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Updated: June 19, 2025
FARINA. The wheat preparation called farina is very much the same as cream of wheat, being manufactured in practically the same manner. It is a good breakfast cereal when properly cooked, but it does not contain sufficient cellulose to put it in the class of bulky foods. However, as has been pointed out, this bulk may be supplied by mixing with it, before cooking, an equal amount of bran.
The grand climax is now rapidly approaching. The old cellulose wall shows signs of great tension, its conical extremity rounding out under the slowly increasing pressure from within. Suddenly it gives way at the apex.
The following remarks on digestibility are according to the best knowledge we have on the subject: As a general rule, the protein of meat and fish is more completely and more quickly digested than the protein in vegetable foods. The reason is that the vegetable protein is found in cells which are protected by the indigestible cellulose which covers each cell.
The first three compartments possess no glands capable of secreting a digestive juice. However, important digestive changes occur. The carbohydrates are digested by means of enzymes contained in the feed. The most important function of the rumen and omasum is the maceration of the fibrous substances, and the digestion of the cellulose.
Surrounding these, as at c, is a layer of coarse cells that contain mineral matter and protein, and between these cells and the outer husk, as at d, e, f, and g, are layers of bran, which are composed of cellulose and contain mineral salts and small quantities of starch and protein. Enveloping the entire kernel is a husk, or bran covering, h.
It toughens the albumin in eggs, toughens the fiber and dissolves the connective tissues in meat, softens the cellulose in cereals, vegetables, and fruits, and dissolves other substances in many foods. A good point to bear in mind in preparing foods by boiling is that slowly boiling water has the same temperature as rapidly boiling water and is therefore able to do exactly the same work.
Such reactions will not succeed until the animal tissue has been treated with alcohol and macerated for some hours in a weak solution of caustic potash. Then, after neutralizing the alkali by means of dilute acetic acid, and adding a weak solution of iodine, followed by strong sulphuric acid, the presence of starch and cellulose can be successively demonstrated.
Wheat and other cereals have kernels much alike; all have three principal parts: The outer covering, called bran, is made up of several layers. This is rich in important mineral salts, and the rest is largely cellulose, or woody fibre. The germ is the small part from which the new plant will develop. Here the small amount of fat in the kernel is stored.
The wood is chipped and put into digesters large enough to hold twenty tons, and is steam-cooked together with bisulphite of magnesium or calcium for seven or eight hours. Another method used for cooking such woods as poplar and gum, is to boil the wood in caustic soda, which destroys everything except the cellulose.
Strong teas have a constipating effect, particularly such as the bitter English Breakfast teas, in which there is a very large proportion of tannin. This large percentage of tannin accounts for the prevalence of constipation among female tea drinkers. Unripe fruits contain a high percentage of tannin which, in the ripening processes of the fruit, becomes changed into cellulose and sugar.
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