84 



FOOD MATERIALS 



10 grs. to 1 oz. of water; solution of sodic hydrate, 20 grs. to 

 1 oz. of water; nitric acid, concentrated; ammonia, strong; 

 gasolene, to be used only in small amounts by teacher; scales; 

 test tubes ; bottles ; microscope. 



Note: The class may be conveniently divided into groups, to each 

 of which is assigned a given number of substances for test and 

 report. 



1) Prepare a raised dough of each flour to be tested, as 

 wheat, corn, rye and oat. Bake and compare textures of the 

 various breads. 



2) Separate out one cent's worth each of various patent 

 breakfast foods and oatmeal, cracked wheat, rolled oats, etc. 

 Assuming that equal weights have equal nutritive values, how 

 do they compare in cost? 



3) Test for starch: Put one or two drops of iodine solution 

 upon a bit of flour and note result. Boil starch and test 

 similarly. 



Test in like manner various meals, breakfast foods, vegetables 

 and fruits, and record as in the accompanying schedule. 



4) Test for fat: Place a few drops of gasolene upon a piece 

 of fat. Apply a drop of the mixture to a piece of paper and to 

 a piece of glass ; allow to dry. Caution : Be sure that there is 

 no fire of any sort in the room. 



Test similarly corn and oat meal, wheat flour, crushed nuts, 

 yolk of egg and milk. 



5) Test for sugar * : Make a dilute solution of glucose or soak 

 a mashed raisin in water. Put a few drops into a test tube, 



1 Ordinary (cane) sugar does not respond to this test. A 

 solution of such sugar must be boiled with a few drops of acid, as 

 sulphuric. 



