Food Products

potato, 422.
pumpkin, 422.

"red dog," 301, 302.
rye, 647.

straight grade, 301, 302, 303, 304, 647.
Flours, "strong," 347, 350, 351, 352, 353.
Flour trade, technical terms, 301-302.
Flours, "weak," 353.

whole wheat, 302, 303, 324, 330-340,
647, 655.

as source of vitamins, 655.

Flour manufacture, 299-302, 353.
milling (references) 347-354,
laboratory control of, 351.
Flowers, as vegetables, 359.
Fluorine, 5.

Food adulteration, 38, 39, 42-55, 579-
614; see also the individual foods.
Food and drugs act, 37-55, 579-614.
Food as factor in the cost of living, 34-55.
as material for body structure, 1, 16-

Fowl, 260, 647.

Freezing point of milk, 82.
Frijoles, see Beans.
Frog's legs, 265, 647.
Fructose, 8, 9, 474.

Fruit, 52, 356, 359, 381-398, 402-416,
426-441, 552, 553, 554, 555, 556-
572, 573, 643-657.

ash constituents, 406-410.

chemical change in ripening of, 396,

397.
citrus, 382.

composition of, 389-395.

digestibility and nutritive value, 396,

398-399.

dried, production of, 384.

general, 381-388.

industry, 381-388.

Hawaiian, 430.

market classes and grades of, 52.
Philippine, 430, 435.

place of, in diet, 402-416, 426-441.
Fruit juices, 426-441.

sugar, see Fructose.
vegetables, 359.
Fruitarians, 398, 426.

Fuel value of food, general, 1-33.

of individual articles, see each.
vs. food value of fats, 15.

Glycerol, 13.

Glycine, 16, 20, 78, 164, 234, 283, 328,

329, 369, 399.

Fuller's earth, in refining of oil, 458, 465. Glycocoll, see Glycine.

Gelatin, 18, 233, 234, 239, 253, 255, Grades and Standards, 50-53, 75-77,

Gliadin, 17, 98, 297-298, 304, 328, 329, Grape butter, 647.

Gluten, 297-298, 300, 318, 347, 348, 354. Growth, 3, 4, 20, 25-33, 85, 100, 355, 577,

Gluten feed, 318.

Gluten, in flour, 300.

liquor, 318.

Glutenin, 297–298, 304, 329, 330.

578; see also Diet.

efficiency of, as influenced by diet, 100,

575-576, 578.

Gruyère cheese, 113-114.

Glycerides, 13, 14-15, 81, 87; see also Guaranty under food and drugs act, 47.

Fats.

"simple" and "mixed," 14-15.

Guava, 395.

Guinea fowl eggs, 161.

Guinea grass, 320.

Gumbo, see Okra.

Haddock, 263, 274, 471, 647.
liver oil, 471.

Hake, 263.

Halibut, 274, 283, 647.

Ham, 218, 220, 221, 235, 648, 655.
as source of vitamins, 655.
Handling of milk, 57-64, 93-101.
Hardening of oils, 459-460, 464, 466, 467,
468.

Hardness in relation to protein content of
wheat, 352.

Hard-palate fat, 469.
Head cheese, 219, 648.

Health, 1, 2, 3, 4, 5, 28, 575-578.
Health and medical associations indorse-
ment of milk standards, 77.
Health of dairy cows, 59.

Hearings under food and drugs act, 44.
Heart, beef, 207, 644.

chicken, 260.

mutton, 216.

pork, 220.

veal, 212.

as source of vitamins, 655.
Hematogen, composition of, 167.
Hemoglobins, 18

Hemp, edestin, 329.
Heroine, 584.

Herring, 263, 274, 648.

Hickory-nut oil, 468.

Hickory nuts, 393, 648, 655.

as source of vitamins, 655.

High- and low-protein corn, 344.

Hind shank, 243, 644.

Histidine, 17, 21, 78, 79, 164, 234, 283,

329, 369, 399.

Histons, 18.

Homogenization of milk, 80.

Inorganic elements, see Ash constituents.
Inosite, 22.

Inspection, ante-mortem, in slaughter
houses, 627-628.

of food, 37-55.

meat, 252, 615-630.

post-mortem in slaughter houses, 628-
629.

Inspectors appointed under meat inspec-

tion law, 619, 620, 621, 622.

Institutes within the food industries, 52.

Hopkins' experiments leading to dis- Insulating materials, corn oil in, 317.

Hominy, 323, 648.

