The sciences of physiological chemistry and of food chemistry can be made useful only by uniting them--putting them together--fitting one into the other for the betterment of the human species. These two branches of science can be of use in no other possible way except by ascertaining the demands of the human body through physiological chemistry, and by learning how to supply these demands through the science of food chemistry. In the union of these hitherto separate branches of science I can see the most useful, the most important, and the most powerful department of human knowledge. It is this union that these volumes are designed to make.
THE INTERRELATION OF FOOD CHEMISTRY AND PHYSIOLOGICAL CHEMISTRY 1 Food Chemistry and Physiological Chemistry United 3 Relation of Superacidity to Other Dis-eases 6 Chart Showing the Number of So-called Dis-eases Caused by Superacidity 9 Natural Laws Demand Obedience 11 How to Make Nutrition a Science 14 Our Food Must Fit into Our Civilization 17 Why the Science of Human Nutrition is in Its Infancy 18
SIMPLE PRINCIPLES OF GENERAL CHEMISTRY 23 Chemical Elements 27 Air and Oxygen 32 Manufacture of Oxygen 33 Chemical Action of Oxygen: (_a_) Upon Substances 36 (_b_) In Living Bodies 38 Hydrogen and Water 42 Uses of Water in Chemistry 48 Importance of Solution to the Food Scientist 50 Importance of Water in the Human Body 52 Uses of Water in the Body 53 Nitrogen and Nitrogen Compounds 58 Chlorin 63 Hydrochloric Acid 64 Acids, Bases, Neutralization, Salts 68 Principles of Neutralizing Alkalies 71 Fluorin, Bromin, Iodin 73 Mineral Sulfur 73 Vegetable Sulfur in the Human Body 75 Metals 76
ORGANIC CHEMISTRY 79 Carbon 81 Inorganic Carbon Compounds 83 Carbon Dioxid 83 Relation of Carbon Dioxid to Life 85 Carbon Monoxid 86 Organic Carbon Compounds 87 Classification of Organic Carbon Compounds: _a_ Hydrocarbons 89 _b_ Alcohols 91 _c_ Glycerin 92 _d_ Aldehydes and Ethers 93 _e_ Organic Acids 94 Organic Nitrogenous Compounds 99
CHEMISTRY OF FOODS 103 Carbohydrates 107 Classification of Carbohydrates 108 _a_ Monosaccharids 109 _b_ Disaccharids 112 _c_ Polysaccharids 114 Fats and Oils 122 Proteids or Nitrogenous Food Substances 125 Mineral Salts in Food 131