AT OUR HOMES 233 



7. What constitutes the cooking of starch in foods? What is the nature 

 of the popping of corn, and the baking of potato? 



8. Discuss the chemistry of starch formation in plants. What is the 

 chemical formula for starch? 



9. What is the chemistry of the digestion of starch? What need is there 

 for any such change? In the similar change which occurs in seeds where- 

 by the stored starch is made available for the young and growing plant 

 as food, what is the ferment whereby this change is brought about? 



10. What is malt? Explain its use in prepared foods for infants. 



11. Describe the steps in the manufacture either of cane or of beet sugar. 

 Why are "vacuum pans" used in boiling the syrups? 



12. Name two important uses of starch in baking powder. 



13. Explain the rising of a loaf of cake. Why does it retain its form when 

 baked? What explanation is there for "fallen" cake? 



14. About what per cent of wheat flour is starch? 



15. Explain the ill-effects of eating unripe fruit. What changes occur in 

 the ripening process? 



16. What uses have (a) grape sugar (as a solid); (b) glucose (as a liquid)? 

 What is true of the relative sweetness of cane and grape sugars? 



17. Learn from some text in Chemistry, or any other source, the names of 



the several kinds of sugar, and the source of each kind. 



18. What deleterious materials are sometimes used in making candy? What 



constitutes excess in the use of candy? 



19. What ways are employed other than drying and canning to keep fruits 

 for long periods in a condition fit for use as foods? 



20. What "preservatives" are sometimes found in jellies and canned goods? 

 What purpose is served in the use of coloring materials, such as coal tar 

 dyes, in ketchup? What effect upon the digestibility of foodstuffs have 

 most of the chemicals used as preservatives? Why is this so? 



21. Make a list of the various foods represented in the table service of one day. 

 Then underscore all those that are from plants. 



22. What dietary conditions are met in the use of bread and milk as a simple 

 food? 



FIRES, BURNS, AND VARIOUS ACCIDENTS 



Perhaps nowhere does the competency or incompetency 

 of an individual, his practical knowledge or lack of it, mani- 

 fest itself so notably as in times of emergency. While it may 

 not be worth while always to be getting ready for the unusual 

 .to occur, and for what is unlikely to happen, yet the un- 

 expected often occurs, and accidents are common. Avoid- 



