align="left">Rational Feeling of Man

261   Object; Human and Animal Feeding Compared; Standard Rations; Why Tentative Dietary Standards; Amounts of Food Consumed; Average Composition of Foods; Variations in Composition of Foods; Example of a Ration; Calculations of Balanced Rations; Requisites of a Balanced Ration; Examples; Calculations of Rations for Men at Different Kinds of Labor.   CHAPTER XIX   Water 268   Importance; Impurities in Water; Mineral Impurities; Organic Impurities; Interpretation of a Water Analysis; Natural Purification of Water; Water in Relation to Health; Improvement of Waters; Boiling of Water; Filtration; Purification of Water by Addition of Chemicals; Ice; Rain Waters; Waters of High and Low Purity; Chemical Changes which Organic Matter of Water Undergoes; Bacterial Content of Water; Mineral Waters; Materials for Softening Water; Uses of; Economic Value of a Pure Water Supply.   CHAPTER XX   Food as Affected by Household Sanitation and Storage 284   Injurious Compounds in Foods; Nutrient Content and Sanitary Condition of Food; Sources of Contamination of Food; Unclean Ways of Handling Food; Sanitary Inspection of Food; Infection from Impure Air; Storage of Food in Cellars; Respiration of Vegetable Cells; Sunlight, Pure Water, and Pure Air as Disinfectants; Foods contaminated from Leaky Plumbing; Utensils for Storage of Food; Contamination from Unclean Dishcloths; Refrigeration; Chemical Changes that take Place in the Refrigerator; Soil; Disposal of Kitchen Refuse; Germ Diseases spread by Unsanitary Conditions around Dwellings due to Contamination of Food; General Considerations; Relation of Food to Health.   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 of Commercial Cereals; Granulation and Color of Flour; Capacity of Flour to absorb Water; Acidity of Flour; Moist and Dry Gluten; Gliadin from Flour; Bread-making Test; Microscopic Examination of Yeast; Testing Baking Powders for Alum; Testing Baking Powders for Phosphoric Acid; Testing Baking Powders for Ammonia; Vinegar Solids; Specific Gravity of Vinegar; Acidity of Vinegar; Deportment of Vinegar with Reagents; Testing Mustard for Turmeric; Examination of Tea Leaves; Action of Iron Compounds upon Tannic Acid; Identification of Coffee Berries; Detecting Chicory in Coffee; Comparative Amounts of Soap Necessary with Hard and Soft Water; Solvent Action of Water on Lead; Suspended Matter in Water; Organic Matter in Water; Deposition of Lime by Boiling Water; Qualitative Tests for Minerals in Water; Testing for Nitrites in Water.   Review Questions 323   References 350   Index 357

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HUMAN FOODS AND THEIR NUTRITIVE VALUE

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CHAPTER I

GENERAL COMPOSITION OF FOODS

1. Water.—All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepared cereal products, as