The Chemistry of Food and Nutrition, by A. W. Duncan pdf

[...]... most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach It is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal Water is often spoken of as being distinct from food, but for this there is no sufficient reason... consumed The soil that produced the herbage, grain and roots consumed by cattle, in most cases could have produced food capable of direct utilisation by man By passing the product of the soil through animals there is an enormous economic loss, as the greater part of that food is dissipated in maintaining the life and growth; little remains as flesh when the animal is delivered into the hands of the butcher... excluded, though they are not considered really necessary They are looked upon as a great convenience, whilst free from nearly all the objections appertaining to flesh food A.W.D The Chemistry of Food and Nutrition By A.W Duncan, F.C.S We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy... proportion of calcium phosphate for the growth of their bones, whilst adults require less The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient Wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them Mineral matter is necessary not only for the bones but for every tissue of the body When... III.—Non-Nutritives, Food Adjuncts and Drugs Essential Oils, Alkaloids, Extractives, Alcohol, &c These last are not strictly foods, if we keep to the definition already given; but they are consumed with the true foods or nutrients, comprised in the other two classes, and cannot well be excluded from consideration Water forms an essential part of all the tissues of the body It is the solvent and carrier of other substances... substitute for the loss of their natural saline constituents Natural and properly cooked foods are so rich in sodium chloride and other salts that the addition of common salt is unnecessary An excess of the latter excites thirst and spoils the natural flavour of the food It is the custom, especially in restaurants, to add a large quantity of salt to pulse, savoury food, potatoes and soups Bakers' brown... absorbed and utilised by the body Thus the products of digestion of both animal and vegetable proteids and fats are the same Formerly, proteid matter was looked upon as the most valuable part of the food, and a large proportion was thought necessary for hard work It was thought to be required, not only for the construction of the muscle substance, but to be utilised in proportion to muscular exertion These... water was poured off and evaporated, the residue heated in the steam-oven to perfect dryness and weighed After pouring off the water, the haricots were boiled in more water until thoroughly cooked, the liquid being kept as low as possible The liquid was poured off as clear as possible, from the haricots, evaporated and dried The ash was taken in each case, and the alkalinity of the water-soluble ash... animal food a sheep for example—he is only consuming a portion of the food which that sheep obtained from grass, clover, turnips, &c All the proteids of the flesh once existed as proteids in the vegetables; some in exactly the same chemical form Flesh contains no starch or sugar, but a small quantity of glycogen The fat in an animal is derived from the carbohydrates, the fats and the proteids of the vegetables... digested and absorbed by the body Starch is readily converted into sugar, whether in plants or animals, during digestion There are many kinds of sugar, such as grape, cane and milk sugars T he Oils and Fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy During their combustion . the haricots, evaporated and dried. The ash was taken in each case, and the alkalinity of the water-soluble ash was calculated as potash (K 2 O). The quantity of water which could be poured off. flesh food. A. W. D. The Chemistry of Food and Nutrition By A. W. Duncan, F.C.S. We may define a food to be any substance which will repair the functional waste of the body, increase its growth,. In every case the ash contained a good deal of phosphate and lime. Potatoes are rich in important potash salts; by boiling a large quantity is lost, by steaming less and by baking in the skins, scarcely