Experiment 8: The Solubility of Granulated Sugar in Hot Water. — Dissolve half a teaspoonful of granulated sugar in hot water. Compare with Experiment 7. Which dissolves sugar more readily, — cold or hot water ? If you desired to dissolve some sugar, salt, or washing soda quickly, at what temperature would you have the water ? • Experiment 9: The Solubility of Powdered Sugar. — Dissolve half a teaspoonful of powdered sugar in the same quantity of hot water used in Experiment 8. Does it dissolve more readily than granulated sugar ? Explain this difference. If you desired to dis- solve some lumpy sugar, salt, or washing soda quickly, how would you prepare it ? Solution and Digestion. — The change of foods in the body from insoluble to a soluble form is digestion. Foods are dissolved in the digestive juices of the mouth, stomach, and intestines. Since sugar is dissolved so readily in water, it would seem that its digestion would be easy. The diges- tion of some sugar is comparatively simple provided it is not too concentrated. The digestion of other sugar is more complex. Because the .digesting of ' some sugar is simple, one should not conclude that this food should be used in large quantities or in preference to other fuel foods. Excessive use of sugar should be avoided. If used in moderation and at the proper time, it is valuable in diet. (See The Use of Candy in Diet, p. 313.) Effect of Heat on Sugar. — When granulated sugar is heated, it undergoes interesting changes. First it becomes lumpy ; it then liquefies and becomes brown in color. This brown liquid is called caramel PEANUT CANDY 2 cupfuls granulated sugar } cupful chopped peanuts \ teaspoonful salt✪ Peanut Candy Heat the peanuts and salt together. Put the sugar in an iron pan. Place over a low flame and stir constantly until 1 30 THE COOKING OF FOODS the sugar is changed to a light brown syrup. Add the chopped peanuts and salt, stirring them in as quickly as possible. Pour immediately into a hot, unbuttered pan. Divide into squares with a chopping knife. Puffed cereals or shredded cocoanut may be used instead of peanuts. Commercial salted peanuts may be used also. When the latter are used, the salt in the recipe above should be omitted. When sugar is caramelizing, it reaches a high temperature. The melting point of tin is near the temperature of cara- melized sugar. The enamel of granite ware is apt to chip off if subjected to great changes of temperature. Iron is not affected by the highest cooking temperature, hence an iron utensil should be used for caramelizing sugar. Experiment 10 : The Solubility of Caramel. — Immediately after removing the candy from the iron pan, pour hot water into the pan. Allow it to stand for several minutes, then examine. Is cara- mel soluble in water ? Does it dissolve more or less readily than granu- lated sugar ? What practical application can be drawn from this experiment with regard to washing a pan in which sugar has been caramelized ? QUESTIONS Weigh one pound of granulated sugar. How many cupfuls does it measure ? Weigh one pound of powdered sugar. How many cupfuls does it measure ? What is the price per pound of granulated and of powdered sugar ? Note the proportion of unshelled to shelled peanuts. How many unshelled peanuts are required for one cupful of shelled peanuts ? Why is an iron rather than a granite pan used for making peanut candy ? What is the advantage of heating the pan ? Why is it necessary to pour the mixture into the pan immediately after adding the peanuts ? From your work in Physiology, explain the relation of the digestion, absorption, and assimilation of foods. SUGAR WITH FRUITS 31 LESSON VI Sugar with Fruits (I)

AI-modernized reading of the original text

Experiment 8: The Solubility of Granulated Sugar in Hot Water. — Dissolve half a teaspoonful of granulated sugar in hot water. Compare with Experiment 7. Which dissolves sugar more readily, — cold or hot water ? If you desired to dissolve some sugar, salt, or washing soda quickly, at what temperature would you have the water ? • Experiment 9: The Solubility of Powdered Sugar. — Dissolve half a teaspoonful of powdered sugar in the same quantity of hot water used in Experiment 8. Does it dissolve more readily than granulated sugar ? Explain this difference. If you desired to dissolve some lumpy sugar, salt, or washing soda quickly, how would you prepare it ? Solution and Digestion. — The change of foods in the body from insoluble to a soluble form is digestion. Foods are dissolved in the digestive juices of the mouth, stomach, and intestines. Since sugar is dissolved so readily in water, it would seem that its digestion would be easy. The digestion of some sugar is comparatively simple provided it is not too concentrated. The digestion of other sugar is more complex. Because the digesting of some sugar is simple, one should not conclude that this food should be used in large quantities or in preference to other fuel foods. Excessive use of sugar should be avoided. If used in moderation and at the proper time, it is valuable in diet. (See The Use of Candy in Diet, p. 313.) Effect of Heat on Sugar. — When granulated sugar is heated, it undergoes interesting changes. First it becomes lumpy ; it then liquefies and becomes brown in color. This brown liquid is called caramel PEANUT CANDY 2 cupfuls granulated sugar } cupful chopped peanuts \ teaspoonful salt Heat the peanuts and salt together. Put the sugar in an iron pan. Place over a low flame and stir constantly until the sugar is changed to a light brown syrup. Add the chopped peanuts and salt, stirring them in as quickly as possible. Pour immediately into a hot, unbuttered pan. Divide into squares with a chopping knife. Puffed cereals or shredded cocoanut may be used instead of peanuts. Commercial salted peanuts may be used also. When the latter are used, the salt in the recipe above should be omitted. When sugar is caramelizing, it reaches a high temperature. The melting point of tin is near the temperature of caramelized sugar. The enamel of granite ware is apt to chip off if subjected to great changes of temperature. Iron is not affected by the highest cooking temperature, hence an iron utensil should be used for caramelizing sugar. Experiment 10 : The Solubility of Caramel. — Immediately after removing the candy from the iron pan, pour hot water into the pan. Allow it to stand for several minutes, then examine. Is caramel soluble in water ? Does it dissolve more or less readily than granulated sugar ? What practical application can be drawn from this experiment with regard to washing a pan in which sugar has been caramelized ? Weigh one pound of granulated sugar. How many cupfuls does it measure ? Weigh one pound of powdered sugar. How many cupfuls does it measure ? What is the price per pound of granulated and of powdered sugar ? Note the proportion of unshelled to shelled peanuts. How many unshelled peanuts are required for one cupful of shelled peanuts ? Why is an iron rather than a granite pan used for making peanut candy ? What is the advantage of heating the pan ? Why is it necessary to pour the mixture into the pan immediately after adding the peanuts ? From your work in Physiology, explain the relation of the digestion, absorption, and assimilation of foods. SUGAR WITH FRUITS LESSON VI Sugar with Fruits (I)

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