A treatise on food and dietetics : physiologically and therapeutically considered / [F.W. Pavy].

  • Frederick William Pavy
Date:
1874
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on food and dietetics : physiologically and therapeutically considered / [F.W. Pavy]. Source: Wellcome Collection.

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    PAGE The Non-Nitrogenous Aumkntary rKiNCirLES, 81—97 ' Hydro-caibons, or fiits, 81-84. Uses of fat, 84-86. Fat as a heat- producing agent, 86-S9. Oxidi/;abIe capacity of fat, 89-90. Fat in relation to muscular force-production, 91-94. Actual force-value of • fat, 95-97. . ! The Carbo-Hydrates, 98—125:— ' { Starch, 98-101. Sugars, 101-104. Gum, 104-105. De-xtriiie, 106. ' Cellulose, 106. Lignine, 106. Lactic acid, 107. Assimilation and utilisation of the carbo-hydrates, 107-110. Their destination, 111. Power of animals to form fat, 112. Production of foie gras, 113-114. . Conversion of the carbo-hydrates into fat, 115-118. Ultimale use of the carbo-hydrates, I18-121. i Ternary principles 7iot carbo-hydrates:— j Pectine, vegetable acids, alcohol, 120-125. The Inorganic Alimentary Principles, 126—130 :— i Water, 126. Saline matter, 126-130. ! j Alimentary Substances .... 131—380 , Animal Alimentary Substances, 131—208 :— Their classification, 131-132. Varieties of meat, 132-141. Un- j wholesome meat, 142-150. Poultry, game, and wild fowl, 151-153. | Fish, 153-161. Shell-fish, 161-165. Eggs, 165-168. Milk, 168-183. Butter, 183-186. Cheese, 186-189. j Animal foods sojnctimes but not ordinarily eaten, 190—208 :— Cannibalism, 190-191. Mammals, 191-198. (Horseflesh, 195-197-) Birds, 198-200. Reptiles, 200-201, Fish, 201-202. Insects, 202-203. Earth-eating, 204. Table of references, 206-208. Vegetable Alimentary Substances, 209—311:— _ j Farinaceous seeds, 209-243. The cerealia, z 10-239. Wheat and , flour, 211-215. Bread, 215-221. Miscellaneous articles prepared I from flour, 222-224. Unwholesome wheaten products, 224-226. I Oats, 226-229. Barley, 229-231. Rye, 231-232. Indian corn, 233- 235. Rice, 235-237. Millet, 237. Buck-wheat, 237-238. Quinoa, 238-239. Leguminous seeds, or pulses, 239-243. Oleaginous seeds, 243-248. Tubers and roots, 248-259. Potatoes, 248, 253. Her- baceous articles, 260-268. Products of the cabbage tribe, 260-262. Various vegetables, 262-268. Fruity products consumed as vege- tables, 268-269. Esculent fungi, 269-272. Varieties of fruit, 273- \ 298 'Bark, 299. Saw-dust and woody fibre, 299. Saccharine , preparations, 300-304. Saccharine products, 304-306. Farinaceous ^ preparations, 306-311. : Beverages, 312-379?— 1 Water 312-319. Non-alcoliolic, exhilarating, and restorative ; beverages, 319-341- Tea, 320-326. Representatives of tea, 327-328. Coffee, 328-334. Fictitious coffee, 334- Chicory, 334-335- rana, 335-336. Cocoa, 336-341 - Fictitious cocoas, 341 - Alcohohc ,
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