WATER AND ITS DANGERS 



75 



or little water, we nevertheless get a great deal of it. The 

 larger part of many of our foods is composed of water ; more 

 than half of the weight of the 

 meat we eat is made up of 

 water ; and vegetables are often 

 more than nine tenths water. 

 (See Laboratory Manual.) As- 

 paragus and tomatoes have over 

 90 per cent of water, and most 

 fruits are more than three fourths 

 water ; even bread, which con- 

 tains as little water as any of our 

 common foods, is about one third 

 water (Fig. 36). 



Without water, solid food 

 material, although present in the 

 body, would not be in a condi- 

 tion suitable for bodily use. An 

 abundant supply of water enables the food to be dissolved or 

 suspended in it, and in solution the food material is easily 

 distributed to all parts of the body. 



Further, water assists in the removal of the daily bodily 

 wastes, and thus rids the system of foul and poisonous 

 substances. 



The human body itself consists largely of water ; indeed, 

 about two thirds of our own weight is water. The constant 

 replenishing of this large quantity is necessary to life, and a 

 considerable amount of the necessary supply is furnished by 

 foods, particularly the fruits and vegetables. 



But while the supply furnished by the daily food is 

 considerable, it is by no means sufficient, and should be 

 supplemented by good drinking water. 



69. Water and its Dangers. Our drinking water comes 



FIG. 36. Diagram of the composition 

 of a loaf of bread and of a potato : i, 

 ash ; 2, food ; 3, water. 



