj4 ,h[ is ! granulation ( fl\r approximately det]m9$8 #dha4 ,h[ is ! absorptive capacity ( a fl\r det]m9$8 #dhb4 ,:at factors cause a v>iation 9 ! capacity ( fl\rs to absorb wat]8 #dhc4 ,give ! *>act]i/ics ( a good glut54 #dhd4 ,:at causes uns\nd fl\rs8 #dhe4 ,h[ is ! bread-mak+ value ( a fl\r det]m9$8 #dhf4 ,h[ are fl\rs blea*$8 #dhg4 ,h[ does blea*+ affect ! *emical composition ( fl\r8 #dhh4 ,:at influ5ce does blea*+ h ^u bread-mak+ value8 #dhi4 ,traces ( :at comp\nds are =m$ dur+ blea*+8 #dij4 ,are ^! comp\nds injuri\s to heal?8 #dia4 ,:at effect does blea*+ h ^u ! color ( fib] & dbris p>ticles 9 fl\r8 #dib4 ,is x possible to blea* l[ grade fl\rs & cause !m to resemble high grade fl\rs8 #dic4 ,are fl\rs usually adult]at$8 #did4 ,:y8 #die4 ,h[ w\ld m9]al adult]ants be detect$8 #dif4 ,h[ w\ld ! pres5ce ( o!r c]eals be detect$8 #dig4 ,h[ does fl\r comp>e 9 nutritive value ) o!r foods8 #dih4 ,h[ does ! co/ ( fl\r comp>e ) t ( o!r foods8 #dii4 ,:at causes fl\rs to v>y s 9 bread-mak+ value8 #ejj4 ,:y may fl\rs produc$ f ! same type ( :eat v>y slightly 9 "* f ye> to ye>8 #eja4 ,:at relation%ip exi/s betwe5 ! nutritive & bread-mak+ value ( a fl\r8 ,,*apt] ,,xi ,,bread ,,& ,,bread ,,mak+ #ejb4 ,def9e leav5$ & unleav5$ bread4 #ejc4 ,:y is yea/ us$ 9 bread mak+8 #ejd4 ,give ! *>act]i/ics ( a good loaf ( bread4 #eje4 ,:y is fl\r us$ = bread mak+ purposes8 #ejf4 ,"n ! eight *emical *anges t take place dur+ bread mak+4 #ejg4 ,to :at ext5t d losses 9 dry matt] occur dur+ bread mak+8 #ejh4 ,:at comp\nds suff] losses dur+ bread mak+8 #eji4 ,:at is yea/8 #eaj4 ,:at *emical *anges does x produce8 #eaa4 ,:at becomes ( ^! products dur+ bread mak+8 #eab4 ,h[ is compress$ yea/ made8 #eac4 ,:at "p does ! alcohol take 9 bread mak+8 #ead4 ,:at temp]ature is rea*$ 9 ! int]ior ( ! loaf dur+ bread mak+8 #eae4 ,?r\gh :at *emical *anges does />* pass dur+ bread mak+8 #eaf4 ,to :at ext5t are soluble c>bohydrates =m$8 #eag4 ,9 :at way is />* act$ ^u me*anically8 #eah4 ,expla9 ! /ructure ( ! />* gra9s 9 fl\r & 9 d\gh aft] !y h be5 act$ ^u by ! yea/ f]m5ts4 #eai4 ,to :at ext5t are acids produc$ 9 bread mak+8 #ebj4 ,:at becomes ( ! acids =m$8 #eba4 ,h[ may ! acids ?us develop$ affect ! prop]ties ( o!r *emical comp\nds8 #ebb4 ,to :at ext5t are volatile c>bon comp\nds1 o!r ?an c>bon dioxid & alcohol1 lib]at$ dur+ bread mak+8 #ebc4 ,:at *anges occur to ! v>i\s proteids dur+ ! process ( bread mak+8 #ebd4 ,:y d fl\rs v>y 9 quality ( glut58 #ebe4 ,to :at ext5t d losses ( nitrog5 occur dur+ bread mak+8 #ebf4 ,h[ mu* ( ! total nitrog5 ( fl\r is pres5t z proteids8 #ebg4 ,h[ is ! fat ( fl\r affect$ dur+ ! process ( bread mak+8 #ebh4 ,:at effect does ! addition ( #aj p] c5t ( :eat />* to fl\r h ^u ! size ( ! loaf8 #ebi4 ,:at effect does ! addition ( #aj p] c5t ( :eat glut5 to fl\r h ^u ! size ( ! loaf8 #ecj4 ,:at relation%ip exi/s betwe5 glut5 cont5t & capacity ( a fl\r to absorb wat]8 #eca4 ,give ! g5]al composition ( bread4 #ecb4 ,:at factors influ5ce its composition8 #ecc4 ,:at effect does ! use ( skim milk & l>d 9 bread mak+ h ^u composition8 #ecd4 ,h[ does ! temp]ature ( ! fl\r influ5ce ! bread-mak+ process8 #ece4 ,:y is x necess>y to v>y ! process ( bread mak+ 9 ord] to get ! be/ results ) diff]5t k9ds ( fl\r8 #ecf4 ,to :at ext5t are ! nutri5ts ( bread dige/$8 #ecg4 ,h[ does graham bread comp>e 9 dige/ibility ) :ite bread8 #ech4 ,h[ d graham & entire :eat breads comp>e 9 nutritive value ) :ite bread8 #eci4 ,:at value d graham & entire :eat breads h 9 ! diet>y8 #edj4 ,:y is :ite bread g5]ally pref]able 9 ! diet>y ( ! labor+ man8 #eda4 ,h[ d graham & entire :eat fl\rs comp>e 9 *emical composition ) :ite