Author: William Tibbles

Publisher: Forgotten Books

Published: 2018-10-05

Total Pages: 964

ISBN-13: 9781396637902

Excerpt from Foods: Their Origin, Composition and Manufacture The literature of the chemistry of foods is ever increasing, but it is scattered throughout many books, journals, magazines, the bulletins of Governmental departments, works on the special branches of food analysis, physiological chemistry, and metabolism. In writing the following pages the author had in view the ever increasing demand for knowledge of this subject by the members of the medical profession, chemists, and others. The chemistry of foods is closely bound up with the chemistry of the living organism to apply the former to the science of dietetics, it is necessary to know the chemistry of living tissues; without a knowledge of the chemistry of the human frame, it is impossible to appreciate the difference in the value of various foods to the body. The author has therefore thought it necessary to give an outline of constructive chemistry based on the theory of ions, and also an outline of the chemistry of constituents of the living organism, or what is commonly called physiological chemistry. It is believed that a careful study of these two branches of science, especially by medical men, is essential to a thorough understanding of the subject of foods and feeding, and without such knowledge the student will fail to grasp the fuller meaning of the science of dietetics. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.