On food : Being lectures delivered at the South Kensington Museum / by E. Lankester.

  • Lankester, E. Ray (Edwin Ray), Sir, 1847-1929.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: On food : Being lectures delivered at the South Kensington Museum / by E. Lankester. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS OF FIEST COURSE. On Water : — Eelation of Water to Life—Bain Water—Eiver Water- Spring Water—Nature of Pure Water—Tests for Pure Water—Danger of Impure Water _ ... ... Page 3 On Salt :— The Mineral Substances of Food—Their Nature and Sources —Different Icinds of Minerals in various Foods—Importance of Mineral Substances in Food ........,.. 33 On Heat-giving Foods :— Nature of Animal Heat—Heat-giving bodies—Sources of Starch — Its connection with Sugar—Sources of Sugar— Kinds of Sugar ..... ,^ ...... „ ... ..... 61 On Oil, Butter, and Fat :— Action of Starch and Sugar as Heat-givers—Different action of Oils, Fats, and Butters—Vegetable Oils—Olive and Almond Oil—Animal Oils—Butter, Fat, Suet, Lard ... 91 On Flesh-forming Food :— Vegetable Albumen, Fibrine, and Caseine—Wheat, Barley, Oats, Rye, Maize, Beans, Peas, Lentils , ...... 119 On Animal Food :— Milk, the Type of all Food—Composition of Animal Food— Bee^ Mutton, Pork, Venison, Fowl, Fish ... « ^ ... 149