.-:; 





PART I 



GENERAL PHYSIOLOGY AND 

 MORPHOLOGY 



A. CHEMICAL AND PHYSICAL CHARAC- 

 TERISTICS OF LIVING THINGS 



Read: Sherman, Chemistry of Food and Nutrition, pp. 1-102; 

 or 



Nutrition, pp. 1-102; or 



Mathews, Physiological Chemistry, pp. 1-187; or 

 Hawk, Physiological Chemistry, pp. 1-147. 



The bodies of all living things are composed of about 15 chem- 

 ical elements and a great number of chemical compounds : 97 per 

 cent of the human body consists of carbon, hydrogen, oxygen and 

 nitrogen, and 3 percent of n other elements. Three- fourths of 

 all the hydrogen and nine-tenths of all the oxygen are combined 

 to form water. In addition to water and mineral salts living things 

 contain carbon compounds, or "organic compounds." Compounds 

 of carbon, hydrogen and oxygen form Carbohydrates and Fats; 

 compounds of carbon, hydrogen, oxygen and nitrogen form Pro- 

 teins. 



I. CARBOHYDRATES (Starches, Sugars, etc.). 



Carbohydrates of physiological importance are : 

 Monosaccharids (C 6 H 12 O 6 ) dextrose, levulose, glucose. 

 Disaccharids (C 12 H 22 O^) cane sugar, malt sugar, milk sugar. 

 Polysaccharids (C 6 H 10 O 5 ) n starch, dextrin, glycogen, cellu- 

 lose. 



I. MONOSACCHARIDS (glucose, fructose, etc.). Cannot be 

 split into simpler sugars. 



a. Dextrose. Take a one per cent solution and test solution 

 as follows: 



Boil 5cc. of Benedict's 1 or Fehling's 2 solutions in a test tube. 

 Result ? 



[91 



