Questions

This is a list of all the questions and their associated study carrel identifiers. One can learn a lot of the "aboutness" of a text simply by reading the questions.

identifier	question
43643	When was the beginning?
50660	If, at the close of every life, the question,"What has brought most happiness?"
50660	LESSON XIX EVOLUTION OF MAN WHAT IS EVOLUTION?
15237	An important point is, can a man on such food be fit for physical work?
15237	Certainly he has the choice, but does he avail himself of it to any considerable extent?
15237	Do you think that a Burmese boy would be allowed to birds''-nest or worry rats with a terrier, or go ferreting?
15237	If the ape tribe can thrive without added salt why should not man?
15237	It may be asked, says Professor Chittenden, was this diet at all adequate for the needs of the body-- sufficient for a man weighing 165 pounds?
48746	Why all this struggle for mere existence?
48746	Should we not, therefore, take good care of, and heed the warnings of so wonderful a piece of automatic mechanism?
48746	What mechanical engineer in all the world could then make it work if something went wrong?
48746	What would be the difficulties, then, if the machine were enclosed in a case that could not be opened, with only the keyboard exposed?
48746	What, then, shall be done?
54721	''Ah,''said the doctor,''a challenge from Prince Bismarck, eh?
54721	Flesh Food a Stimulant_ Whence then come these"illusions,"these"false notions of the strengthening effect of meat"?
54721	May it not be that their diet of cereals and herbs contributes to their peaceful temperament?
54721	What comprises their diet?
54721	What has brought about this change in the appetite of man?
54721	Why not preach this part of the gospel?
57313	How many have even taken steps to ascertain whether such distress exists or not?
57313	If general provision is made, ought the parents to be required to pay or should the meal be free to all?
57313	If some of them occasionally give up a struggle which must often seem hopeless, at whose door does the blood of these men and their children lie?
57313	If the child is told by its parents to say that it has plenty to eat at home, how is the teacher to know that it is underfed?
57313	Should the meals be provided free or should they be self- supporting?
57313	Why indeed should one stop here?
57313	[ 578] Footnote 578:"Can a sufficient mid- day meal be given to poor school children... for... less than one penny?"
38762	Are there other kinds of pepper?
38762	Do almonds grow in any part of our country?
38762	Do peanuts grow in the ground?
38762	Do you burn the vines after the nuts are picked?
38762	Does the nut have a covering?
38762	How are the nuts got out of the shells?
38762	How long did you live on the vine?
38762	What happened next?
38762	What happens to the nuts after the vines have been piled up?
38762	What is it?
38762	( Permission of WALTER BAKER& CO., Ltd.)] How do you think the pods are gathered?
38762	A WALNUT VACATION How would you like to have your school close for two weeks, so that you could gather walnuts?
38762	And those maps-- how could they be any better?
38762	Can you tell?
38762	Do n''t you wish that all medicine to- day was as good as sugar?
38762	Do you have to wait that long for a crop of oranges?
38762	Do you know of any such bodies of water?
38762	Do you know what great man was born there?
38762	Do you know where Brazil is?"
38762	Do you know why they are prevented from growing tall?
38762	Do you not think such a ride would be more enjoyable than a street car ride?
38762	Do you recognize Jennie?
38762	Do you think that a poor man could afford to go into the business of cocoanut raising?
38762	Do you think they did?
38762	Have you ever seen cans of oysters that came from there?
38762	How do you suppose it is done?
38762	How does it get to other parts of our country?
38762	How high do you think those shown in the picture are?
38762	How would you like to try to climb a date palm tree?
38762	How would you like to use a bone for a needle?
38762	How would you like to wait for your breakfast while your father went to the woods or to the river in search of something to eat?
38762	How, then, do you suppose they get their food?
38762	Is the skating good?
38762	Is there any Water in this Field?]
38762	NUTTING Have you ever gone into the woods on a beautiful autumn day?
38762	Of what use are the falls?
38762	There was silence for a moment, and then Ginger said"May we not hear from you, friend?"
38762	This seems strange, does it not?
38762	To what city do you think the sugar from the Hawaiian Islands is sent?
38762	What advantage is there in having the vegetables ready for the market very early in the season?
38762	What advantage is this?
38762	What benefits are you receiving from what others have done?
38762	What did I tell you about the length of time required for the cocoanut to bear?
38762	What do you suppose_ their_ chief article of food is?
38762	What does this show about these people?
38762	What happens to the water?
38762	What industry does the use of barrels bring in?
38762	What is peculiar about the notice?
38762	What is the average summer temperature in your locality?
38762	What river is this city on?
38762	Where do you think they are to be found?
38762	Why does not Europe produce its own meat?
38762	Why is the fall a better time for this than the spring?
38762	Why was it sown in the fall?
38762	Why?
38762	Why?
38762	Why?
38762	Would n''t it seem strange if you were to eat berries raised on our bog, three thousand miles away?
38762	Would you not like to visit the cocoanut islands and learn more of their interesting people?
30478	But what are wind, flatulence, phlegm, and choler? 30478 But what is to be done?
30478	Do not children and young persons, that is, tender persons, live on milk and seeds, even before they are capable of much labor and exercise? 30478 Was Nero a man of temperate life?
