CONTENTS. xi, 



CHAPTER IV. 



PAGE 



THE PREPARATION AND PROPERTIES OF CERTAIN AMINO- 



Acms 67 



CHAPTER V. 



THE CARBOHYDRATES . . . . . . . . . . . . 100 



A. The Monosaccharides . . . . . . . . 100 



B. The Disaccharides 113 



C. The Polysaccharides 117 



D. The Quantitative Estimation of the Carbohydrates 125 



E. The Theory and Use of the Polarimeter . . . . 143 



F. Optical Activity and the Asymmetric Carbon Atom 147 



CHAPTER VI. 



THE FATS, OILS AND LIPINES.. .. .. .. .. 153 



CHAPTER VII. 



THE CHEMISTRY OF SOME FOODS 166 



A. Milk 166 



C. Cheese 172 



D. Potatoes 173 



E. Flour 173 



F. Bread 174 



G. Meat (Muscle) 175 



CHAPTER VIII. - 



THE COMPOSITION OF THE DIGESTIVE JUICES AND THE 



ACTION OF CERTAIN ENZYMES 183 



A. Saliva 186 



B. Ptyalin 186 



C. Gastric Juice . . . . . . . . . . . . 194 



D. Pepsin . . . '. 201 



