\:rinized or rendered soluble dent that the Tillson product has 



ier and that different lots have not been submitted 

 . uniform temperatv. 



And the cooked and malted classes of foods there 

 - .ifKcient variation in the amount s.luble in s that the 



different lots or batches of the same kind of food are not ahvays prepared 

 in e\ .- the same manner. It may be that in some lots more malt 

 used, or the malting period was longer, or that the toasting or parching 

 proo ss Ich the foods are generally submitted was more thorough — 



aQ of which would cause variation in the percentage amounts of soluble 

 ■-.".::.- 



Ixi C -X>KIXG OX SOLUBIUTT OF FOODS. 



--.- C; •-'-.' : --..-. >•- >.-. •'■. >:it;v :•.-.: :'-- :'-- — . ,-':• .-.--■, ^ •• -creal 

 fooc s s important as the proportion of the nutrients which they 



contain. The chief purposes of cooking are : first, to sterilize the material, 

 so that any undesirable bacteria, if accidentally present may be destroyed : 



id, bo improve flavor — making the food more appetizing and thus 

 increas ig figestjl stimulating the flow of dis; est 



and third, to so change the structure of the material, especially the carbo- 

 hydrates, that th: be more readily digested. Possibly the last may 

 ;-garded as the roost important, bee- - is previously stated, starch, 

 which forms a surge proportion of these foe - 5 enclosed in cells, 

 the wa" - hich are composed of crude fibre. This crude fibre is prac- 

 tically indigestible, and unless the walls which it forms are broken, com- 



. ; . and absorbed. In the cc ig 

 process, the contents of the cells expand and the walls burst, allowing Hie 

 contents to come m direct contact with the water^ \rhen it is at least par- 

 tially converted into soluble forms, Thorough cooking of the cereals 

 really consists in rupturing these cell walls and in securing a maximum 

 quantity of starch in a soluble form. The solubility of the protein is gen- 

 erally lessened by cook ing specially at high temperature. Long, slow 

 . ~ <-'t;- ten the crude fibre and change the starch to soluble forms 



without materially decreasing the solubility of the proteids. Some experi- 

 ments seem to show that, while the protein is rendered insoluble in the 



part of idie cooking, long continued action of the heat somewhat 

 changes them into soluble forms. 



cou- - ho\rever, to cook for a very much shorter period, probably not 



more than twenty minutes to half an hour. To gather some information 

 regarding the extent of the changes affected by the length of time the 

 food- ;x»ked and tc g some data for comparison with the foods sold 



voked oat, wheat, and corn meals for period > 

 minutes, two hours, five hours, and eight hours, and analyzed a 

 water extract of each, prepared in the same manner as that previously 

 :■.!."■ '•-: 