30478	You ask me,continues Plutarch,"''for what reason Pythagoras abstained from eating the flesh of brutes?''
30478	And do not these considerations, if they prove any thing, prove quite too much?
30478	And does any one, who has read his remarks, doubt that his"convictions"were in favor of the exclusive use of vegetable food?
30478	And if children thus thrive the best, why not adults?
30478	And if so, when and where?
30478	And if this oil tends to induce disease, and farinaceous food does not, why should not animal food be excluded?
30478	And must it not, then, have a deteriorating tendency?
30478	And must not all nations, as society progresses and the millennium dawns, crowd out the animals in the same way?
30478	And now, I ask again, what will he eat?
30478	And what is it, indeed,_ but_ a febrile paroxysm?
30478	And who would not regard female character as tarnished by a familiarity with such scenes as those to which I have referred?
30478	And why, then, may not its universal adoption, after a few generations, banish disease entirely from the world?
30478	Are they not a nine- fold cord, not easily broken?
30478	At least, would not this be the result, if he were a disciple of Christianity?
30478	But again: who has not considered, that if a garden of a given size will half support a family, one twice as large would support it wholly?
30478	But are not wheat and corn, and many other grains, as well as the potato, improved by cookery?
30478	But can it be successfully controverted?
30478	But how is it to be avoided?
30478	But we prevent their coming into the possession of a joyous and happy existence; and though we have no name for it, is it not a crime?
30478	But who has not been familiar from his very infancy with the maxim, that"a good garden will half support a family?"
30478	But, granting even the most that the friends of animal food can claim, what would the case of Dr. Preston prove?
30478	Can a return to nature, then, instantaneously eradicate predispositions that have been slowly taking root in the silence of innumerable ages?
30478	Can any one-- I repeat the question-- can any one believe it?
30478	Can it, indeed, be otherwise?
30478	Can there be a doubt that he would direct his attention at first-- yes, and for a long time afterward-- to the vegetable world for his food?
30478	Could a set of men, whose passions were not perverted by unnatural stimuli, look with coolness on an_ auto da fe_?
30478	Could you read calm health in his cheek, flushed with ungovernable propensities of hatred for the human race?
30478	Did Muley Ismail''s pulse beat evenly?
30478	Did not Paul understand, at least as well as we, the precepts and example of our Saviour?
30478	Do not all the eastern and southern people live almost entirely on them?
30478	Does any one believe that, in these circumstances, man would prey upon the animals around him?
30478	Does any one believe this?
30478	For if a purely vegetable aliment, with water alone for drink, is safe to all young persons inclining at all to gout, to whom is it unsafe?
30478	For the question is continually asked,"If you dispense wholly with flesh and fish, pray what can you find to eat?"
30478	From the beginning, was it so?
30478	Had you fewer colds or other febrile attacks-- or the reverse?
30478	Have they not force?
30478	Have you selected, from your own observation, any articles in the vegetable kingdom, as particularly healthy, or otherwise?
30478	How bear the smell arising from the dissection?
30478	How can it be right to train our children to behold such slaughter?
30478	How can we take the benefits and reject the evils of the system, which is now interwoven with our being?
30478	How could a person in perfect health, and obeying to an iota all the laws of health-- how could he contract disease?
30478	How could he bear to see an impotent and defenceless creature slaughtered, skinned, and cut up for food?
30478	How could he endure the sight of the convulsed limbs and muscles?
30478	How know we that what is so efficacious in regard to the larger diseases, will not be equally so in the case of all smaller ones?
30478	How, then, can it otherwise happen than that a still closer approximation will afford a greater exemption still, and so on indefinitely?
30478	I?
30478	If this is not a true solution of the case, how happens it that there was no disease of any organ or function, except the nervous function?
30478	In short, where do we cross the line?
30478	In such circumstances, what could have been expected?
30478	In what other country of Asia are schools and early education in such high reputation as in Japan?
30478	Is a vegetable diet more-- or less aperient than mixed?
30478	Is it impossible to realize a state of society, where all the energies of man shall be directed to the production of his solid happiness?
30478	Is it likely that a diet on which he had so long been doing well, should produce such a sudden falling off?
30478	Is it not so?
30478	Is it not too late in the day of human improvement to meet them with no argument but ignorance, and with no other weapon but ridicule?
30478	Is it not, then, better for the purposes of health and longevity?
30478	Is it said, that there is no necessity of levity on these occasions?
30478	Is it said, that these remarks apply only to the_ abuse_ of a thing, which, in its place, is proper?
30478	Is it to be believed that a being of gentle feelings, rising from his meal of roots, would take delight in sports of blood?
30478	Is not man, in the first chapter of Genesis, constituted a vegetable- eater?
30478	Is this change of feeling desirable?
30478	Is this worthy of those who would educate the youth of our land on the principles of the Bible?
30478	May not this be owing to their simple vegetable living?
30478	Now, let me ask how much beef, or lamb, or pork, or sausages, or eggs, or cheese, this would buy?
30478	Now, what will they eat?
30478	On the contrary, would not every living human being revolt, at first, from the idea, let it be suggested as it might, of plunging his hands in blood?
