Fig. 1.—Apparatus used for the Determination of Dry Matter and Ash in Foods.

1, desiccator; 2, muffle furnace for combustion of foods and obtaining ash; 3, water oven for drying food materials.

NON-NITROGENOUS COMPOUNDS

Fig. 2.—Cellular Structure of Plant Cell.

Fig. 3.—Apparatus used for the Determination of Fat.

NITROGENOUS COMPOUNDS

Fig. 4.—Apparatus used for Determining Total Nitrogen and Crude Protein in Foods.

Fig. 5.—Graphic Composition of Flour.

1, flour; 2, starch; 3, gluten; 4, water; 5, fat; 6, ash.

Fig. 6.—Cells of a Partially Cooked Potato. (After König.)

Fig. 7.—Cells of Raw Potato, Showing Starch Grains. (After König.)

Fig. 8.—Lactic Acid Bacteria, Much Enlarged. (After Russell.)

Fig. 9.—Transverse Section of Potato. (After Cowden and Bussard.) a, skin; b, cortical layer; c, outer medullary layer; d, inner medullary layer.

Mechanical Composition of the Potato

Chemical Composition of the Potato

Fig. 10.—Graphic Composition of Cabbage.

Fig. 11.—Graphic Composition Of Tomato.

Composition of Fruits

Fig. 12.—Graphic Composition of Apple.

Fig. 13.—Graphic Composition of Orange.

Fig. 14.—Graphic Composition of Strawberry.

Fig. 15.—Sugar Crystals.

Fig. 16.—Nutrients of a Ration With Sugar. The hacket parts represent the proportion of nutrients not digested.

Fig. 17.—Nutrients of a Ration Without Sugar. The hacket parts represent the proportion of nutrients not digested.

Fig. 18.—Graphic Composition of Syrup.

Fig. 19.—Graphic Composition of Beans. Hacked Part Indigestible.

Fig. 20.—Beans, Raw and Cooked. Skins, Wet and Dry.

Fig. 21.—Pea Starch Granules.

NUTS

Average Composition of Nuts

Fig. 22.—Milk Fat Globules.

Fig. 23.—Dirt in a Sample of Unsanitary Milk.

Fig. 24.—Pasteurizing Milk.

Fig. 25.—Apparatus Used in Testing Milk.

1, pipette; 2, lactometer; 3, acid measure; 4, centrifuge; 5, test bottle.

BUTTER

CHEESE

Fig. 26.—Meat and Extractive Substances.

Fig. 27.—Standard Cuts of Beef.

Fig. 28.—Standard Cuts of Mutton.

Fig. 29.—Standard Cuts of Pork.

Fig. 30.—Graphic Composition of an Egg.

CANNED MEATS

Fig. 31.—Corn Starch.

Fig. 32.—Oat Starch Granules.

Fig. 33.—Wheat Starch Grains.

Fig. 34.—Barley Starch.

Fig. 35.—Rice Starch.

Total and Digestible Nutrients and Fuel Value of Cereals

Fig. 36.—Starchy (light-colored) and Glutinous (dark-colored) Wheats.

Fig. 37.—Longitudinal Section of Wheat Kernel: a, pericarp; b, bran layers; c, aleurone cells; d, germ. (After König.)

Summary:

Composition of Wheat Flour

Fig. 38.—Granular Wheat Flour Particles.

Fig. 39.—Exterior of Flour Mill and Wheat Elevator.

Fig. 40.—Grinding Floor of Flour Mill, Russell-Miller Milling Co., Minneapolis, Minn.

Fig. 41.—Silk Bolting Cloth Used in Manufacture of Flour, Magnified.

Composition, Acidity, and Heats of Combustion of Flours And Other Milled Products of Wheat

Fig. 42.—Flour and Gluten.

1, flour; 2, dough; 3, moist gluten; 4, dry gluten.

Fig. 43.—Fungous Growth in Unsound Flour.

Fig. 44.—Comparative Baking Tests.

Fig. 45.—Wheat Hairs and Débris in Low Grade Flours.

Fig. 46.—Brewers' Yeast.

Fig. 47.—Wheat Starch Granules after Fermentation with Yeast, as in Bread Making.

Fig. 48.—Apparatus Used in Study of Losses in Bread Making.

Fig. 49.—Bread from Normal Flour (1); Gliadin Extracted Flour (2); and from Flour after Extraction of Sugar and Soluble Proteids (3).

Influence of Addition of Starch and Gluten to Flour

Composition of Flour, and Bread Made from it in Different Ways

Fig. 50.-Bread from (1) Graham, (2) Entire Wheat, and (3) White Flour.

