hour, keeping up the quantity of water. Apply Trom-
mer's test to small portions at the end of each twenty-
minute period until a reducing sugar is found to be
present.
2. Apply Trommer's test to a portion of the vanilla
fudge.
IV
Effect of Water, Heat, and Acid
1. Boil a solution of one part cane sugar and three parts
water as in III-l, after the addition of one-tenth of its
volume of sulphuric acid. After 15 m. boiling, apply
Trommer's test to small portions, and continue to test,
at intervals of 5 m., until a reducing sugar is found to be
present.
2. Apply Trommer's test to solutions of the velvet
molasses candy and the fondant.
TOPICS FOR STUDY OR DISCUSSION
1. The sources of commercial sugar — the sugar cane,
the sugar maple, the beet, etc.
2. The various steps in the manufacture of sugar; the
different grades of sugar that result — brown, white, lump,
powdered, etc.
3. The by-products of the manufacture of sugar, e. g.,
molasses.
4. Classification of sugars — the monosaccharids or
simple sugars; the disaccharids.
5. Sugar as an antiseptic. Sugar as an intestinal
irritant.
6. Amount of sugar permitted in the diet. Factors
which influence the digestion and assimilation of sugar.
7. Sugar in the diet of training; during physical exer-
tion such as mountain climbing; in the army during long
marches, etc.
190 PRINCIPLES OF FOOD PREPARATION
8. Chemical changes in the cooking of sugar.
9. Sugar vs. fat as a source of energy.
10. Laws relating to the manufacture, adulteration,
and sale of sugar. Imports and exports of sugar, etc.
QUESTIONS
1. Classify, according to their chemical composition,
the following sugars and saccharine substances: cane
sugar, milk sugar, maple sugar, honey, molasses.
2. Compare the cost of home-made and commercial
candies of the same class, including the cost of fuel and
labor for the home-made.
3. Discuss methods of apportioning the daily allowance
of sugar in the diet so as to secure the wholesomest results.
4. Name familiar examples of the use of sugar as an
antiseptic.
5. Compare sugar, fat, and gelatine as protein sparers.
6. Compare sugar, fat, and gelatine as energy givers.
7. Compare starch and sugar as protein sparers and
energy givers.
8. Trace the connection between the experiments and
the practical work of this chapter.
References
Bailey. Sanitary and Applied Chemistry, Chaps. XIV and XV.
Chittenden. The Nutrition of Man, Chap. II, and pp. 290-1. (Ed-
1907.)
Church. Food, Part I.
Conn. Bacteria, Yeasts, and Molds in the Home, see Index.
Jordan. The Principles of Human Nutrition, Chap IV.
Hutchison. Food and Dietetics, Chap. XV.
Lassar-Cohn. Chemistry in Daily Life, Lecture IV.
Sherman. Chemistry of Food and Nutrition, see Index.
Snyder. Human Foods, Chap. V.
Thompson. Practical Dietetics, see Index.
Wiley. Koods and Food Adulterants, Part IX.
Farmers' Bulletin No. 93, U. S. Department of Agriculture: Sugar
as Food.
CHAPTER XIX
BEVERAGES
Page 83
Presented as published in 1914. 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
hour, keeping up the quantity of water. Apply Trommer's test to small portions at the end of each twentyminute period until a reducing sugar is found to be present.
2. Apply Trommer's test to a portion of the vanilla
fudge.
Effect of Water, Heat, and Acid
1. Boil a solution of one part cane sugar and three parts water as in III-l, after the addition of one-tenth of its volume of sulphuric acid. After 15 m. boiling, apply Trommer's test to small portions, and continue to test, at intervals of 5 m., until a reducing sugar is found to be present.
2. Apply Trommer's test to solutions of the velvet molasses candy and the fondant.
1. The sources of commercial sugar — the sugar cane, the sugar maple, the beet, etc.
2. The various steps in the manufacture of sugar; the different grades of sugar that result — brown, white, lump, powdered, etc.
3. The by-products of the manufacture of sugar, e. g., molasses.
4. Classification of sugars — the monosaccharids or simple sugars; the disaccharids.
5. Sugar as an antiseptic. Sugar as an intestinal irritant.
6. Amount of sugar permitted in the diet. Factors which influence the digestion and assimilation of sugar.
7. Sugar in the diet of training; during physical exertion such as mountain climbing; in the army during long marches, etc.
8. Chemical changes in the cooking of sugar.
9. Sugar vs. fat as a source of energy.
10. Laws relating to the manufacture, adulteration, and sale of sugar. Imports and exports of sugar, etc.
1. Classify, according to their chemical composition, the following sugars and saccharine substances: cane sugar, milk sugar, maple sugar, honey, molasses.
2. Compare the cost of home-made and commercial candies of the same class, including the cost of fuel and labor for the home-made.
3. Discuss methods of apportioning the daily allowance of sugar in the diet so as to secure the wholesomest results.
4. Name familiar examples of the use of sugar as an antiseptic.
5. Compare sugar, fat, and gelatine as protein sparers.
6. Compare sugar, fat, and gelatine as energy givers.
7. Compare starch and sugar as protein sparers and energy givers.
8. Trace the connection between the experiments and the practical work of this chapter.
References
Bailey. Sanitary and Applied Chemistry, Chaps. XIV and XV. Chittenden. The Nutrition of Man, Chap. II, and pp. 290-1. (Ed-
1907.) Church. Food, Part I.
Conn. Bacteria, Yeasts, and Molds in the Home, see Index. Jordan. The Principles of Human Nutrition, Chap IV. Hutchison. Food and Dietetics, Chap. XV. Lassar-Cohn. Chemistry in Daily Life, Lecture IV. Sherman. Chemistry of Food and Nutrition, see Index. Snyder. Human Foods, Chap. V. Thompson. Practical Dietetics, see Index. Wiley. Koods and Food Adulterants, Part IX. Farmers' Bulletin No. 93, U. S. Department of Agriculture: Sugar
as Food.
CHAPTER XIX