22 CHEMIC COMPOSITION OF THE HUMAN BODY 



Levulose or fruit-sugar is associated with dextrose as 

 a constituent of sweet fruits and honey. 



Galactose is obtained when milk-sugar (lactose) is 

 boiled with dilute sulphuric acid. 



3. Saccharoses. Saccharose or cane-sugar occurs as 

 hard, crystalline granules. It is found in the juices of 

 plants; in different grasses (sugar-cane); in the forest 

 trees (maple-sugar); and in the roots and stems of 

 plants (beet-sugar), etc. 



Molasses is a product derived from the evaporation 

 and refining of cane-sugar, as is caramel or burnt- 

 sugar. 



Maltose is formed from starch, when acted on by 

 malt extract or the diastatic ferments in saliva and 

 pancreatic juice. The diastatic ferment or diastase 

 is a substance resulting from allowing the seeds of 

 rye, wheat, barley, etc., to germinate in the manu- 

 facture of alcoholic liquors. This when formed acts 

 on the starch and converts it into maltose and dextrin. 

 Lactose or milk-sugar is found only in the milk of mam- 

 malia. In the stomach of human beings, in the pres- 

 ence of the lactic acid bacillus, it is changed to lactic 

 acid and then to butyric acid. 



Fats. Fats or hydrocarbons are organic bodies found 

 in the tissues of both vegetables and animals. They 

 are the most valuable food next to the carbohydrates, 

 as a source of heat and energy, but are not so available 

 or so easily digested. They are found in the subcuta- 

 neous tissues, marrow of bones, in and around the 

 numerous internal organs, back of the eye-balls, the 

 omentum, in milk; and in very stout persons they are 

 found in the liver, kidney, heart muscle, and muscles 

 of the extremities, also along arteries, veins, and 

 nerves. Fat is found in the animal foods, such as, 

 meat, fish, butter; in vegetable foods, as oils, cereals, 

 and in the kernels of nuts, 



Fats are compounds consisting of carbon, hydrogen 

 and oxygen, the first being the main ingredient, 



