Dietotherapy, Volum 1D. Appleton, 1918 |
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Side vii
... alimentary canal and other parts of the body , that may render digestion and assimilation of particular foodstuffs difficult or impossible . Functional pathology has supplied the information required in the latter , while the actual ...
... alimentary canal and other parts of the body , that may render digestion and assimilation of particular foodstuffs difficult or impossible . Functional pathology has supplied the information required in the latter , while the actual ...
Side xvi
... Alimentary Tract Mouth . Pharynx Esophagus Stomach Small Intestine Large Intestine Sigmoid Rectum . Digestive Glands Duodenal Glands Salivary Glands Parotid Glands Pancreatic Gland Spleen Liver . . CHAPTER V MECHANICAL AND CHEMICAL ...
... Alimentary Tract Mouth . Pharynx Esophagus Stomach Small Intestine Large Intestine Sigmoid Rectum . Digestive Glands Duodenal Glands Salivary Glands Parotid Glands Pancreatic Gland Spleen Liver . . CHAPTER V MECHANICAL AND CHEMICAL ...
Side xxiii
... Alimentary Canal , Stomach , Liver , Pancreas and the Large Intestine 114 12. - The Duodenum Opened , Showing the Valvulæ Conniventes , and the Open- ing of the Common Bile - Duct .... 117 13. - Circular Fibers of the Musculature of the ...
... Alimentary Canal , Stomach , Liver , Pancreas and the Large Intestine 114 12. - The Duodenum Opened , Showing the Valvulæ Conniventes , and the Open- ing of the Common Bile - Duct .... 117 13. - Circular Fibers of the Musculature of the ...
Side 44
... not exactly of structural changes which are handed down , but mechanical changes in the alimentary tract , which produce disorders and diseases . The Evolution of the Teeth . - In the evolution 44 THE EVOLUTION OF MAN'S DIET.
... not exactly of structural changes which are handed down , but mechanical changes in the alimentary tract , which produce disorders and diseases . The Evolution of the Teeth . - In the evolution 44 THE EVOLUTION OF MAN'S DIET.
Side 53
... fluids and 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 ...
... fluids and 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 ...
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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.