Encyclopedia of
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1
作者：Christian, Eugene, 1860-1930
体例：题 章数：143
字数：207,384 来源：Project Gutenberg
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cache/epub/46511/pg46511.txt（Project Gutenberg）
章节目录
共 143 题- IN FIVE VOLUMES
- BY
- EUGENE CHRISTIAN, F. S. D.
- VOLUME I
- ALL RIGHTS RESERVED
- PUBLISHED AUGUST, 1914
- PREFACE
- THE PURPOSE OF THIS WORK
- THE AUTHOR.
- CONTENTS
- VOLUME I
- PREFACE vii
- VOLUME II
- Chronic or Severe Cases of Appendicitis 586
- VOLUME III
- VOLUME IV
- VOLUME V
- E. C.
- LESSON I
- FOOD CHEMISTRY AND PHYSIOLOGICAL CHEMISTRY UNITED
- POUNDS OUNCES GRAINS
- I have endeavored to begin where the great theorists left off--
- 1 By becoming familiar with the chemistry of food
- 2 By becoming familiar with the chemistry of the body
- RELATION OF SUPERACIDITY TO OTHER DISEASES
- NATURAL LAWS DEMAND OBEDIENCE
- HOW TO MAKE HUMAN NUTRITION A SCIENCE
- OUR FOOD MUST FIT INTO OUR CIVILIZATION
- WHY THE SCIENCE OF HUMAN NUTRITION IS IN ITS INFANCY
- LESSON II
- SIMPLE PRINCIPLES OF GENERAL CHEMISTRY
- CHEMICAL ELEMENTS
- AIR AND OXYGEN
- MANUFACTURE OF OXYGEN
- 2 By the _electrolysis of water_.
- CHEMICAL ACTION OF OXYGEN
- HYDROGEN AND WATER
- USES OF WATER IN CHEMISTRY
- IMPORTANCE OF SOLUTION TO THE FOOD SCIENTIST
- IMPORTANCE OF WATER IN THE HUMAN BODY
- USES OF WATER IN THE BODY
- NITROGEN AND NITROGEN COMPOUNDS
- CHLORIN
- HYDROCHLORIC ACID
- 2NaCl + H₂SO₄ = Na₂SO₄ + 2HCl
- Zn + 2HCL = ZnCl₂ + H₂
- Zinc + Hydrochloric acid = Zinc chlorid + Hydrogen
- ACIDS, BASES, NEUTRALIZATION, SALTS
- PRINCIPLES OF NEUTRALIZING ALKALIS
- 1 All acids contain hydrogen.
- 2 All alkalis contain oxygen and hydrogen in equal proportions.
- ACIDS
- BASES
- NH₃ + H₂O + NH₄OH
- SALTS
- LESSON III
- ORGANIC CHEMISTRY
- CARBON
- INORGANIC CARBON COMPOUNDS
- CARBON DIOXID (CO₂)
- RELATION OF CARBON DIOXID TO LIFE
- CARBON MONOXID (CO)
- ORGANIC CARBON COMPOUNDS
- CLASSIFICATION OF ORGANIC CARBON COMPOUNDS
- ORGANIC NITROGENOUS COMPOUNDS
- LESSON IV
- CHEMISTRY OF FOODS
- CARBOHYDRATES
- CLASSIFICATION OF CARBOHYDRATES
- The carbohydrates are divided by the chemist into three classes known as
- 1 GLUCOSE OR GRAPE-SUGAR (C₆H₁₂O₆)
- 2 PENTOSES (C₅H₁₀O₅)
- 3 LEVULOSE (C₆H₁₂O₆)
- 4 GALACTOSE (C₆H₁₂O₆)
- 1 CANE-SUGAR (C₁₂H₂₂O₁₁)
- 2 MALTOSE (C₁₂H₂₂O₁₁)
- 3 LACTOSE (C₁₂H₂₂O₁₁)
- 1 STARCH
- 2 GLYCOGEN
- 3 CELLULOSE
- 4 GUMS
- 5 INULIN
- FATS AND OILS
- PROTEIDS OR NITROGENOUS FOOD SUBSTANCES
- MINERAL SALTS IN FOOD
- LESSON V
- CHEMISTRY OF DIGESTION
- DIGESTIVE ORGANS AND DIGESTIVE JUICES
- FIRST--THE MOUTH:
- SECOND--THE STOMACH:
- THIRD--THE LIVER:
- FOURTH--THE PANCREAS:
- FIFTH--THE SMALL INTESTINES
- LESSON V
- CHEMISTRY OF DIGESTION
- SALIVA
- GASTRIC JUICE
- COMPOSITION OF THE GASTRIC JUICE
- BILE
- PANCREATIC JUICE
- 1 Amylopsin--acts on starch
- 2 Trypsin--acts on proteids
- 3 Steapsin--a fat-splitting enzym
- INTESTINAL JUICES
- THE SECRETION OF DIGESTIVE JUICES
- 1 Direct nerve stimulus from the central nervous system
- 2 The chemical stimulus on the walls of the digestive organs
- 2 We should not disguise our food by high seasoning
- ABNORMAL CHEMICAL CHANGES IN THE DIGESTIVE ORGANS
- THE DECOMPOSITION OF FOOD
- DIGESTIVE EXPERIMENTS
- MECHANICS OF DIGESTION
- THE MUSCULAR MOVEMENT OF DIGESTIVE ORGANS
- LESSON VI
- CHEMISTRY OF METABOLISM
- FIRST--THE BUILDING OF ACTUAL BODY-TISSUE
- SECOND--THE GENERATION OF HEAT AND ENERGY
- THE MEASURE OF HUMAN ENERGY
- METABOLISM OF CARBOHYDRATES
- METABOLISM OF FAT
- METABOLISM OF PROTEIDS
- THE USE OF PROTEIDS IN THE BODY
- THE ACTION AND THE COMPOSITION OF PROTEIDS
- FOOD STANDARDS
- TRUE FOOD REQUIREMENTS
- LESSON VII
- FOODS OF ANIMAL ORIGIN
- MEAT
- 1 FLESH OR LEAN MEAT
- 2 ANIMAL FATS
- COLD STORAGE OF MEAT
- CONTAGIOUS DIS-EASES AND ANIMAL FOOD
- FISH
- POULTRY AS AN ARTICLE OF FOOD
- EFFECTS OF FEEDING POULTRY
- EGGS
- MILK
- THE ADULTERATION OF MILK
- MILK PASTEURIZATION
- CHEESE
- BUTTER
- OLEOMARGARIN
- End of Project Gutenberg's Encyclopedia of Diet, by Eugene Christian