116 FOOD AND DRINK 



QUESTIONS FOR TOPICAL REVIEW 



PAGE 



1. How is the necessity for food shown ? 91 



2. To what process of waste and repair is the body constantly subjected ? 91, 92 



3. How do you account for the sensations of hunger and thirst? 92, 93 



4. What further can you state having relation to the subject? 92 



5. What can you state in regard to the quantity of food required for 



the support of life ? 93, 94 



6. What circumstances change the needs of persons, old and young, as 



regards food and drink ? 93 



7. What becomes of all the food and drink we consume ? 95 



8. What further can you state in relation to the process of renovation 



through which the body passes ? 95 



9. What can you state of the habit of nations in respect to diet ? 95, 96 



10. What in relation to the selection of articles for food ? 96 



11. What has been proved as regards animal food ? 96 



12. What as respects the necessity for changing or varying the diet ? . . 96, 97 



13. Of what importance is milk as an article of food ? 97, 98 



14. What are the constituents of milk ? 98 



15. What can you state of eggs as an article of food ? 98 



16. Of the meats, so called, as an article of food ? 98 



17. What effect does cold have upon meats ? 99 



18. In what other way may beef and pork be preserved ? 99 



19. What can you state of salted meat as food, and of its continued use ? 99 



20. What change does meat undergo in the cooking ? 99-101 



21. What directions are given for boiling meat ? 100 



22. What for roasting, and with what results ? 100, 101 



23. What is said about the frying of meats ? 101 



24. Give the statement in relation to trichina 101 



25. State what is said in relation to fish 101 



26. What is stated of the usefulness and other properties of the prod- 



ucts of the vegetable kingdom ? 101, 102 



27. What further is said of vegetable food ? 101, 102 



28. Why is bread made of wheat-flour so important as an article of food ? 102 



29. State whatever else you can in relation to bread 102, 103 



30. Give the statement respecting the potato 103, 104 



31. What is stated of fruits f the use of them, their nutritious qualities, 



etc. ? 104 



32. How general is the existence of perfectly pure water ? 104, 105 



33. What is stated in relation to drinking water ? 105 



34. What effect has the action of water upon lead ? 105, 106 



35. What further can you state on the subject ? 106 



36. What properties has coffee as an article of diet? 106, 107 



37. In what circumstance has coffee been found peculiarly beneficial?. 107 



38. What comparison is made between coffee, tea, and chocolate ? . . . 107, 108 



39. How are the wines, and malt, and other alcoholic beverages pro- 



duced ? " 108, 109 



tO. What articles are employed in their production ? 109 



41. What are the properties of alcohol ? 109 



42. Is aloohol a food ? 109, 110 



43. What is said of the property of alcohol to relieve thirst ? 110 



44. What effect does alcohol have upon the body's temperature? 110, 111 



45. What is the cause for flushing of face in drinkers ? Ill 



46. What is the testimony of Arctic explorers and others? Ill 



47. "What is the effect of alcohol upon plant and animal life ? ,. . . . 112 



48. What are the only conditions for use of alcohol ? 112 



