RATIONAL FEEDING OF MEN 



387 



cells are ruptured, and instead of masses of starch, small 

 particles of disintegrated starch may be observed. This 

 starch is partially hydra ted. Oatmeal cooked in the two 

 ways, for a few minutes, and for four hours, contains 

 practically the same percentage amount of total starch. 

 In the one case, however, the starch is in large masses, 

 unruptured and unaltered, while in the other, the starch 

 masses have been ruptured, the particles are in a finer 

 state of division and are partially hydrated. Oatmeal 

 which has been cooked for only a few minutes does not 

 readily undergo digestion, but the four hours' cooking 

 produces physical and intermediate chemical changes 

 that cause the starch to 

 yield readily to the action 

 of the diastase ferment. 

 In the cooking of 

 meats, the heat liquefies 

 a portion of the fat and 

 oxidizes a portion of that 

 which is exposed to the 

 air, while the proteids 

 undergo complex molec- 

 ular changes. In the 

 cooking and preparation 

 of foods, it should be the 

 object to bring about 



physical rather than Fig. 102. Composition of bread. 



chemical changes. Cooking influences the ease rather 

 than the completeness of digestion. 



509. Refuse and Waste Matters. Nearly all foods 



Water. 



Starch. 



Protein. 



