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baked beans 40 beets 64 black-eyed peas 33 carrots 92 chic peas 36 parsnips 97 potato chips 51 baked potato 98 sweet potato 48 yams 51 peas 51 Baked Goods pastry 59 sponge cake 46 white bread 69 w/w bread 72 whole rye bread 42 Sugars fructose 20 glucose 100 honey 87 maltose 110 sucrose 59 Nuts peanuts 13 Meats sausage 28 fish sticks 38 Dairy Products yogurt 36 whole milk 34 skim milk 32
*Absorption Changes.*—During digestion the insoluble foods are converted into certain soluble materials, such as peptones, maltose, and glycerine,—the conversion being necessary to their solution. A natural supposition is that these materials enter and become a part of the blood, but examination shows them to be absent from this liquid.
The saliva is a colorless liquid without taste or smell. Its principal element, besides water, is a ferment called ptyalin, which has the remarkable property of being able to change starch into a form of cane-sugar, known as maltose. Thus, while the food is being chewed, another process is going on by which starch is changed into sugar.
The starch paste will rapidly become thinner, and gradually change into soluble starch, in a perfectly fluid solution. Within a few minutes some of the starch is converted through intermediary stages into maltose. Use the Fehling test for sugar. Digestion in the Small Intestines.
The potato starch is converted into maltose by the diastase of malt, the maltose being easily acted upon by ferment for the actual production of the alcohol. Therefore an increase in the starch of the potato for this purpose alone is much to be desired. Of course the chief prominence of the potato will still consist in its adaptability as an article of food. Burbank does not overlook this.
It assists in bringing about an alkaline condition in the small intestine and aids in the reduction of cane sugar and maltose to the simple sugars, dextrose and levulose. Since it is difficult to obtain this liquid in sufficient quantities for experimenting, its uses have not been fully determined. Recent investigators, however, assign to it an important place in the work of digestion.
To the first class belong cane sugar, found in sugar cane and beets, milk sugar, found in sweet milk, and maltose, a kind of sugar which is made from starch by the action of malt. The important members of the second class are grape sugar, or dextrose, and fruit sugar, or levulose, both of which are found in fruits and in honey.
During their transfer from the food canal, the dissolved nutrients undergo changes, giving rise to the materials in the blood. Thus are the serum albumin and serum globulin of the blood derived from the peptones and proteoses; the dextrose, from the maltose and other forms of sugar; and the fat droplets, from the glycerine, fatty acid, and soluble soap.
It acts with vigor on all of the nutrients insoluble in water, producing the following changes: 1. It converts the starch into maltose, completing the work begun by the saliva. This action is due to the amylopsin, which is similar to ptyalin but is more vigorous. It changes proteids into peptones and proteoses, completing the work begun by the gastric juice.
When it has brewed enough of the starch to produce somewhere from four to eight per cent of alcohol, then the liquid, which still contains about three or four per cent of a starch-sugar called maltose, is called beer, or ale. It is usually flavored with hops to give it a bitter taste and make it keep better.
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