IO 



APPLIED PHYSIOLOGY 



the white of an egg forms the most of the body. This 

 substance is called albumin, because when boiled it be- 

 comes white and hard. It is the living part of cells and 

 must be eaten to sustain their life. It is found in all food, 

 both animal and vegetable. We eat about four and a half 

 ounces of albumin each day. 



6. Fat Oil, or fat, is found in little pockets between 

 the cells. It is in a liquid form, and becomes hard only 



when the body cools 

 after death. When we 

 boil a piece of meat, the 

 pockets are softened so 

 that the fat runs out and 

 floats upon the top of 

 the water. Fat must be 

 eaten in order that the 

 cells of the body may 

 be healthy, but they can 

 live for a long time with- 

 out it, for the fat of the 

 body is made out of albumin, and not from the fat which 

 is eaten. The fat around the cells is like a cushion which 

 protects the cells and keeps them warm. It also makes 

 the body round and handsome. Fat is found in all com- 

 mon food. We eat about three ounces each day. 



7. Starch and sugar. Starch and sugar also enter the 

 body as food. Only a little of these is really found in the 

 body at once, for it is soon used up in warming the body. 

 Starch is found in all vegetable food in the form of small 

 grains. Cooking in hot water makes these grains swell 

 and burst. Then they dissolve in water and form a 

 paste. In the young plant there is but little sugar and 

 a great deal of starch, but when the plant ripens, the 



Fat tissue (x 100). 



Connective tissue cells form pockets in which 

 the liquid fat is stored. 