The same amounts of flour were used in making all of the breads.

Fig. 51.—Ingredients of a Baking Powder.

1, baking powder; 2, cream of tartar; 3, baking soda; 4, starch.

Fig. 52.—Acetic Acid Ferments. (After König.)

Fig. 53.—Tea Leaf. (After Winton.)

Fig. 54.—Coffee Berries.

1, Mocha; 2, Java; 3, Rio.

Statement of Results of a Digestion Experiment

Fig. 55.—Calorimeter.

Fig. 56.—Composition of Foods.

Fig. 57.—Pecuniary Economy of Food.

Ten Cents will Purchase:

Average Composition of Common American Food Products

Fig. 58.—Dietaries and Dietary Standards.

Food Consumed, One Week

Fig. 59.—Cost and Nutritive Value of Rations.

Nutrients in Foods Consumed.—Family No. 1

Family No. 2

Fig. 60.—Food Articles for a Human Ration.

Ration for Man at Moderate Work

Fig. 61.—Dirt and Impurities in a Surface Well Water.

Fig. 62.—Pasteur Water Filters.

Fig. 63.—Water Still.

Fig. 64.—Typhoid Bacilli.

Fig. 65.—Tuberculosis Bacilli. (After Conn.)

Often present in dust particles and contaminated foods.

Fig. 66.—Diphtheria Bacilli. (After Conn.)

Often present in dust particles and in food unprotected from dust.

Fig. 67.—Dung Fungus. (After Butters.)

Often present on surface of unclean vegetables.

Fig. 68.—Dirt and Manure Embedded In Surface of Celery.

Fig. 69.—Contamination of Well Water From Surface Drainage.

Fig. 70.—Plumbing of Sink.

1, 1, house side of trap, filled with water; 2, vent pipe; 3, drain pipe connecting with sewer.

Fig. 71.—A Petri Dish, Showing Colonies of Bacteria Produced By Allowing a House Fly To Crawl Over Surface.

Fig. 72.—Apparatus used in Laboratory Work. See page 301 for names.

Fig. 73.—Balance and Weights.

List of Apparatus used in Experiments

Fig. 74.

Fig. 75.—Pouring Reagent from Bottle.

Fig. 76.—Microscope and Accessories.

1, eye-piece or ocular; 2, objective; 3, stage; 4, cover glass; 5, slide; 6, mirror.

Water in Flour

Water in Butter

Ash in Flour

Nitric Acid Test for Nitrogenous Organic Matter

Acidity of Lemons

Influence of Heat on Potato Starch Grains

Influence of Yeast on Starch Grains

Mechanical Composition of Potatoes

Pectose from Apples

Lemon Extract

Vanilla Extract

Testing Olive Oil for Cotton Seed Oil

Testing for Coal Tar Dyes

Determining the Per Cent of Skin in Beans

Extraction of Fat from Peanuts

Microscopic Examination of Milk

Formaldehyde in Cream or Milk

Gelatine in Cream or Milk

Testing for Oleomargarine

Testing for Watering or Skimming of Milk

Boric Acid in Meat

Microscopic Examination of Cereal Starch Grains

Identification of Commercial Cereals

Granulation and Color of Flour

Capacity of Flour to absorb Water

Acidity of Flour

Moist and Dry Gluten

Gliadin from Flour

Bread-making Test

Microscopic Examination of Yeast

Testing Baking Powders for Alum

Testing Baking Powders for Phosphoric Acid

Testing Baking Powders for Ammonia

Vinegar Solids

Specific Gravity of Vinegar

Acidity of Vinegar

Deportment of Vinegar with Reagents

Testing Mustard for Turmeric

Examination of Tea Leaves

Action of Iron Compounds upon Tannic Acid

Identification of Coffee Berries

Detecting Chicory in Coffee

Testing Hard and Soft Waters

Solvent Action of Water on Lead

Suspended Matter in Water

Organic Matter in Water

Deposition of Lime by Boiling Water

Qualitative Tests for Minerals in Water

Testing for Nitrites in Water

Reagents Used

General Composition of Foods

Changes in Composition of Foods During Cooking and Preparation

Vegetable Foods

Fruits

Sugar, Molasses, Sirups, Honey, and Confections

Legumes and Nuts

Milk and Dairy Products

Meats and Animal Food Products

Cereals

Wheat Flour

Bread and Bread Making

Baking Powders

Vinegars, Spices, and Condiments

Tea, Coffee, Chocolate, and Cocoa

Digestibility of Foods

Comparative Cost and Value of Foods

Dietary Studies

Rational Feeding of Man

Water

Food in its Relation to Household Sanitation and Storage

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