A treatise on food and diet |
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Page iv
... gluten , gum , and sugar ; milk , of caseine , butter , and sugar . Now , to arrange meat among fibrinous , bread among starchy , and milk among caseous , foods , is to overlook the other important Untersuchungen über das Nahrungs ...
... gluten , gum , and sugar ; milk , of caseine , butter , and sugar . Now , to arrange meat among fibrinous , bread among starchy , and milk among caseous , foods , is to overlook the other important Untersuchungen über das Nahrungs ...
Page x
... Gluten . . 185-205 11. THE GELATINOUS ALIMENTARY PRINCIPLE . Quantity in foods -Collin - Chondrin - Gelatine from Elastic tissues - Gelatine altered by heat - composition - digestibility - nutritive qualities . -Isinglass - Cod Sounds ...
... Gluten . . 185-205 11. THE GELATINOUS ALIMENTARY PRINCIPLE . Quantity in foods -Collin - Chondrin - Gelatine from Elastic tissues - Gelatine altered by heat - composition - digestibility - nutritive qualities . -Isinglass - Cod Sounds ...
Page xi
... gluten bread . - Unfermented or unlea- vened bread - biscuits - gingerbread - Dodson's patent bread . -Diseases of Wheat . - Cakes , pastry , puddings , panada . 305-323 ii . Oats . Groats . - Oatmeal . - Composition . - Oat - bread ...
... gluten bread . - Unfermented or unlea- vened bread - biscuits - gingerbread - Dodson's patent bread . -Diseases of Wheat . - Cakes , pastry , puddings , panada . 305-323 ii . Oats . Groats . - Oatmeal . - Composition . - Oat - bread ...
Page 1
... gluten , sugar , and gum ( alimentary principles ) . Alimentary principles are themselves compound substances . They consist of two , three , four , or more , simple or undecompounded bodies , usually denomi- nated elements . These are ...
... gluten , sugar , and gum ( alimentary principles ) . Alimentary principles are themselves compound substances . They consist of two , three , four , or more , simple or undecompounded bodies , usually denomi- nated elements . These are ...
Page 8
... Gluten ( from Wheat ) 55.22 Jones . · Tendons of Calves ' Feet 50.960 Scherer . Gelatinous Isinglass 50.557 Ditto . • Cartilages of Calves ' ribs ( chondrine ) . 50.895 Ditto . • 2. - Compound Aliments . • 46.1 Boussingault . 50.7 Ditto ...
... Gluten ( from Wheat ) 55.22 Jones . · Tendons of Calves ' Feet 50.960 Scherer . Gelatinous Isinglass 50.557 Ditto . • Cartilages of Calves ' ribs ( chondrine ) . 50.895 Ditto . • 2. - Compound Aliments . • 46.1 Boussingault . 50.7 Ditto ...
Contents
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Common terms and phrases
acetic acid albumen alcohol aliment alimentary principles almonds amylaceous animal Arrow-root article of food Beef beer blood Boiled bones Bread Broth butter called carbonic acid caseine cent chloride citric acid composition constituents contains cooked décag diet dietetical diseases dissolved Ditto dried dyspeptics eaten eggs employed fatty fermentation fibre fibrine fish flavour flesh flour fresh fruit gastric juice gelatine gluten grains grapes Gruel heat hydrogen isinglass jelly kinds lactic acid less Liebig lignine liquid liquor Lond Malic acid meat milk mucilage Mutton nitrogen nitrogenised nutritive obtained oily organic ounces oxygen pectine phosphate phosphorus pint potash potatoes prepared properties proportion Prout Pudding quantity Rice Roasted saccharine sago salt says Dr seeds soda soluble solution soup starch stomach substances sugar sulphate sulphur tartaric tartaric acid tion tissues vegetable albumen Vinegar volatile oil wheat wine yields yolk
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