19.
amids, 23.

Nuts, 76-79.
use of, in dietary, 78.

Oat preparations, 124.

Oleomargarine, 92.
detecting, 310.

Olive oil, testing, 308.

Olives, 54.

Onions, 42.

Oranges, 50.

Organic acids, 15.
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.

Organic compounds, classification of, 7.

Organic matter, 6.

Oysters, 114.

Palatability of food, 228.

Parsnips, 40.

Peaches, 53.

Peanuts, 76.
fat from, 309.

Peas, 74.
canned, 75.

Pectose substances, 11.

Pepper, 198.

Phosphate baking powders, 189.

Physical changes during cooking, 30.

Physiological properties of foods, 228.

Pistachio, 77.

Plumbing, sanitary, 297.

Plums, 53.

Pork, 104.

Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.

Poultry, 112.

Predigested foods, 130.

Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.

Psychological factors in digestion, 230.

Pumpkins, 45.

Rational feeding of man, 261-267.

Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.

References, 350.

Refrigeration, 292.

Refuse, disposal of, 294.

Renovated butter, 92.

Review questions, 323.

Rice preparations, 129.

Saccharine, 70.

Saltpeter in meats, 111.

Sanitary condition of vegetables, 45.

Sanitary inspection of food, 286.

Sausage, 111.

Sodium chloride in foods, 5.

Soil, sanitary condition of, 294.

Spices, 212.

Spinach, 42.

Squash, 45.

Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.

Strawberries, 52.

Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.

Sunlight as a disinfectant, 290.

Sweet potatoes, 39.

Syrups, 66.
sorghum, 66.

Tea, 203-206.
black, 203.
green, 204.
composition