es there is considerably less oil. Because of the
oil the olive has food value. Olive oil is slightly laxative and assists
mechanically in the digestion of foods.

68. Figs.--Dried figs contain about 50 per cent of sugar and 3.5 per
cent of protein. The fig has a mildly laxative action.

69. Dried Fruits.--Many fruits are prepared for market by drying. The
dried fruit has a slightly different composition from the fresh fruit
because of loss of the volatile and essential oils, and minor chemical
changes which take place during the drying process. When free from
preservatives, dried fruits are valuable adjuncts to the dietary and can
be advantageously used when fresh fruits are not obtainable.

70. Canning and Preservation of Fruits.--To obtain the best results in
canning, the fruit should not be overripe. After the ripened state has
been reached fermentation and bacterial changes occur, and it is more
difficult to preserve the fruit than when not so fully matured.[24] When
a fruit has begun to ferment, it is hard to destroy the ferment bodies
and their spores so as to prevent further ferment action. The chemical
changes that occur in the last stages of ripening are similar to those
which take place during the cooking process whereby the pectin or
jelly-like substances are rendered more soluble and digestible.

71. Adulterated Canned Fruits.--Analyses of a number of canned fruits,
made by various Boards of Health, show the presence of small amounts of
arsenic, tin, lead, and other poisonous metals. The quantity dissolved
depends upon the kind, age, and condition of the canned goods and the
state of the fruit when canned. The longer a can of fruit or vegetable
has been kept in stock, the larger is the amount of tin or metal that
has been dissolved. When fresh canned, there is usually very little
dissolved tin, but in old goods the amount may be comparatively large.
The tin used for the can is occasionally of poor quality and may contain
some arsenic, which also is dissolved. The occasional use of canned
goods preserved in tin is not objectionable, but they should not be used
continually if it can be avoided. Preservatives, as borax, salicylic
acid, benzoic acid, and sodium sulphate, are sometimes added to prevent
fermentation and to preserve the natural appearance of the fruit or
vegetable.[18]

72. Fruit Flavors and Extracts.--Formerly all fruit extracts and
flavors were obtained from vegetable sources; at present man