Fruits, composition of, 48. canned, 54. dried, 54. canned and adulterated, 55.
Gluten, addition of, to flour, 173. moist and dry, 314.
Meats, 98-120. general composition, 98. proteids of, 99. fat of, 100. water of, 98. texture of, 107. cooking of, influence of, on composition, 108. extractive materials, 110. smoked, 111. boric acid in, 312. saltpeter in, 111. canned, 118.
Milk, importance in dietary, 80. general composition, 80. souring of, 86. condensed, 87. digestibility, 81. sanitary condition, 82. certified milk, 84. pasteurized, 84. color of, 85. preservatives in, 86. goat's, 88. human, 89. adulteration of, 89. prepared, 88. formaldehyde in, 310.
Moisture content of foods, variations in, 1.
Nitrogen free extract, 11. defined, 11. composition, 12. how determined, 12. variable character of, 12.
Nitrogenous compounds, 17. general composition, 17.
Non-nitrogenous compounds, classification of, 7.
Nutritive value of nitrogenous compounds, 16. starch, 9. sugar, 11. nitrogen free extract, 11. fat, 12. protein, 19. amids, 23.
Organic acids, 15. occurrence in foods, 15. influence on digestion, 15. use in plant economy, 15. production during germination, 15.
Potatoes, 37. composition, 39. digestibility, 38. nutritive value, 38. sweet, 39.
Protein, composition of, 19. properties of, 19. combinations of, 20. types of, 20. crude, 21. food value of, 22. amount of, in ration, 246.
Rations, wide and narrow, 245. standard, 261. object of, 261. examples of, 264. requisites of, 266. protein requirements of, 246. energy value of, 246.
Starch, 9. occurrence, 9. composition, 9. properties, 10. food value, 10. influence of heat on, 10.
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.
Tea, 203-206. black, 203. green, 204. composition of, 214. judging of, 205. adulteration of, 206. physiological properties of, 206. examination of leaves, 318.
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.