The dietetic value of bread / by John Goodfellow.

  • Goodfellow, John.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: The dietetic value of bread / by John Goodfellow. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    INDEX Absorption of food, 73 ,, in mouth, 75 ,, stomach, 75 ,, intestines, 76 ,, of fat, 7 8 ,, in large intestines, 79 ,, conditions'which influ- ence, 79 ,, summary of, 81 Acarus farinse, 299 Acetic acid, 305 Acetic aldehyde, 305 Achroodextrin, 40, 53, 262 Active energy, 13 Adulteration of bread, 154 Aerated bread, 216 Aeration of meal, 244 Albumin, 15, 32 Albumin vegetable, 32 ,, in flour, 44 Alcohol, ethylic, 98 ,, in bread, 98, 140 Alcoholic fermentation, 43, 50 Aleuronate bread, 292 ,, ,, analysis of, 294 Aleurone grains, 250 ,, ,, in bran, 93 Alimentary canal, part of, 48 Alkaline phosphates in urine, 118 ,, ,, wheat, 178 Allinson, Dr. T. R„ 163, 188 Alum in bread, 154 „ action of, on body, 157 Ammonia, 11, 13 Amylan (a), 39 „ (b), 39 Amylodextrin, 36 Amylolytic ferments, 265 Anaemia, 310 Analysis of saliva, 50 ,, gastric juice, 59 ,, bile, 66 ,, fine flour, 95, 164 ,, medium flour, 95 ,, whole-meal, 95 ,, bread, 103, 107 ,, oatmeal, 103 ,, lentils, 103 ,, beef, 103 ,, fruit, 103 ,, rice, 103, 158 ,, potatoes, 103, 158 ,, butter, 103 ,, coarse bread, 108 ,, human milk, 144 ,, adulterated loaf, 159 ,, whole-meal, 164 ,, whole-meal bread, 167 ,, mineral matter in whole- meal bread, 179 ,, rye flour, 224 ,, ,, bread, 224 ,, Leconte’s malt bread, 229 ,, Tritieumina bread, 237 ,, ash in Tritieumina bread, 239 ,, cyclone bread, 245 ,, germ, 251 ,, Smith’s germ bread, 254 ,, cyclone germ bread, 256 „ Fletcher’s diastase bread, 258