CONTENTS 



PAGES 



CHAPTER I. INTRODUCTION - 122 



v The importance of protein - - 1 

 Advances in our knowledge of the changes taking place during diges- 

 tion and assimilation of protein - 



End-products of protein hydrolysis - - 5 



The importance of certain necessary end-products in nutrition - 6 



The necessity of a liberal degree of choice - - 10 

 ^The significance of the denitrification of proteins 



Schryver's investigations - - 13 

 Folin's views on the significance of urinary creatinine and neutral 



sulphur ... . 15 

 Later workers on the excretion of creatinine : Van Hoogenhuyze, 



Verploegh, Paton, Dorner, and Cathcart 



Mellanby's study of creatinine excretion - - - - 17 



Schaffer's - 17 



Levene and Kristeller's investigations - 1 8 

 Conclusions arrived at with regard to the significance of urinary 



creatinine - 20 



CHAPTER II. THE FOOD OF MANKIND - 2335 



The functions of food - - 23 



The great variations in the food of mankind - - 23 



Widespread striving after a mixed form of alimentation - - 24 



Dr. Harry Campbell on the evolution of man's diet - - 26 



His conclusions - - 30 



The chemical composition of European and Indian food materials - 31 



Heat values of Indian food materials - - 32 



The digestibility and absorbability of foodstuffs - - 33 



Results obtained in Europe and America summarized - - 34 



CHAPTER III. TROPICAL FOOD MATERIALS AND THEIR DIGES- 

 TIBILITY - 3666 



Peculiarity of tropical food materials - - 36 



Rice as a food - - 37 



Deficiency in protein - 37 



Its bulkiness - 38 



Inferiority of its protein absorption - - 39 



Wheat as a food - 42 



Protein absorption of good wheat - - 43 



,, of inferior wheat - 43 



Effects of modern methods of milling - 45 



The demand for " standard bread " - 46 



Effects of bleaching - - 47 



of adding " improvers " - 48 



ix 



