Dietotherapy, Volum 1D. Appleton, 1918 |
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Side xvi
... Action in Digestive Processes Secretion and Action of Digestive Juices PAGE 64 65 65 65 67 73 75 80 82 84 87 89 89 92 93 94 94 97 101 102 103 108 108 110 110 111 111 113 115 115 115 116 116 117 118 118 121 123 126 127 130 Functions of ...
... Action in Digestive Processes Secretion and Action of Digestive Juices PAGE 64 65 65 65 67 73 75 80 82 84 87 89 89 92 93 94 94 97 101 102 103 108 108 110 110 111 111 113 115 115 115 116 116 117 118 118 121 123 126 127 130 Functions of ...
Side 17
... action of fire . The introduction of pottery , or was it of metal vessels , revolution- ized every detail of the entire science or art of cooking . No true cooking was known until cooking pots came into general use . Where roasting on a ...
... action of fire . The introduction of pottery , or was it of metal vessels , revolution- ized every detail of the entire science or art of cooking . No true cooking was known until cooking pots came into general use . Where roasting on a ...
Side 20
... action of boiling on the starch granule , the con- stituent which enters most largely into the composition of vegetable food , is most essential to good digestion . It causes the granule to swell and its outer envelope to burst . The ...
... action of boiling on the starch granule , the con- stituent which enters most largely into the composition of vegetable food , is most essential to good digestion . It causes the granule to swell and its outer envelope to burst . The ...
Side 27
... action of salt as a condiment deserves further study ( see Chapter XI of this Volume ) because the development of flavor , which the addition of salt induces , is due to increased osmotic action . The addition of salt conspires to ...
... action of salt as a condiment deserves further study ( see Chapter XI of this Volume ) because the development of flavor , which the addition of salt induces , is due to increased osmotic action . The addition of salt conspires to ...
Side 53
... their physiological action . upon food in the alimentary tract . II . The absorption of food ingredients when digested into the lym- phatic and circulatory systems . III . The assimilation of the absorbed nutrition products by 53.
... their physiological action . upon food in the alimentary tract . II . The absorption of food ingredients when digested into the lym- phatic and circulatory systems . III . The assimilation of the absorbed nutrition products by 53.
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absorbed absorption action Agric albumin alcohol alimentary canal alkaline amino-acids amount animal food Average bacteria beans beef beverage blood body boiled bread butter cane sugar carbohydrates carbon casein cells cent Calories Calories cereals chased cheese chemical coffee color composition constituents contain cooked corn cultivated dextrin dextrose diet digestion disease dried duct duodenum eaten edible eggs enzymes fatty acids fermentation Fiber fish flavor flesh flour fluid FOOD MATERIALS foodstuffs fruit FUEL VALUE gastric juice glands glucose grain grams important ingested lacteal large intestine liver malt maltose Maximum meal meat membrane metabolism milk mineral Minimum molecules nitrogenous normal nutritive nuts organic oxidation pancreatic juice pepsin peptones physiological plant potato pounds protein purchased pyloric pylorus quantity rice roots salts secretion seeds small intestine sodium soluble solution starch Starling stimulating stomach substances sweet taste tein tion tissues varieties various vegetable food wheat wine
Populære avsnitt
Side 682 - Fourth. If the package containing it or its label shall bear any statement, design, or device regarding the ingredients or the substances contained therein, which statement, design, or device shall be false or misleading in any particular...
Side 681 - First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength.
Side 681 - If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or one that has died otherwise than by slaughter. Sec. 8. That the term
Side 681 - First. If It be an imitation of or offered for sale under the distinctive name of another article. Second. If it be labeled or branded so as to deceive or mislead the purchaser, or purport to be a foreign product when not so, or if the contents of the package as originally put up shall have been removed in whole or in part and other contents shall have been placed in such package...
Side 39 - We fully realize that no hard and fast rule can be laid down as to the location of fare limits.
Side 681 - Second. If it be labeled or branded so as to deceive or mislead the purchaser, or purport to be a foreign product when not so, or if the contents of the 'package as originally put up shall have been removed in whole or in part and other contents shall have been placed in such package or if...
Side 35 - From the earliest information we have of these nations " (the author is speaking of the New Mexicans), " they are known to have been tillers of the soil ; and though the implements used and their methods of cultivation were both simple and primitive, cotton, corn, wheat, beans, and many varieties of fruits which constituted their principal food were raised in abundance.
Side 699 - ... as these parts are commonly called, vary in different localities. The analyses here reported apply to cuts as indicated by the following diagrams. These show the positions of the different cuts, both in the live animal and in the dressed carcass as found in the markets. The lines of division between the different cuts will vary slightly, according to the usage of the local market, even where the general method of cutting is as here indicated. The names of the same cuts likewise vary in different...
Side 605 - Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotatory, and contains, In one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Side 702 - The hams and shoulders are more frequently cured, but are also sold as fresh pork " steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a fraction of a pound. Some fat is usually trimmed off from the hams and shoulders, which is called " ham and shoulder fat," and is often used for sausages, etc.