VOLUME I

_Page_

PREFACE vii

_Lesson I_

THE INTERRELATION OF FOOD CHEMISTRY AND PHYSIOLOGICAL CHEMISTRY 1 Food Chemistry and Physiological Chemistry United 3 Relation of Superacidity to Other Dis-eases 6 Chart Showing the Number of So-called Dis-eases Caused by Superacidity 9 Natural Laws Demand Obedience 11 How to Make Nutrition a Science 14 Our Food Must Fit into Our Civilization 17 Why the Science of Human Nutrition is in Its Infancy 18

_Lesson II_

SIMPLE PRINCIPLES OF GENERAL CHEMISTRY 23 Chemical Elements 27 Air and Oxygen 32 Manufacture of Oxygen 33 Chemical Action of Oxygen: (_a_) Upon Substances 36 (_b_) In Living Bodies 38 Hydrogen and Water 42 Uses of Water in Chemistry 48 Importance of Solution to the Food Scientist 50 Importance of Water in the Human Body 52 Uses of Water in the Body 53 Nitrogen and Nitrogen Compounds 58 Chlorin 63 Hydrochloric Acid 64 Acids, Bases, Neutralization, Salts 68 Principles of Neutralizing Alkalies 71 Fluorin, Bromin, Iodin 73 Mineral Sulfur 73 Vegetable Sulfur in the Human Body 75 Metals 76

_Lesson III_

ORGANIC CHEMISTRY 79 Carbon 81 Inorganic Carbon Compounds 83 Carbon Dioxid 83 Relation of Carbon Dioxid to Life 85 Carbon Monoxid 86 Organic Carbon Compounds 87 Classification of Organic Carbon Compounds: _a_ Hydrocarbons 89 _b_ Alcohols 91 _c_ Glycerin 92 _d_ Aldehydes and Ethers 93 _e_ Organic Acids 94 Organic Nitrogenous Compounds 99

_Lesson IV_

CHEMISTRY OF FOODS 103 Carbohydrates 107 Classification of Carbohydrates 108 _a_ Monosaccharids 109 _b_ Disaccharids 112 _c_ Polysaccharids 114 Fats and Oils 122 Proteids or Nitrogenous Food Substances 125 Mineral Salts in Food 131

_Lesson V_

CHEMISTRY OF DIGESTION 135 Digestive Organs and Digestive Juices 137 Saliva 142 Gastric Juice 144 Composition of the Gastric Juice 147 Bile 153 Pancreatic Juice 153 Intestinal Juices 157 The Secretion of Digestive Juices 158 Abnormal Chemical Changes in the Digestive Organs 165 The Decomposition of Food 173 Digestive Experiments 175 Mechanics of Digestion 180 The Muscular Movement of Digestive Organs 187

_Lesson VI_

CHEMISTRY OF METABOLISM 191 The Building of Actual Body-tissue 195 The Generation of Heat and Energy 197 The Measure of Human Energy 199 Metabolism of Carbohydrates 202 Metabolism of Fat 205 Metabolism of Proteids 209 The Use of Proteids in the Body 210 The Action and the Composition of Proteids 213 Food Standards 217 True Food Requirements 226

_Lesson VII_

FOODS OF ANIMAL ORIGIN 233 Meat 250 1 Flesh or Lean Meat 250 2 Animal Fats 254 Cold Storage of Meat 256 Contagious Dis-eases and Animal Food 258 Fish 260 Poultry as an Article of Food 262 Effects of Feeding Poultry 265 Eggs 269 Milk 273 The Adulteration of Milk 279 Milk Pasteurization 280 Cheese 282 Butter 283 Oleomargarin 285