Human Foods and Their Nutritive Value

About this eBook

Author

Snyder, Harry, 1867-1927

Credits

E-text prepared by Juliet Sutherland, Janet Blenkinship, and the Project Gutenberg Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Food

Category

Text

eBook-No.

20871

Project Gutenberg

https://www.gutenberg.org/ebooks/20871

Release Date

March 22, 2007

Copyright

Public domain in the USA.

Contents

1. 1.HUMAN FOODS AND THEIR NUTRITIVE VALUE — BY
2. 2.HARRY SNYDER, B.S.
3. 3.PREFACE
4. 4.CONTENTS
5. 5.HUMAN FOODS AND THEIR NUTRITIVE VALUE
6. 6.CHAPTER I — GENERAL COMPOSITION OF FOODS — Fig. 1.—Apparatus used for the Determination of Dry Matter and Ash in Foods . — 1, desiccator; 2, muffle furnace for combustion of foods and obtaining ash; 3, water oven for drying food materials. — NON-NITROGENOUS COMPOUNDS — Fig. 2.—Cellular Structure of Plant Cell . — Fig. 3.—Apparatus used for the Determination of Fat. — NITROGENOUS COMPOUNDS — Fig. 4. — Apparatus used for Determining Total Nitrogen and Crude Protein in Foods. — Fig. 5. — Graphic Composition of Flour. — 1, flour; 2, starch; 3, gluten; 4, water; 5, fat; 6, ash.
7. 7.CHAPTER II — CHANGES IN COMPOSITION OF FOODS DURING COOKING AND PREPARATION — Fig. 6. — Cells of a Partially Cooked Potato . (After König .) — Fig. 7. — Cells of Raw Potato, Showing Starch Grains. (After König .) — Fig. 8. — Lactic Acid Bacteria, Much Enlarged . (After Russell .)
8. 8.CHAPTER III — VEGETABLE FOODS — Fig. 9. — Transverse Section of Potato . (After Cowden and Bussard .) a , skin; b , cortical layer; c , outer medullary layer; d , inner medullary layer. — Mechanical Composition of the Potato — Chemical Composition of the Potato — Fig. 10. — Graphic Composition of Cabbage. — Fig. 11. — Graphic Composition Of Tomato.
9. 9.CHAPTER IV — FRUITS, FLAVORS, AND EXTRACTS — Composition of Fruits — Fig. 12. — Graphic Composition of Apple. — Fig. 13. — Graphic Composition of Orange. — Fig. 14. — Graphic Composition of Strawberry.
10. 10.CHAPTER V — SUGARS, MOLASSES, SYRUP, HONEY, AND CONFECTIONS — Fig. 15. — Sugar Crystals. — Fig. 16. — Nutrients of a Ration With Sugar. The hacket parts represent the proportion of nutrients not digested. — Fig. 17. — Nutrients of a Ration Without Sugar. The hacket parts represent the proportion of nutrients not digested. — Fig. 18. — Graphic Composition of Syrup.
11. 11.CHAPTER VI — LEGUMES AND NUTS — Fig. 19. — Graphic Composition of Beans. Hacked Part Indigestible. — Fig. 20. — Beans, Raw and Cooked. Skins, Wet and Dry. — Fig. 21. — Pea Starch Granules. — NUTS — Average Composition of Nuts
12. 12.CHAPTER VII — MILK AND DAIRY PRODUCTS — Fig. 22. — Milk Fat Globules. — Fig. 23. — Dirt in a Sample of Unsanitary Milk. — Fig. 24. — Pasteurizing Milk. — Fig. 25. — Apparatus Used in Testing Milk. — 1, pipette; 2, lactometer; 3, acid measure; 4, centrifuge; 5, test bottle. — BUTTER — CHEESE
13. 13.CHAPTER VIII — MEATS AND ANIMAL FOOD PRODUCTS — Fig. 26. — Meat and Extractive Substances. — Fig. 27. — Standard Cuts of Beef. — Fig. 28. — Standard Cuts of Mutton. — Fig. 29. — Standard Cuts of Pork. — Fig. 30. — Graphic Composition of an Egg. — CANNED MEATS
14. 14.CHAPTER IX — CEREALS — Fig. 31. — Corn Starch. — Fig. 32. — Oat Starch Granules. — Fig. 33. — Wheat Starch Grains. — Fig. 34. — Barley Starch. — Fig. 35. — Rice Starch. — Total and Digestible Nutrients and Fuel Value of Cereals
