Fats; Glycerol Content of Fats; Ether
Extract and Crude Fat; Organic Acids; Dietetic Value
of Organic Acids; Essential Oils; Mixed Compounds;
Nutritive Value of Non-nitrogenous Compounds; Nitrogenous
Compounds; General Composition; Protein; Sub-divisions
of Proteins; Crude Protein; Food Value of
Protein; Albuminoids; Amids and Amines; Alkaloids;
General Relationship of the Nitrogenous Compounds.

CHAPTER II

CHANGES IN COMPOSITION OF FOODS DURING COOKING AND
PREPARATION 27

Raw and Cooked Foods compared as to Composition;
Chemical Changes during Cooking; General Changes
affecting Cellulose, Starch, Sugar, Pectin Bodies, Fats,
Proteids; Effect of Chemical Changes on Digestibility;
Physical Changes during Cooking; Action of Heat on
Animal and Plant Tissues; Amount of Heat required for
Cooking; Bacteriological Changes; Insoluble Ferments;
Soluble Ferments; Bacterial Action Necessary in Preparation
of Some Foods; Injurious Bacterial Action; General
Relationship of Chemical, Physical, and Bacteriological
Changes; Esthetic Value of Foods; Color of Foods;
Natural and Artificial Colors; Conditions under which
Use of Chemicals in Preparation of Foods is Justifiable.

CHAPTER III

VEGETABLE FOODS 37

General Composition; Potatoes; Chemical and Mechanical
Composition; Uses of Potatoes in Dietary; Sweet
Potatoes; Carrots; Parsnips; Cabbage; Cauliflower;
Beets; Cucumbers; Lettuce; Onions; Spinach; Asparagus;
Melons; Tomatoes; Sweet Corn; Eggplant;
Squash; Celery; Dietetic Value of Vegetables; Nutrient
Content of Vegetables; Sanitary Condition of Vegetables;
Miscellaneous Compounds in Vegetables; Canned Vegetables;
Edible Portion and Refuse of Vegetables.

CHAPTER IV

FRUITS, FLAVORS AND EXTRACTS 48

General Composition; Food Value; Apples; Oranges;
Lemons; Grape Fruit; Strawberries; Grapes; Peaches;
Plums; Olives; Figs; Dried Fruits; Uses of Fruit in
the Dietary; Canning and Preservation of Fruits; Adulterated
Canned Fruits; Fruit Flavors and Extracts; Synthetic
Preparation of Flavors.

CHAPTER V

SUGARS, MOLASSES, SYRUP, HONEY, AND CONFECTIONS 58

Composition of Sugars; Beet Sugar; Cane Sugar;
Manufacture of Sugar; Sulphur Dioxid and Indigo, Uses
of, in Sugar Manufacture; Commercial Grades of Sugar;
Sugar in