The Romance of Modern Chemistry
Forfatter: James C. Phillip
År: 1912
Forlag: Seeley, Service & Co. Limited
Sted: London
Sider: 347
UDK: 540 Phi
A Description in non-technical Language of the diverse and wonderful ways in which chemical forces are at work and of their manifold application in modern life.
With 29 illustrations & 15 diagrams.
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CHAPTER XX
SUGAR AND STARCH
CHEMISTRY is an all-pervading science. Its scope
is not confined to the laboratory or the chemical
factory. There is a chemistry of daily life as
well as a chemistry of the stars; a chemistry of foods as
well as a chemistry of fire. We have already seen that
many common phenomena really depend on the operation
of chemical principles, and chemistry has a good deal
to say also about our food and the changes which it
undergoes.
Sugar and starch are two of the main components of
our food, and belong at the same time to an interesting
class of chemical compounds known as “carbohydrates.”
Each member of this class contains the elements carbon,
hydrogen, and oxygen, and the characteristic feature, to
which reference is made in the part hydrate of the word
“ carbohydrate,” is that the proportions of the hydrogen
and the oxygen are the same as in water.
The constituents of our food belong to one or other of
the three classes—carbohydrates, fats, and proteids or
albuminoids. The last-mentioned include all the nitro-
genous products, a certain proportion of which is essential
to the health of the body. Most ordinary food-stuffs do
not belong exclusively to one class, but are mixtures.
Wheat meal, for instance, contains 9 per cent, of proteids,
1 per cent, of fats, and 74 per cent, of carbohydrates
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