_Lesson I_
THE INTERRELATION OF FOOD CHEMISTRY AND PHYSIOLOGICAL
CHEMISTRY 1
Food Chemistry and Physiological Chemistry United 3
Relation of Superacidity to Other Dis-eases 6
Chart Showing the Number of So-called Dis-eases Caused by
Superacidity 9
Natural Laws Demand Obedience 11
How to Make Nutrition a Science 14
Our Food Must Fit into Our Civilization 17
Why the Science of Human Nutrition is in Its Infancy 18
_Lesson II_
SIMPLE PRINCIPLES OF GENERAL CHEMISTRY 23
Chemical Elements 27
Air and Oxygen 32
Manufacture of Oxygen 33
Chemical Action of Oxygen:
(_a_) Upon Substances 36
(_b_) In Living Bodies 38
Hydrogen and Water 42
Uses of Water in Chemistry 48
Importance of Solution to the Food Scientist 50
Importance of Water in the Human Body 52
Uses of Water in the Body 53
Nitrogen and Nitrogen Compounds 58
Chlorin 63
Hydrochloric Acid 64
Acids, Bases, Neutralization, Salts 68
Principles of Neutralizing Alkalies 71
Fluorin, Bromin, Iodin 73
Mineral Sulfur 73
Vegetable Sulfur in the Human Body 75
Metals 76
_Lesson III_
ORGANIC CHEMISTRY 79
Carbon 81
Inorganic Carbon Compounds 83
Carbon Dioxid 83
Relation of Carbon Dioxid to Life 85
Carbon Monoxid 86
Organic Carbon Compounds 87
Classification of Organic Carbon
Compounds:
_a_ Hydrocarbons 89
_b_ Alcohols 91
_c_ Glycerin 92
_d_ Aldehydes and Ethers 93
_e_ Organic Acids 94
Organic Nitrogenous Compounds 99
_Lesson IV_
CHEMISTRY OF FOODS 103
Carbohydrates 107
Classification of Carbohydrates 108
_a_ Monosaccharids 109
_b_ Disaccharids 112
_c_ Polysaccharids 114
Fats and Oils 122
Proteids or Nitrogenous Food Substances 125
Mineral Salts in Food 131
_Lesson V_
CHEMISTRY OF DIGESTION 135
Digestive Organs and Digestive Juices 137
Saliva 142
Gastric Juice 144
Composition of the Gastric Juice 147
Bile 153
Pancreatic Juice 153
Intestinal Juices 157
The Secretion of Digestive Juices 158
Abnormal Chemical Changes in the Digestive Organs 165
The Decomposition of Food 173
Digestive Experiments 175
Mechanics of Digestion 180
The Muscular Movement of Digestive Organs 187
_Lesson VI_
CHEMISTRY OF METABOLISM 191
The Building of Actual Body-tissue 195
The Generation of Heat and Energy 197
The Measure of Human Energy 199
Metabolism of Carbohydrates 202
Metabolism of Fat 205
Metabolism of Proteids 209
The Use of Proteids in the Body 210
The Action and the Composition of Proteids 213
Food Standards 217
True Food Requirements 226
_Lesson VII_
FOODS OF ANIMAL ORIGIN 233
Meat 250
1 Flesh or Lean Meat 250
2 Animal Fats 254
Cold Storage of Meat 256
Contagious Dis-eases and Animal Food 258
Fish 260
Poultry as an Article of Food 262
Effects of Feeding Poultry 265
Eggs 269
Milk 273
The Adulteration of Milk 279
Milk Pasteurization 280
Cheese 282
Butter 283
Oleomargarin 285