Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕

vinegar be determined? 2. Why was phenolphthalein used? 3. Why was KOH used? 4. What acids does vinegar contain? 5. What is the legal requirement in this state for acetic acid in vinegar? 6. How did the acidity you obtained compare with this legal requirement? Experiment No. 37 Deportment of Vinegar with Reagents

To 10 cc. of vinegar in a test tube add 8 or 10 drops of lead sub-acetate and shake. Observe the precipitate. Lead sub-acetate precipitates mainly the malic acid which is always present in cider vinegar.

1. How may the presence of malic acid in a vinegar be detected? 2. Describe the precipitate. 3. What does malic acid in a vinegar indicate?

Experiment No. 38 Testing Mustard for Turmeric

Place 1 gm. of ground mustard on a small watch glass and moisten slightly with water. Add 2 or 3 drops of NH4OH, stirring well with a glass rod. A brown color indicates turmeric present in considerable quantity.

Test a sample of good mustard and one adulterated with turmeric and compare the results.

Experiment No. 39 Examination of Tea Leaves

Soak a small amount of tea and unroll 8 or 10 of the leaves. Make a drawing of a tea leaf. Observe the proportion of stems in each of three samples of tea; also the relative proportion of large and small leaves. Observe if the leaves are even as to size and of a uniform color.

Experiment No. 40 Action of Iron Compounds upon Tannic Acid

Make an infusion of tea by placing 3 gms. of tea in 100 cc. of hot water and stirring well. Filter off some of the infusion and test 5 cc. with ferrous sulphate solution made by dissolving 1 gm. FeSO4 in 10 cc. H2O and filtering. Note the result.

1. What change in color did you observe when the ferrous sulphate solution was added to the tea infusion? 2. What effect would waters containing iron have upon the tea infusion?

Experiment No. 41 Identification of Coffee Berries

Examine Rio, Java, and Mocha coffee berries. Describe each. Note the characteristics of each kind of coffee berry.

Experiment No. 42 Detecting Chicory in Coffee

Fill a beaker with water and place about a teaspoonful of ground coffee on the surface. If much of the ground material sinks and it imparts a dark brown color to the lower portion of the liquid, it is an indication of the presence of chicory. Pure coffee floats on water. Chicory has a higher specific gravity than coffee.

1. How may the presence of chicory in ground coffee be detected? 2. Why does coffee float on the water while chicory sinks? 3. What effect does chicory have upon the color of water?

Experiment No. 43 Testing Hard and Soft Waters

Partially fill a large cylinder with very hard water. This may be prepared by dissolving 0.1 to 0.2 gm. calcium chloride in 500 cc. of ordinary water. Add to this a measured quantity of soap solution. Mix well and notice how many cubic centimeters of soap solution must be used before a permanent lather is formed, also notice the precipitate of "lime soap." Repeat this experiment, using either rain or distilled water, and compare the cubic centimeters of soap solution used with that in former test. Repeat the test, using tap water.

Soap Solution.—Scrape 10 gms. of castile soap into fine shavings and dissolve in a liter of alcohol, dilute with 1/3 water. Filter if not clear and keep in a tightly stoppered bottle.

1. Why is more soap required to form a lather with hard water than with soft water? 2. What is meant by "lime soap"? Describe its appearance. 3. How may hard waters be softened for household purposes?

Experiment No. 44 Solvent Action of Water on Lead

Put 1 gm. of clean bright lead shavings into a test tube containing 10 cc. of distilled water. After 24 hours decant the clear liquid into a second test tube, acidify slightly with HCL, and add a little hydrogen sulphid water. A black or brownish coloration indicates lead in solution.

(Adapted from Caldwell and Breneman, "Introductory Chemical Practice.")

Under what conditions may lead pipes be objectionable?

Experiment No. 45 Suspended Matter in Water

Place a drop of water on the microscopical slide, cover with cover glass, and examine with the microscope. Note the occurrence and appearance of any suspended matter in the water.

Experiment No. 46 Organic Matter in Water

Pour into the evaporating dish 100 cc. H2O and evaporate to dryness over the sand bath. Ignite the solids. If the solids blacken when ignited, the water contains organic matter.

Experiment No. 47 Deposition of Lime by Boiling Water

Boil for a few minutes about 200 cc. of water in a flask. After the water is cool, note any sediment of lime or turbidity of the water due to expelling the carbon dioxid.

1. What is meant by a "hard" water? 2. What do the terms "temporary" and "permanent" hardness of water mean? 3. What acts as a solvent of the lime in water? 4. Why does boiling cause the lime to be deposited?

Experiment No. 48 Qualitative Tests for Minerals in Water

Test for Chlorids.—To 10 cc. of H2O add a few drops of HNO3 and 2 cc. of AgNO3. A white precipitate indicates the presence of chlorids, usually in the form of sodium chlorid.

Test for Sulphates.—To 10 cc. of water add 2 cc. of dilute HCl and 2 cc. of BaCl2. A cloudiness or the formation of a white precipitate indicates the presence of sulphates.

Test for Iron.—If a brown sediment is formed in water exposed to the air for some time, it is probably iron hydroxid. To 10 cc. of the water add a few drops of HNO3, heat, and then add ½ cc. of NH4CNS. A red color indicates the presence of iron.

