3. Protein.
Composed of carbon, hydrogen, oxygen, nitrogen,
sulphur, and sometimes phosphorus.
Examples. — 1. Albumen of egg.
2. Casein of milk.
3. Fibrin of meat.
4. Gluten of wheat.
5. Legumen of peas and beans, etc.
Uses in body. — 1. To form tissue.
2. To supply heat and energy.
3. To form fat.
18
CLASSIFICATION OF FOODS 19
B. INORGANIC FOODS.
1. Water.
Composed of hydrogen and oxygen, H20.
Uses in body. — 1. Forms two-thirds of body
weight.
2. Carrier of nutritive material
and of waste products.
2. Mineral Matter.
Examples. — 1. Sodium chloride.
2. Phosphate of lime.
3. Compounds of potassium, iron,
magnesium, etc.
Uses in body. — 1. -Aid in forming bone, teeth,
etc.
2. Assist in digestion.
3. Necessary for tissues, blood,
etc.
C. FOOD ADJUNCTS AND ACCESSORIES.
1. Condiments and Spices.
Examples. — 1. Mustard.
2. Pepper.
3. Spices.
Uses in body. — 1. Stimulate the appetite.
2. Increase flow of digestive
fluids.
2. Vegetable Adds.
Examples. — 1. Citric acid in lemons and oranges.
2. Malic acid in apples.
3. Oxalic acid in rhubarb.
4. Tartaric acid in grapes.
3. Caffeine in tea and coffee.
Theobromine in cocoa.
20 DOMESTIC SCIENCE
CARBOHYDRATES
A carbohydrate is a compound composed of carbon, hydro-
gen, and oxygen. Hydrogen and oxygen are always present
in the same proportion as they are in water — 2 : 1 (H2O).
Chemical Formula :
Cellulose cC6Hio05)«.
Starch (C6Hi006)».
Glucose (C6Hi206).
Cane Sugar (Ci2H22On).
The carbohydrates include starches, sugars, and plant
fibers, or cellulose.
Carbohydrates are found
1. In plants as starches, sugars, and cellulose.
2. In milk as lactose or milk sugar.
3. In the liver of animals as glycogen or animal starch.
4. In body tissues as inosite or muscle sugar.
Starch is formed by the chlorophyll of the plant cell,
under the action of the sun's rays, from the carbon dioxide
of the air and the water drawn from the soil. The process
is a complex one, but the net result may be shown by the
following equation :
carbon dioxide + water = starch + oxygen
6 C02 +5 H20 = C6H1005 + 6 02
or Glucose
6 C02 + 6 H20 = C6Hi206 + 6 02
Starch. — Starch is the most abundantly distributed in
nature of any of the carbohydrates, for it is the chief form
in which plants store their carbohydrate. It is found in
fruits, seeds, roots, tubers, bulbs, stems, and leaves of various
plants. In the United States the starch of commerce is
obtained chiefly from corn.
CARBOHYDRATES 21
Starch exists in the form of minute granules which are
formed in the plant during its growth. The granules are
composed of alternate layers of starch and cellulose, those
of different plants having characteristic shapes which can
be recognized by examination with a microscope. Owing
to its wide distribution, and to the fact that it may be easily
stored because it does not decompose readily, starch is the
cheapest form of food and is often used to excess in the diet.
Structure of the Starch Granule. — Examine under the
microscope and make drawings of starch granules from corn,
potato, wheat.
Identification Test for Starch. — Mix a little starch and cold
water, boil, and cool. Add a drop of iodine. The blue color which
results is characteristic of starch. With raw starch, iodine gives a
purple color.
Page 9
Presented as published in 1913. 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
3. Protein.
Composed of carbon, hydrogen, oxygen, nitrogen,
sulphur, and sometimes phosphorus. Examples. — 1. Albumen of egg.
2. Casein of milk.
3. Fibrin of meat.
4. Gluten of wheat.
5. Legumen of peas and beans, etc. Uses in body. — 1. To form tissue.
2. To supply heat and energy.
3. To form fat.
CLASSIFICATION OF FOODS 19
B. INORGANIC FOODS.
1. Water.
Composed of hydrogen and oxygen, H20.
Uses in body. — 1. Forms two-thirds of body
weight.
2. Carrier of nutritive material and of waste products.
2. Mineral Matter.
Examples. — 1. Sodium chloride.
2. Phosphate of lime.
3. Compounds of potassium, iron,
magnesium, etc.
Uses in body. — 1. -Aid in forming bone, teeth, etc.
2. Assist in digestion.
3. Necessary for tissues, blood,
etc.
C. FOOD ADJUNCTS AND ACCESSORIES.
1. Condiments and Spices.
Examples. — 1. Mustard.
2. Pepper.
3. Spices.
Uses in body. — 1. Stimulate the appetite.
2. Increase flow of digestive fluids.
2. Vegetable Adds.
Examples. — 1. Citric acid in lemons and oranges.
2. Malic acid in apples.
3. Oxalic acid in rhubarb.
4. Tartaric acid in grapes.
3. Caffeine in tea and coffee. Theobromine in cocoa.
A carbohydrate is a compound composed of carbon, hydrogen, and oxygen. Hydrogen and oxygen are always present in the same proportion as they are in water — 2 : 1 (H2O).
Chemical Formula :
Cellulose cC6Hio05)«. Starch (C6Hi006)». Glucose (C6Hi206). Cane Sugar (Ci2H22On).
The carbohydrates include starches, sugars, and plant fibers, or cellulose.
Carbohydrates are found
1. In plants as starches, sugars, and cellulose.
2. In milk as lactose or milk sugar.
3. In the liver of animals as glycogen or animal starch.
4. In body tissues as inosite or muscle sugar.
Starch is formed by the chlorophyll of the plant cell, under the action of the sun's rays, from the carbon dioxide of the air and the water drawn from the soil. The process is a complex one, but the net result may be shown by the following equation :
carbon dioxide + water = starch + oxygen 6 C02 +5 H20 = C6H1005 + 6 02
or Glucose
6 C02 + 6 H20 = C6Hi206 + 6 02
Starch. — Starch is the most abundantly distributed in nature of any of the carbohydrates, for it is the chief form in which plants store their carbohydrate. It is found in fruits, seeds, roots, tubers, bulbs, stems, and leaves of various plants. In the United States the starch of commerce is obtained chiefly from corn.
Starch exists in the form of minute granules which are formed in the plant during its growth. The granules are composed of alternate layers of starch and cellulose, those of different plants having characteristic shapes which can be recognized by examination with a microscope. Owing to its wide distribution, and to the fact that it may be easily stored because it does not decompose readily, starch is the cheapest form of food and is often used to excess in the diet.
Structure of the Starch Granule. — Examine under the microscope and make drawings of starch granules from corn, potato, wheat.
Identification Test for Starch. — Mix a little starch and cold water, boil, and cool. Add a drop of iodine. The blue color which results is characteristic of starch. With raw starch, iodine gives a purple color.