SUMMARY 239 



cell walls of the starch granules to burst, thus rendering 

 it possible for the digestive juices to attack the food more 

 readily. In addition, cooking kills the germs and other 

 parasites that are sometimes found in foods. 



To cook food properly is a fine art and requires 

 most careful study and great skill. The science of pro- 

 viding economically the kinds of food necessary and of 

 cooking these properly so that they will be attractive, 

 easily digested and will lose none of their nutritive value, 

 is one that is at present in its infancy. Human beings, 

 like other animals, must have a balanced ration or diet if 

 they are to be most productive economically. They differ 

 from other animals in having a much greater range of food 

 possibilities and in being much more sensitive as to the 

 appearance and taste of food. 



Summary. Plants and animals form the live part of 

 the earth. Most plants consist of root, stem and leaves. 

 The root takes in all the plant's food except carbon and 

 oxygen. These are supplied through the leaves. The 

 leaves are the original food manufactories for all plants 

 and animals. They are supported on the stem, of which 

 there are two great classes, monocotyledonous and dicotyle- 

 donous. 



The stems also support the flower, which usually con- 

 sists of calyx, corolla, stamen and pistils. The chief 

 function of the flower is to produce the seeds by which 

 the plants are reproduced. The pollen grains which are 

 necessary for the fertilization of the egg cells are carried 

 and spread by the wind and by insects and birds. The 

 seeds are also scattered by the wind and by animals and 

 sometimes by floating down streams. 



Besides these green plants there is another class called 

 fungi. Instead of preparing their own food by the help 



