aracteristics which
these may impart. 189. Why is it necessary to consider the sanitary
conditions of vegetables? 190. How do canned vegetables differ in
composition and food value from fresh vegetables? 191. What proportion
of vegetables is refuse and non-edible parts? 192. Why is it necessary
to consider the refuse of a food in determining its nutritive value?

CHAPTER IV

FRUITS

193. To what extent do fruits contain water and dry matter? 194. Give
the general composition of fruits. 195. What compounds impart taste and
flavor? 196. How much nutrients do fruits add to a ration? 197. Why is
it not right to determine the value of fruits entirely on the basis of
nutrients? 198. Give the general composition of apples? 199. What
compound is present to the greatest extent in the dry matter of apples?
200. How do apples differ in composition? 201. Give the general physical
composition of oranges. 202. What nutrients are present to the greatest
extent in oranges? 203. How do lemons differ in composition from
oranges? 204. How does grape fruit resemble and how differ in chemical
composition from oranges and lemons? 205. What are the main compounds in
strawberries? 206. In what ways are strawberries valuable in a ration?
207. Of what is grape juice mainly composed? 208. What acid is in
grapes, and what is its commercial value? 209. To what are the
differences in flavor and taste due? 210. How do ripe olives differ in
composition from green olives? 211. What is the food value of the olive?
212. What physiological property does olive oil have? 213. What is the
principal nutrient in peaches? 214. What compounds give flavor to
peaches? 215. Of what does the dry matter of plums mainly consist? 216.
How do plums differ in composition from many other fruits? 217. What are
prunes? What is their food value? 218. How do dried fruits differ in
composition from fresh fruits? 219. What should be the stage of ripeness
of fruit in order to secure the best results in canning? 220. How do
canned fruits differ in composition and nutritive value from fresh
fruits? 221. To what extent are metals dissolved by fruit juices? 222.
Why should tin in which canned goods are preserved be of good quality?
223. What preservatives are sometimes used in the preparation of canned
fruits? 224. What is the objection to their use? 225. Why are fruits
necessary in the ration? 226. What change does heat bring about in the
pectose substances of fruits?

CHA