Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Description of Common Adulterations, Food Standards, And National Food Laws And Regulations
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In our eReader you can find the full English version of the book. Read Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Description of Common Adulterations, Food Standards, And National Food Laws And Regulations Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Description of Common Adulterations, Food Standards, And National Food Laws And Regulations
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Many hundreds of analyses of the maize kernel have been made, but a com- bination of them all in the following data may be regarded as typical of the Indian corn grown in this country.
Weight of 100 kernels, 38 grams Moisture, lo- 75 percent Ether extract, 4.25 Protein, 10.00 Fiber, , 1.75 Ash, 1.50 Starch and sugar, etc., 7i-7S The consideration of the above data shows that Indian corn is a ration in which the protein is rather low. In other words, the ratio of protein to the carbohydrates and... fat is rather large. It is a food product which is particu- larly well suited to furnish heat and energy and support a high degree of muscu- lar exertion. For this reason it is a food product which is particularly well adapted to men engaged in hard manual labor.
Varieties. — There are many distinct varieties of Indian corn. Sturtevant has published a description of several hundred. These varieties are classified under various subspecies. The polymorphic species, Zea mays, according to Sturtevant, can be divided into a number of groups which, on account of their well defined and persistent characters, may be considered as presenting specific claims and may properly receive specific nomenclature.
What to read after Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Description of Common Adulterations, Food Standards, And National Food Laws And Regulations?
You can find similar books in the "Read Also" column, or choose other free books by Harvey Washington Wiley to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Many hundreds of analyses of the maize kernel have been made, but a com- bination of them all in the following data may be regarded as typical of the Indian corn grown in this country.
Weight of 100 kernels, 38 grams Moisture, lo- 75 percent Ether extract, 4.25 Protein, 10.00 Fiber, , 1.75 Ash, 1.50 Starch and sugar, etc., 7i-7S The consideration of the above data shows that Indian corn is a ration in which the protein is rather low. In other words, the ratio of protein to the carbohydrates and... fat is rather large. It is a food product which is particu- larly well suited to furnish heat and energy and support a high degree of muscu- lar exertion. For this reason it is a food product which is particularly well adapted to men engaged in hard manual labor.
Varieties. — There are many distinct varieties of Indian corn. Sturtevant has published a description of several hundred. These varieties are classified under various subspecies. The polymorphic species, Zea mays, according to Sturtevant, can be divided into a number of groups which, on account of their well defined and persistent characters, may be considered as presenting specific claims and may properly receive specific nomenclature.
What to read after Foods And Their Adulteration; Origin, Manufacture, And Composition of Food Products; Description of Common Adulterations, Food Standards, And National Food Laws And Regulations?
You can find similar books in the "Read Also" column, or choose other free books by Harvey Washington Wiley to read onlineMoreLess
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