fl\r8 #edb4 ,h[ d !y comp>e 9 me*anical composition8 #edc4 ,to :at is ! diff]5ce 9 dige/ibility suppos$ to be due8 #edd4 ,are graham & entire :eat breads necess>y 9 a ration z a s\rce ( m9]al elem5ts8 #ede4 ,:at is ! ma9 diff]5ce 9 composition betwe5 old & new bread8 #edf4 ,h[ d diff]5t k9ds ( bread made f ! same fl\r comp>e 9 composition & nutritive value8 #ddg4 ,h[ does toa/ diff] 9 composition f bread8 #edh4 ,:at influ5ce does toa/+ h ^u dige/ibility8 #edi4 ,:at is ga9$ by toa/+ bread8 #eej4 ,h[ does bread comp>e 9 nutritive value ) o!r c]eal foods8 #eea4 ,h[ does bread comp>e 9 nutritive value ) animal foods8 ,,*apt] ,,xii ,,bak+ ,,p[d]s #eeb4 ,:at is a bak+ p[d]8 #eec4 ,:at are ! two k9ds ( mat]ials :i* bak+ p[d]s conta98 #eed4 ,"n ! diff]5t types ( bak+ p[d]s4 #eee4 ,h[ does bak+ p[d] diff] 9 its action f yea/8 #eef4 ,:at are ! cream ( t>t> bak+ p[d]s8 #eeg4 ,:at is ! nature ( ! residue :i* !y leave8 #eeh4 ,:at are ! phosphate bak+ p[d]s8 #eei4 ,:at is ! nature ( ! residue :i* !y leave8 #efj4 ,:y is ! m9]al phosphate n consid]$ equally valuable ) t naturally pres5t 9 foods8 #efa4 ,:at are ! alum bak+ p[d]s8 #efb4 ,:at residue is left f ! alum p[d]s8 #efc4 ,:i* ( ! ?ree classes ( bak+ p[d]s is consid]$ ! lea/ objectionable8 #efd4 ,:y is a new bak+ p[d] pref]able to "o t has be5 kept a long "t8 #efe4 ,:y %\ld bak+ p[d]s be kept 9 t9 cans1 & n 9 pap]8 #eff4 ,:y are fill]s us$ 9 ! manufacture ( bak+ p[d]s8 #efg4 ,h[ may a bak+ p[d] be prep>$ at home8 #efh4 ,h[ does su* a bak+ p[d] comp>e 9 co/ & effici5cy ) ^? pur*as$ 9 ! m>ket8 ,,*apt] ,,xiii ,,v9eg>s1 ,,spices1 ,,& ,,condim5ts #efi4 ,:at is v9eg>8 #egj4 ,h[ is x made8 #ega4 ,give ! ?ree *emical *anges t take place 9 its prep>ation4 #egb4 ,:y is air necess>y 9 ! la/ /age ( ! process8 #egc4 ,:at f]m5ts take "p 9 ! production ( v9eg>8 #egd4 ,:at is malt v9eg>8 #ege4 ,:at mat]ials o!r ?an apples c be us$ 9 ! prep>ation ( v9eg>8 #egf4 ,give ! *>act]i/ics ( a good v9eg>4 #egg4 ,9 :at ways are v9eg>s adult]at$8 #egh4 ,:at food value has v9eg>8 #egi4 ,:y %\ld v9eg>s n be /or$ 9 metalw>e8 #ehj4 ,:at dietetic value has v9eg>8 #eha4 ,to :at mat]ials d ! spices owe _! value8 #ehb4 ,:at is pepp]8 #ehc4 ,:at is ! diff]5ce betwe5 :ite & black pepp]8 #ehd4 ,:at comp\nds give pepp] its *>act]i/ics8 #ehe4 ,h[ are pepp]s adult]at$8 #ehf4 ,:at is mu/>d8 #ehg4 ,give its g5]al composition4 #ehh4 ,h[ is x adult]at$8 #ehi4 ,:at is g+]8 #eij4 ,h[ is x prep>$ = ! m>ket8 #eia4 ,give its g5]al composition4 #eib4 ,:at is c9namon8 #eic4 ,:at is cassia8 #eid4 ,:at gives ^! _! ta/e & flavor8 #eie4 ,:at are cloves8 #eif4 ,h[ are !y prep>$8 #eig4 ,:at is mace8 #eih4 ,:at is nutmeg8 #eii4 ,d ! spices h any food value8 #fjj4 ,:at is _! dietetic value8 #fja4 ,:y is excessive use ( "s ( ! spices objectionable8 ,,*apt] ,,xiv ,,tea1 ,,c(fee1 ,,*ocolate1 ,,& ,,cocoa #fjb4 ,:at is tea8 ,"n ! two plants f :i* x is obta9$1 ! c\ntries :]e ea* gr[s be/1 & ! numb] ( flu%es ea* yields4 #fjc4 ,^u :at does ! quality & grade ( tea dep5d8 #fjd4 ,give diff]5ces 9 ! prep>ation & composition ( gre5 & black teas4 #fje4 ,! *>act]i/ic flavor ( tea is imp>t$ by :at comp\nd8 #fjf4 ,to :at comp\nd are its peculi> physiological prop]ties due8 #fjg4 ,:at c y say ( ! prote9 9 tea z to am\nt & food value8 #fjh4 ,:y %\ld tea--especially gre5 tea--be infus$ = a v %ort "t1 nev] boil$8 #fji4 ,:at effect has tann9 ^u ! dige/ion ( proteids8 #faj4 ,:at ?ree po9ts are consid]$ 9 judg+ a tea8 #faa4 ,:at is ! mo/ common =m ( tea adult]ation8 #fab4 ,describe ! c(fee plant & fruit1 & its me?od ( prep>ation = m>ket4 #fac4 ,:at is ! diff]5ce 9 ! *emical composition ( tea & c(fee8 #fad4 ,"n ! *>act]i/ic alkaloid ( c(fee4 ,h[ does x comp>e ) !me8 #fae4 ,:y may c(fee n be consid]$ a food8 #faf4 ,tell diff]5t ways 9 :i* c(fee may be adult]at$4 #fag4 ,:i* is m commonly practic$1 tea or c(fee adult]ation8 ,:y8 #fah4 ,h[ may real c(fee be di/+ui%$ f *icory8 ,:y8 #fai4 ,"n ! ?ree k9ds ( c(fee 9 g5]al use4 ,give di/+ui%+ features ( ea*4 ,:i* is usually consid]$ be/8 #fbj4 ,f :at are cocoa & *ocolate obta9$8 #fba4 ,give ! two me?ods ( prep>+ cocoa4 #fbb4 ,:at alkaloid simil> to ! !me & caffe9e ( tea & c(fee is pres5t 9 cocoa & *ocolate8 #fbc4 ,:at is ! diff]5ce 9 prep>ation ( cocoa & *ocolate8 #fbd4 ,:at are c]eal c(fee-sub/itutes8 #fbe4 ,:at nutritive value h !y8 #fbf4 ,h[ d !y diff] 9 composition f c(fee8 #fbg4 ,to :at ext5t does cocoa add to ! nutritive value ( a ration8 #fbh4 ,:at is pla9 *ocolate8 #fbi4 ,:y d *ocolate prep>ations v>y s widely 9 composition8 #fcj4 ,:at treatm5t is giv5 to ! cocoa bean 9 its prep>ation = comm]ce8 #fca4 ,:at treatm5t is sometimes giv5 to prev5t sep>ation ( ! cocoa fat8 #fcb4 ,9 :at ways may cocoa & *ocolate prep>ations be adult]at$8 ,,*apt] ,,xv ,,dige/ibility ,,( ,,foods #fcc4 ,def9e ! t]m nutri5t4 #fcd4 ,d all ! nutri5ts ( food h ! same degree ( dige/ibility8 #fce4 ,:at is a dige/ion coeffici5t8 #fcf4 ,h[ is ! dige/ibility ( a food det]m9$8 #fcg4 ,:at volatile products are =m$ dur+ ! dige/ion ( food8 #fch4 ,def9e dige/ible prote92 dige/ible c>bohydrates1 dige/ible fat4 #fci4 ,:at is ! available en]gy ( a ration8 #fdj4 ,h[ is x det]m9$8 #fda4 ,h[ d ! nutri5ts1 prote91 fat1 & c>bohydrates1 comp>e z to available en]gy8 #fdb4 ,:y is x necess>y to consid] ! caloric value ( a ration8 #fdc4 ,is ! prote9 molecule z completely oxidiz$ 9 ! body z />* or fat8 #fdd4 ,:at residue is left f ! dige/ion ( prote98 #fde4 ,:at "p d ! soluble f]m5ts take 9 dige/ion8 #fdf4 ,to :at ext5t are ! nutri5ts ( animal foods dige/$8 #fdg4 ,:i* nutri5t1 prote9 or fat1 is ! mo/ completely dige/$8 #fdh4 ,h[ d vegetable foods comp>e 9 dige/ibility ) animal foods8 #fdi4 ,:at effect does cellulose h ^u dige/ibility8 #fej4 ,:i* ( ! nutri5ts ( vegetables1 prote9 or c>bohydrates1 is m completely dige/$8 #fea4 ,:at me*anical value may cellulose h 9 a ration8 #feb4 ,:y mu/ bulk be consid]$ 9 a ration1 z well z nutri5t cont5t8 #fec4 ,"n ! eight mo/ important factors influ5c+ ! dige/ibility ( foods4 #fed4 ,to :at ext5t does ! comb9ation ( foods affect ! dige/ibility ( ! nutri5ts8 #fee4 ,:y does a mix$ ration give bett] results ?an :5 only a s+le food is us$8 #fef4 ,h[ does ! am\nt consum$ affect ! complet5ess ( ! dige/ive process8 #feg4 ,to :at ext5t does ! me?od ( prep>+ food affect dige/ibility8 #feh4 ,:at is ga9$1 s f> z dige/ibility is conc]n$1 by ! cook+ ( foods8 #fei4 ,to :at ext5t does ! me*anical condition ( food affect its dige/ibility8 #ffj4 ,:y is x desirable to h "s co>sely granulat$ foods 9 a ration8 #ffa4 ,:y %\ld ! ration n be compos$ exclusively ( f9ely granulat$ foods8 #ffb4 ,:y is "s co>sely granulat$ food m ess5tial 9 ! diet>y ( ! s$5t>y ?an 9 ! diet>y ( ! labor]8 #ffc4 ,h[ does palatability affect ! dige/ive process8 #ffd4 ,d psy*ological processes 9 any way affect dige/ion8 #ffe4 ,:at physiological prop]ties d "s foods possess8 #fff4 ,to :at are ^! physiological prop]ties due8 #ffg4 ,to :at ext5t is individuality a factor 9 dige/ion8 #ffh4 ,to :at ext5t does dige/ibility diff] ) individuals8 #ffi4 ,:y d "s foods affect individuals 9 diff]5t ways8 #fgj4 ,:y is x necess>y t ! quantity1 quality1 & "* ( ! food %\ld v>y ) diff]5t individuals8 #fga4 ,9 :at diff]5t ways is ! expression dige/ibility ( a food us$8 #fgb4 ,:y is x necess>y to