his work to those foods, as flour, bread,
cereals, vegetables, meats, milk, dairy products, and fruits, that are
most extensively used in the dietary, and to some of the physical,
chemical, and bacteriological changes affecting digestibility and
nutritive value which take place during their preparation for the table.
Dietary studies, comparative cost and value of foods, rational feeding
of men, and experiments and laboratory practice form features of the
work. Some closely related topics, largely of a sanitary nature, as the
effect upon food of household sanitation and storage, are also briefly
discussed. References are given in case more extended information is
desired on some of the subjects treated. While this book was prepared
mainly for students who have taken a course in general chemistry, it has
been the intention to present the topics in such a way as to be
understood by the layman also.

This work completes a series of text-books undertaken by the author
over ten years ago, dealing with agricultural and industrial subjects:
"Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils and
Fertilizers," and "Human Foods and their Nutritive Value." It has been
the aim in preparing these books to avoid as far as possible repetition,
but at the same time to make each work sufficiently complete to permit
its use as a text independent of the series.

One of the greatest uses that science can serve is in its application to
the household and the everyday affairs of life. Too little attention is
generally bestowed upon the study of foods in schools and colleges, and
the author sincerely hopes the time will soon come when more prominence
will be given to this subject, which is the oldest, most important, most
neglected, and least understood of any that have a direct bearing upon
the welfare of man.

HARRY SNYDER.

CONTENTS

CHAPTER I
PAGE
GENERAL COMPOSITION OF FOODS 1

Water; Dry Matter; Variations in Weight of Foods;
Ash; Function of Ash in Plant Life; Organic Matter;
Products of Combustion of Organic Matter; Classification
of Organic Compounds; Non-nitrogenous Compounds;
Carbohydrates; Cellulose; Amount of Cellulose in Foods;
Crude Fiber; Starch; Microscopic Structure of Starch;
Dextrin; Food Value of Starch; Sugar; Pectose Substances;
Nitrogen-free-extract; Fats; Fuel Value of Fats;
Iodine Number of