REFERENCE BOOKS 22!) 



5. What harm ini«;ht oomo from s\vall()\viM<r fluids which pass 

 through a mouth containing decayed teeth? 



6. How often should one visit th(» (h^ntist? Why? 



7. How does the practice of Fletclierism help digestion? 



8. What is a, gland? What work does it do? 



9. What are the digestive glands of the human hody? 



10. Tell where each part of a meal of bread and butter, meat, 

 rice pudding, and nuts is digested. 



11. Why should we chew starchy foods well before swallowing? 



12. Why is soup eaten at the beginning of a meal ? (Remember 

 it is absorbed rapidly.) 



13. Why are partly cooked foods harder to digest than well- 

 cooked foods? 



14. Name three easily digested foods and tell why they are easy 

 to digest. 



15. Name three foods difficult to digest and tell the reasons why. 



16. Give, in detail, the digestion of a meal of milk, apple sauce, 

 and bread. 



17. Where is food absorbed? 



18. How is food absorbed? 



19. Why is it necessary that food be absorl)ed? 



20. Where and how do fats get into the blood? 



21. What happens to fats before they get out of the intestine? 

 Before they get out of the villus? 



22. Why do salt and water need no digestion? 



23. What changes take place in the composition of blood in the 

 walls of the small intestine? In the walls of the stomach? In 

 a gland ? In the liver ? 



Reference Books 



Hunter, Civic Biology, Chap. XX. American Book Company. 

 Hunter, Elements of Biology, Chap. XXVIII. American Book Company. 

 Hunter, Essentials of Biology, Chap. XXV. American Book Conn)any. 

 Abderhalden, Defensive Ferments of Animal Organisms. (Advanced.) William 



Wood and Company. 

 Atwater, Principles of Nutrition, and Nutritive Value of Food. I'^armcrs' Bulli'tin 



142, U. S. Department of AKriculture. 1900. 

 Bailey, Source, Chemistry, and Use of Food Products. V. Blakiston'a Son and 



Company. 

 Brady, Eating for Efficiency. Technical World, May, 1914. 



