ft; ^ ^ ■* a •s ^ e? ^ . s ^ ^ «< *; (>i . ^^ fH 1 Tf S 5S ^ 8 ^ o; PS t-- o 00 CO w M) 1 M) o • 5 .s .9 g "o a *c K *C ^ •% 00 „ & > i 4) 1 1 1 1 s 1 1. i ll i. J3 a. -J -j il ^s .§ 1"^ e*^ 1^ ! |l ' Ei M m n n c3 1 tables for reference. 151 Percentage of Starch in Vegetable Foods. Wheat bread . . Wheat flour .... Graham flour . . . Rye flour Buckwheat flour Beans Oatmeal Oornmeal ..... Rice Per Cent. 65.5 75.6 71.8 78.7 77.6 57.4 68.1 71.0 79.4 Potatoes Sweet Potatoes Turnips Carrots Cabbage Melons Apples Pears Bananas Per Cent. 21.3 21.1 6.9 10.1 6.2 2.5 14.3 16.3 23.3 Oatmeal. People who eat much oatmeal should lead a vigorous out-door life. The following analysis of oatmeal is given (Letheby) : — Nitrogenous matter 12.6 per cent. Carbo-hydrates, starch, etc 6.3.8 " Fatty matter 5.6 " Mineral matter 3.0 " Water 15.0 Total 100.0 Composition of Edible Portion of Eggs. Water 73.7 Proteid 14.8 Fat 10.5 Ash 1.0 (Hutchison). The albumen — or the " white " — of an egg is greatly altered by cooking. When heated beyond boiling point it becomes a very indigestible substance. Eggs cooked 152 DOMESTIC SCIENCE. at a temperature of about 170° F., leaving the whites soft, are easily digested. A raw egg is ordinarily digested in one and a half hours, while a baked egg requires from two to three hours. Eggs baked in pud- dings, or in any other manner, form one of the most insoluble varieties of albumen. Composition of Milk. Water 87 to 88 per cent. Proteids 2 n 3 m n Sugar 4 n 5 n n Fat 3i ., 4i M ,. Mineral Matter 0. 7 m n (Hutchison). Composition of Meat. Water 76 to 77 per cent. Muscle fibres 13 Connective tissue 2 Fat i Ash 0.8 Extractives. i Tea. 18 5 3 1.8 (Konig). Orbin Tba. Black Tba. Crude Proteid 37.43 IO.<M( 4.5(2 3.'J(t lO.tlt 5.90 38.90 Fibre 10.07 AhH (mineral matter) 4.J»3 Thoinu 3..'M) Tannin 4.H9 Total nittxigen 0.22 TABLES FOR REFERENCE. 153 The quantity of salts or mineral matter contained in some important articles of vegetable and animal food is shown in this table (Church) : Mineral-Master in 1,000 lbs. of I4 Vegetable Products, Lbs 4 5 7 Apples Rice Wheaten flour Turnips 8 Potatoes 10 Barley 11 Cabbage 12 Lba. Bread 12 Watercress 13 Maize 20 Oatmeal 21 Peas 30 Cocoa nibs 36 Wheaten bran 60 Mineral Matter in 1,000 lbs. of 8 Animal Products. Lbs. Fat Pork 5 Cow's milk 7 Eggs (without shells) 13 Lean of mutton 17 Lb& Flesh of common fowl 16 Bacon 44 Gloucester cheese 49 Salted herrings 158 " In most seeds and fruits there is much phosphate in the mineral matter, and in most green vegetables much potash. One important kind of mineral matter alone is deficient in vegetable food, and that is common salt." iSt DOMESTIC SCIENCE. Fio. 1.— I>iaij;nuu of cute of beeL Fm. 1— DlAtfium of oute of ve*L DIAGRAMS. 155 Fio. 8.— Diagnua ot cuts ot pork. FiQ. 4.— Diagram of outs ot mutton. COMPOSITION OF FOOD MATERIALS— C^hm<cr;. Nutritive Ingredients, He/use, and Fuel Value. Nutrients. Non-nutrients. Fuel Value. Protein. Fats. Carbo- Mineral Water. Refuse. Calories,

