74 COMPANION TO TROPICAL READERS 



FLESH-FORMING FOODS 



(See Tropical Readers, Book II, pp. 144-147.) 



Expt. 158. Flesh -formers. Collect three foods of 

 animal origin containing albuminoids, e.g. white of egg, 

 lean meat. 



Expt. 159. Casein from Milk. Add vinegar (acetic 

 acid) or lime-juice (citric acid) to milk, and stir; when 

 the curd, consisting largely of casein, is formed, pour on 

 to a filter paper. 



Expt. 160. Gluten from Corn and Wheat. Prove 

 that gluten may be got from both corn and wheat by 

 pounding them to fine white powder in separate cloth 

 bags ; rub under water between the fingers. The starch 

 will pass through into the water, and the gluten will be 

 left behind as a sticky mass. 



Expt. 161. ^Gluten cannot be got from Rice. Repeat 

 the above experiment, using rice instead of corn, and it 

 will be found that no gluten will be obtained. 



Expt. 162. Fibrin from Blood. Stir some fresh blood 

 with a bit of stick, and observe that the fibrin in it soon 

 forms a semi-solid substance ; wash clean with water. 



Expt. 163. Albumen in White of Eggs. Pour some 

 white of egg in a bottle ; pour on some water, and cork ; 

 thoroughly shake up for about four minutes; filter, and 

 heat the filtrate; observe that the albumen coagulates. 



A FEW COMMON FOODS 







(See Tropical Readers, Book II, pp. 147-150.) 



Expt. 164. Composition of some Common Foods. 

 (a) Yam. Determine the amount of starch found in 

 1 lb. of yam by grating it finely, mixing with water, 



