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Few seem to realize that each type of food requires specific and different digestive enzymes in the mouth, stomach, and intestine. Carbohydrates, fats, proteins each requires differing acid or alkaline environments in order to be digested. Proteins require an acid environment. Starch digestion requires an alkaline environment.
Here are bodies of different shapes whose service is to absorb carbon dioxide, and form sugar and carbohydrates. Must we go outside of matter itself, and of chemical reactions, to account for it? Call this unknown factor "vital force," as has so long been done, or name it "biotic energy," as Professor Moore has lately done, and the mystery remains the same.
In what different ways is the small intestine especially adapted to the work of absorption? What are the parts of a villus? What are the lacteals? Account for the name. What part is played by the capillaries and the lacteals in the work of absorption? How does their work differ? What changes, if any, take place in water, common salt, fat, proteids, and carbohydrates during absorption?
PROTEIN. Digestible. 20.0 Undigestible. 0.0 FATS. Digestible. 17.1 Undigestible. 1.9 CARBOHYDRATES. Digestible. 0.0 Undigestible. 0.0 *Pork, very fat. PROTEIN. Digestible. 3.0 Undigestible. 0.0 FATS. Digestible. 74.5 Undigestible. 6.0 CARBOHYDRATES. Digestible. Undigestible. *Haddock. PROTEIN. Digestible. 17.1 Undigestible. 0.0 FATS. Digestible. 0.3 Undigestible.
They are rather complex chemical compounds, though not so complex as proteids. Since neither fats nor carbohydrates contain nitrogen, they are frequently classed together as non-nitrogenous foods. *Purpose Served by Carbohydrates, Fats, and Albuminoids.*—These classes of nutrients all serve the common purpose of supplying energy.
The substances thus required, if the wants of the body are to be satisfied correctly, are called the food-stuffs; and they are the same during pregnancy as at other times. The foodstuffs are usually classified according to their chemical properties; on this basis they are placed in five groups: Water, Mineral Materials, Proteins, Carbohydrates, Fats.
FATS. Digestible. 3.8 Undigestible. CARBOHYDRATES. Digestible. 68.7 Undigestible. 2.3 *Rice. PROTEIN. Digestible. 6.2 Undigestible. 1.2 FATS. Digestible. 0.4 Undigestible. CARBOHYDRATES. Digestible. 78.7 Undigestible. 0.7 *Potatoes. PROTEIN. Digestible. 1.5 Undigestible. 0.5 FATS. Digestible. 0.2 Undigestible. CARBOHYDRATES. Digestible. 19.7 Undigestible. 1.6 *Turnips.
They possessed attributes known as proteids, fats, and carbohydrates. Faint memories of long forgotten school days hinted that these terms had been heard before; but never, Billy was sure, had she fully realized what they meant. It was at this juncture that Billy ran across a book entitled "Correct Eating for Efficiency." She bought it at once, and carried it home in triumph.
The substances of this second class are obviously much less complex, both as regards the different kinds of atoms and in respect to the numbers of each kind that enter into the formation of a single molecule. Therefore the carbohydrates do not possess so much power or energy as the protein molecule; in short, they are not such good fuels for the living mechanism.
It is possible to combine the fat and protein of animal foods so as to meet the requirements of the body with such materials only, and this is done in the Arctic regions, where vegetable food is lacking; but in general it is considered that diet is better and more wholesome when, in addition to animal foods, such as meat, which is rich in proteins and fats, it contains vegetable foods, which are richest in sugar, starch, and other carbohydrates.
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