ow is it obtained? 20.
Of what is it composed? 21. Into what is the organic matter converted
when it is burned? 22. Give the two large classes of organic compounds
found in food materials. 23. Name the various subdivisions of the
non-nitrogenous compounds. 24. What are the carbohydrates? 25. Give
their general composition. 26. What is cellulose? 27. Where is it found?
28. What is its function in plants? 29. What is its food value? 30. In
what way may cellulose be of value in a ration? 31. In what way may it
impart a negative value to a ration? 32. What is starch? 33. Where is
it mainly found in plants? 34. Give the mechanical structure of the
starch grain. 35. Why is starch insoluble in cold water? 36. How do
starch grains from different sources differ in structure? 37. What
effect does heat have upon starch? 38. Define hydration of starch. 39.
Under what conditions does this change take place? 40. What value as a
nutrient does starch possess? 41. What is sugar? 42. How does it
resemble and how differ in composition from starch? 43. What are the
pectose substances? 44. How are they affected by heat? 45. What food
value do they possess? 46. What is nitrogen-free-extract? 47. How is it
obtained? 48. How may the nitrogen-free-extract of one food differ from
that of another? 49. What are the fats? 50. How do they differ in
composition from the starches? 51. Why does fat when burned or digested
produce more heat than starch or sugar? 52. Name the separate fats of
which animal and vegetable foods are composed. 53. Give some of the
physical characteristics of fat. 54. What is the iodine absorption
number of a fat? 55. How does the specific gravity of fat compare with
that of water? 56. Into what two constituents may all fats be separated?
57. What is ether extract? 58. How does the ether extract in fats vary
in composition and nutritive value? 59. What are the organic acids? 60.
Name those most commonly met with in foods. 61. What nutritive value do
they possess? 62. What dietetic value? 63. What value are they to the
growing plant? 64. What organic acids are found in animal foods? 65.
What are the essential oils? 66. How do they differ from the fixed oils,
or fats? 67. What property do the essential oils impart to foods? 68.
What food value do they possess? 69. What dietetic value? 70. What are
the mixed compounds? 71. How may a compound impart a negative value to a
food? 72. What is the nutritive value of the non-nitrogenous c