PTER V

SUGAR, MOLASSES, SIRUPS, HONEY, AND CONFECTIONS

227. What is sugar? 228. From what sources are sugars obtained? 229.
Name the two divisions into which sugars are divided. 230. How are
sugars graded commercially? 231. What per cent of purity has granulated
sugar? 232. How is the coloring material of sugar removed? 233. How is
sugar treated to make it whiter? 234. What value as a nutrient does
sugar possess? 235. Why should sugar be combined with other nutrients?
236. What foods contain appreciable amounts of sugar? 237. Why is an
excessive amount of sugar in a ration undesirable? 238. Does sugar
possess more than condimental value? 239. What is the average quantity
of sugar consumed in this country? 240. What is maple sugar? 241. How
does it differ in composition from other sugar? 242. How is adulterated
maple sugar detected? 243. To what extent is granulated sugar
adulterated? 244. Why is it not easily adulterated? 245. What are the
dextrose sugars? 246. How do they differ chemically from sucrose? 247.
What is the inversion of sugar? 248. In what way does acid act upon
sugar? 249. How are the acid products removed? 250. What is the food
value of glucose? 251. What is molasses? 252. How is it obtained? 253.
Of what is it composed? 254. What gives taste and flavor to molasses?
255. How may molasses act upon metalware? 256. What is the food value of
molasses? 257. What is sirup? 258. Name three kinds of sirup, and
mention materials from which they are prepared. 259. What is the
polariscope, and how is it employed in sugar work? 260. What is honey?
261. How does it differ in composition from sugar? 262. How is strained
honey adulterated? 263. What materials are used in the preparation of
confections? 264. What changes take place in their manufacture? 265.
What materials are used for imparting color? 266. What can you say in
regard to the coal tar colors? 267. What should be the position of candy
in the dietary? 268. What can you say of the comparative value of cane
and beet sugar? 269. How do the commercial grades of sugar compare as to
nutritive value? 270. What are some of the impurities in candy? 271.
What is saccharine? 272. What are its properties?

CHAPTER VI

LEGUMES AND NUTS

273. What nutrients do the legumes contain in comparatively large
amounts? 274. How does the amount of this nutrient compare with that
found in meats? 275. Why are legumes valuable crops in general farming
and for the feeding o