Dietotherapy, Volum 1D. Appleton, 1918 |
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Side 50
... tissues , hardening it so that mastication may be necessary ; cooking of vegetables does away with the need for mastication . It cannot even be argued that either animal or vegetable food is the natural diet of man , for while his ape ...
... tissues , hardening it so that mastication may be necessary ; cooking of vegetables does away with the need for mastication . It cannot even be argued that either animal or vegetable food is the natural diet of man , for while his ape ...
Side 53
... tissues , are very complex in arrangement . These compounds are comparatively unstable , and are readily converted in the body , or changed into other forms , which may be easily shown by chemical analysis . The elements of both animal ...
... tissues , are very complex in arrangement . These compounds are comparatively unstable , and are readily converted in the body , or changed into other forms , which may be easily shown by chemical analysis . The elements of both animal ...
Side 54
William Edward Fitch. III . The assimilation of the absorbed nutrition products by the tissues . IV . The elimination ... tissue builders . Nitrogen , when present , is capable of acting in a dual capacity ; it either accommodates itself ...
William Edward Fitch. III . The assimilation of the absorbed nutrition products by the tissues . IV . The elimination ... tissue builders . Nitrogen , when present , is capable of acting in a dual capacity ; it either accommodates itself ...
Side 57
... TISSUE FORMERS Protein Mineral matter Waters WORK AND HEAT PRODUCERS Protein Albuminoids Carbohydrates Fats Mineral ... tissues must be replaced . With protein plus water , and the mineral salts , life can be healthily maintained for a ...
... TISSUE FORMERS Protein Mineral matter Waters WORK AND HEAT PRODUCERS Protein Albuminoids Carbohydrates Fats Mineral ... tissues must be replaced . With protein plus water , and the mineral salts , life can be healthily maintained for a ...
Side 65
... tissues , excepting the nitrogenous fats ( 1 ) . They contain an average of 16 per cent nitrogen ; hence the protein sub- stances are usually estimated by multiplying the quantity of the nitrogen by the factor 6.25 . Proteins are ...
... tissues , excepting the nitrogenous fats ( 1 ) . They contain an average of 16 per cent nitrogen ; hence the protein sub- stances are usually estimated by multiplying the quantity of the nitrogen by the factor 6.25 . Proteins are ...
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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.