12 CONTENTS 



CHAPTER IV 



FATS, PHOSPHATIDS, AND ALLIED SUBSTANCES 



Distribution and Importance, 62 ; Composition and Structure, 62 ; Gen- 

 eral Properties, 64 ; Emulsification, 64 ; Saponification, 65 ; Rancid Fats, 66 ; 

 Detection and Identification, 66 ; Important Fats, 68 ; Lecithin and Choles- 

 terol, 69; Lecithin, 69; Cholesterol, 70. 



CHAPTER V 



PROTEINS 



Introductory, 72 ; Elementary Composition, 72 ; Classification, 73 ; Prep- 

 aration of Proteins from Materials in Which They Occur, 74; Molecular 

 Weight, 75; Hydrolysis, 75; Amino Acids Obtained by Hydrolyzing Pro- 

 tein, 76; General Properties and Reactions of Amino Acids, 79: General 

 Protein Reactions, 82; Color Tests, 82; Precipitation Reactions, 84; Col- 

 loids, 84; Classification and Properties of Colloids, 84; Tyndall's Phe- 

 nomenon, 86 ; Electrical Properties of Colloids, 86 ; Methods of Precipitating 

 Colloids, 86; Structure of the Protein Molecule, 89; Putrefaction of Pro- 

 teins, 93; Individual Groups, Simple Proteins, 95; Albumins, 95; Globulins, 

 95; Glutelins, 96 j Prolamines, 96; Albuminoids, 96; Histones, 97; Pro- 

 tamines, 97; Conjugated Proteins, 98; Glycoproteins, 98; Phosphoproteins, 

 98; Hemoglobins, 100; Detection of Hemoglobin, 102; Absorption Spectra 

 of Oxyhemoglobin and Hemoglobin, 104; Derivatives of the Hemoglobins, 

 105; Fate of Blood Pigment in the Body, 107; Nucleoproteins, 107; Lecitho- 

 proteins, 109; Derived Proteins, 109; Primary Protein Derivatives, 109; 

 Secondary Protein Derivatives, 111. 



CHAPTER VI 



SOME FAMILIAR FOODSTUFFS SOME IMPORTANT TISSUES 



Some Important Foodstuffs, 114; Cooking and Preparation of Foods, 

 115; Milk, 115; Butter, 116; Cheese, 117; Meats, 117; Eggs, 117; Vege- 

 tables, 117; Breadstuffs, 118; Choice of Diet, 118; Some Important Tis- 

 sues, 119; Muscle, 119; Brain and Nerves, 120; Bones and Teeth, 121; Con- 

 nective Tissue, 121; The Blood, 121; Reaction of the Blood, 123; Osmotic 

 Pressure, 124; Coagulation of the Blood, 124; Lymph, 125; The Skin, 125. 



CHAPTER VII 

 DIGESTION IN THE MOUTH 



General Purpose of Digestion, 126; Preparation of Food, 127; Saliva, 

 127. 



