ondition as
well as chemical composition? 801. What are the sources of contamination
of foods? 802. What is the object of the sanitary inspection of food?
803. How may flies carry germ diseases? 804. Why should food be
protected from impure air and dust particles? 805. Why should places
where vegetables are stored be well ventilated? 806. How may the dirt
adhering to vegetables be the carrier of germ diseases? 807. Why should
the cellar in which food is stored be in a sanitary condition? 808. What
effect does the cleaning of streets and improvement of the sanitation of
cities have upon the death rate? 809. Name the three natural
disinfectants, and explain the action of each. 810. Why must dishes and
utensils in which foods are placed be thoroughly cleaned? 811. Explain
the principle of refrigeration. 812. What kind of ferment action may
take place at a low temperature? 813. Why is some ventilation necessary
in refrigeration? 814. What effect does refrigeration have upon the
composition of food? 815. What relationship exists between unsanitary
condition of soils about dwellings and contamination of the food? 816.
Why should special attention be given to the sanitary disposal of
kitchen refuse? 817. Name the ways in which this can be accomplished.
818. How may foods become contaminated through imperfect plumbing? 819.
Mention the conditions necessary in order to keep foods sanitary.

REFERENCES

The following list of references is given for the use of the student in
case additional information is desired upon some of the subjects
discussed in this work. The list is not intended as a complete
bibliography of the subject of foods. The advanced student will find
extended references in the Experiment Station Record and the various
chemical, physiological, and bacteriological journals.

1. SNYDER: The Chemistry of Plant and Animal Life.

2. Minnesota Experiment Station Bulletin No. 54: Human Food
Investigations.

3. CROSS AND BEVANS: Cellulose.

4. WILEY: Principles and Practice of Agricultural Analysis,
Vol. III.

5. Minnesota Experiment Station Bulletin No. 74: Human Food
Investigations.

6. PARRY: The Chemistry of Essential Oils, etc.

7. U. S. Department of Agriculture, Farmers' Bulletin No. 142:
Principles of Nutrition and Nutritive Value of Food.

8. MANN: Chemistry of the Proteids.

9. Minnesota Experiment Station Bulletin No. 85: Wheat and Flour
Investigations.

10. ARMSBY: Principles of Animal