Volume I
Reading edition
Page
Preface vii
Lesson I
The Interrelation of Food Chemistry and Physiological Chemistry 1
Food Chemistry and Physiological Chemistry United3
Relation of Superacidity to Other Dis-eases6
Chart Showing the Number of So-called Dis-eases Caused by Superacidity9
Natural Laws Demand Obedience11
How to Make Nutrition a Science14
Our Food Must Fit into Our Civilization17
Why the Science of Human Nutrition is in Its Infancy18
Lesson II
Simple Principles of General Chemistry 23
Chemical Elements27
Air and Oxygen32
Manufacture of Oxygen33
Chemical Action of Oxygen:
(a) Upon Substances36
(b) In Living Bodies38
Hydrogen and Water42
Uses of Water in Chemistry48
Importance of Solution to the Food Scientist50
Importance of Water in the Human Body52
Uses of Water in the Body53
Nitrogen and Nitrogen Compounds58
Chlorin63
Hydrochloric Acid64
Acids, Bases, Neutralization, Salts68
Principles of Neutralizing Alkalies71
Fluorin, Bromin, Iodin73
Mineral Sulfur73
Vegetable Sulfur in the Human Body75
Metals76
Lesson III
Organic Chemistry79
Carbon81
Inorganic Carbon Compounds83
Carbon Dioxid83
Relation of Carbon Dioxid to Life 85
Carbon Monoxid86
Organic Carbon Compounds87
Classification of Organic Carbon
Compounds:
a Hydrocarbons89
b Alcohols91
c Glycerin92
d Aldehydes and Ethers93
e Organic Acids94
Organic Nitrogenous Compounds99
Lesson IV
Chemistry of Foods103
Carbohydrates107
Classification of Carbohydrates108
a Monosaccharids109
b Disaccharids112
c Polysaccharids114
Fats and Oils122
Proteids or Nitrogenous Food Substances 125
Mineral Salts in Food131
Lesson V
Chemistry of Digestion135
Digestive Organs and Digestive Juices137
Saliva142
Gastric Juice144
Composition of the Gastric Juice147
Bile153
Pancreatic Juice153
Intestinal Juices157
The Secretion of Digestive Juices158
Abnormal Chemical Changes in the Digestive Organs 165
The Decomposition of Food173
Digestive Experiments175
Mechanics of Digestion180
The Muscular Movement of Digestive Organs187
Lesson VI
Chemistry of Metabolism191
The Building of Actual Body-tissue195
The Generation of Heat and Energy197
The Measure of Human Energy199
Metabolism of Carbohydrates202
Metabolism of Fat205
Metabolism of Proteids209
The Use of Proteids in the Body210
The Action and the Composition of Proteids 213
Food Standards217
True Food Requirements226
Lesson VII
Foods of Animal Origin233
Meat250
1 Flesh or Lean Meat250
2 Animal Fats254
Cold Storage of Meat256
Contagious Dis-eases and Animal Food 258
Fish260
Poultry as an Article of Food262
Effects of Feeding Poultry265
Eggs269
Milk273
The Adulteration of Milk279
Milk Pasteurization280
Cheese282
Butter283
Oleomargarin285