378 FOOD AND NUTRITION 



by means of lime and acid, after which the syrup is filtered 

 through bag filters and then through bone char for clarification. 

 The clarification is similar to that used in glucose. The puri- 

 fied syrup is then evaporated in vacuum evaporators until it 

 crystallizes. The crystals are separated from the syrup and 

 later they are dried in a machine called a granulator in which 

 the crystals are separated from one another. By pressing the 

 moist crystals in a mold the loaf sugar is made. The cubes 

 are later dried. 



III. THE COST OF FOOD 



430. The Cost of Food. The price paid by the consumer for 

 his food is determined not only by the actual cost of produc- 

 tion on the farm, but also by the cost of transporting the food 

 from the farm to the consumer, the cost of manufacture, in- 

 cluding milling, packing, and other processes, and the cost 

 of distribution, including retailer's and middlemen's profits 

 and advertising. In purchasing the food, the consumer 



COfl/V 



FIG. 261. The cost of different foods. 



needs to have a general knowledge of the composition 

 of the food, and the nutritive value of the food constituents. 

 Water is a common constituent of foods and should be con- 

 sidered in counting the cost of the food. Thus eggs contain 

 65 per cent, of water, milk, 87 per cent, and beef about 60 per 

 cent. The proportions of other constituents of the food must 

 also be considered. Cane sugar contains 100 per cent, carbo- 

 hydrate and ordinarily sells for about 5 cts. per Ib. Potatoes 

 contain about 18 per cent, carbohydrate and ordinarily sell 



