12 CONTENTS 



Form, 65; Action Retarded by Products, 66; Progressive Action, 66; Anti- 

 enzymes Defensive Enzymes, 66; Summary, 66; Individual Groups of 

 Carbohydrates, 67 ; Pentoses, 67 ; Absorption Spectra, 68 ; Hexoses. C 6 H 12 O 6 , 

 69; Glucose, 69; Fructose. (Levulose, Fruit Sugar), 70; d-Galactose, 70; 

 Amino Sugars, 71; d-Glycuronie Acid, 71; Disaecharides, 72; Saccharose. 

 (Sucrose, Cane Sugar), 72; Lactose, 74; Maltose, 75; Polysaccharides, 75; 

 Starch (C 6 H 10 O 5 ) n , 76; Dextrins, 77; Inulin, 77; Gums and Mucilages, 77; 

 Cellulose, 77; Glycogen, 78; Glucosides, 79. 



CHAPTER IV 



FATS, PHOSPHATIDS, AND ALLIED SUBSTANCES 



Distribution and Importance, 80; Composition and Structure, 80; 

 General Properties, 82 ; Emulsification, 82 ; Saponification, 83 ; Rancid Fats, 

 84; Detection and Identification, 84; Important Fats, 86; Phosphatids, 

 Cerebrosides, and Sterols, 87; Lecithin, 88; Cholesterol, 89. 



CHAPTER V 

 PROTEINS 



Introductory, 91 ; Elementary Composition, 91 ; Classification, 92 ; 

 Preparation of Proteins from Materials in Which They Occur, 93; Molecu- 

 lar Weight, 94; Hydrolysis, 94; Amino Acids Obtained by Hydrolyzing 

 Protein, 95; General Properties and Reactions of Amino Acids, 98; Gen- 

 eral Protein Reactions, 101 ; Color Tests, 101 ; Precipitation Reactions, 103 ; 

 Structure of the Protein Molecule, 105; Putrefaction of Proteins, 109; 

 Individual Groups, Simple Proteins, 110; Albumins, 111; Globulins, 111; 

 Glutelins, 112; Prolamines, 112; Albuminoids, 112; Histones, 113; Prota- 

 mines, 113; Conjugated Proteins, 113; Glycoproteins, 114; Phosphoproteins, 

 114; Hemoglobins, 116; Detection of Hemoglobin, 118; Absorption Spectra 

 of Oxyhemoglobin and Hemoglobin, 120; Derivatives of the Hemoglobins, 

 121; Fate of Blood Pigment in the Body, 123; Nucleoproteins, 123; 

 Lecithoproteins, 125; Derived Proteins, 125; Primary Protein Derivatives, 

 125; Secondary Protein Derivatives, 127. 



CHAPTER VI 



SOME FAMILIAR FOODSTUFFS SOME IMPORTANT TISSUES 



Some Important Foodstuffs, 130; Cooking and Preparation of Foods, 

 131; Milk, 131; Butter, 132; Cheese, 133; Meats, 133; Eggs, 133; Vege- 

 tables, 134; Breadstuff s, 134; Choice of Diet, 135; Some Important Tis- 

 sues, 135; Muscle, 135; Brain and Nerves, 138; Bones and Teeth, 138; 

 Connective Tissue, 139; The Blood, 140; Reaction of the Blood, 142; Os- 



