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Study of other food fats shows that they may be divided into two groups, one with this growth promoting property and one without it. In general, the vegetable oils do not have it, while butter and beef oil do; on the other hand, lard does not have it, while the oil from corn does.
This nut is roasted, and, when ground and boiled, a species of fat or butter is skimmed from the surface of the water: this is much prized by the natives, and is used for rubbing their bodies, being considered as the best of all fats for the skin; it is also eaten. Among the best of the wild fruits is one resembling raisins; this grows in clusters upon a large tree.
Some of which is converted into what are called peptones, both soluble and capable of filtering through membranes. The gastric juice has no action on starchy foods, neither does it act on fats, except to dissolve the albuminous walls of the fat cells. The fat itself is thus set free in the form of minute globules.
The ordinary cooking temperatures have comparatively little effect on fat, except to melt it if it is solid. The higher temperatures decompose at least some of it, and thus liberate substances that may be irritating to the digestive tract. CARBOHYDRATES. Like fats, the food substances included in the term carbohydrates supply the body with energy.
These conditions are fulfilled with regard to the examination of animal fats and soap. Ethereal oils are also acted upon by iodine; the reaction proceeds similar to that observed in ordinary fat mixtures.
Furthermore, until some one invents a way to extract the fishy taste from our fish oils, we must import our edible fats; for the Labrador dogs will not permit cows or even goats to live near them. I have heard only this week that a process has just been discovered in California for making a pleasant tasting butter out of fish oil.
I do not favor the permanent interference of the Government in this problem. That probably would increase the trouble by increasing production. But it seems feasible to provide Government assistance to exports, and authority should be given the War Finance Corporation to grant, in its discretion, the most liberal terms of payment for fats and grains exported for the direct benefit of the farm.
At precise and unalterable intervals, a highly scientific compound of fats and proteids was put into them. They were inspected, weighed, submitted to a routine of other processes. And in all the routine, there was nothing that their mother, now they were fairly born, was wanted for. Indispensable to a certain point, no doubt.
Give some reasons for carrying fats as food supply on long voyages and expeditions. 4. In what forms are they best carried? 5. What makes up the emergency field-ration of the German army, and why? 6. What is the most valuable single fat, and why? 7. Name other fats in common use and describe their effects on digestion. 8. State the food values of bacon. 9.
They say a man of average size and weight, and sedentary occupation, should have at least 2,000 calories and some authorities say 3,000 in this proportion: proteins, 300 calories, fats, 350 calories, carbohydrates, 1,350 calories. But you both are taller than five feet five inches, and I should think you weighed more than 145 pounds; so I can't tell just yet how many calories you will need."
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