consid] ! dige/ibility ( food1 z well z its composition8 #fgc4 ,does ! dige/ibility ( a food necess>ily indicate ! economic uses t w be made ( x by ! body8 #fgd4 ,h[ is x possible = "o food conta9+ #aj p] c5t ( dige/ible prote91 & o!r nutri5ts 9 l am\nts1 to be m valuable ?an ano!r food ) ! same p] c5t ( dige/ible prote9 & o!r nutri5ts8 #fge4 ,h[ is x possible = "o food to conta9 less total prote9 ?an ano!r food & yet be m valuable f a nutritive po9t ( view8 #fgf4 ,:y is x necess>y to consid] ! me*anical condition ( a food & its comb9ation ) o!r foods1 z well z its *emical composition8 #fgg4 ,:at effect does lack ( a good supply ( air h ^u ! complet5ess ( ! dige/ion process8 #fgh4 ,9 :at ways does ! dige/ion ( food resemble ! combu/ion ( fuel8 #fgi4 ,:at is ga9$ by a /udy ( ! dige/ibility ( foods8 #fhj4 ,:y may two foods ( ! same g5]al "* give diff]5t results :5 us$ = nutritive purposes8 ,,*apt] ,,xvi ,,comp>ative ,,co/ ,,& ,,value ,,( ,,foods #fha4 ,to :at ext5t d ! nutritive value & ! m>ket price ( foods v>y8 #fhb4 ,h[ is ! value ( "o food express$ 9 t]ms ( ano!r food8 #fhc4 ,h[ det]m9e ! am\nt ( nutri5ts t c be procur$ 9 a food = a giv5 sum ( money8 #fhd4 ,h[ comp>e ! am\nts ( nutri5ts t c be procur$ 9 two foods = a giv5 sum ( money8 #fhe4 ,h[ is x possible to det]m9e approximately :i* ( two foods is *eap]1 :5 ! price & composition ( ! foods are kn[n8 #fhf4 ,to :at nutri5t is pref]5ce usually giv5 9 assign+ a value to a food8 #fhg4 ,:5 ! diff]5ce 9 ?is nutri5t betwe5 two foods is small1 !n ! pref]5ce is giv5 to :at nutri5ts8 #fhh4 ,at ord9>y prices1 :at are ! *eape/ vegetable foods8 #fhi4 ,:at are among ! *eape/ animal foods8 #fij4 ,:y is x n possible to det]m9e ! value ( a food absolutely f its composition & dige/ibility8 #fia4 ,:y is x necess>y to consid] ! physical z well z ! *emical composition ( foods8 #fib4 ,:at proportion ( ! income ( ! labor+ man is usually exp5d$ = food8 #fic4 ,:at are ! mo/ exp5sive foods8 #fid4 ,:at foods furni% ! l>ge/ am\nt ( nutri5ts at ! lea/ co/8 ,,*apt] ,,xvii ,,diet>y ,,/udies #fie4 ,:at is a diet>y /udy8 #fif4 ,h[ is a diet>y /udy made8 #fig4 ,:at is ! value ( ! diet>y /udy ( a family8 #fih4 ,to :at ext5t does ! prote9 9 ! diet>y range8 #fii4 ,:y is a scant am\nt ( prote9 9 a ration undesirable8 #gjj4 ,:y is an excess ( prote9 9 ! ration undesirable8 #gja4 ,:at are diet>y /&>ds8 #gjb4 ,h[ are su* /&>ds obta9$8 #gjc4 ,:y is x desirable 9 a ration to secure ! prote9 & o!r nutri5ts f a v>iety r ?an f a few foods8 #gjd4 ,:y is x necess>y to consid] ! caloric value ( a ration8 #gje4 ,h[ is ?is det]m9$8 #gjf4 ,:at is a wide nutritive ratio8 #gjg4 ,:at is a n>r[ nutritive ratio8 #gjh4 ,:y %\ld ! am\nt ( nutri5ts consum$ v>y ) ! "w p]=m$8 #gji4 ,h[ %\ld ! nutri5ts be apportion$ among ! meals8 #gaj4 ,:at are "s ( ! mo/ common diet>y errors8 #gaa4 ,:at analogy exi/s betwe5 human & animal fe$+8 #gab4 ,:at is ga9$ by ! rational fe$+ ( bo? humans & animals8 #gac4 ,:at use c be made ( ! results ( diet>y /udies = improvem5t ( ! diet>y8 #gad4 ,:y is x n possible = animal foods to compete 9 economy ) c]eal & vegetable foods8 #gae4 ,is a well-balanc$ ration & "o conta9+ an ample supply ( nutri5ts necess>ily an exp5sive ration8 #gaf4 ,%[ h[ x is possible = "o family to sp5d less money = food ?an ano!r family1 & yet secure m dige/ible nutri5ts & en]gy4 #gag4 ,:at are "s ( ! mo/ errone\s ideas z to food values8 #gah4 ,:y is x necess>y to consid] previ\sly acquir$ food habits 9 ! selection ( foods8 #gai4 ,9 g5]al1 :at portion ( ! nutri5ts ( a ration %\ld be d]iv$ f vegetable foods1 & :at portion f meats8 #gbj4 ,to :at ext5t may a ration v>y f ! diet>y /&>ds8 #gba4 ,:y are "s inexp5sive foods (t5 exp5sive :5 prep>$ = ! table8 #gbb4 ,:at are "s ( ! ways 9 :i* ! co/ ( a ration c be decreas$ )\t sacrific+ nutritive value8 #gbc4 ,:y d diff]5t nationalities acquire di/9ct food habits8 #gbd4 ,:y is x n possible to make sudd5 & radical *anges 9 ! diet>y8 #gbe4 ,:y is x n possible = a diet>y :i* gives ample satisfaction = "o class ( p to be appli$ to ano!r class ) equal satisfaction8 #gbf4 ,:at relation%ip exi/s betwe5 ! diet>y ( a nation & its physical developm5t8 #gbg4 ,:at relation%ip exi/s betwe5 diet>y habits & m5tal developm5t & vigor8 #gbh4 ,:y is x unnecess>y & undesirable to regulate absolutely ! am\nt ( nutri5ts consum$ 9 ! daily ration8 #gbi4 ,:at is ! g5]al t5d5cy z to quantity ( food & am\nt ( nutri5ts consum$8 #gcj4 ,:y d p ( s$5t>y habits require a diff]5t diet>y f ^? pursu+ active1 out-(-door occupations8 ,,*apt] ,,xviii ,,rational ,,fe$+ ,,( ,,man #gca4 ,:at is ! object ( ! rational fe$+ ( man8 #gcb4 ,on :at is x bas$8 #gcc4 ,h[ does x comp>e ) ! rational fe$+ ( animals8 #gcd4 ,:at is a /&>d ration8 #gce4 ,h[ is x det]m9$8 #gcf4 ,to :at ext5t may ! nutri5ts ( a ration v>y f ! /&>d8 #gcg4 ,h[ d y comb9e foods to =m a balanc$ ration8 #gch4 ,:at foods are valuable = supply+ prote98 #gci4 ,:at foods supply fats8 #gdj4 ,:at foods are ri* 9 c>bohydrates8 #gda4 ,:at o!r requisites %\ld a ration h 9 addition to supply+ ! necess>y nutri5ts8 #gdb4 ,:y is x necess>y to consid] ! calorie value ( a ration8 #gdc4 ,if a ration conta9$ an excess ( c>bohydrates & a scant am\nt ( prote91 h[ c\ld x be improv$8 #gdd4 ,h[ d y calculate ! nutri5ts 9 a fraction ( a p\nd ( food8 #gde4 ,give ! am\nts ( ! common food mat]ials1 z potatoes1 bread1 butt]1 milk1 & *eese1 ord9>ily comb9$ to =m a ration4 #gdf4 ,to :at ext5t may foods diff] 9 composition f ! av]age analysis giv58 #gdg4 ,:at foods are subject to ! greate/ & :at foods to ! lea/ v>iation8 ,,*apt] ,,xix ,,wat] #gdh4 ,:y is wat] reg>d$ z a food8 #gdi4 ,does x ent] *emically into ! composition ( plants8 ,( animals8 #gej4 ,9 addition to s]v+ z a food1 :y is wat] necess>y = life processes8 #gea4 ,9 :at ways may wat] be improv$8 #geb4 ,:at are ! mo/ common =ms ( impurities8 #gec4 ,:at are ! m9]al impurities ( wat]8 #ged4 ,:at is _! s\rce8 #gee4 ,:at effect d "s ( ^! m9]als h ^u ! value ( ! wat]8 #gef4 ,:at causes "s wat]s to dissolve lime/one8 #geg4 ,:at are p]man5tly h>d wat]s8 #geh4 ,to :at is tempor>y h>dness 9 wat] due8 #gei4 ,:at is ! be/ way to remove m9]al matt] f wat]8 #gfj4 ,:at are ! organic impurities ( wat]8 #gfa4 ,:at are ! s\rces ( ! organic impurities8 #gfb4 ,:at *ange does ! organic matt] ( wat] und]go8 #gfc4 ,:at becomes ( ! nitrog5 ( ! organic matt]8 #gfd4 ,:at does ! pres5ce ( nitrates 9 wat] indicate8 ,nitrites8 #gfe4 ,:at is ! total solid matt] ( a wat]1 & h[ is x obta9$8 #gff4 ,def9e ! t]ms free ammonia2 album9oid ammonia4 #gfg4 ,:at does ! pres5ce ( *lor9e 9 a surface well wat] indicate8 #gfh4 ,expla9 natural purification ( wat]4 #gfi4 ,c natural purification always be reli$ ^u8 #ggj4 ,:y does ! "* ( ! dr9k+ wat] affect heal?8 #gga4 ,:at diseases are ma9ly caus$ by impure dr9k+ wat]8 #ggb4 ,) :at mat]ials 9 wat] are ! disease-produc+ organisms associat$8 #ggc4 ,:y %\ld a wat] ( que/ionable purity be boil$8 #ggd4 ,/ate h[ ! boil+ %\ld be done1 to be effective4 #gge4 ,:y %\ld boil$ wat] receive fur!r c>e 9 its /orage8 #ggf4 ,:at effect does improvem5t ( ! wat] supply ( a city h ^u ! dea? rate8 #ggg4 ,h[ may connections betwe5 cesspools & surface well wat]s be trac$8 #ggh4 ,:at impurities d ra9 wat]s conta98 #ggi4 ,expla9 ! work+s ( ! ,pa/eur & ,b]kefeld