id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
mdp.39015062980324	Church, A. H. .	Food; some account of its sources, constituents and uses By A. H. Church 	1880		.txt	text/plain	52616	4855	79	termed displayed analyses, the chemical composition of many individual food-materials, such as breadstuff's, pulse, milk, eggs, and carbonic acid gas with free oxygen; and a great number of complex organic compounds, each occurring, it may be, in very small comparatively little sweetness, and is less soluble than the previously-named sugars: its crystals contain one proportion of water The quantities o .oil or fat contained in some important vegetable and animal products are quoted in the following table:— Water and salts belong to the former; starch, sugar, fat, and compounds like the albumen of eggs, to the latter. The value of cryptogamic plants generally as food is ill understood; and especially is the real nature of the several constituents in the numerous kinds of fungi which have been eaten digestible food, but the ratio between its flesh-forming and heatgiving nutrients is different from that of fresh milk, the heat-givers	./cache/mdp.39015062980324.pdf	./txt/mdp.39015062980324.txt