VEGETABLE FOOD I2Q 



11. Animal food in general fulfills the points of digestibil- 



ity better than vegetable food. 



12. Green vegetables and fruit are of value because their 



taste may excite the flow of digestive fluids ; the 

 large residue left after their digestion may sweep 

 waste matters down the intestine; and they may 

 form a supply of nucleo-albumin when the supply 

 in ordinary food is deficient. 



13. Green vegetables and fruit should be eaten a little at 



a time, because of their great liability to undergo 

 fermentation. 



14. Tea, coffee, and cocoa spur the cells on to renewed 



activity when the body is tired or weakened. 



DEMONSTRATIONS 



56. Grain albumin, or gluten, can be separated by mixing a small 

 mass of dough of wheat flour and gently washing out the starch by 

 kneading it under water. The gluten will be left as a stringy, sticky 

 mass. The starch in grain can be shown by the iodine test (page 31). 



57. Show samples of bread, both light and heavy, sweet and sour, 

 well-baked and under-done, new and stale, and hot and cold. Show 

 that the difference between the last three pairs depends upon the one 

 kind forming a pasty mass when wet or chewed, while the other kind 

 may be broken into fine particles. 



58. Show samples of properly cooked and of improperly cooked 

 rice, oatmeal, etc. 



REVIEW TOPICS 



1 . Give the composition of grain. 



2. Describe the albumin of grain. 



3. Describe bread and the process of its manufacture. 



4. Describe foods which are like bread. 



5. Describe the various kinds of grain which are eaten 



when boiled to a mush. 



OV. PHYSIOL. 9 



