Dietotherapy, Volum 1D. Appleton, 1918 |
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Side 2
... less bulky . Agile in brain and limb , they are able to procure animal food which , according to Dr. Harry Campbell ( 1 ) , is " of all foods the most nutritious . " Squirrels eat eggs in addition to nuts , and several members of the ...
... less bulky . Agile in brain and limb , they are able to procure animal food which , according to Dr. Harry Campbell ( 1 ) , is " of all foods the most nutritious . " Squirrels eat eggs in addition to nuts , and several members of the ...
Side 3
William Edward Fitch. of the Miocene period certain apes had no less than 170 structural char- acters in common with man ; the giant apes of the early Miocene period had 150 of these common characters , amounting to over 300 in the mid ...
William Edward Fitch. of the Miocene period certain apes had no less than 170 structural char- acters in common with man ; the giant apes of the early Miocene period had 150 of these common characters , amounting to over 300 in the mid ...
Side 10
... hunting animals and catching fish , the quantity and choice of foods were greatly enlarged . Up to this time the larger animals were more or less beyond his reach , although doubtless throughout most 10 THE EVOLUTION OF MAN'S DIET.
... hunting animals and catching fish , the quantity and choice of foods were greatly enlarged . Up to this time the larger animals were more or less beyond his reach , although doubtless throughout most 10 THE EVOLUTION OF MAN'S DIET.
Side 11
William Edward Fitch. or less beyond his reach , although doubtless throughout most of the homo- simian period he was a skillful hunter and had fashioned weapons and other implements with which to supply himself with a certain amount of ...
William Edward Fitch. or less beyond his reach , although doubtless throughout most of the homo- simian period he was a skillful hunter and had fashioned weapons and other implements with which to supply himself with a certain amount of ...
Side 14
... less dependent on hunting for his food . The supply of vegetables increased in proportion to the advances in the art of cookery , and the hunter was able to release him- self , to some extent , from the chase , and devote a considerable ...
... less dependent on hunting for his food . The supply of vegetables increased in proportion to the advances in the art of cookery , and the hunter was able to release him- self , to some extent , from the chase , and devote a considerable ...
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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.