f farm animals? 276. Give the general composition
of beans. 277. How do beans compare in protein content with cereals?
278. How does the protein of beans differ from that of many other food
materials? 279. To what extent are the nutrients of beans digested? 280.
What influence does the combination of beans with other foods have upon
digestibility? 281. What influence does removal of skins have upon
digestibility? 282. In what part of the digestive tract are beans mainly
digested? 283. How does the cost of the nutrients in beans compare with
that of the nutrients in other foods? 284. How do string beans differ
from green beans? 285. Give the general composition, digestibility, and
nutritive value of peas. 286. What can you say of the use of copper
sulphate in the preparation of canned peas? 287. What nutrients do
peanuts contain in large amounts? 288. Give the general composition of
nuts. 289. What are the characteristics of pistachio? 290. Give the
general composition of the cocoanut. 291. What is cocoanut butter? 292.
To what extent may nuts contribute to the nutritive value of a ration?

CHAPTER VII

MILK AND DAIRY PRODUCTS

293. What can you say as to the importance of dairy products in the
dietary? 294. Give the general composition of milk. 295. What compound
in milk is most variable? 296. To what extent are the nutrients in milk
digestible? 297. What influence does milk have upon the digestibility of
other foods? 298. Why is cheese cured in cold storage? 299. How can the
tendency of a milk diet to produce costiveness be overcome? 300. Why is
it necessary to consider the sanitary condition of milk? 301. What
factors influence the sanitary condition of milk? 302. What is certified
milk? 303. What is pasteurized milk? 304. How can milk be pasteurized
for family use? 305. What is tyrotoxicon? 306. What is its source in
milk? 307. To what is the color of milk due? 308. To what extent is
color associated with fat content? 309. What causes souring of milk?
310. What change occurs in the milk sugar? 311. What are the most
favorable conditions for the souring of milk? 312. What are some of the
preservatives used in milk. 313. What objection is urged against their
use? 314. What is condensed milk? 315. What is buttermilk, and what
dietetic value has it? 316. How does goats' milk differ from cows' milk?
317. What is koumiss, and how is it prepared? 318. What are the prepared
milks? 319. How does human milk differ in compo