Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant.

  • Snyder, Harry, 1867-1927.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant. Source: Wellcome Collection.

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    LETTER OF TRANSMITTAL XL S. Department of Agriculture, Opfice of Experiment Stations, Washington, D. 0., May 15, 1897. Sir : I have the honor to transmit herewith a report on the loss of nutrients in boiling potatoes, carrots, and cabbage, and the composi¬ tion and digestibility of potatoes and eggs, by Prof. H. Snyder, Almah J. Erisby, M. D., and A. P. Bryant, M. S. These investigations consti¬ tute a part of the inquiries made with the funds appropriated by Con¬ gress “to enable the Secretary of Agriculture to investigate and report upon the nutritive value of the various articles and commodities used for human food,” and were carried on under the suiiervision of Professor Atwater, special agent in charge of nutrition investigations, in accord¬ ance with instructions given by the Director of this Offica The greater part of the food of man is prepared for use by cooking, yet the changes which various foods undergo during the process and the losses which are brought about by cooking have been little studied. This question has a wide practical application as well as scientific interest. In determining the nutritive value of various articles of food, digestibility is an important consideration. Perhaps no feature of the subject is more discussed. Nevertheless very few experiments with man to determine the digestibility of various foods have been made. Almost all information has been derived from artificial digestion experi¬ ments which approximate more or less closely digestion in the body. It is by no means certain that the two processes give the same results. Digestion experiments with man were believed to be necessary, and a diet in which potatoes were the chief ingredient was selected for experimental purposes. Professor Snyder’s work was carried on in the laboratory of the Col¬ lege of Agriculture of the University of Minnesota; that of Dr. Frisby and Mr. Bryant in the chemical laboratory of Wesleyan University, Middletown, Conn. This report is respectfully submitted, with the recommendation that it be published as Bulletin No. 43 of this Office. Respectfully, A. C. True, Director. Hon. James Wilson, Secretary of Agriculture.