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AAw - 

 166 FARINACEOUS FOOD. 



extractive matter 3, membrane 8, water 15, salts 4. And the ultimate 

 elements, carbon 37, hydrogen 5, nitrogen and oxygen 39, ashes 3, water 

 15. The quantity of nitrogen being larger than in the grains, they 

 are thought by some to be more nutritive ; thus about 55 to 60 

 parts are assumed to be equal to 100 of wheat flour ; but their defi- 

 ciency in the phosphates, &c. render them probably less important as 

 food. 



Farinaceous or starchy principle. This is obtained from and vari- 

 ously abounds in plants. It is called amylum, starch, fecula, or farina- 

 ceous matter. It is found in the roots, stems, tubercles, fruits and 

 seeds of almost all plants. 



The starchy particles are seen by the microscope to be organized in 

 various forms, each exhibiting a circular spot, or hilum, which adhered 

 to the cell containing them. The grains consist of concentric layers, 

 appearing like rings. 



The quantity of starch in some important substances is as follows in 

 the 100 parts : Potato kidney 9, do. red 15, do. champion 15, do. 

 L. orpheline 24; Tapioca 13, arrow-root 26, ginger 19, tumeric 12, yam 

 22, barley meal 67, wheat flour 56 to 72, oatmeal 59, rye do. 61, Indian 

 corn 80, rice (Carolina) 85, peas 32, garden bean 34. 



The composition of dried wheat starch is, 42 carbon and 57 water; in 

 100 parts, and these 2 substances constitute similar proportions in the 

 starch of other substances. Starch is converted by digestion into gum 

 and sugar; and this is in part effected by the saliva of the mouth. When 

 cooked, starch is nutritious and easily digested, and is considered a 

 necessary article of food. Without it, Dr. Prout says, animals could 

 not exist. A much larger quantity of amylaceous matter may be 

 eaten than of sugar, and for a much longer period. To render it di- 

 gestible with man it requires to be cooked ; and the more effectually 

 its grains are broken the more wholesome it becomes. Thus, boiled 

 and kneaded with water or milk and flour, it is suitable for many uses 

 in cookery. The stomachs of birds and graminivorous animals are 

 capable of dissolving the raw starchy particles, while with man and 

 many animals they pass off unaffected. Hence the saving of nourish- 

 ment by boiling potatoes before giving them to domestic animals. 



Liebig considers that, as starch is a non-nitrogenized food, it is an 

 element of respiration, and in the formation of fat is not transformed 

 into blood or tissue. Children, it is further said, fed on salep, arrow- 

 root, or other amylaceous food, not contributing to the formation of 

 bones, become fat ; but they do not acquire corresponding strength or 

 an equal developement of their organs. Sago requires for digestion 1, 

 and arrow-root 2 hours. These and other farinaceous aliments being 

 the least irritating, are best for persons with a morbid sensibility, and 

 in febrile and inflammatory diseases ; and they remain on the stomach 

 when it rejects all other food. It has been thought, however, of little 



