90 THE CHEMISTRY 'OF FOOD 



QUESTIONS FOR TOPICAL REVIEW 



PAGE 



1. What is understood by the term food ? 75 



2. What can you state in relation to the source of food ? 75 



3. What discriminations and selections are necessary ? 75 



4. How can you tell the organic from the inorganic substances? 77 



5. What relative position does water hold as an article of food 77 



6. In what parts of the body is water found ? 77 



7. In what articles that we eat is it found ? 78 



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 ? 78 



9. What can you state of the importance of salt as an article of food ?. 78, 79 



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



system ? 78, 79, 80 



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



what does it occur ? 80, 81 



12. What, of the importance of iron ? 81 



13. What further is stated of other inorganic substances ? 81 



14. What in relation to organic substances ? 81, 82 



15. What can you state in relation to the albuminoids ? 82 



1(5. What, in relation to albumen ? 82 



17. What, in relation to caseine ? 83 



18. In relation to the fats or oils, and how generally consumed ? 83, 84 



19. What do we understand by the sugars or saccharine substances?. . . 85 



20. State what you can of sugar its origin and various qualities 85, 86 



21. Of starch its varieties and qualities 86 



22. Of the abundance of starch, and its importance as a food-principle. 86, 87 



23. What is stated in relation to stimulating substances ? 87 



24. Of the necessity for regulation in diet ? 88 



25. What is considered the most healthful diet ? 88, 89 



