File:Anatomy, physiology and hygiene (1900) (14592707937).jpg

Identifier: anatomyphysiolog00walk (find matches)
Title: Anatomy, physiology and hygiene
Year: 1900 (1900s)
Authors: Walker, Jerome, 1845-
Subjects: Physiology Health
Publisher: Boston, Allyn and Bacon
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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ses of souringand putrefaction, by which food substances decompose, 1 On the other hand, the process of soup-making is facilitated if themeat is cut into small pieces and put into cold water, and the temperatureslowly raised. The true science of cooking consists in the regulated and controlledapplication of heat, by which flavors are developed and the work of con-verting raw and indigestible material into nutritious food is accomplished,. . . High heat, common in iron stoves and ranges, renders much of thefat of food indigestible. The flavor of wheat bread, of white kinds offish, etc., is best developed by a low and prolonged heat. —Atkinson. FOOD. —DIETETICS. 201 require the presence of moisture, a moderately elevatedtemperature, and access of atmospheric air or of somefluid containing oxygen. Decomposition is accomplishedby the growth and multiplication of bacteria. The meth-ods by which the decomposition of albuminoid matterand the activity of bacteria can be prevented, and the
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Fig. 78. Open grates in cellars are often untrapped, and, when trapped, the traps are usuallyineffective from want of water, or from being broken ; and even if sealed by water,they are still an inefficient barrier to sewer gases, which can pass by absorptionthrough water. — Teale, Dangers to Health. preservation of food effected, are canning, desiccation,freezing, or heating to about the temperature of boilingwater1 (a). Food preserved in cans made of so-called tin, but whichis in fact a compound of tin and lead, or in cans badly 1 The smoking of meat and pickling in brine do not always kill thebacteria. Salicylic andboracic acids, though good preservatives of moat,are not desirable, as they sometimes produce digestive ailments. Dry cold and the injection of a solution of common salt are probably the bestmeans of preserving meat. 202 FOOD,. — DIETETICS. soldered with lead, may become poisonous, especially ifsuch food contain an acid, as is the case with tomatoes.1 Food cooked or l

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