CHAPTER XX
Food in its Relation to Household Sanitation and Storage
797. What are the compounds usually determined in a food analysis? 798. Does such an analysis necessarily indicate the presence of injurious compounds? 799. What are the sources of the injurious organic compounds in foods? 800. Why is it necessary to consider sanitary condition as well as chemical composition? 801. What are the sources of contamination of foods? 802. What is the object of the sanitary inspection of food? 803. How may flies carry germ diseases? 804. Why should food be protected from impure air and dust particles? 805. Why should places where vegetables are stored be well ventilated? 806. How may the dirt adhering to vegetables be the carrier of germ diseases? 807. Why should the cellar in which food is stored be in a sanitary condition? 808. What effect does the cleaning of streets and improvement of the sanitation of cities have upon the death rate? 809. Name the three natural disinfectants, and explain the action of each. 810. Why must dishes and utensils in which foods are placed be thoroughly cleaned? 811. Explain the principle of refrigeration. 812. What kind of ferment action may take place at a low temperature? 813. Why is some ventilation necessary in refrigeration? 814. What effect does refrigeration have upon the composition of food? 815. What relationship exists between unsanitary condition of soils about dwellings and contamination of the food? 816. Why should special attention be given to the sanitary disposal of kitchen refuse? 817. Name the ways in which this can be accomplished. 818. How may foods become contaminated through imperfect plumbing? 819. Mention the conditions necessary in order to keep foods sanitary.
REFERENCES
The following list of references is given for the use of the student in case additional information is desired upon some of the subjects discussed in this work. The list is not intended as a complete bibliography of the subject of foods. The advanced student will find extended references in the Experiment Station Record and the various chemical, physiological, and bacteriological journals.
1. Snyder: The Chemistry of Plant and Animal Life.
2. Minnesota Experiment Station Bulletin No. 54: Human Food Investigations.
3. Cross and Bevans: Cellulose.
4. Wiley: Principles and Practice of Agricultural Analysis, Vol. III.