Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕
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15.
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.
Organic compounds, classification of, 7.
Organic matter, 6.
Oysters, 114.
Palatability of food, 228.
Parsnips, 40.
Peaches, 53.
Peanuts, 76.
fat from, 309.
Peas, 74.
canned, 75.
Pectose substances, 11.
Pepper, 198.
Phosphate baking powders, 189.
Physical changes during cooking, 30.
Physiological properties of foods, 228.
Pistachio, 77.
Plumbing, sanitary, 297.
Plums, 53.
Pork, 104.
Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.
Poultry, 112.
Predigested foods, 130.
Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.
Psychological factors in digestion, 230.
Pumpkins, 45.
Rational feeding of man, 261-267.
Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.
References, 350.
Refrigeration, 292.
Refuse, disposal of, 294.
Renovated butter, 92.
Review questions, 323.
Rice preparations, 129.
Saccharine, 70.
Saltpeter in meats, 111.
Sanitary condition of vegetables, 45.
Sanitary inspection of food, 286.
Sausage, 111.
Sodium chloride in foods, 5.
Soil, sanitary condition of, 294.
Spices, 212.
Spinach, 42.
Squash, 45.
Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.
Strawberries, 52.
Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.
Sunlight as a disinfectant, 290.
Sweet potatoes, 39.
Syrups, 66.
sorghum, 66.
Tea, 203-206.
black, 203.
green, 204.
composition of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.
Toast, 184.
Tomatoes, 43.
Underfed families, 251.
Vanilla extract, testing, 307.
Veal, 102.
Vegetable foods, 222.
Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.
Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.
Volatile matter, 6.
Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.
Water in foods, 1.
how determined, 1.
Water supply, economic value, 282.
Waters, mineral, 279.
Weighing, directions for, 302.
Wheat cereal preparations, 126.
Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.
Yeast, action of, 161.
compressed, 162.
dry, 163.
By HARRY SNYDER, B.S.
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.
Organic compounds, classification of, 7.
Organic matter, 6.
Oysters, 114.
Palatability of food, 228.
Parsnips, 40.
Peaches, 53.
Peanuts, 76.
fat from, 309.
Peas, 74.
canned, 75.
Pectose substances, 11.
Pepper, 198.
Phosphate baking powders, 189.
Physical changes during cooking, 30.
Physiological properties of foods, 228.
Pistachio, 77.
Plumbing, sanitary, 297.
Plums, 53.
Pork, 104.
Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.
Poultry, 112.
Predigested foods, 130.
Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.
Psychological factors in digestion, 230.
Pumpkins, 45.
Rational feeding of man, 261-267.
Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.
References, 350.
Refrigeration, 292.
Refuse, disposal of, 294.
Renovated butter, 92.
Review questions, 323.
Rice preparations, 129.
Saccharine, 70.
Saltpeter in meats, 111.
Sanitary condition of vegetables, 45.
Sanitary inspection of food, 286.
Sausage, 111.
Sodium chloride in foods, 5.
Soil, sanitary condition of, 294.
Spices, 212.
Spinach, 42.
Squash, 45.
Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.
Strawberries, 52.
Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.
Sunlight as a disinfectant, 290.
Sweet potatoes, 39.
Syrups, 66.
sorghum, 66.
Tea, 203-206.
black, 203.
green, 204.
composition of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.
Toast, 184.
Tomatoes, 43.
Underfed families, 251.
Vanilla extract, testing, 307.
Veal, 102.
Vegetable foods, 222.
Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.
Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.
Volatile matter, 6.
Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.
Water in foods, 1.
how determined, 1.
Water supply, economic value, 282.
Waters, mineral, 279.
Weighing, directions for, 302.
Wheat cereal preparations, 126.
Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.
Yeast, action of, 161.
compressed, 162.
dry, 163.
By HARRY SNYDER, B.S.
Professor of Agricultural Chemistry, University of Minnesota, and Chemist of the Minnesota Agricultural Experiment Station
The Chemistry of Plant and Animal Life
Illustrated. Cloth. 12mo. 406 pages. $1.25 net; by mail, $1.35
"The language is, as it should be, plain and simple, free from all needless technicality, and the story thus told is of absorbing interest to every one, man or woman, boy or girl, who takes an intelligent interest in farm life."—The New England Farmer.
