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- digestive value of, I 283
- limburger, I 283
- manufacture of, I 283
- CHEMISTRY
- its relation to food science, I 25
- combustion in, I 26
- common elements of, I 27
- number of elements in, I 28
- examples of changes due to, I 29
- symbols of, I 31
- list of elements in, I 32
- organic, I 81
- of foods, I 105
- of digestion, I 139
- of metabolism, I 193
- COLDS
- described, II 519
- causes of, II 520, IV 915
- symptoms of, II 521
- overeating a cause of, II 521
- exposure a cause of, II 522
- remedy for, II 523
- foods to use for, II 524
- turkish baths for, II 525
- value of fresh air for, II 525
- foods to eat for, II 526
- foods to omit for, II 526
- COCAIN
- habit, II 354
- uses of, II 354
- in medicines, II 355
- COFFEE
- composition of, II 363
- effect of drinking, II 364
- COOKING
- chemical changes produced by, III 593
- starch, reasons for, III 598
- of food, an excuse, III 599
- food for animals, government experiments on, III 602
- a habit of civilization, III 603
- object of, III 669
- grains, III 669
- vegetables, III 670
- en casserole, III 671
- rice and macaroni, III 672
- fruits, III 672
- —— canned, III 672
- CHLOROFORM
- uses of, II 372
- CHLORIN
- sources of, I 63
- properties of, I 64
- uses of, I 64