Honey, 503-504, 508, 648, 655.

as source of vitamins, 655.

covery of vitamins, 25.

Hordein, 17, 310, 328, 329, 330.

Hordeum, 309.

Horse fat, 469, 655.

as source of vitamin, 655.

Intestinal putrefaction, 406.

Inulin, 8, 11.

Inversion, 9.

Invert sugar, 9, 504.

Iodide, addition of, to table salt, 521.

Lactalbumin, 77, 78, 79, 98.

Lactation, food needs in relation to, 29.
influence of diet on, 337-338.

Lactometers, 70–71.

Lactose, 8, 9-10, 80, 132, 133; see also
Milk sugar, and Milk, composition
of.

feeding with B. acidophilus cultures,
132-133.
lemonade, 133.
Lady fingers, 327.
Lamb, 213-216, 648.

cuts of, 213, 648.

Lard, 218, 228, 229, 442, 453, 459, 461,
470, 473, 648, 655.

as source of vitamins, 655.
rendering from material "passed for
sterilization, 629-630.

Lard substitutes, 459.

Lauric acid, 13.

Laws governing foods and drugs generally,
37-50, 54-55, 455, 538, 615-630.
Laxative effect of bran or whole wheat,

333.

of fruits, 406.

Leaf vegetables, 357-359, 410.
Leavening agents, 307-308.

Leaves, 357-358, 371, 411, 412, 421; see
also Leaf vegetables.

as source of vitamin A, 357-

green vs. white as sources of vitamin A,
357-358, 371.

Lecithin, 22, 162, 189-191.

Lecithoproteins, 19.

Leeks, 371, 378.

Leg, lamb or mutton, 213, 214, 215, 216,

648, 649.

veal, 210, 211, 652.
Legumelin, 17, 369.

Legumes, 360-371, 416, 417, 655; see also
Lentils, Beans, Peas.

amino acids from proteins of, 369.
sprouted as source of vitamins, 655.
Legumin, 17, 369, 402.

stage of, influence on composition of Leguminosæ, 360.

cows' milk, 66.

Lactic acid, 101, 111, 130, 131, 132.
bacteria in fermented milks, 131.
in cheese making, 111.

in fermented milk, 130, 131, 132.

Lemon extract, 530, 532.

Lemon juice, 414, 432, 433, 648, 655.
as antiscorbutic, 414.

as source of vitamins, 414, 655.
oil of, 532.

Lemons, 12, 360, 390, 409, 411, 412, 414, | Lysine, 17, 20, 77-80, 88, 164, 234, 283,

430, 432, 434, 436, 648.

as antiscorbutic, 28, 414.
Lentils, 378, 648, 655.

Lentils (dry), as source of vitamins, 655.

Lettuce, 357, 378, 409, 410, 419, 424,

648, 655.

as source of vitamins, 655.

328, 329, 330, 342, 354, 369, 399,
400.

Macaroni, 325, 648.

Macaroons, 327.
Mace, 526.

Macedoine, 380.

Leucine, 16, 78, 164, 234, 283, 329, 369, Mackerel, 263, 275, 284, 648.

"Light green S. F. Yellowish" (permitted Maize breeding, 343.

dye), 610-611.

Light, in slaughter houses, 623.

Maize protein, efficiency in human nutri-
tion (reference), 344.

Lignin of corn, 315.

Lignone of corn, 315.

Lima bean, 423.

125.

Malt, 311, 341, 342, 655.

Malt, green, as source of vitamins, 655.
Malt liquor, 540.

Limburg cheese, 105, 114-115, 120, 122, Malt sugar, see Maltose.

Lime, as clarifying agent, 481.

Lime juice, 414, 430, 432.

as antiscorbutic, 414.

Limes, as source of vitamins, 414, 655.

Limitations of Federal food law, 54.
Linoleic acid, 14.

Maltose, 8, 10, 319, 423.

Manganese, 5.

Mango, as source of vitamins, 655.
Manioca, 508.

Mannan, 11, 433.

Manufacture, see the different articles

of food.

Manufacturer, regulation regarding name
and address of, on packages of
food, 598.

Linolein, 14.

Linolenic acid, 14.

Linseed oil, as source of vitamins, 655.

Lipochrome, 82, 99-101.

Maple juice, 474.

Maple sirup, 508.

Lipoid, 162, 189-191, 254, 466.

Liver, 208, 212, 216, 220, 235, 238, 260, Maple sugar, 508.

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