Loeb, J. Crystalloidal and Colloidal Behavior of Proteins, p. 23. Colloidal Be-
havior, by R. H. Bogue. McGraw-Hill Co. (1922).
Mirsky, A. E., and Anson, M. L. Sulfhydryl and Disulfide Groups of Proteins,
n. The Relation between Number of -SH- and -S-S- Groups and Quantity
of Insoluble Protein in Denaturation and in Reversed Denaturation. J. Gen.
Physiology 19: 427 (1936).
Mirsky, A. E., and Anson, M. L. Sulfhydryl and Disulfide Groups of Proteins.
in. Sulfhydryl Groups of Native Proteins, Hemoglobin, and the Proteins of
the Crystalline Lens. J. Gen. Physiology 19: 439 (1936).
Mirsky, A. E., and Anson, M. L. The Reducing Groups of Proteins. J. Gen.
Physiology 19: 451 (1936).
Neurath, H., and Bull, H. B. The Denaturation and Hydration of Proteins.
I. J. Biol. Chem. 115: 519 (1936).
Ostwald, Wo. Theoretical and Applied Colloid Chemistry. Translation by
M. H. Fischer. John Wiley & Sons (1922).
Ostwald, Wo., Wolski, P., and Kuhn, A. Practical Colloid Chemistry. Trans-
lation by I. N. Kugelmass and T. Cleveland. Methuen & Co. London (1926).
Rahn, O. Why Cream and Egg White Whips. Explained on the Theory of Stable
Foams. Food Ind. 4: 300 (1932).
Robertson, T. B. The Physical Chemistry of the Proteins. Longmans Green &
Co. (1918).
Von Weimarn, P. P. Theory of the Colloid State of Matter, p. 27. Colloid Chem-
istry, by J. Alexander. Chemical Catalog Co. (1926).
Waidner, C. E., and Mueller, E. F. Note on Partial and Total Immersion Ther-
mometers. Ind. and Eng. Chem. 13: 237 (1921).
Zsigmondy, R. The Chemistry of Colloids. John Wiley & Sons (1917).
CHAPTER II
SUGAR COOKERY
Classification of the Carbohydrates
The carbohydrates are divided into three groups: the monosaccharids,
disaccharids, and polysaccharids. The monosaccharids are composed of one
saccharid or sugar group. They are sometimes called simple sugars. The
monosaccharids difiEer from each other in the number of carbon groups
and in the molecular arrangement. The monosaccharids contain alcohol
groups (HCOH), the number of which may vary from one to six.
In addition to the alcohol group a monosaccharid contains either an
aldehyde (HC = O) or a ketone (C = O) group. Thus they are aldehyde
or ketone derivatives of complex alcohols and as such are called aldoses or
ketoses.
A biose is a sugar w^ith two carbon groups, an alcohol group being at-
tached to one carbon and an aldehyde group to the other. A triose has
three carbon groups and has alcohol groups attached to two carbons and
either an aldehyde or ketone to the third carbon. The common monosac-
charids in foods are the hexoses, which contain six carbon groups. Five
of the carbons have alcohol groups, but the sixth has an aldehyde or ketone.
The common hexoses are dextrose and levulose, the former being an aldose,
and the latter a ketose. The following formulas though not conveying the
exact arrangement of the molecule illustrate the above points.
CH2OH CH2OH
CHOH CHOH
CHOH CHOH
i
HOH CHOH
CHOH C = O
CHO CH2OH
Dextrose Levulose
All sugars higher than tetroses may assume two structural forms, the
pyran and the furan. The pyran form for a hexose sugar is a ring composed
of five carbons and one oxygen with one carbon outside the ring; the furan
31
32
SUGAR COOKERY
form is a ring of four carbons and one oxygen with two carbons outside
tlie ring.
H
CHo — O
/ \
CH CH
\ ^
CH CH
Page 29
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Loeb, J. Crystalloidal and Colloidal Behavior of Proteins, p. 23. Colloidal Be-
havior, by R. H. Bogue. McGraw-Hill Co. (1922).
Mirsky, A. E., and Anson, M. L. Sulfhydryl and Disulfide Groups of Proteins,
n. The Relation between Number of -SH- and -S-S- Groups and Quantity
of Insoluble Protein in Denaturation and in Reversed Denaturation. J. Gen.
Physiology 19: 427 (1936).
Mirsky, A. E., and Anson, M. L. Sulfhydryl and Disulfide Groups of Proteins.
in. Sulfhydryl Groups of Native Proteins, Hemoglobin, and the Proteins of
the Crystalline Lens. J. Gen. Physiology 19: 439 (1936).
Mirsky, A. E., and Anson, M. L. The Reducing Groups of Proteins. J. Gen.
Physiology 19: 451 (1936).
Neurath, H., and Bull, H. B. The Denaturation and Hydration of Proteins.
I. J. Biol. Chem. 115: 519 (1936).
Ostwald, Wo. Theoretical and Applied Colloid Chemistry. Translation by
M. H. Fischer. John Wiley & Sons (1922).
Ostwald, Wo., Wolski, P., and Kuhn, A. Practical Colloid Chemistry. Trans-
lation by I. N. Kugelmass and T. Cleveland. Methuen & Co. London (1926).
Rahn, O. Why Cream and Egg White Whips. Explained on the Theory of Stable
Foams. Food Ind. 4: 300 (1932).
Robertson, T. B. The Physical Chemistry of the Proteins. Longmans Green &
Co. (1918).
Von Weimarn, P. P. Theory of the Colloid State of Matter, p. 27. Colloid Chem-
istry, by J. Alexander. Chemical Catalog Co. (1926).
Waidner, C. E., and Mueller, E. F. Note on Partial and Total Immersion Ther-
mometers. Ind. and Eng. Chem. 13: 237 (1921).
Zsigmondy, R. The Chemistry of Colloids. John Wiley & Sons (1917).
CHAPTER II
SUGAR COOKERY
Classification of the Carbohydrates
The carbohydrates are divided into three groups: the monosaccharids,
disaccharids, and polysaccharids. The monosaccharids are composed of one
saccharid or sugar group. They are sometimes called simple sugars. The
monosaccharids difiEer from each other in the number of carbon groups
and in the molecular arrangement. The monosaccharids contain alcohol
groups (HCOH), the number of which may vary from one to six.
In addition to the alcohol group a monosaccharid contains either an
aldehyde (HC = O) or a ketone (C = O) group. Thus they are aldehyde
or ketone derivatives of complex alcohols and as such are called aldoses or
ketoses.
A biose is a sugar w^ith two carbon groups, an alcohol group being at-
tached to one carbon and an aldehyde group to the other. A triose has
three carbon groups and has alcohol groups attached to two carbons and
either an aldehyde or ketone to the third carbon. The common monosac-
charids in foods are the hexoses, which contain six carbon groups. Five
of the carbons have alcohol groups, but the sixth has an aldehyde or ketone.
The common hexoses are dextrose and levulose, the former being an aldose,
and the latter a ketose. The following formulas though not conveying the
exact arrangement of the molecule illustrate the above points.
CH2OH CH2OH
CHOH CHOH
CHOH CHOH
i
HOH CHOH
CHOH C = O
CHO CH2OH
Dextrose Levulose
All sugars higher than tetroses may assume two structural forms, the
pyran and the furan. The pyran form for a hexose sugar is a ring composed
of five carbons and one oxygen with one carbon outside the ring; the furan
31
32
SUGAR COOKERY
form is a ring of four carbons and one oxygen with two carbons outside
tlie ring.
H
CHo — O
/ \
CH CH
\ ^
CH CH