III. Relating to Food and Drink
Ac'id (ăs'ĭd). A substance (usually sour tasting) that has, among other properties, the power of combining with an alkali in such a way that both substances lose their peculiar characteristics and form a salt.
Al'co hol. A colorless liquid formed by the fermentation of starch-sugars or certain other substances, which is highly inflammable and burns without smoke or waste; it is a stimulant and an antiseptic.
Al'ka li. A substance that has, among other properties, the power of neutralizing acids and forming salts with them. (See Acid.)
Car'bo hy'drates. Plant or animal substances composed of carbon, hydrogen, and oxygen. (Called also starch-sugars.)
Chlo'ro phyll. The green coloring matter of plants, formed by the action of sunlight on the plant cells. It is a necessary part of the plant's digestive system, since without it the plant could not break up the carbon dioxid of the air into the carbon which it uses in preparing its starch food, and the oxygen which it gives off as waste.
Fer men ta'tion. A chemical change in plant or animal substance, produced usually by the action of bacteria, in the process of which the substance is broken up (decomposed), and new substances are formed.
Nar cot'ic. Any substance that blunts the senses, or the body's sensibility to pain or discomfort.
Ni'tro gen. A tasteless, odorless, colorless gas, forming nearly four-fifths of the earth's atmosphere; and constituting a necessary part of every plant and animal tissue.
Pro'te ins. Foods containing a large amount of nitrogen; such as meat, fish, milk, egg, peas, beans.