CONTENTS. 



Introduction 17 



The Nature and Scope of the Subject 17 



The Degree of Exactitude Attainable in Biochemistry ... .21 

 The Preparation Required for the Study of Biochemistry .... 24 

 The Subdivisions of the Subject 27 



PART I. 



THE FOODS. 







CHAPTER I. 



THE SIGNIFICANCE OF FOODSTUFFS. 



The Chemical Relationship of Animals and Plants 31 



The Conservation of Matter 32 



The Classification of Foodstuffs 33 



CHAPTER II. 

 THE INORGANIC FOODSTUFFS. 



Water and Sodium Chloride . . 34 



Calcium . . 40 



Iron 43 



Other Inorganic Foodstuffs . 49 



The Complexity of our Dietary Requirements .50 



CHAPTER III. 

 THE CARBOHYDRATES; THE MONOSACCHARIDES. 



General Characteristics 53 



The Hexoses 55 



Reactions of the Carbohydrates 58 



The Chemical Relationships of the Sugars 63 



Certain Derivatives of Glucose 66 



The Distribution of the Monosaccharides in Living Tissues 69 



The Lactone Structure of Sugars 72 