AI-modernized reading of the original text

ft; ^ ^ ■* a •s ^ e? ^ . s ^ ^ «< *; (>i . ^^ fH Tf S 5S ^ ^ o; PS t-- o CO w M) M) o • .s .9 g "o a *c K *C ^ •% „ & > 4) s J3 a. -J -j ^s .§ 1"^ e*^ 1^ ! |l ' Ei M m n n tables for reference. 151 Percentage of Starch in Vegetable Foods. Wheat bread . . Wheat flour .... Graham flour . . . Rye flour Buckwheat flour Beans Oatmeal Cornmeal ..... Rice Per Cent. 65.5 75.6 71.8 78.7 77.6 57.4 68.1 71.0 79.4 Potatoes Sweet Potatoes Turnips Carrots Cabbage Melons Apples Pears Bananas Per Cent. 21.3 21.1 6.9 10.1 6.2 2.5 14.3 16.3 23.3 Oatmeal. People who eat much oatmeal should lead a vigorous out-door life. The following analysis of oatmeal is given (Letheby) : — Nitrogenous matter 12.6 per cent. Carbo-hydrates, starch, etc 63.8 " Fatty matter 5.6 " Mineral matter 3.0 " Water 15.0 Total 100.0 Composition of Edible Portion of Eggs. Water 73.7 Proteid 14.8 Fat 10.5 Ash 1.0 (Hutchison). The albumen — or the " white " — of an egg is greatly altered by cooking. When heated beyond boiling point it becomes a very indigestible substance. Eggs cooked at a temperature of about 170° F., leaving the whites soft, are easily digested. A raw egg is ordinarily digested in one and a half hours, while a baked egg requires from two to three hours. Eggs baked in puddings, or in any other manner, form one of the most insoluble varieties of albumen. Composition of Milk. Water 87 to 88 per cent. Proteids 2 n 3 m n Sugar 4 n 5 n n Fat 3i ., 4i M ,. Mineral Matter 0. 7 m n (Hutchison). Composition of Meat. Water 76 to 77 per cent. Muscle fibres 13 Connective tissue 2 Fat i Ash 0.8 Extractives. i Tea. 1.8 (Konig). Green Tea. Black Tba. Crude Proteid 37.43 10.64 4.56 3.96 10.81 5.90 38.90 Fibre 10.07 AhH (mineral matter) 4.493 Thoinu 3.30 Tannin 4.89 Total nittxigen 0.22 TABLES FOR REFERENCE. The quantity of salts or mineral matter contained in some important articles of vegetable and animal food is shown in this table (Church) : Mineral-Master in 1,000 lbs. of I4 Vegetable Products, Lbs Apples Rice Wheaten flour Turnips 8 Potatoes 10 Barley 11 Cabbage 12 Lba. Bread 12 Watercress 13 Maize 20 Oatmeal 21 Peas 30 Cocoa nibs 36 Wheaten bran 60 Mineral Matter in 1,000 lbs. of 8 Animal Products. Lbs. Fat Pork 5 Cow's milk 7 Eggs (without shells) 13 Lean of mutton 17 Lb& Flesh of common fowl 16 Bacon 44 Gloucester cheese 49 Salted herrings 158 " In most seeds and fruits there is much phosphate in the mineral matter, and in most green vegetables much potash. One important kind of mineral matter alone is deficient in vegetable food, and that is common salt." iSt [illustration: Fig. 1.— Diagram of cuts of beef.] [illustration: Fig. 2.— Diagram of cuts of veal.] DIAGRAMS. [illustration: Fig. 3.— Diagram of cuts of pork.] [illustration: Fig. 4.— Diagram of cuts of mutton.] COMPOSITION OF FOOD MATERIALS— C^hm<cr;. Nutritive Ingredients, He/use, and Fuel Value. Nutrients. Non-nutrients. Fuel Value. Protein. Fats. Carbo- Mineral Water. Refuse. Calories,

Public school household science