CONTENTS 



PAGES 



CHAPTER I. INTRODUCTION - 122 



The importance of protein - - 1 

 Advances in our knowledge of the changes taking place during diges- 

 tion and assimilation of protein - 

 End-products of protein hydrolysis - 



The importance of certain necessary end-products in nutrition - 6 



The necessity of a liberal degree of choice - - - - 10 



The significance of the denitrification of proteins 



Schryver's investigations - - - - - - 13 



Folin's views on the significance of urinary creatinine and neutral 



sulphur -.----- 15 



Later workers on the excretion of creatinine : Van Hoogenhuyze, 



Verploegh, Paton, Dorner, and Cathcart 



Mellanby's study of creatinine excretion - - - - 17 



Schaffer's - 17 



Levene and Kristeller's investigations - 18 

 Conclusions arrived at with regard to the significance of urinary 



creatinine ... 20 



CHAPTER II. THE FOOD OF MANKIND - . 2335 



The functions of food - - 23 



The great variations in the food of mankind - 23 



Widespread striving after a mixed form of alimentation - - 24 



Dr. Harry Campbell on the evolution of man's diet - - 26 



His conclusions - - - - 30 



The chemical composition of European and Indian food materials - 31 

 Heat values of Indian food materials - 



The digestibility and absorbability of foodstuffs - - 33 



Results obtained in Europe and America summarized - - 34 



CHAPTER III. TROPICAL FOOD MATERIALS AND THEIR DIGES- 

 TIBILITY - 3666 



Peculiarity of tropical food materials - - 36 



Rice as a food - 37 



Deficiency in protein - 37 



Its bulkiness - 38 



Inferiority of its protein absorption - - 39 



Wheat as a food - - 42 



Protein absorption of good wheat - - 43 



,, ,, of inferior wheat - 43 



Effects of modern methods of milling - 45 



The demand for " standard bread " - - 46 



Effects of bleaching - - 47 

 im 

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