Test for CaO and MgO.—To 10 cc. of H2O add 5 cc. NH4OH. If a precipitate forms, filter it off, and to the filtrate add 3 cc. NH4Cl and 5 cc. (NH4)2C2O4. The precipitate is CaC{2}O4, and the filtrate contains the magnesia. Filter and add 5 cc. Na3PO4 to precipitate MgNH4PO4.

1. How would you test a water to detect the presence of organic matter? 2. Name some mineral impurities often found in water. 3. Describe the test for chlorids; for sulphates; for iron; for lime; for magnesium. 4. Of the two classes of impurities found in water, which is the more harmful? 5. Name three ways of purifying waters known to be impure, and tell which is the most effectual.

Experiment No. 49 Testing for Nitrites in Water

To 50 cc. of water in a small beaker add with a pipette 2 cc. of naphthylamine hydrochloride and then 2 cc. of sulphanilic acid. Stir well and wait 20 minutes for color to develop. A pink color indicates nitrites.

Reagents Used

Sulphanilic Acid.—Dissolve 5 gm. in 150 cc. of dilute acetic acid; sp. gr. 1.04.

Naphthylamine Hydrochloride.—Boil 0.1 gm. of solid α-amidonaphthaline (naphthylamine) in 20 cc. of water, filter the solution through a plug of absorbent cotton, and mix the nitrate with 180 cc. of dilute acetic acid. All water used must be free from nitrites, and all vessels must be rinsed out with such water before tests are applied.

1. Would a water showing the presence of nitrites be a safe drinking water? Why? 2. What are nitrites? 3. What does the presence of nitrites indicate? 4. Are small amounts of nitrites, when not associated with bacteria, injurious?

REVIEW QUESTIONS CHAPTER I General Composition of Foods

1. To what extent is water present in foods? 2. What foods contain the most, and what foods the least water? 3. How does the water content of some foods vary with the hydroscopicity of the air? 4. How may changes in water content of foods affect their weight? 5. Why is it necessary to consider the water content of foods in assigning nutritive values? 6. How is the dry matter of a food determined? 7. Why is the determination of the water in a food often a difficult process? 8. What is the ash or mineral matter of a food? 9. How is it obtained? 10. What is its source? 11. Of what is the ash of plants composed? 12. What part in plant life do these ash elements take? 13. Name the ash elements essential for plant growth. 14. Which of the mineral elements take the most essential part in animal nutrition? 15. In what form are these elements usually considered most valuable? 16. Why is sodium chloride or common salt necessary for animal life? 17. How do food materials differ in ash content? 18. Define organic matter of foods. 19. How is it obtained? 20. Of what is it composed? 21. Into what is the organic matter converted when it is burned? 22. Give the two large classes of organic compounds found in food materials. 23. Name the various subdivisions of the non-nitrogenous compounds. 24. What are the carbohydrates? 25. Give their general composition. 26. What is cellulose? 27. Where is it found? 28. What is its function in plants? 29. What is its food value? 30. In what way may cellulose be of value in a ration? 31. In what way may it impart a negative value to a ration? 32. What is starch? 33. Where is it mainly found in plants? 34. Give the mechanical structure of the starch grain. 35. Why is starch insoluble in cold water? 36. How do starch grains from different sources differ in structure? 37. What effect does heat have upon starch? 38. Define hydration of starch. 39. Under what conditions does this change take place? 40. What value as a nutrient does starch possess? 41. What is sugar? 42. How does it resemble and how differ in composition from starch? 43. What are the pectose substances? 44. How are they affected by heat? 45. What food value do they possess? 46. What is nitrogen-free-extract? 47. How is it obtained? 48. How may the nitrogen-free-extract of one food differ from that of another? 49. What are the fats? 50. How do they differ in composition from the starches? 51. Why does fat when burned or digested produce more heat than starch or sugar? 52. Name the separate fats of which animal and vegetable foods are composed. 53. Give some of the physical characteristics of fat. 54. What is the iodine absorption number of a fat? 55. How does the specific gravity of fat compare with that of water? 56. Into what two constituents may all fats be separated? 57. What is ether extract? 58. How does the ether extract in fats vary in composition and nutritive value? 59. What are the organic acids? 60. Name those most commonly met with in foods. 61. What nutritive value do they possess? 62. What dietetic value? 63. What value are they to the growing plant? 64. What organic acids are found in animal foods? 65. What are the essential oils? 66. How do they differ from the fixed oils, or fats? 67. What property do the essential oils impart to foods? 68. What food value do they possess? 69. What dietetic value? 70. What are the mixed compounds? 71. How may a compound impart a negative value to a food? 72. What is the nutritive value of the non-nitrogenous compounds, taken as a class? 73. Why is it necessary that nitrogenous and non-nitrogenous compounds be blended in a ration? 74. What are the nitrogenous compounds? 75. How do they differ from the non-nitrogenous compounds? 76. Name the four subdivisions of the nitrogenous compounds. 77. What is protein? 78. What is characteristic as to its nitrogen content? 79. What are some of the derivative products that can be obtained from the protein molecule? 80. How does the protein content of animal bodies compare with that of plants? 81. Name the various