File:An elementary physiology and hygiene for use in upper grammar grades (1910) (14802943923).jpg

Identifier: elementaryphysio00conn (find matches)
Title: An elementary physiology and hygiene for use in upper grammar grades
Year: 1910 (1910s)
Authors: Conn, Herbert William, 1859- (from old catalog)
Subjects: Physiology
Publisher: New York, Boston (etc.) Silver, Burdett and company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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rments are in reality almost the same thing as the yeast from the store. Like yeast they are tiny plants, so small and light that they are blown about in the air, and are soon ready to act upon sugary liquids if they fall into them. Fermented and Distilled Liquors. —Many kinds of drinks are made by fermenting sweet liquids obtained from the juices of fruits, such as grapes and apples. Other drinks are made from corn, barley, and various Fig. 7. —Sugarsolution undergo-ing fermentationby yeast. FOODS AND FOOD MATERIALS 29 grains by sprouting the grain, and thereby changingits starch to sugar, which is then soaked out withwater. These sweet liquids are caused to ferment bythe action of yeast, either added in a form similar tobakers yeast or carried into the liquids from the sur-face of the crushed fruits or from the air. The com-mon drinks made by fermenting sweet liquids are beer,ale, wine, and cider. All of these contain alcohol assoon as they begin to ferment. It is the alcohol in
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Wine Whisky Fig. 8. — Showing the proportion of alcohol and water inbeer, wine, and whisky. these drinks that makes them harmful. The drinksthat contain alcohol are usually called liquors. Thoseobtained by fermentation are called fermented liquors.One danger of their use is that they cultivate an appe-tite for stronger beverages. The amount of alcoholwhich they contain ranges from one fiftieth to one fifthof the total volume of the liquor. The rest of thematerial is principally water (Fig. 8). Certain drinks called distilled liquors are made fromfermented mixtures. By the process known as distill- 30 PHYSIOLOGY AND HYGIENE ing, a part of the water is taken away, thus leavinga larger proportion of alcohol in the mixture. Thestrength of the liquor depends, of course, upon theamount of alcohol which remains. The proportion ofalcohol in the distilled liquors used as drinks variesfrom one quarter to one half. The rest of the material,which is chiefly water with a little flavoring matter,

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