THE CHEMISTEY OF FOOD. 63 



instance, sugar changes to fat in the body; and hence, as 

 is well known, the " hands" on a sugar plantation grow 

 fat during the sugar season, by partaking freely of the 

 ripened juices of the cane. 



31. That is the best diet therefore which contains some 

 of each of these principles, in due proportion; and that is 

 the worst which excludes the most of them. The cravings 

 and experience of man had unerringly guided him to a 

 correct regulation of his diet, long before the chemistry 

 of food was understood; so that his ordinary meals 

 long ago combined these various principles, the necessity 

 and value of which are now explained. 



QUESTIONS FOR TOPICAL REVIEW. 



PAGE 



1. What is understood by the term food ? 53 



2. What can yon state in relation to the source of food ? 53 



3. What discriminations and selections are necessary ? 53, 54 



4. How can you tell the organic from the inorganic substances 5 1 54 



5. What relative position does water hold as an article of food ? 54 



6. In what parts of the body is water found ? 54, 55 



7. In what articles that we eat is it found ? 55 



8. If you were required to go without water or solid food for a number of days, 



which would you prefer to have, and why ? 55 



9. What can you state of the importance of salt as an article of food ? 55, 56 



10. How abundant is salt, and how does it find its way into the human sys- 



tem ? 55, 56 



11. What can you state of the importance of lime in the body ? 56 



12. What, of the importance of iron ? 56, 57 



13. What furthor ie stated of other inorganic substances ? 57 



14. What in relation to organic substances ? 57 



15. What can you state in relation to the albuminoids ? 57, 58 



16. What, in relation to albumen ? ^ 



17. What, in relation to casein ? ^ 59 



18. In relation to the fats or oils, and how generally consumed ? 59, 60 



19. What do we understand by the sugars or saccharine substances ? 60 



20. State what yon can of fmsrar its origin and various qualities fi O- fit 



21 . Of starch its varieties and qualities 61 



22. Of the abundance of starch, and its importance as a food principle 61 



23. What is stated In relation to stimulating substances ? 62 



24. Of the necessity for regulation in diet? 62, 63 



