CONTENTS vii 



teins, 80. 2. Secondary Protein Derivatives: Proteoses, '''■°™ 

 peptones, 81; Important properties of the proteins, 82; 

 The unlike constitution of the various proteins, 83; 

 Cleavage products of the proteins, 84. Nitrogen Com- 

 pounds That Are Non^Proteins: Amino-acids and 

 amides, 85; Extractives, 86. 



CHAPTER VI 



The Compounds of Animal NtrrRiTioN, Concluded — 



Cabbohtdrates, Acids, Fats, and Oils ... 68-86 



Elementary composition of the non-nitrogenous 

 compounds, 87; Classification of non-nitrogenous com- 

 pounds, 88; The carbohydrates, 89; Classification of 

 carbohydrates according to structxire, 90; The mono- 

 saccharides or simple sugars, 91; Dextrose, 92; Levulose, 

 93; Galactose, 94; The pentoses, 95; Di-saccharides, 

 96; Saccharose, 97; Maltose, 98; Lactose, 99; The sugars 

 as a class, 100; Other more complex poly-saccharides, 

 101; The starches, 102; Glycogen, 103; The pentosans, 

 104; Galactans, mannans, levulans, dextrans, 105; The 

 pectin bodies, 106; Dextrin, 107; Cellulose, 108; The 

 acids, 109; Fats and oils, 110; Fats or oils in grains and 

 seeds. 111; Nature and kinds of fats, 112; Physical 

 properties of the fats and oils, 113; Milk-fat, 114; 

 Fatty acids, 115; Ether-extracts, 116; Lecithins, 117; 

 Enzjrms, anti-bodies, hormones, vitamines (accessories), 

 118. 



CHAPTER VII 



The Digestion of Food 87-122 



Digestion vs. assimilation, 119; General changes in 

 food through digestion, 120. Ferments: Definition of fer- 

 ments, 121; Organized ferments, 122; Structure and 

 distribution of organized ferments, 123; Conditions of 

 growth of organized ferments, 124; Results of fermenta- 

 tion, 125; Manner of action of ferments, 126; Bacteria in 

 the digestive tract, 127; Unorganized ferments, 128; 

 Enzyms and their action, 129. The Alimentary Canal: 



