Food ProductsMacmillan, 1917 - 594 sider |
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Side 2
... calcium , magnesium , and iron . Iodine , fluorine , and probably silicon and manganese are also essential to the body and so must be supplied by the food ; but the amounts of these latter ele- ments are so small that they are usually ...
... calcium , magnesium , and iron . Iodine , fluorine , and probably silicon and manganese are also essential to the body and so must be supplied by the food ; but the amounts of these latter ele- ments are so small that they are usually ...
Side 3
... Calcium Magnesium Iron forming Proteins . forming Ash Constituents which exist partly as mineral salts and partly in combination with carbohydrates , fats , proteins , and other organic compounds . The ultimate composition of a food is ...
... Calcium Magnesium Iron forming Proteins . forming Ash Constituents which exist partly as mineral salts and partly in combination with carbohydrates , fats , proteins , and other organic compounds . The ultimate composition of a food is ...
Side 19
... calcium , and magnesium . Sodium occurs in the food chiefly in the form of sodium chloride ; potassium chiefly as phosphate , as salts of organic acids and perhaps in other organic combinations . The quantity of sodium present naturally ...
... calcium , and magnesium . Sodium occurs in the food chiefly in the form of sodium chloride ; potassium chiefly as phosphate , as salts of organic acids and perhaps in other organic combinations . The quantity of sodium present naturally ...
Side 20
... Calcium is not always sufficiently abundant even when the food is freely chosen ; hence the richness of a food in calcium is a factor affecting its value . It was seen above that the sulphur entering the body in the protein of the food ...
... Calcium is not always sufficiently abundant even when the food is freely chosen ; hence the richness of a food in calcium is a factor affecting its value . It was seen above that the sulphur entering the body in the protein of the food ...
Side 21
... calcium and phos- phorus of the bones , the potassium and phosphorus of the soft tissues , the iron of the red blood cells are just as necessary " building materials " as are the proteins , though the amounts required are much smaller ...
... calcium and phos- phorus of the bones , the potassium and phosphorus of the soft tissues , the iron of the red blood cells are just as necessary " building materials " as are the proteins , though the amounts required are much smaller ...
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adulterated Agricultural Experiment Station alcohol American American Chemical Society amino acids amount Animal Industry ash constituents AVERAGE COMPOSITION bacteria beef beet Bulletin Bureau of Animal Bureau of Chemistry butter calcium cane carbohydrate cent cent cent cent Per cent certificate cheese Chemical color commercial contains not less corn cows cream curd dairy Department of Agriculture diet digestion dried Drugs Act Edible portion eggs extract fermentation fiber fish flavor flour Food and Drugs FOOD INSPECTION DECISION food products food value fresh fruit FUEL VALUE Genussmittel gliadin glucose grade grain gram Industrial and Engineering juice label lean manufacture milk misbranded mixture molasses nitrogen NUMBER OF ANALYSES oleomargarine package packed peas phosphorus portion As purchased protein quantity Regulation rennet ripening salt samples Secretary of Agriculture sirup skimmed standards starch storage substances sucrose sugar TABLE temperature tion United States Department usually VALUE PER POUND vegetables vinegar wheat