. La nourriture ; sa composition et préparation ; un manuel pour les classes de sciences domestiques. il, gras musculaire,et en plus petite quantité dans ces germes de céréales que les ofoats, le riz, le maïs et le blé. Une deuxième forme, qui se trouve à être soluble dans l'eauet d'alcool, est censé avoir une influence marquée uponnerve l'activité nerveuse et de tissus. Ce formulaire se trouve dans les œufs, la viande, le lait et les couches extérieures, de son de blé, riz, maïs, avoine et ?. Bien que ces vitamines sont nécessaires qu'en petites quantités, leur absence a un effet désastreux sur le processus. ofnutrition Par conséquent, les aliments traités de manière todimini

• Contributeur: The Reading Room / Alamy Banque D'Images
• ID de l’image: 2AFR41Y
• Taille du fichier: 7,1 MB (434,4 KB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 1768 x 1413 px | 29,9 x 23,9 cm | 11,8 x 9,4 inches | 150dpi

Informations supplémentaires

Cette image appartient au domaine public, ce qui signifie que le droit d’auteur a expiré ou que le titulaire du droit d’auteur a renoncé à ses droits. Les frais facturés par Alamy couvrent l’accès à la copie haute résolution de l’image.

Cette image peut avoir des imperfections car il s’agit d’une image historique ou de reportage.

. Food; its composition and preparation; a textbook for classes in household science. il, muscle fat, and in smaller amount in such cereal germs as those ofoats, rice, corn, and wheat. A second form, which is found to be soluble in waterand alcohol, is supposed to have some marked effect uponnerve tissue and nerve activity. This form is found in eggs, meat, milk, and the outer layers, of bran, wheat, rice, ?corn, and oats. While these vitamines are required only in small amounts, their absence has a disastrous effect upon the process ofnutrition. Therefore, foods treated in such a way as todiminish their vitamine content should not be dependedupon exclusively for nourishment. Such processes as can-ning, drying, boiUng (in some cases, as for example milk), as weU as long keeping and too great refining diminishthe vitamines. CHAPTER XVII BEVERAGES • Besides water there are a number of beverages whichare taken mainly for their pleasant flavor and stimulatingeffect. Tea, coffee, chocolate, and cocoa belong to thisclass. 227. Tea.—Tea is made from the leaves and buds of a. Fig. 32.—Tea plant. (Bailey.) species of evergreen shrub, Fig. 32, which grows from 3 to 6feet in height. The cultivation of the tea plant is an im-portant industry in China, Japan, India, and Ceylon. Itpromises to become a considerable factor in the industriesof the Southern States, where the climate is fairly wellsuited to the growth of tropical plants. 228. Composition of Tea.—The chemical constituentsof tea are found to be principally an alkaloid, formerlycalled theine, but now known as caffein, and said to be 129 130 FOOD identical with the same substance found in coffee, tannin, certain volatile oils, and mineral matter in the form ofoxalates. Caffein is mildly stimulating to the nerves and is easily-dissolved in boiling water. Tannin, an astringent substance found also in certainfruits and vegetables, is less easily dissolved in boilingwater. Upon this fact depends the principle of tea infusi

Recherche dans la banque de photos par tags

• bookcentury1900
• bookdecade1910
• booksubjectc
• livresubjectcookery