10. What are the essentials of a good washing machine ? 11. Make a list of the cleansers and chemicals necessary to have on the laundry shelf. 12. Obtain price lists and estimate the cost of simple but suffi- cient laundry equipment. 13. Obtain a laundry list from a commercial laundry. Make a list of the articles washed at home, and compare cost with the cost of putting out clothes, estimating fuel, cleansers, labor, and some wear and tear of apparatus. APPENDIX CLASSIFICATION OF FOODSTUFFS Elements required by the body Carbon Phosphorus Sodium Hydrogen Iron Chlorine Oxygen Calciiim Iodine (traces) Nitrogen Magnesium Fluorine (traces) Sulphur Potassium Silicon (traces) Foodstuffs furnishing these elements Proteins — furnish carbon, hydrogen, oxygen, nitrogen, sulphur, and sometimes phosphorus and iron Fats — furnish carbon, hydrogen, and oxygen Carbohydrates — furnish carbon, hydrogen, and oxygen Mineral matter — furnishes phosphorus, iron, calcium, magnesium, sodium, potassium, chlorine, iodine, fluorine Water — furnishes hydrogen and oxygen General functions of these foodstuffs To supply energy To supply building material To regulate body processes Special functions of each foodstuff Proteins — supply energy; also nitrogen, sulphur, and sometimes phosphorus for body building Fats — supply energy in the most concentrated form Carbohydrates — supply energy in the most economical form Mineral matter — supplies building material and helps to regulate body processes Water — supplies necessary material (about 60 per cent of body , being water) and helps to regulate body processes 383 384 APPENDIX Examples of food materials rich in each of the foodstuffs Proteins Eggs MUk Cheese .Lean meats Fish Fats Cream Butter Meat fats Vegetable oils Nuts Yolk of Qgg Carbohydrates Cereals and cereal products Potatoes and other starchy vegetables Chestnuts Sweet fruits Sugar Mineral matter Milk Green vegetables Fruits Whole wheat and other whole cereal products Egg yolk Water Fresh fruits Fresh vegetables Milk Beverages, including water as such Digestion of the foodstuffs Having seen what each of the foodstuffs does in nourishing the body, we may now see how they are prepared for the use of the body in the digestive tract. Digestion of carbohydrate. — The simplest carbohydrate is a sugar which cannot be broken up into other sugars. Such a simple sugar is called a monosaccharid. There are two common in foods, glucose and fructose ; a third, galactose, is derived from more com- plex sugars. Two simple sugars united chemically make a double sugar or disaccharid ; thus cane sugar or sucrose will yield glucose and fructose, while milk sugar or lactose will yield glucose and galactose, and maltose wiU yield two portions of glucose. These three disaccharids are the only common ones. Starches, dextrins, and cellulose or vegetable fiber are made of many simple glucose APPENDIX 385

AI-modernized reading of the original text

10. What are the essentials of a good washing machine ? 11. Make a list of the cleansers and chemicals necessary to have on the laundry shelf. 12. Obtain price lists and estimate the cost of simple but sufficient laundry equipment. 13. Obtain a laundry list from a commercial laundry. Make a list of the articles washed at home, and compare cost with the cost of putting out clothes, estimating fuel, cleansers, labor, and some wear and tear of apparatus. CLASSIFICATION OF FOODSTUFFS Elements required by the body Carbon Phosphorus Sodium Hydrogen Iron Chlorine Oxygen Calcium Iodine (traces) Nitrogen Magnesium Fluorine (traces) Sulphur Potassium Silicon (traces) Foodstuffs furnishing these elements Proteins — furnish carbon, hydrogen, oxygen, nitrogen, sulphur, and sometimes phosphorus and iron Fats — furnish carbon, hydrogen, and oxygen Carbohydrates — furnish carbon, hydrogen, and oxygen Mineral matter — furnishes phosphorus, iron, calcium, magnesium, sodium, potassium, chlorine, iodine, fluorine Water — furnishes hydrogen and oxygen General functions of these foodstuffs To supply energy To supply building material To regulate body processes Special functions of each foodstuff Proteins — supply energy; also nitrogen, sulphur, and sometimes phosphorus for body building Fats — supply energy in the most concentrated form Carbohydrates — supply energy in the most economical form Mineral matter — supplies building material and helps to regulate body processes Water — supplies necessary material (about 60 per cent of body , being water) and helps to regulate body processes Examples of food materials rich in each of the foodstuffs Proteins Eggs MUk Cheese .Lean meats Fish Fats Cream Butter Meat fats Vegetable oils Nuts Yolk of Qgg Carbohydrates Cereals and cereal products Potatoes and other starchy vegetables Chestnuts Sweet fruits Sugar Mineral matter Milk Green vegetables Fruits Whole wheat and other whole cereal products Egg yolk Water Fresh fruits Fresh vegetables Milk Beverages, including water as such Digestion of the foodstuffs Having seen what each of the foodstuffs does in nourishing the body, we may now see how they are prepared for the use of the body in the digestive tract. Digestion of carbohydrate. — The simplest carbohydrate is a sugar which cannot be broken up into other sugars. Such a simple sugar is called a monosaccharid. There are two common in foods, glucose and fructose ; a third, galactose, is derived from more complex sugars. Two simple sugars united chemically make a double sugar or disaccharid ; thus cane sugar or sucrose will yield glucose and fructose, while milk sugar or lactose will yield glucose and galactose, and maltose wiU yield two portions of glucose. These three disaccharids are the only common ones. Starches, dextrins, and cellulose or vegetable fiber are made of many simple glucose

Foods and household management