Human Foods and Their Nutritive Value by Harry Snyder (red novels .txt) 📖

Why should places where vegetables are stored be well ventilated? 806. How may the dirt adhering to vegetables be the carrier of germ diseases? 807. Why should the cellar in which food is stored be in a sanitary condition? 808. What effect does the cleaning of streets and improvement of the sanitation of cities have upon the death rate? 809. Name the three natural disinfectants, and explain the action of each. 810. Why must dishes and utensils in which foods are placed be thoroughly cleaned? 811. Explain the principle of refrigeration. 812. What kind of ferment action may take place at a low temperature? 813. Why is some ventilation necessary in refrigeration? 814. What effect does refrigeration have upon the composition of food? 815. What relationship exists between unsanitary condition of soils about dwellings and contamination of the food? 816. Why should special attention be given to the sanitary disposal of kitchen refuse? 817. Name the ways in which this can be accomplished. 818. How may foods become contaminated through imperfect plumbing? 819. Mention the conditions necessary in order to keep foods sanitary. REFERENCES

The following list of references is given for the use of the student in case additional information is desired upon some of the subjects discussed in this work. The list is not intended as a complete bibliography of the subject of foods. The advanced student will find extended references in the Experiment Station Record and the various chemical, physiological, and bacteriological journals.

1. Snyder: The Chemistry of Plant and Animal Life.

2. Minnesota Experiment Station Bulletin No. 54: Human Food Investigations.

3. Cross and Bevans: Cellulose.

4. Wiley: Principles and Practice of Agricultural Analysis, Vol. III.

5. Minnesota Experiment Station Bulletin No. 74: Human Food Investigations.

6. Parry: The Chemistry of Essential Oils, etc.

7. U. S. Department of Agriculture, Farmers' Bulletin No. 142: Principles of Nutrition and Nutritive Value of Food.

8. Mann: Chemistry of the Proteids.

9. Minnesota Experiment Station Bulletin No. 85: Wheat and Flour Investigations.

10. Armsby: Principles of Animal Nutrition.

11. Sherman: Organic Analysis.

12. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 43: Digestion Experiments with Potatoes and Eggs.

13. Unpublished results of author.

14. U. S. Department of Agriculture, Bureau of Animal Industry Bulletin No. 49: Cold Curing of Cheese.

15. Wiley: Foods and Their Adulteration.

16. Minnesota Experiment Station Bulletin No. 63: Miscellaneous Analyses.

17. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 8: Canned Vegetables.

18. Leach: Food Inspection and Analysis.

19. U. S. Department of Agriculture, Farmers' Bulletin No. 256: Preparation of Vegetables for the Table.

20. U. S. Department of Agriculture Year Book, 1905: Fruit and its Uses as Food.

21. Handbook of Experiment Station Work, 1893.

22. U. S. Department of Agriculture, Division of Chemistry Bulletin No. 94: Studies on Apples.

23. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 69: Fruits and Fruit Products.

24. U. S. Department of Agriculture, Farmers' Bulletin No. 203: Canned Fruits, Preserves, and Jellies.

25. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 27: Sugar Beet Industry.

26. Sadtler: A Handbook of Industrial Organic Chemistry.

27. Minnesota Experiment Station Bulletin No. 86: The Food Value of Sugar. The Digestive Action of Milk.

28. Hutchison: Food and Principles of Dietetics.

29. U. S. Department of Agriculture, Farmers' Bulletin No 93: Sugar as Food.

30. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 252: Maple Sugar and Sirup.

31. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 6: Sugar, Molasses, Sirup, and Confections.

32. U. S. Department of Agriculture, Farmers' Bulletin No. 121: Peas and Beans as Food.

33. U. S. Department of Agriculture, Farmers' Bulletin No. 122: Nuts as Food.

34. Maine Experiment Station Bulletin No. 54: Nuts as Food.

35. California Experiment Station Bulletins Nos. 107 and 132: Investigations among Fruitarians.

36. U. S. Department of Agriculture, Farmers' Bulletin No. 74: Milk as Food.

37. U. S. Department of Agriculture, Farmers' Bulletin No. 63: Care of Milk on the Farm.

38. U. S. Department of Agriculture, Farmers' Bulletin No. 149: Digestibility of Milk.

39. Russell: Dairy Bacteriology.

40. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13. Part 1: Dairy Products.

41. U. S. Department of Agriculture, Farmers' Bulletin No. 131: Household Tests for Detection of Oleomargarine and Renovated Butter.

42. U. S. Department of Agriculture, Bureau of Animal Industry Bulletin No 61: Relation of Bacteria to Flavor of Cheddar Cheese.

43. Minnesota Experiment Station Bulletin No. 92: The Digestibility and Nutritive Value of Cottage Cheese, etc.

44. Lawes and Gilbert: Experiments with Animals.

45. U. S. Department of Agriculture, Farmers' Bulletin No. 34: Meats, Composition and Cooking.

46. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 7: Lard and Lard Adulterants.

47. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 193: Cooking of Meats as Affecting Digestibility.

48. U.S. Department of Agriculture, Office of Experiment Stations Bulletin No. 141: Experiments on Losses in Cooking Meats. See also Office of Experiment Stations Bulletin No. 102: Losses in Cooking Meats.

49. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 66: Physiological Effect of Creatin and Creatinin.

50. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 162: The Influence of Cooking upon the Nutritive Value of Meats.

51. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 10: Preserved Meats.

52. Richardson, W. D., Journal of the American Chemical Society, December, 1907: The Occurrence of Nitrates in Vegetable Foods, in Cured Meats, and Elsewhere.

53. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 182: Poultry as Food.

54. U. S. Department of Agriculture, Farmers' Bulletin No. 85: Fish as Food.

55. U. S. Department of Agriculture, Farmers' Bulletin, Experiment Station Work: Digestibility of Fish and Poultry.

56. U. S. Department of Agriculture, Farmers' Bulletin No. 249: Cereal Breakfast Foods.

57. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 50: Composition of Maize.

58. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 305: Gluten Flour and Similar Foods.

59. Hammerston: Physiological Chemistry.

60. Edgar: The Wheat Berry.

61. Minnesota Experiment Station Bulletin No. 90: Composition and Value of Grains.

62. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 101: Bread and Bread Making.

63. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 156: Digestibility and Nutritive Value of Bread and Macaroni Flour.

64. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 67: Bread and Bread Making.

65. University of Nebraska Bulletin No. 102: The Effect of Bleaching upon the Quality of Wheat Flour.

66. Snyder: Wheat Flour and Bread.

67. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 126: Bread and Bread Making.

68. Lawes and Gilbert: Experiments on Some Points in the Composition of the Wheat Grain, of the Product in the Mill and Bread.

69. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 5: Baking Powders.

70. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 2: Spices and Condiments.

71. Food Standards: U. S. Department of Agriculture. See Annual Reports of the Association of Official Agricultural Chemists.

72. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 21: Methods and Results of Investigations on the Chemistry and Economy of Foods.

73. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 7: Tea, Coffee, and Cocoa Preparations.

74. The Respiration Calorimeter: Year-book U. S. Department of Agriculture, 1904.

75. Year Book U. S. Department of Agriculture, 1902: Cost of Food as Related to its Nutritive Value.

76. See U. S. Department of Agriculture, Office of Experiment Stations Bulletins Nos. 82, 71, 129, 116, 37, 55, 150. See also other bulletins of the Office of Experiment Stations.

77. Chittenden: Physiological Economy in Nutrition.

78. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 98: Effect of Severe and Prolonged Muscular Work on Food Consumption.

79. Henry: Feeds and Feeding.

80. U. S. Department of Agriculture, Office of Experiment Stations: Dietary Studies in Chicago Bulletin No. 55.

81. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 116: Dietary Studies in New York City.

82. U. S. Department of Agriculture, Farmers' Bulletin No. 119: Banana Flour.

83. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 159: Digest of Japanese Investigations on the Nutrition of Man.

84. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 150: Dietary Studies at the Government Hospital for the Insane, Washington, D.C.

85. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 149: Studies on the Food of Maine Lumbermen.

86. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 143: Studies on the Digestibility and Nutritive Value of Bread at the Maine Experiment Station.

87. U. S. Department of Agriculture, Office of Experiment Stations, Experiment Station Work, Vol. III: Wells and Pure Water.

88. U. S. Department of Agriculture, Farmers' Bulletin No. 88: Pure Water on the Farm.

89 Mineral Impurities in Water. See various bulletins of the California and New Mexico Agricultural Experiment Stations.

90. Mason: Examination of Water.

91. Department of the Interior, U. S. Geological Survey: The Quality of Surface Waters in Minnesota.

92. Fuertes: Water and Public Health.

93. U. S. Department of Agriculture, Farmers' Bulletin No. 124: Distilled Drinking Water.

94. Turneaure and Russell: Public Water Supplies.

95. Vaughan and Novy: Ptomains and Lencomains.

96. U. S. Department of Agriculture, Bureau of Entomology, Circular No. 71: House Flies.

97. Ellen H. Richards and S. Maria Elliott: The Chemistry of Cooking and Cleaning.

98. Dr. Woods Hutchinson, Saturday Evening Post, 1908: The Real Angels of the House.

99. Harrington: Practical Hygiene.

100. Price: Handbook of Sanitation.

INDEX

Air, infection from impure, 287.
pure, disinfectant, 290.
Albuminoids, 23.
Alkaloids, 24.
Allspice, 202.
Almonds, 77.
Alum baking powder, 188.
Amids and Amines, 23.
Animal and vegetable foods, economy of, 250.
Animal foods, digestibility of, 220.
Apparatus used in experiments, 301.
Apples, 49.
pectose from, 307.
Ash, of foods, 4.
elements of plants, 5.
Asparagus, 43.
Available energy, 217.
nutrients, 216.
Bacteria in food, 32.
Baking powder, composition of, 186.
cream of tartar, 187.
phosphates, 189.
alum, 189.
inspection of, 191.
fillers, 191.
home-made, 191.
testing for alum, 315.
testing for ammonia, 316.
testing for phosphoric acid, 316.
Baking tests, 153-314.
Barley preparations, 128.
Beans, composition, 71.
digestibility, 72.
removal of skins, 72.
string, 73.
use of, in dietary, 74.
Beef, 101.
extracts, 110.
Beets, 41.
Beverages, composition, 213.
Bleaching of flour, 155.
Bolting cloth, 138.
Bread and bread making, 158-185.
leavened and unleavened bread, 158.
chemical changes during making, 159.
losses during bread making, 160.
production of carbon dioxide, 163.
production of alcohol, 163.
production of soluble carbohydrates, 165.
production of acids, 166.
production of