Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) π
CHAPTER XXI
LABORATORY PRACTICE 299
Object of Laboratory Practice; Laboratory Note-book and Suggestions for Laboratory Practice; List of Apparatus Used; Photograph of Apparatus Used; Directions for Weighing; Directions for Measuring; Use of Microscope; Water in Flour; Water in Butter; Ash in Flour; Nitric Acid Test for Nitrogenous Organic Matter; Acidity of Lemons; Influence of Heat on Potato Starch Grains; Influence of Yeast on Starch Grains; Mechanical Composition of Potatoes; Pectose from Apples; Lemon Extract; Vanilla Extract; Testing Olive Oil for Cotton Seed Oil; Testing for Coal Tar Dyes; Determining the Per Cent of Skin in Beans; Extraction of Fat from Peanuts; Microscopic Examination of Milk; Formaldehyde in Cream or Milk; Gelatine in Cream or Milk; Testing for Oleomargarine; Testing for Watering or Skimming of Milk; Boric Acid in Meat; Microscopic Examination of Cereal Starch Grains; Identification
Read free book Β«Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) πΒ» - read online or download for free at americanlibrarybooks.com
- Author: Harry Snyder
- Performer: -
Read book online Β«Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) πΒ». Author - Harry Snyder
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.
Organic compounds, classification of, 7.
Organic matter, 6.
Oysters, 114.
Palatability of food, 228.
Parsnips, 40.
Peaches, 53.
Peanuts, 76.
fat from, 309.
Peas, 74.
canned, 75.
Pectose substances, 11.
Pepper, 198.
Phosphate baking powders, 189.
Physical changes during cooking, 30.
Physiological properties of foods, 228.
Pistachio, 77.
Plumbing, sanitary, 297.
Plums, 53.
Pork, 104.
Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.
Poultry, 112.
Predigested foods, 130.
Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.
Psychological factors in digestion, 230.
Pumpkins, 45.
Rational feeding of man, 261-267.
Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.
References, 350.
Refrigeration, 292.
Refuse, disposal of, 294.
Renovated butter, 92.
Review questions, 323.
Rice preparations, 129.
Saccharine, 70.
Saltpeter in meats, 111.
Sanitary condition of vegetables, 45.
Sanitary inspection of food, 286.
Sausage, 111.
Sodium chloride in foods, 5.
Soil, sanitary condition of, 294.
Spices, 212.
Spinach, 42.
Squash, 45.
Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.
Strawberries, 52.
Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.
Sunlight as a disinfectant, 290.
Sweet potatoes, 39.
Syrups, 66.
sorghum, 66.
Tea, 203-206.
black, 203.
green, 204.
composition of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.
Toast, 184.
Tomatoes, 43.
Underfed families, 251.
Vanilla extract, testing, 307.
Veal, 102.
Vegetable foods, 222.
Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.
Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.
Volatile matter, 6.
Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.
Water in foods, 1.
how determined, 1.
Water supply, economic value, 282.
Waters, mineral, 279.
Weighing, directions for, 302.
Wheat cereal preparations, 126.
Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.
Yeast, action of, 161.
compressed, 162.
dry, 163.
By HARRY SNYDER, B.S.
Illustrated. Cloth. 12mo. 406 pages. $1.25 net; by mail, $1.35
"The language is, as it should be, plain and simple, free from all needless technicality, and the story thus told is of absorbing interest to every one, man or woman, boy or girl, who takes an intelligent interest in farm life."βThe New England Farmer.
"Although the book is highly technical, it is put in popular form and made comprehensible from the standpoint of the farmer; it deals largely with those questions which arise in his experience, and will prove an invaluable aid in countless directions."βThe Farmer's Voice.
Dairy ChemistryIllustrated, 190 pages, $1.00 net; by mail, $1.10
"The book is a valuable one which any dairy farmer, or, indeed, any one handling stock, may read with profit."βRural New Yorker.
Soils and FertilizersThird Edition. Illustrated. $1.25 net; by mail, $1.38
A book which presents in a concise form the principles of soil fertility and discusses all of the topics relating to soils as outlined by the Committee on Methods of Teaching Agriculture. It contains 350 pages, with illustrations, and treats of a great variety of subjects, such as Physical Properties of Soils; Geological Formation, etc.; Nitrogen of the Soil and Air; Farm Manures; Commercial Fertilizers, several chapters; Rotation of Crops; Preparation of Soil for Crops, etc.
BOOKS ON AGRICULTURE
Comments (0)