Human Foods and Their Nutritive Value
by Harry Snyder
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Chapters (616)
- HUMAN FOODS AND THEIR NUTRITIVE VALUE
- HARRY SNYDER, B.S.
- PREFACE
- CONTENTS
- HUMAN FOODS AND THEIR NUTRITIVE VALUE
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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
- 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
- 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
- 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
- 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.
- 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.
- CHAPTER XII
- BAKING POWDERS
- Fig. 51.—Ingredients of a Baking Powder. 1, baking powder; 2, cream of tartar; 3, baking soda; 4, starch.
- CHAPTER XIII
- VINEGAR, SPICES, AND CONDIMENTS
- Fig. 52.—Acetic Acid Ferments. (After König.)
- CHAPTER XIV
- TEA, COFFEE, CHOCOLATE, AND COCOA
- Fig. 53.—Tea Leaf. (After Winton.)
- Fig. 54.—Coffee Berries. 1, Mocha; 2, Java; 3, Rio.
- CHAPTER XV
- THE DIGESTIBILITY OF FOODS
- Statement of Results of a Digestion Experiment
- Fig. 55.—Calorimeter.
- 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
- 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
- CHAPTER XVIII
- RATIONAL FEEDING OF MAN
- Fig. 60.—Food Articles for a Human Ration.
- Ration for Man at Moderate Work
- EXAMPLES
- 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.
- 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.
- 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
- 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
- REFERENCES
- INDEX
- 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
- BOOKS ON AGRICULTURE
- 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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