84 NOURISHING SUBSTANCES OF FOODS. 



dissolves solid foods and carries them into the blood 

 to be conveyed to places where they are needed. A 

 lump of sugar in your mouth would not nourish you, 

 unless the saliva should dissolve it, and then it should 

 be taken up into the blood and borne to muscle or brain 

 or skin, or some other part that wanted new material. 



7. Classification of Foods. Foods, like the body itself, 

 consist of both things which will not burn or oxidize, and 

 things which will. The food-materials which will not 

 burn, such as water and common salt, are known as in- 

 organic foods. The foods which will burn, are obtained 

 either from animals or plants, and are named organic 

 foods, because they are obtained from living things, 

 which have organs. 



8. Most Foods contain more than one Nourishing Sub- 

 stance. Beef, for example, contains (i) water, which 

 goes off when we dry it; (2) certain minerals, which are 

 left in the ashes if the meat be burned, and which, when 

 meat is eaten, are useful in building bone, blood, muscle, 

 and brain; (3) organic matters of several kinds: the fat 

 is one of them; another, found in the lean, is named an 

 albumen. It is in nearly all respects like the white of an 

 egg. To take another example, wheaten bread contains 

 (i) some water; (2) minerals; (3) a kind of albumen; 

 (4) starch; (5) a little fatty matter. Each nourishing 

 substance found in any food, is named a food-stuff '. 



9. The Chief Kinds of Organic Food-Stuffs are (i) albu- 



7. Of what do foods consist? What are inorganic foods ? Examples. 

 Organic? From what obtained? Why so named ? 



8. What substances, useful to the body, does meat contain ? What 

 does the albumen resemble? What are the useful substances in 

 bread ? What is a food stuff ? 



9. Name the chief organic food stuffs. 



