Xvi CONTENTS PART SECOND. 



Crystallisable Azotised (connected with food) 



Urea, ... . 310 



Kreatine, . 311 



Kreatinine, . . .311 



Uric Acid, 311 



Hippuric Acid, . . . . .311 



Non-azotised 



Saccharine Group of Proximate Principles, 

 Sugar, ...... 



Cane-Sugar, 



Molasses, Treacle, ..... 



Maple Sugar, . ... 



Beet Sugar, ...... 



Grape or Starch. Sugar, .... 



Sugar of Milk, .... 



Fructose, .... . . 



Inverted Sugar, ..... 



Mannite, ...... 



Glycyrrhizine, ...... 



Table of the proportion of Sugar in several important 



articles of food, . . . . .319 



Starch, ....... 320 



Potato Starch, ...... 323 



Wheat Starch, ...... 324 



Sago, ....... 324 



Tapioca, ...... 325 



Cassava, . . . . . .326 



Arrowroot, ... ... 326 



Tous-les-Mois, . . . . . .327 



Tahiti Arrowroot, . . . . .327 



East India Arrowroot, . . . .327 



Portland Sago, ...... 327 



Salep, . . . . . . .327 



Lichnine or Feculoid, ..... 327 



Table of the proportion of Starch in a variety of sub- 

 stances, . . . . . . 328 



Dextrine, ...... 329 



Diastase, ...... 329 



Inulin, ...... 330 



Gum or Arabine, ..... 330 



Bassorine, . . . . . .331 



Table of the proportion of Gummy substance in seve- 

 ral important articles of food, . . . 332 

 Vegetable Jelly, ..... 332 



Pectose, Pectine, ..... 332 



Carrageenine, .... 333 



