Food: Some Account of Its Sources, Constituents and UsesCommittee of Council on Education, 1893 - 252 páginas |
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Términos y frases comunes
albumen alcohol amount analysis animal articles of food bacon barley beans boiled bran bread butter carbohydrates carbonic acid carbonic acid gas casein Cellulose Cellulose Mineral matter cent cheese chemical chief chiefly cocoa colour common salt composition compounds constituents contain cream cultivated daily dextrin dietaries digestion distilled dried eaten England essential oil fermented flavour flesh-formers food-adjuncts foot-tons FORCE-PRODUCER French fruits fusel oil gelatin German grain grape grown heat heat-givers Iceland moss important Irish moss Italian juice kinds large number liquor maize Malic acid malt meat milk milk-fat Mucilage named native nitrogenous nitrogenous matter nutrient-ratio nutrient-value nutrients nutritive oatmeal osseids ossein oxidized oxygen peas pectose plant potash potato prepared present proportion quantity raised 1 ft rice sea-kale seeds soluble species spirit starch substances sugar tartaric acid taste tobacco tons raised true albuminoids tubers varieties vegetable Water Albuminoids wheat wheaten flour wine yields ΙΟ
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Página 26 - ... and in muscle. Its sodium forms part of the soda salts which are the characteristic constituents of the bile, and of the phosphate of soda of the blood. Salt is much used in the preservation of animal food ; sometimes nitre is added as well.
Página 132 - ... sometimes dried and smoked as a substitute for tobacco. The agreeable taste and odor of rhubarb are not brought out in the leaf stalks until they are cooked. The chief nutrient in these is the sugar (glucose) which they contain, and which amounts to about two parts in one hundred parts of the fresh stalks. Its sour taste is due to oxalic, acid, or rather to the acid oxalatc of potash, oxalate of lime being also present.
Página 9 - Compounds. Group i. Water — The carrier of nutritive materials and waste products; forms an essential part of all tissues; Is present in large proportion -where change Is most active. Group ii. Salts or Mineral Matter, such as common salt and phosphate of lime, which serve to effect changes and build up certain tissues. Division 2.
Página 123 - Watercress is an indigenous cruciferous plant, growing freely in wet, and especially in shallow, places. It is generally assumed to owe its pungent taste and medicinal value to the presence of an essential oil, containing, like that of mustard, a considerable, quantity of sulphur. But the chief constituent of the essential oil of watercress, though rich in nitrogen, contains no sulphur. There is, however, much sulphur in one form or another in this plant. Watercress is also remarkable for the quantity...
Página 11 - Drinking water must always contain air dissolved in it. This air consists of three gases, nitrogen, oxygen, and carbonic acid gas. Boiled water, having lost its gases, is insipid and flat. 100 cubic inches of water should have from 2 to 5 cubic inches of gas in solution. Water should likewise contain certain mineral matters dissolved in it.
Página 91 - It may open the eyes of some people who feed their young children upon so-callec "corn-flours," tobe told that "these products are not flour, but nearly pure starch, and that they contain mere traces of bone-forming and flesh-forming materials." All this, it is true, has been said before, but in a work like the present, prepared at the request of the Committee ol Council on Education it will, perhaps, carry the needful authority.
Página 44 - So with the arguments drawn from the ptyaline of the saliva, the pepsin of the gastric juice, and the trypsin of the pancreatic juice...
Página 91 - It is poorer than wheat in fleshformers, but richer than rice. It contains more fat than wheat, barley, or rice.
Página 162 - There are some signs by which the good quality of butchers' meat may be generally judged. Amongst these, in the case of mutton and beef, we may name a rich, bright, and uniform colour, and a firmness of texture, quite free from flabbiness, though moderately soft and elastic. Damp and clammy meat, with a tendency to exude moisture, is generally unwholesome. Very young meat, from animals forced to a large size in a very short time, is neither agreeable in taste, nor easily digested. The rapid rearing...