ANIMAL LIFE AND ANIMAL PRODUCTS. FOODS 445 



would supply a menu, such that the total food value was 3000 

 Cal., and that 100 g. of protein was included, and the remaining 

 fuel value was divided equally between carbohydrates and fats. 



5. Calculate the calorific value of 1 kilog. of: (a) wheat flour, 

 (b) oatmeal. 



6. (a) In what proportions by weight should baking soda and 

 cream of tartar be used in raising bread? (b) What is the objec- 

 tion to using too large a proportion of baking soda? (c) Why 

 must baking powder be kept in a dry, cool place? 



7. Why does vinegar liberate carbon dioxide from baking soda? 

 Make the equation for the action. 



8. Make equations for the formation of: (a) ethyl formate; 



(b) glyceryl formate; (c) ethyl stearate. 



9. Make equations for the action of superheated water on: 

 (a) stearin, and (b) olein; and for the action of caustic soda on: 



(c) stearin, and (d) ethyl acetate. 



10. Summarize the facts which show soaps to be salts. 



11. (a) Write the full equation for the hydrolysis of sodium 

 palmitate. (b) What reaction (acid or alkaline) should soap 

 solution possess, and why (p. 369)? 



12. Why does " French dressing " (vinegar, salt, and olive oil) 

 give an emulsion, which is much less durable than mayonnaise 

 dressing? 



