FOODS AND DIETARIES 251 



HOURLY OUTGO IN HEAT AND ENERGY FROM THE HUMAN BODY AS 



DETERMINED IN THE RESPIRATION CALORIMETER BY THE UNITED 



STATES DEPARTMENT OF AGRICULTURE. 



Average (154 Ibs.) CALORIES 



Man at rest (asleep) .......... 65 



Sitting up (awake) 100 



Light exercise ..'.-'. 170 



Moderate exercise 190 



Severe exercise 450 



Very severe exercise 600 



PROBLEM XLIII 



A study of some forms of food adulteration, and some 

 simple means of detecting them. 



a. Definition 



Note. Foods are said to be adulterated when any substance 

 is added to them which does not properly form a part of the 

 food. Such foods are not necessarily unwholesome. This 

 study was first taken up in this country in 1881. The first 

 food inspection law was enacted here in 1883, in Massa- 

 chusetts. More than twenty-five states are now attempting to 

 regulate the character and quality of foods sold in the market. 



Note. Starch is sometimes added to sausage to increase its 

 weight, or permit of a larger amount of water or fat meat. If 

 sold as pure sausage, it would clearly not be in any sense 

 poisonous, but should be labeled " misbranded," and is evi- 

 dently a fraud. Why ? 



b. Chemical Preservation 



Note. Such substances as benzoic and boric acids, borax, 

 formaldehyde, and sulphurous acid are used. (Show speci- 

 mens.) 



c. Coloring Matter 



1. Used in cheaper grades of jellies, to imitate good grades; 

 therefore a fraud. 



2. Used in tomato catsup, and canned tomatoes. 



3. Used to make cucumber pickles greener (copper). 