"Although the book is highly technical, it is put in popular form and made comprehensible from the standpoint of the farmer; it deals largely with those questions which arise in his experience, and will prove an invaluable aid in countless directions."—The Farmer's Voice.
Dairy ChemistryIllustrated, 190 pages, $1.00 net; by mail, $1.10
"The book is a valuable one which any dairy farmer, or, indeed, any one handling stock, may read with profit."—Rural New Yorker.
Soils and FertilizersThird Edition. Illustrated. $1.25 net; by mail, $1.38
A book which presents in a concise form the principles of soil fertility and discusses all of the topics relating to soils as outlined by the Committee on Methods of Teaching Agriculture. It contains 350 pages, with illustrations, and treats of a great variety of subjects, such as Physical Properties of Soils; Geological Formation, etc.; Nitrogen of the Soil and Air; Farm Manures; Commercial Fertilizers, several chapters; Rotation of Crops; Preparation of Soil for Crops, etc.
BOOKS ON AGRICULTURE
ON SELECTION OF LAND, Etc.
Thomas F. Hunt's How to Choose a Farm
$1 75 net
E. W. Hilgard's Soils: Their Formation and Relations to Climate and Plant Growth
4 00 net
Isaac P. Roberts's The Farmstead
1 50 net
ON TILLAGE, Etc.
F. H. King's The Soil
1 50 net
Isaac P. Roberts's The Fertility of the Land
1 50 net
Elwood Mead's Irrigation Institutions
1 25 net
F. H. King's Irrigation and Drainage
1 50 net
William E. Smythe's The Conquest of Arid America
1 50 net
Edward B. Voorhees's Fertilizers
1 25 net
Edward B. Voorhees's Forage Crops
1 50 net
H. Snyder's Chemistry of Plant and Animal Life
1 25 net
H. Snyder's Soil and Fertilizers. Third edition
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L. H. Bailey's Principles of Agriculture
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W. C. Welborn's Elements of Agriculture, Southern and Western
75 net
J. F. Duggar's Agriculture for Southern Schools
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G. F. Warren's Elements of Agriculture
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T. L. Lyon and E. O. Fippin's The Principles of Soil Management
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Hilgard & Osterhout's Agriculture for Schools on the Pacific Slope
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J. A. Widtsoe's Dry Farming
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L. H. Bailey's Manual of Gardening
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L. H. Bailey's Vegetable-Gardening
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L. H. Bailey's Forcing Book
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A. French's How to Grow Vegetables
1 75 net
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L. H. Bailey's Nursery Book
1 50 net
L. H. Bailey's Fruit-Growing
1 50 net
L. H. Bailey's The Pruning Book
1 50 net
F. W. Card's Bush Fruits
1 50 net
J. T. Bealby's Fruit Ranching in British Columbia
1 50 net
ON THE CARE OF LIVE STOCK
D. E. Lyon's How to Keep Bees for Profit
1 50 net
Nelson S. Mayo's The Diseases of Animals
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W. H. Jordan's The Feeding of Animals
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I. P. Roberts's The Horse
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George C. Watson's Farm Poultry
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C. S. Valentine's How to Keep Hens for Profit
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O. Kellner's The Scientific Feeding of Animals (trans.)
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M. H. Reynolds's Veterinary Studies for Agricultural Students
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ON DAIRY WORK
Henry H. Wing's Milk and its Products
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C. M. Aikman's Milk
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Harry Snyder's Dairy Chemistry
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W. D. Frost's Laboratory Guide in Elementary Bacteriology
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I. P. Sheldon's The Farm and the Dairy
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Chr. Barthel's Methods Used in the Examination of Milk and Dairy Products
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George Massee's Diseases of Cultivated Plants and Trees
2 25 net
J. G. Lipman's Bacteria in Relation to Country Life
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E. C. Lodeman's The Spraying of Plants
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H. M. Ward's Disease in Plants (English)
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A. S. Packard's A Text-book on Entomology
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ON PRODUCTION OF NEW PLANTS
L. H. Bailey's Plant-Breeding
1 25 net
L. H. Bailey's The Survival of the Unlike
2 00 net
L. H. Bailey's The Evolution of Our Native Fruits
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W. S. Harwood's New Creations in Plant Life
1 75 net
ON ECONOMICS AND ORGANIZATION
J. B. Green's Law for the American Farmer
1 50 net
J. McLennan's Manual of Practical Farming
1 50 net
L. H. Bailey's The State and
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