"Carbohydrate" Quotes from Famous Books
 ... expected to do. To aid in the selection of food, therefore, it is extremely necessary to become familiar with the five substances, constituents, or principles of which foods are made up; namely, water, mineral matter, or ash, protein, fat, and carbohydrate. A knowledge of these will help also in determining the cooking methods to adopt, for this depends on the effect that heat has on the various substances present in a food. Of course, so far as flavor is concerned, it is possible for the experienced cook to prepare many dishes successfully ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... physically and are exposed for hours, daily, to the inclemencies of the weather. Such patients probably need more food. It is also well, in hypertension cases, to have one day a week in which a very minimum amount of food is taken, whether that be milk, or skimmed milk, or a small amount of carbohydrate, ...
— DISTURBANCES OF THE HEART • OLIVER T. OSBORNE, A.M., M.D.
... the particular food consists and what it is expected to do. To aid in the selection of food, therefore, it is extremely necessary to become familiar with the five substances, constituents, or principles of which foods are made up; namely, water, mineral matter, or ash, protein, fat, and carbohydrate. A knowledge of these will help also in determining the cooking methods to adopt, for this depends on the effect that heat has on the various substances present in a food. Of course, so far as flavor is concerned, ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... this group are the constituents of the tissues of fungi. The recent researches of Winterstein and Gilson, which are noted in this present volume, have established definitely that they contain a nitrogenous group in intimate combination with a carbohydrate complex. This group is closely related to chitin, yielding glucosamin and acetic acid as products of ultimate hydrolysis. Special interest attaches to these residues, as they are in a sense intermediate products between the great groups of the carbohydrates and proteids (E. Fischer, Ber. 19, ...
— Researches on Cellulose - 1895-1900 • C. F. Cross
... percentage of nitrogenous compounds as compared with most other articles of food. Their percentage composition, when cooked, is—water, 97.4; fat, 0.1; carbohydrate, 0.4; mineral matter, 0.1; cellulose, 1.3; nitrogenous matter (only about half being proteid), 0.6. Their food-value, apart from their anti-scorbutic properties, is therefore ...
— Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4 - "Bulgaria" to "Calgary" • Various |
