CHAPTER V
Sugar, Molasses, Sirups, Honey, and Confections
227. What is sugar? 228. From what sources are sugars obtained? 229. Name the two divisions into which sugars are divided. 230. How are sugars graded commercially? 231. What per cent of purity has granulated sugar? 232. How is the coloring material of sugar removed? 233. How is sugar treated to make it whiter? 234. What value as a nutrient does sugar possess? 235. Why should sugar be combined with other nutrients? 236. What foods contain appreciable amounts of sugar? 237. Why is an excessive amount of sugar in a ration undesirable? 238. Does sugar possess more than condimental value? 239. What is the average quantity of sugar consumed in this country? 240. What is maple sugar? 241. How does it differ in composition from other sugar? 242. How is adulterated maple sugar detected? 243. To what extent is granulated sugar adulterated? 244. Why is it not easily adulterated? 245. What are the dextrose sugars? 246. How do they differ chemically from sucrose? 247. What is the inversion of sugar? 248. In what way does acid act upon sugar? 249. How are the acid products removed? 250. What is the food value of glucose? 251. What is molasses? 252. How is it obtained? 253. Of what is it composed? 254. What gives taste and flavor to molasses? 255. How may molasses act upon metalware? 256. What is the food value of molasses? 257. What is sirup? 258. Name three kinds of sirup, and mention materials from which they are prepared. 259. What is the polariscope, and how is it employed in sugar work? 260. What is honey? 261. How does it differ in composition from sugar? 262. How is strained honey adulterated? 263. What materials are used in the preparation of confections? 264. What changes take place in their manufacture? 265. What materials are used for imparting color? 266. What can you say in regard to the coal tar colors? 267. What should be the position of candy in the dietary? 268. What can you say of the comparative value of cane and beet sugar? 269. How do the commercial grades of sugar compare as to nutritive value? 270. What are some of the impurities in candy? 271. What is saccharine? 272. What are its properties?