Air Jordan 200993ugImportance Of Food Elements

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food elements. -------------------
The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible materials.
The digestible edible elements are constantly teamed, along apt their chemical essay, into 3 classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous level includes starch, sugar, and fats; the nitrogenous, always albuminous elements; and the inorganic comprises the ore elements.
Starch is merely base in vegetable foods; all grains, maximum vegetables, and some fruits, involve starch a crowd of. Several varieties of sugar are made in nature's studio; cane, grape, fruit, and breast sugar. The premier namely won from the sugar-cane, the sap of maple trees, and from the beet basis. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, one synthetic sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; merely it lacks the sweetness of natural sugars, and is by not method a proper substitute for them. Albumen is found in its purest, uncombined state in the pearly of one eggs, which is almost wholly composed of albumen. It exists, combined with other food elements, in numerous other foods, both beast and vegetable. It is found fecund in oatmeal, and in a large part in the other grains, and in the juices of vegetables. All normal foods contain elements which in many respects approximate albumen, and are so closely federal to it that for expedience they are routinely classified under the general label of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of meat, are elements of this class.
Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common samples. In vegetable form, fat is abundant in nuts, peas, beans, in assorted of the grains, and in a few fruits [link widoczny dla zalogowanych], for the olive. As furnished by ecology in nuts, legumes, grains, fruits, and milk, this element is always found in a state of nice subdivision, which condition is the one best adapted to its digestion. As most usually accustomed, in the fashion of free fats, for butter, lard, etc., it is not only complicated of assimilation itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless not planned that fats should be so modified from their natural condition and separated from other food elements for to be used as a divide treatise of food. The same may be said of the other carbonaceous elements, sugar and starch [link widoczny dla zalogowanych], neither of which, while used unattended, is learned of sustaining life, although when combined in a proper and natural style with other food elements, they act a most major chapter in the nourishment of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements a great many. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements [link widoczny dla zalogowanych], which though they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.
With the exception of gluten, naught of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of every altering in different foods.
Uses of the food elements. --------------------------
Concerning the purpose which these assorted elements serve, it has been demonstrated by the experiments of eminent physiologists namely the carbonaceous elements, which in general involve the greater majority of the food, serve three purposes in the body;
1. They afford substance for the creation of heat;
2. They are a source of coerce when taken in linkage with other food elements;
3. They replenish the fatty tissues of the body. Of the carbonaceous factors, starch, sugar