On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions And Uses, Preparation, Culinary Treatment, Preservation, Adulteration, Etc.
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In our eReader you can find the full English version of the book. Read On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions And Uses, Preparation, Culinary Treatment, Preservation, Adulteration, Etc. 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 On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions And Uses, Preparation, Culinary Treatment, Preservation, Adulteration, Etc.
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To quickly assess the difficulty of the text, read a short excerpt:
Each of the fluids so largely secreted into the alimen- tary canal, has its special functions.
The Saliva, which is a secretion from many glands opening into the mouth, is a thin, glairy liquid, of slight alkaline reaction, except while fasting ; and containing about I per cent, of solid matter — half of which is a peculiar organic body, called ptyalin, and the rest is com- posed of chloride and phosphate of sodium, with a little carbonate and sulphocyanide. Ptyalin is a nitrogenous substance, ...of the nature of diastase — the ferment which in the vegetable converts starch into sugar, and hence it has been called animal diastase by Mialhe, who attaches great importance to it as the principal agent concerned in the digestion of starchy foods — one part of ptyalin, according to him, being capable of converting 8,000 parts -of insoluble starch into soluble glucose. Saliva has 48 On Food.
no chemical action on fat, or fibrin, or albuminous bodies — its real functions being to lubricate the food for deglu- tition, to carry oxygen into the stomach, and, above all, to furnish a solvent for starch and tender cellulose.
What to read after On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions And Uses, Preparation, Culinary Treatment, Preservation, Adulteration, Etc.?
You can find similar books in the "Read Also" column, or choose other free books by Letheby, H. (Henry), 1816-1876 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Each of the fluids so largely secreted into the alimen- tary canal, has its special functions.
The Saliva, which is a secretion from many glands opening into the mouth, is a thin, glairy liquid, of slight alkaline reaction, except while fasting ; and containing about I per cent, of solid matter — half of which is a peculiar organic body, called ptyalin, and the rest is com- posed of chloride and phosphate of sodium, with a little carbonate and sulphocyanide. Ptyalin is a nitrogenous substance, ...of the nature of diastase — the ferment which in the vegetable converts starch into sugar, and hence it has been called animal diastase by Mialhe, who attaches great importance to it as the principal agent concerned in the digestion of starchy foods — one part of ptyalin, according to him, being capable of converting 8,000 parts -of insoluble starch into soluble glucose. Saliva has 48 On Food.
no chemical action on fat, or fibrin, or albuminous bodies — its real functions being to lubricate the food for deglu- tition, to carry oxygen into the stomach, and, above all, to furnish a solvent for starch and tender cellulose.
What to read after On Food: Its Varieties, Chemical Composition, Nutritive Value, Comparative Digestibility, Physiological Functions And Uses, Preparation, Culinary Treatment, Preservation, Adulteration, Etc.?
You can find similar books in the "Read Also" column, or choose other free books by Letheby, H. (Henry), 1816-1876 to read onlineMoreLess
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