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A colorless liquid formed by the fermentation of starch-sugars or certain other substances, which is highly inflammable and burns without smoke or waste; it is a stimulant and an antiseptic. Al'ka li. A substance that has, among other properties, the power of neutralizing acids and forming salts with them. Car'bo hy'drates. Plant or animal substances composed of carbon, hydrogen, and oxygen.
Thus we see what a close relation there is between starch and sugar, and why the group we are studying is sometimes called the starch-sugars. Wheat our Most Valuable Starch Food. The principal forms in which starch comes upon our tables are meals and flours, and the various breads, cakes, mushes, and puddings made out of these.
Why is it dangerous to eat highly seasoned stews or hashes? 10. Should cheese be eaten in large amounts at a time? Why? 11. Describe the care taken at a good dairy. 12. Why is this necessary? 13. Why is dirty milk less nourishing than clean milk? Explain the name "starch-sugars." To which class of fuel-food might we say that they belong? 2. Why are they cheaper than meat? 3.
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