X CONTENTS 



PAGK 



3. SOME OP THE PROPERTIES OF PROTOPLASM : Microscopic 



Appearance Chemical Composition Production of 

 Energy Growth Repair Cell Division ... 28 



4. A STUDY OP BACTERIA : Changes caused by Bacteria 



Microscopic Appearance of Bacteria Size of Bacteria 

 Reproduction of Bacteria Necessary Conditions for the 

 Growth of Bacteria 32 



5. A STUDY OP YEAST AND FERMENTATION: Changes caused by 



Yeast Distillation Fermentation Microscopic Ap- 

 pearance of Yeast Reproduction of Yeast Spore Forma- 

 tion Uses of Yeast Patent Medicines .... 35 

 SUMMARIES : The Structure of the Living Human Body The 



Functions carried on by All Protoplasm .... 39 



CHAPTER IV 

 A STUDY OF FOODS 



Why Foods are needed in the Body Definition of Food . 41 



1. THE COMPOSITION OF FOODS: Nutrients Refuse Expla- 



nation of Food-Chart Percentage of Nutrients in Foods 41 



2. TEST FOR THE NUTRIENTS : Test for Proteids Test for 



Fats Test for Starch Test for Grape Sugar Test for 

 Mineral Matters Test for Water Pure Food Laws. . 44 



3. How PLANTS MANUFACTURE FOOD MATERIALS : Carbohydrates 



Organs of a Plant Starch Manufacture Storage of 

 Starch and Sugar Proteid Manufacture .... 47 



4. USES OF THE NUTRIENTS : Uses of Proteids Uses of Fats 



and Carbohydrates Comparison of the Uses of the Nutri- 

 ents The Relative Fuel Value of the Nutrients Uses of 

 Mineral Matters and Water 50 



5. COOKING OF FOODS : Importance of Proper Cooking Meth- 



ods of cooking Meats Reasons for cooking Meats Soups 



Boiling Meats Stewing Roasting and Broiling Rea- 

 sons for cooking Vegetables Boiling Vegetables Bread 

 Making 52 



6. DAILY DIET: Diet required by Americans Necessity for a 



Mixed Diet 56 



7. FOOD ECONOMY : Importance of Food Economy Economy 



in the Purchase of Food Waste of Food .... 57 

 SUMMARY : Review of Foods . . 60 



