Human Foods and Their Nutritive Value - Harry Snyder (e book reader pc TXT) 📗

subdivisions of the proteins. 82. What is albumin, and how may it be obtained from a food? 83. What is globulin, and how is it obtained from a food? 84. Give some examples of globulins. 85. What are the albuminates, and how are they affected by the action of acids and alkalies? 86. What are the peptones, and how do they differ from the albumins? 87. How are the peptones produced from other proteids? 88. What are the insoluble proteids? 89. Give an example. 90. Which of the proteids are found to the greatest extent in foods? 91. Why may proteids from different sources vary in their nutritive value? 92. What general change do the proteids undergo during digestion? 93. What is crude protein? 94. How is the crude protein content of a food calculated? 95. Why is the nitrogen content of a food more absolute than the crude protein content? 96. What food value do the proteins possess? 97. Why may proteins serve so many functions in the body? 98. Why is protein necessary as a nutrient? 99. What is the effect of an excess of protein in the ration? 100. What is the effect of a scant amount of protein in a ration? 101. What are the albuminoids? 102. Name borne materials that contain large amounts of albuminoids. 103. What food value do the albuminoids possess? 104. What are the amids? 105. How are they formed in plants? 106. What is their source in animals? 107. What general changes does the element nitrogen undergo in plant and animal bodies? 108. What is the food value of the amids? 109. What are the alkaloids? 110. What is their food value? 111. What effect do some alkaloids exert upon the animal body? 112. How may they be produced in animal foods? 113. What general relationship exists between the various nitrogenous compounds? 114. Why is it essential that the animal body be supplied with nitrogenous food in the form of proteids? 115. Name the cycle of changes through which the element nitrogen passes in plant and animal bodies. CHAPTER II Changes in Composition of Foods During Cooking and Preparation

116. How do raw and cooked foods compare in general composition? 117. In what ways are foods acted upon during cooking? 118. What causes chemical changes to take place during cooking? 119. What are the principal compounds that are changed during the process of cooking? 120. How does cooking affect the cellulose of foods? 121. What change does starch undergo during cooking? 122. When foods containing starch are baked, what change occurs? 123. How are the sugars acted upon when foods are cooked? 124. What effect does dry heat have upon sugar? 125. What change occurs to the fats during cooking? 126. How does this affect nutritive value? 127. What changes do the proteids undergo during cooking? 128. Why does the action of heat affect various proteids in different ways? 129. Why are chemical changes, as hydration, often desirable in the cooking and preparation of foods? 130. What physical changes do vegetable and animal tissues undergo when cooked? 131. How do foods change in weight during cooking? 132. Why is a prolonged high temperature unnecessary to secure the best results in cooking? 133. To what extent is the energy of fuels utilized for producing mechanical and chemical changes in foods during cooking? 134. What effect does cooking have upon the bacterial flora of foods? 135. In what ways do bacteria exert a favorable influence in the preparation of foods? 136. How may certain classes of bacteria exert unfavorable changes in the preparation of foods? 137. What are the insoluble ferments? 138. What are the soluble ferments? 139. What part do they take in animal and plant nutrition? 140. Define aerobic ferments. 141. Define anaërobic ferments. 142. What general relationship exists between the chemical, physical, and bacteriological changes that take place in foods? 143. Why should foods also possess an esthetic value? 144. What kinds of colors should be used in the preparation of foods? 145. What processes should be used for removal of coloring materials from foods?

CHAPTER III Vegetable Foods

146. Give the general composition of vegetable foods as a class. 147. How do vegetable foods differ from animal foods? 148. Name some vegetables which contain the maximum, and some which contain the minimum percentage of protein. 149. Give the general composition of potatoes. 150. Of what is the dry matter mainly composed? 151. How much of the crude protein of potatoes is true protein? 152. What ratio exists between the nitrogenous and non-nitrogenous compounds in the potato? 153. Give the chemical composition of the potato. 154. What influence do different methods of boiling have upon the crude protein content of potatoes? 155. To what extent are the nutrients of potatoes digested and absorbed by the body? 156. What value do potatoes impart to the ration? 157. How do sweet potatoes differ in chemical composition and food value from white potatoes? 158. How do carrots differ in composition from potatoes? 159. What is characteristic of the dry matter of the carrot? 160. How do carrots and milk differ in composition? 161. To what is the color of the carrot due? 162. To what extent are the nutrients removed in the cooking of carrots? 163. What is the value of carrots in a ration? 164. Give the characteristics of the composition of parsnips. 165. How does the starch of parsnips differ from that of potatoes? 166. How does the mineral matter of parsnips differ from that of potatoes? 167. How does the cabbage differ in general composition from many vegetables? 168. To what extent are nutrients extracted in the boiling of cabbage? 169. Give the nutritive value of cabbage. 170. How does the cauliflower differ from cabbage? 171. Give the general composition of beets. 172. Give the general composition of cucumbers. 173. What nutritive value has lettuce? 174. Give the composition and dietetic value of onions. 175. How does the ratio of nitrogenous and non-nitrogenous compounds in spinach differ from that in many other vegetables? 176. Give the general composition and nutritive value of asparagus. 177. How much nutritive material do melons contain? 178. What are the principal compounds of tomatoes? 179. What nutrients do they supply to the ration? 180. In the canning of tomatoes, why is it desirable to conserve the juices? 181. How does sweet corn differ in composition from fully matured corn? 182. What nutritive value does the egg plant possess? 183. What are the principal nutrients of squash? 184. What nutritive material does celery contain? 185. To what does celery owe its dietetic value? 186. Why are vegetables necessary in a ration? 187. Why is it not possible to value many vegetable foods simply on the basis of percentage of nutrients present? 188. Name the miscellaneous compounds which many vegetables contain, and the characteristics which these may impart. 189. Why is it necessary to consider the sanitary conditions of vegetables? 190. How do canned vegetables differ in composition and food value from fresh vegetables? 191. What proportion of vegetables is refuse and non-edible parts? 192. Why is it necessary to consider the refuse of a food in determining its nutritive value?

