THE CONSTITUENTS AND USES OF FOOD. 1 1 



CLASS II. FOOD-ADJUNCTS. 



i. ALCOHOL, as contained in fermented and distilled liquors. 



ii. VOLATILE OR ESSENTIAL OILS and other odorous and aromatic 

 compounds, as contained in condiments like garlic, 

 turmeric, and pepper, and in spices as ginger and 

 cloves. 



iii. ACIDS, as citric acid in lemons, acetic acid in pickles. 



iv. ALKALOIDS, as caffeine in coffee and tea, and nicotine in tobacco. 