15. 15.CHAPTER X — WHEAT FLOUR — Fig. 36. — Starchy (light-colored) and Glutinous (dark-colored) Wheats. — Fig. 37. — Longitudinal Section of Wheat Kernel : a , pericarp; b , bran layers; c , aleurone cells; d , germ. (After König .) — Summary: — Composition of Wheat Flour — Fig. 38. — Granular Wheat Flour Particles. — Fig. 39. — Exterior of Flour Mill and Wheat Elevator. — Fig. 40. — Grinding Floor of Flour Mill, Russell-Miller Milling Co., Minneapolis, Minn. — Fig. 41. — Silk Bolting Cloth Used in Manufacture of Flour, Magnified. — Composition, Acidity, and Heats of Combustion of Flours And Other Milled Products of Wheat — Fig. 42. — Flour and Gluten. — 1, flour; 2, dough; 3, moist gluten; 4, dry gluten. — Fig. 43. — Fungous Growth in Unsound Flour. — Fig. 44. — Comparative Baking Tests. — Fig. 45. — Wheat Hairs and Débris in Low Grade Flours.
16. 16.CHAPTER XI — BREAD AND BREAD MAKING — Fig. 46. — Brewers' Yeast. — Fig. 47. — Wheat Starch Granules after Fermentation with Yeast, as in Bread Making. — Fig. 48. — Apparatus Used in Study of Losses in Bread Making. — Fig. 49. — Bread from Normal Flour (1); Gliadin Extracted Flour (2); and from Flour after Extraction of Sugar and Soluble Proteids (3). — Influence of Addition of Starch and Gluten to Flour — Composition of Flour, and Bread Made from it in Different Ways — Fig. 50. - Bread from (1) Graham, (2) Entire Wheat, and (3) White Flour. — The same amounts of flour were used in making all of the breads.
17. 17.CHAPTER XII — BAKING POWDERS — Fig. 51. — Ingredients of a Baking Powder. — 1, baking powder; 2, cream of tartar; 3, baking soda; 4, starch.
18. 18.CHAPTER XIII — VINEGAR, SPICES, AND CONDIMENTS — Fig. 52. — Acetic Acid Ferments. (After König .)
19. 19.CHAPTER XIV — TEA, COFFEE, CHOCOLATE, AND COCOA — Fig. 53. — Tea Leaf. (After Winton .) — Fig. 54. — Coffee Berries. — 1, Mocha; 2, Java; 3, Rio.
20. 20.CHAPTER XV — THE DIGESTIBILITY OF FOODS — Statement of Results of a Digestion Experiment — Fig. 55. — Calorimeter.
21. 21.CHAPTER XVI — COMPARATIVE COST AND VALUE OF FOODS — Fig. 56.—Composition of Foods. — Fig. 57. — Pecuniary Economy of Food. — Ten Cents will Purchase: — EXAMPLES — Average Composition of Common American Food Products
22. 22.CHAPTER XVII — DIETARY STUDIES — Fig. 58.— Dietaries and Dietary Standards . — Food Consumed, One Week — Fig. 59.— Cost and Nutritive Value of Rations . — Nutrients in Foods Consumed .— Family No. 1 — Family No. 2
23. 23.CHAPTER XVIII — RATIONAL FEEDING OF MAN — Fig. 60.— Food Articles for a Human Ration . — Ration for Man at Moderate Work — EXAMPLES
24. 24.CHAPTER XIX — WATER — Fig. 61. — Dirt and Impurities in a Surface Well Water. — Fig. 62. — Pasteur Water Filters. — Fig. 63. — Water Still. — Fig. 64. — Typhoid Bacilli.
25. 25.CHAPTER XX — FOOD AS AFFECTED BY HOUSEHOLD SANITATION AND STORAGE — Fig. 65. — Tuberculosis Bacilli. (After Conn .) — Often present in dust particles and contaminated foods. — Fig. 66. — Diphtheria Bacilli. (After Conn .) — Often present in dust particles and in food unprotected from dust. — Fig. 67.— Dung Fungus. (After Butters .) — Often present on surface of unclean vegetables. — Fig. 68. — Dirt and Manure Embedded In Surface of Celery. — Fig. 69. — Contamination of Well Water From Surface Drainage. — Fig. 70. — Plumbing of Sink. — 1, 1, house side of trap, filled with water; 2, vent pipe; 3, drain pipe connecting with sewer. — Fig. 71. — A Petri Dish, Showing Colonies of Bacteria Produced By Allowing a House Fly To Crawl Over Surface.