wat] filt]s4 #ghj4 ,:y mu/ special att5tion be giv5 to clean+ ! wat] filt]8 #gha4 ,expla9 ! processes employ$ = ! removal ( me*anical impurities ( wat] by s$im5tation & ! use ( *emicals4 #ghb4 ,:y %\ld su* purification be "u ! sup]vision ( a *emi/ or bact]iologi/8 #ghc4 ,:at effect does freez+ h ^u ! purity ( wat]8 #ghd4 ,:y are precautions necess>y 9 ! use ( ice = refrig]ation8 #ghe4 ,:at are m9]al wat]s8 #ghf4 ,h[ are artificial m9]al wat]s prep>$8 #ghg4 ,:at are ! m common mat]ials us$ 9 _! prep>ation8 #ghh4 ,:y %\ld m9]al wat]s be ext5sively us$ only by ! advice ( a physician8 #ghi4 ,:at are "s ( ! mat]ials us$ = s(t5+ wat]8 #gij4 ,:i* are ! lea/ objectionable ( ^! mat]ials8 #gia4 ,:i* are ! mo/ objectionable8 #gib4 ,:at c y say ( ! use ( ammonia & ammonium c>bonate = s(t5+ wat]s8 #gic4 ,9 wa%+ clo?+ aft] contagi\s diseases1 :at mat]ials may be us$ = dis9fect+8 #gid4 ,:y1 9 s(t5+ wat]s = h\sehold purposes1 mu/ cau/ic soda1 pota%1 & blea*+ p[d] be us$ ) caution8 #gie4 ,:y is x necess>y to det]m9e by trial ! mat]ial mo/ suitable = s(t5+ wat]8 #gif4 ,:at advantage1 f a pecuni>y po9t ( view1 results f ! improvem5t ( ! wat] supply ( a community8 ,,*apt] ,,xx ,,food ,,9 ,,its ,,relation ,,to ,,h\sehold ,,sanitation ,,& ,,/orage #gig4 ,:at are ! comp\nds usually det]m9$ 9 a food analysis8 #gih4 ,does su* an analysis necess>ily indicate ! pres5ce ( injuri\s comp\nds8 #gii4 ,:at are ! s\rces ( ! injuri\s organic comp\nds 9 foods8 #hjj4 ,:y is x necess>y to consid] sanit>y condition z well z *emical composition8 #hja4 ,:at are ! s\rces ( contam9ation ( foods8 #hjb4 ,:at is ! object ( ! sanit>y inspection ( food8 #hjc4 ,h[ may flies c>ry g]m diseases8 #hjd4 ,:y %\ld food be protect$ f impure air & du/ p>ticles8 #hje4 ,:y %\ld places :]e vegetables are /or$ be well v5tilat$8 #hjf4 ,h[ may ! dirt adh]+ to vegetables be ! c>ri] ( g]m diseases8 #hjg4 ,:y %\ld ! cell> 9 :i* food is /or$ be 9 a sanit>y condition8 #hjh4 ,:at effect does ! clean+ ( /reets & improvem5t ( ! sanitation ( cities h ^u ! dea? rate8 #hji4 ,"n ! ?ree natural dis9fectants1 & expla9 ! action ( ea*4 #haj4 ,:y mu/ di%es & ut5sils 9 :i* foods are plac$ be ?or\ghly clean$8 #haa4 ,expla9 ! pr9ciple ( refrig]ation4 #hab4 ,:at k9d ( f]m5t action may take place at a l[ temp]ature8 #hac4 ,:y is "s v5tilation necess>y 9 refrig]ation8 #had4 ,:at effect does refrig]ation h ^u ! composition ( food8 #hae4 ,:at relation%ip exi/s betwe5 unsanit>y condition ( soils ab\t dwell+s & contam9ation ( ! food8 #haf4 ,:y %\ld special att5tion be giv5 to ! sanit>y disposal ( kit*5 refuse8 #hag4 ,"n ! ways 9 :i* ?is c be accompli%$4 #hah4 ,h[ may foods become contam9at$ ?r\gh imp]fect plumb+8 #hai4 ,m5tion ! conditions necess>y 9 ord] to keep foods sanit>y4 ,,ref]5ces ,! foll[+ li/ ( ref]5ces is giv5 = ! use ( ! /ud5t 9 case additional in=mation is desir$ ^u "s ( ! subjects discuss$ 9 ?is "w4 ,! li/ is n int5d$ z a complete bibliography ( ! subject ( foods4 ,! advanc$ /ud5t w f9d ext5d$ ref]5ces 9 ! ,exp]im5t ,/ation ,record & ! v>i\s *emical1 physiological1 & bact]iological j\rnals4 #a4 ,,snyd]3 ,! ,*emi/ry ( ,plant & ,animal ,life4 #b4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #ed3 ,human ,food ,inve/igations4 #c4 ,,cross ,,& ,,bevans3 ,cellulose4 #d4 ,,wiley3 ,pr9ciples & ,practice ( ,agricultural ,analysis1 ,vol4 ,,iii4 #e4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #gd3 ,human ,food ,inve/igations4 #f4 ,,p>ry3 ,! ,*emi/ry ( ,ess5tial ,oils1 etc4 #g4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #adb3 ,pr9ciples ( ,nutrition & ,nutritive ,value ( ,food4 #h4 ,,mann3 ,*emi/ry ( ! ,proteids4 #i4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #he3 ,:eat & ,fl\r ,inve/igations4 #aj4 ,,armsby3 ,pr9ciples ( ,animal ,nutrition4 #aa4 ,,%]man3 ,organic ,analysis4 #ab4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #dc3 ,dige/ion ,exp]im5ts ) ,potatoes & ,eggs4 #ac4 ,unpubli%$ results ( au?or4 #ad4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,animal ,indu/ry ,bullet9 ,no4 #di3 ,cold ,cur+ ( ,*eese4 #ae4 ,,wiley3 ,foods & ,_! ,adult]ation4 #af4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #fc3 ,miscellane\s ,analyses4 #ag4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #h3 ,cann$ ,vegetables4 #ah4 ,,lea*3 ,food ,inspection & ,analysis4 #ai4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #bef3 ,prep>ation ( ,vegetables = ! ,table4 #bj4 ,u4 ,s4 ,dep>tm5t ( ,agriculture ,ye> ,book1 #aije3 ,fruit & its ,uses z ,food4 #ba4 ,h&book ( ,exp]im5t ,/ation ,"w1 #ahic4 #bb4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,division ( ,*emi/ry ,bullet9 ,no4 #id3 ,/udies on ,apples4 #bc4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #fi3 ,fruits & ,fruit ,products4 #bd4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #bjc3 ,cann$ ,fruits1 ,pres]ves1 & ,jellies4 #be4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #bg3 ,sug> ,beet ,indu/ry4 #bf4 ,,sadtl]3 ,a ,h&book ( ,indu/rial ,organic ,*emi/ry4 #bg4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #hf3 ,! ,food ,value ( ,sug>4 ,! ,dige/ive ,action ( ,milk4 #bh4 ,,hut*ison3 ,food & ,pr9ciples ( ,dietetics4 #bi4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no #ic3 ,sug> z ,food4 #cj4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #beb3 ,maple ,sug> & ,sirup4 #ca4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #f3 ,sug>1 ,molasses1 ,sirup1 & ,confections4 #cb4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #aba3 ,peas & ,beans z ,food4 #cc4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #abb3 ,nuts z ,food4 #cd4 ,ma9e ,exp]im5t ,/ation ,bullet9 ,no4 #ed3 ,nuts z ,food4 #ce4 ,cali=nia ,exp]im5t ,/ation ,bullet9s ,nos4 #ajg & #acb3 ,inve/igations among ,fruit>ians4 #cf4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #gd3 ,milk z ,food4 #cg4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #fc3 ,c>e ( ,milk on ! ,f>m4 #ch4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #adi3 ,dige/ibility ( ,milk4 #ci4 ,,russell3 ,dairy ,bact]iology4 #dj4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac4 ,"p #a3 ,dairy ,products4 #da4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #aca3 ,h\sehold ,te/s = ,detection ( ,oleom>g>9e & ,r5ovat$ ,butt]4 #db4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,animal ,indu/ry ,bullet9 ,no #fa3 ,relation ( ,bact]ia to ,flavor ( ,*$d> ,*eese4 #dc4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #ib3 ,! ,dige/ibility & ,nutritive ,value ( ,cottage ,*eese1 etc4 #dd4 ,,lawes ,,& ,,gilb]t3 ,exp]im5ts ) ,animals4 #de4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #cd3 ,meats1 ,composition & ,cook+4 #df4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #g3 ,l>d & ,l>d ,adult]ants4 #dg4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aic3 ,cook+ ( ,meats z ,affect+ ,dige/ibility4 #dh4 ,u4,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ada3 ,exp]im5ts on ,losses 9 ,cook+ ,meats4 ,see also ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ajb3 ,losses 9 ,cook+ ,meats4 #di4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ff3 ,physiological ,effect ( ,creat9 & ,creat994 #ej4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #afb3 ,! ,influ5ce ( ,cook+ ^u ! ,nutritive ,value ( ,meats4 #ea4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #aj3 ,pres]v$ ,meats4 #eb4 ,,ri*>dson1 ,w4 ,d41 ,j\rnal ( ! ,am]ican ,*emical ,society1 ,decemb]1 #aijg3 ,! ,occurr5ce ( ,nitrates 9 ,vegetable ,foods1 9 ,cur$ ,meats1 & ,else:]e4 #ec4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ahb3 ,p\ltry z ,food4 #ed4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #he3 ,fi% z ,food4 #ee4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet91 ,exp]im5t ,/ation ,"w3 ,dige/ibility ( ,fi% & ,p\ltry4 #ef4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #bdi3 ,c]eal ,breakfa/ ,foods4 #eg4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ej3 ,composition ( ,maize4 #eh4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #cje3 ,glut5 ,fl\r & ,simil> ,foods4 #ei4 ,,hamm]/on3 ,physiological ,*emi/ry4 #fj4 ,,edg>3 ,! ,:eat ,b]ry4 #fa4 ,m9nesota ,exp]im5t ,/ation ,bullet9 ,no4 #ij3 ,composition & ,value ( ,gra9s4 #fb4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aja3 ,bread & ,bread ,mak+4 #fc4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aef3 ,dige/ibility & ,nutritive ,value ( ,bread & ,mac>oni ,fl\r4 #fd4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #fg3 ,bread & ,bread ,mak+4 #fe4 ,univ]sity ( ,nebraska ,bullet9 ,no4 #ajb3 ,! ,effect ( ,blea*+ ^u ! ,quality ( ,:eat ,fl\r4 #ff4 ,,snyd]3 ,:eat ,fl\r & ,bread4 #fg4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #abf3 ,bread & ,bread ,mak+4 #fh4 ,,lawes ,,& ,,gilb]t3 ,exp]im5ts on ,"s ,po9ts 9 ! ,composition ( ! ,:eat ,gra91 ( ! ,product 9 ! ,mill & ,bread4 #fi4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #e3 ,bak+ ,p[d]s4 #gj4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #b3 ,spices & ,condim5ts4 #ga4 ,food ,/&>ds3 ,u4 ,s4 ,dep>tm5t ( ,agriculture4 ,see ,annual ,reports ( ! ,association ( ,(ficial ,agricultural ,*emi/s4 #gb4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ba3 ,me?ods & ,results ( ,inve/igations on ! ,*emi/ry & ,economy ( ,foods4 #gc4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,bureau ( ,*emi/ry ,bullet9 ,no4 #ac1 ,"p #g3 ,tea1 ,c(fee1 & ,cocoa ,prep>ations4 #gd4 ,! ,respiration ,calorimet]3 ,ye>-book ,u4 ,s4 ,dep>tm5t ( ,agriculture1 #aijd4 #ge4 ,ye> ,book ,u4 ,s4 ,dep>tm5t ( ,agriculture1 #aijb3 ,co/ ( ,food z ,relat$ to its ,nutritive ,value4 #gf4 ,see ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9s ,nos4 #hb1 #ga1 #abi1 #aaf1 #cg1 #ee1 #aej4 ,see also o!r bullet9s ( ! ,(fice ( ,exp]im5t ,/ations4 #gg4 ,,*itt5d53 ,physiological ,economy 9 ,nutrition4 #gh4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #ih3 ,effect ( ,sev]e & ,prolong$ ,muscul> ,"w on ,food ,consumption4 #gi4 ,,h5ry3 ,fe$s & ,fe$+4 #hj4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations3 ,diet>y ,/udies 9 ,*icago ,bullet9 ,no4 #ee4 #ha4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aaf3 ,diet>y ,/udies 9 ,new ,york ,city4 #hb4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,f>m]s' ,bullet9 ,no4 #aai3 ,banana ,fl\r4 #hc4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aei3 ,dige/ ( ,japanese ,inve/igations on ! ,nutrition ( ,man4 #hd4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #aej3 ,diet>y ,/udies at ! ,gov]nm5t ,hospital = ! ,insane1 ,wa%+ton1 ,d4,c4 #he4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #adi3 ,/udies on ! ,food ( ,ma9e ,lumb]m54 #hf4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations ,bullet9 ,no4 #adc3 ,/udies on ! ,dige/ibility & ,nutritive ,value ( ,bread at ! ,ma9e ,exp]im5t ,/ation4 #hg4 ,u4 ,s4 ,dep>tm5t ( ,agriculture1 ,(fice ( ,exp]im5t ,/ations1 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