The International Monthly 2
The International Monthly 2
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In our eReader you can find the full English version of the book. Read The International Monthly 2 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 The International Monthly 2
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This is indicated, not only by the general experience of mankind, but also by experiments upon animals which have shown that digestive derangement may arise in animals fed upon foodstuffs without the benefit of flavor. Our stomachs refuse to handle pure foods without flavor, something that pleases the taste being necessary for proper digestion and assimilation of food. If bacteria, then, supply us with desirable flavors, we must regard them as of no little direct advantage. While many of our fo...od flavors are characteristic of the foods themselves, not a few of those which we regard as the most valuable are the pro- duct of bacteria life. Indeed, as we shall see, some of our most valued food products owe their distinctive characteristics to these organisms which we are accustomed to hold in ill repute.
Among the chemical products which may arise from bacterial action, certain acids stand forth somewhat prominently. These acids may be produced in our food material and frequently give it an especial relish.
What to read after The International Monthly 2?
You can find similar books in the "Read Also" column, or choose other free books by Richardson, Frederick Albert, 1873- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This is indicated, not only by the general experience of mankind, but also by experiments upon animals which have shown that digestive derangement may arise in animals fed upon foodstuffs without the benefit of flavor. Our stomachs refuse to handle pure foods without flavor, something that pleases the taste being necessary for proper digestion and assimilation of food. If bacteria, then, supply us with desirable flavors, we must regard them as of no little direct advantage. While many of our fo...od flavors are characteristic of the foods themselves, not a few of those which we regard as the most valuable are the pro- duct of bacteria life. Indeed, as we shall see, some of our most valued food products owe their distinctive characteristics to these organisms which we are accustomed to hold in ill repute.
Among the chemical products which may arise from bacterial action, certain acids stand forth somewhat prominently. These acids may be produced in our food material and frequently give it an especial relish.
What to read after The International Monthly 2?
You can find similar books in the "Read Also" column, or choose other free books by Richardson, Frederick Albert, 1873- to read onlineMoreLess
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