26. 26.CHAPTER XXI — LABORATORY PRACTICE — Fig. 72. — Apparatus used in Laboratory Work. See page 301 for names. — Fig. 73. — Balance and Weights. — List of Apparatus used in Experiments — Fig. 74. — Fig. 75.—Pouring Reagent from Bottle. — Fig. 76. — Microscope and Accessories. — 1, eye-piece or ocular; 2, objective; 3, stage; 4, cover glass; 5, slide; 6, mirror. — Experiment No. 1 — Water in Flour — Experiment No. 2 — Water in Butter — Experiment No. 3 — Ash in Flour — Experiment No. 4 — Nitric Acid Test for Nitrogenous Organic Matter — Experiment No. 5 — Acidity of Lemons — Experiment No. 6 — Influence of Heat on Potato Starch Grains — Experiment No. 7 — Influence of Yeast on Starch Grains — Experiment No. 8 — Mechanical Composition of Potatoes — Experiment No. 9 — Pectose from Apples — Experiment No. 10 — Lemon Extract — Experiment No. 11 — Vanilla Extract — Experiment No. 12 — Testing Olive Oil for Cotton Seed Oil — Experiment No. 13 — Testing for Coal Tar Dyes — Experiment No. 14 — Determining the Per Cent of Skin in Beans — Experiment No. 15 — Extraction of Fat from Peanuts — Experiment No. 16 — Microscopic Examination of Milk — Experiment No. 17 — Formaldehyde in Cream or Milk — Experiment No. 18 — Gelatine in Cream or Milk — Experiment No. 19 — Testing for Oleomargarine — Experiment No. 20 — Testing for Watering or Skimming of Milk — Experiment No. 21 — Boric Acid in Meat — Experiment No. 22 — Microscopic Examination of Cereal Starch Grains — Experiment No. 23 — Identification of Commercial Cereals — Experiment No. 24 — Granulation and Color of Flour — Experiment No. 25 — Capacity of Flour to absorb Water — Experiment No. 26 — Acidity of Flour — Experiment No. 27 — Moist and Dry Gluten — Experiment No. 28 — Gliadin from Flour — Experiment No. 29 — Bread-making Test — Experiment No. 30 — Microscopic Examination of Yeast — Experiment No. 31 — Testing Baking Powders for Alum — Experiment No. 32 — Testing Baking Powders for Phosphoric Acid — Experiment No. 33 — Testing Baking Powders for Ammonia — Experiment No. 34 — Vinegar Solids — Experiment No. 35 — Specific Gravity of Vinegar — Experiment No. 36 — Acidity of Vinegar — Experiment No. 37 — Deportment of Vinegar with Reagents — Experiment No. 38 — Testing Mustard for Turmeric — Experiment No. 39 — Examination of Tea Leaves — Experiment No. 40 — Action of Iron Compounds upon Tannic Acid — Experiment No. 41 — Identification of Coffee Berries — Experiment No. 42 — Detecting Chicory in Coffee — Experiment No. 43 — Testing Hard and Soft Waters — Experiment No. 44 — Solvent Action of Water on Lead — Experiment No. 45 — Suspended Matter in Water — Experiment No. 46 — Organic Matter in Water — Experiment No. 47 — Deposition of Lime by Boiling Water — Experiment No. 48 — Qualitative Tests for Minerals in Water — Experiment No. 49 — Testing for Nitrites in Water — Reagents Used
27. 27.REVIEW QUESTIONS — CHAPTER I — General Composition of Foods — CHAPTER II — Changes in Composition of Foods During Cooking and Preparation — CHAPTER III — Vegetable Foods — CHAPTER IV — Fruits — CHAPTER V — Sugar, Molasses, Sirups, Honey, and Confections — CHAPTER VI — Legumes and Nuts — CHAPTER VII — Milk and Dairy Products — CHAPTER VIII — Meats and Animal Food Products — CHAPTER IX — Cereals — CHAPTER X — Wheat Flour — CHAPTER XI — Bread and Bread Making — CHAPTER XII — Baking Powders — CHAPTER XIII — Vinegars, Spices, and Condiments — CHAPTER XIV — Tea, Coffee, Chocolate, and Cocoa — CHAPTER XV — Digestibility of Foods — CHAPTER XVI — Comparative Cost and Value of Foods — CHAPTER XVII — Dietary Studies — CHAPTER XVIII — Rational Feeding of Man — CHAPTER XIX — Water — CHAPTER XX — Food in its Relation to Household Sanitation and Storage
28. 28.REFERENCES
29. 29.INDEX
30. 30.By HARRY SNYDER, B.S. — Professor of Agricultural Chemistry, University of Minnesota, and Chemist of the Minnesota Agricultural Experiment Station — The Chemistry of Plant and Animal Life — Dairy Chemistry — Soils and Fertilizers
31. 31.BOOKS ON AGRICULTURE
32. 32.Cyclopedia of American Agriculture — Edited by L. H. BAILEY — WITH 100 FULL-PAGE PLATES AND MORE THAN 2000 ILLUSTRATIONS IN THE TEXT—FOUR VOLUMES—THE SET: CLOTH, $20 NET—HALF MOROCCO, $32 NET—CARRIAGE EXTRA

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