CHAPTER IV Fruits

193. To what extent do fruits contain water and dry matter? 194. Give the general composition of fruits. 195. What compounds impart taste and flavor? 196. How much nutrients do fruits add to a ration? 197. Why is it not right to determine the value of fruits entirely on the basis of nutrients? 198. Give the general composition of apples? 199. What compound is present to the greatest extent in the dry matter of apples? 200. How do apples differ in composition? 201. Give the general physical composition of oranges. 202. What nutrients are present to the greatest extent in oranges? 203. How do lemons differ in composition from oranges? 204. How does grape fruit resemble and how differ in chemical composition from oranges and lemons? 205. What are the main compounds in strawberries? 206. In what ways are strawberries valuable in a ration? 207. Of what is grape juice mainly composed? 208. What acid is in grapes, and what is its commercial value? 209. To what are the differences in flavor and taste due? 210. How do ripe olives differ in composition from green olives? 211. What is the food value of the olive? 212. What physiological property does olive oil have? 213. What is the principal nutrient in peaches? 214. What compounds give flavor to peaches? 215. Of what does the dry matter of plums mainly consist? 216. How do plums differ in composition from many other fruits? 217. What are prunes? What is their food value? 218. How do dried fruits differ in composition from fresh fruits? 219. What should be the stage of ripeness of fruit in order to secure the best results in canning? 220. How do canned fruits differ in composition and nutritive value from fresh fruits? 221. To what extent are metals dissolved by fruit juices? 222. Why should tin in which canned goods are preserved be of good quality? 223. What preservatives are sometimes used in the preparation of canned fruits? 224. What is the objection to their use? 225. Why are fruits necessary in the ration? 226. What change does heat bring about in the pectose substances of fruits?

CHAPTER V Sugar, Molasses, Sirups, Honey, and Confections

227. What is sugar? 228. From what sources are sugars obtained? 229. Name the two divisions into which sugars are divided. 230. How are sugars graded commercially? 231. What per cent of purity has granulated sugar? 232. How is the coloring material of sugar removed? 233. How is sugar treated to make it whiter? 234. What value as a nutrient does sugar possess? 235. Why should sugar be combined with other nutrients? 236. What foods contain appreciable amounts of sugar? 237. Why is an excessive amount of sugar in a ration undesirable? 238. Does sugar possess more than condimental value? 239. What is the average quantity of sugar consumed in this country? 240. What is maple sugar? 241. How does it differ in composition from other sugar? 242. How is adulterated maple sugar detected? 243. To what extent is granulated sugar adulterated? 244. Why is it not easily adulterated? 245. What are the dextrose sugars? 246. How do they differ chemically from sucrose? 247. What is the inversion of sugar? 248. In what way does acid act upon sugar? 249. How are the acid products removed? 250. What is the food value of glucose? 251. What is molasses? 252. How is it obtained? 253. Of what is it composed? 254. What gives taste and flavor to molasses? 255. How may molasses act upon metalware? 256. What is the food value of molasses? 257. What is sirup? 258. Name three kinds of sirup, and mention materials from which they are prepared. 259. What is the polariscope, and how is it employed in sugar work? 260. What is honey? 261. How does it differ in composition from sugar? 262. How is strained honey adulterated? 263. What materials are used in the preparation of confections? 264. What changes take place in their manufacture? 265. What materials are used for imparting color? 266. What can you say in regard to the coal tar colors? 267. What should be the position of candy in the dietary? 268. What can you say of the comparative value of cane and beet sugar? 269. How do the commercial grades of sugar compare as to nutritive value? 270. What are some of the impurities in candy? 271. What is saccharine? 272. What are its properties?

CHAPTER VI Legumes and Nuts

273. What nutrients do the legumes contain in comparatively large amounts? 274. How does the amount of this nutrient compare with that