Public School Domestic Science

lassif

es of compounds of each of the fo

ot

tei

the basis of muscle (lean meat); the albumin

sue which yield gelatin and allied substanc

st meat extracts. Amids: this term is frequently applied to the nitrogenous non-albuminoid compounds of vegetable foods and feeding stuffs, among which a

a

nimal and vegetable foods and feeding stuffs, which it is customary to group together roughly

starches, celluloses,

al ma

d magnesium chlorids, sulphat

used to designate the two distinct classes of food, viz.: (a) th

getable kingdom, although the majority of the animal substances belong to the ni

will confine ourselves to the more g

of

the body the food serves for building and repair. In yielding energy, it serves as fuel for heat and power. The principal tissue formers are the albuminoids; these form the frame-work of the body. They build and repair the nitrogenous materials, as

te

issues contain. The amount of water required by a healthy man in twenty-four hours (children in proportion) is on the average between 50 and 60 ounces, beside about 25 ounces taken as an ingredient of solid fo

uch as the mucous and serous membranes, it prevents friction and the uncomfortable symptoms which might result from drying; (4) it furnishes in the blood and lymph a fluid medium by which food may be taken to remote part

Matter).-Use of

ly a few of the uses of salts in the body, but are sufficient for our purpose. Fruits and nuts contain the least quantity of salts, meat ranks next, then vegetables and pulses, cereals contain most of all (Chambers).

ned in some important articles of vegetable an

1,000 lbs. of 14 V

b

pl

ce

en fl

nip

ato

ley

bag

ea

rcre

iz

mea

as

a ni

en br

n 1,000 lbs. of

b

Po

s mi

thout sh

of mu

f commo

co

ster c

herri

, and in most green vegetables much potash. One important kind of miner

TNO

getables,