CHAPTER IV
Fruits
193. To what extent do fruits contain water and dry matter? 194. Give the general composition of fruits. 195. What compounds impart taste and flavor? 196. How much nutrients do fruits add to a ration? 197. Why is it not right to determine the value of fruits entirely on the basis of nutrients? 198. Give the general composition of apples? 199. What compound is present to the greatest extent in the dry matter of apples? 200. How do apples differ in composition? 201. Give the general physical composition of oranges. 202. What nutrients are present to the greatest extent in oranges? 203. How do lemons differ in composition from oranges? 204. How does grape fruit resemble and how differ in chemical composition from oranges and lemons? 205. What are the main compounds in strawberries? 206. In what ways are strawberries valuable in a ration? 207. Of what is grape juice mainly composed? 208. What acid is in grapes, and what is its commercial value? 209. To what are the differences in flavor and taste due? 210. How do ripe olives differ in composition from green olives? 211. What is the food value of the olive? 212. What physiological property does olive oil have? 213. What is the principal nutrient in peaches? 214. What compounds give flavor to peaches? 215. Of what does the dry matter of plums mainly consist? 216. How do plums differ in composition from many other fruits? 217. What are prunes? What is their food value? 218. How do dried fruits differ in composition from fresh fruits? 219. What should be the stage of ripeness of fruit in order to secure the best results in canning? 220. How do canned fruits differ in composition and nutritive value from fresh fruits? 221. To what extent are metals dissolved by fruit juices? 222. Why should tin in which canned goods are preserved be of good quality? 223. What preservatives are sometimes used in the preparation of canned fruits? 224. What is the objection to their use? 225. Why are fruits necessary in the ration? 226. What change does heat bring about in the pectose substances of fruits?