30478	Pray, what animal food can be eaten which does not contain, at least, a small quantity of oil?
30478	Rush, has not smiled at what he must have regarded a feeling wholly misplaced, if nothing more?
30478	That the healthy are ever injured by the vegetable system?
30478	That the sickly would generally be?
30478	The females, especially, where shall we look for their equals?
30478	The men, even-- the Scotch and Irish, for example-- are they weaker than their brethren, the English, who use more animal food?
30478	Was his constitution ever altered?
30478	Was the mind clearer; and could it continue a laborious investigation longer than when you subsisted on mixed diet?
30478	Was this change accompanied by a substitution of cold water for tea and coffee, during the experiment?
30478	Was your bodily strength either increased or diminished by excluding all animal food from your diet?
30478	Were the animal sensations, connected with the process of digestion, more-- or less agreeable?
30478	What constitutional infirmities were aggravated or removed?
30478	What could they-- what would they-- expect from such an education of the young mind and heart?
30478	What countries like these have maintained their ancient, moral, intellectual, and political landmarks?
30478	What do they for Japan?
30478	What length of time, the trial?
30478	What would there be in his system which could furnish a nidus for its reception?
30478	What, indeed, but stopped perspiration, superfluous nourishment, inconcocted chyle, of high food and strong liquors, fermented and putrifying?
30478	What, then, is the bearing of_ this single and singular case_?
30478	When will the sons of men learn wisdom in this matter?
30478	Whence, then, the increase of weight by seventy- four pounds?
30478	Where are the inhabitants so well formed, so stout made, and so robust?
30478	Who is to stop the labor- saving machine, the railroad car, or the lightning flash of intelligence?
30478	Why is it that every thing is, in this respect, so stationary among the middle classes and the poor?
30478	Why is it that the more wealthy, all over Europe, who get flesh more or less, deteriorate in their families so rapidly?
30478	Will it not then, at last, either burst the vessel, or throw out the cork or stopples, and raise still more lasting and cruel tempests and tumults?
30478	Will they who fly to the Bible for their support, in this particular, please to tell us?
30478	Would he pass by the fields, with their golden ears?
30478	Would he pass by the mellow apple, hanging in richest profusion every where, inviting him as it were by its beauties?
30478	Would it not take months and years to reconcile his feelings-- his moral nature-- to the thought of flesh- mangling or flesh- eating?
30478	Yet where shall we find a more healthy and robust population, or one more enduring of bodily fatigue, and exhibiting more mental vivacity?
30478	Yet, where shall we look for finer specimens of bodily health, strength, and vigor, than in these very countries?
30478	did his eyes beam with healthfulness, and its invariable concomitants, cheerfulness and benignity?
30478	no crime for thirty- five millions of people to prevent and preclude the existence of sixty- three millions?
30478	said he, would you have me eat my neighbors?
30478	was his skin transparent?
20871	About how much starch does wheat flour contain?
20871	Are flours usually adulterated?
20871	Are graham and entire wheat breads necessary in a ration as a source of mineral elements?
20871	Are small amounts of nitrites, when not associated with bacteria, injurious?
20871	Are these compounds injurious to health?
20871	Are these tests based upon chemical or physical properties of the fats?
20871	As offals?
20871	At ordinary prices, what are the cheapest vegetable foods?
20871	Can natural purification always be relied upon?
20871	Do all the nutrients of food have the same degree of digestibility?
20871	Do oats contain any special alkaloidal or stimulating principle?
20871	Do psychological processes in any way affect digestion?
20871	Do the spices have any food value?
20871	Do vegetable foods contain nitrates and nitrites?
20871	Does it enter chemically into the composition of plants?
20871	Does such an analysis necessarily indicate the presence of injurious compounds?
20871	Does sugar possess more than condimental value?
20871	Does the digestibility of a food necessarily indicate the economic uses that will be made of it by the body?
20871	From what are cocoa and chocolate obtained?
20871	From what sources are sugars obtained?
20871	Give the general composition of apples?
20871	How are alkaloids produced in meats?
20871	How are artificial mineral waters prepared?
20871	How are flours bleached?
20871	How are peppers adulterated?
20871	How are such standards obtained?
20871	How are sugars graded commercially?
20871	How are the acid products removed?
20871	How are the cereals milled?
20871	How are the different products of the wheat kernel separated?
20871	How are the impurities removed from wheat flour?
20871	How are the peptones produced from other proteids?
20871	How are the sugars acted upon when foods are cooked?
20871	How are these adulterations detected?
20871	How are they affected by heat?
20871	How are they formed in plants?
20871	How are they prepared?
20871	How can milk be pasteurized for family use?
20871	How can the tendency of a milk diet to produce costiveness be overcome?
20871	How compare the amounts of nutrients that can be procured in two foods for a given sum of money?
20871	How determine the amount of nutrients that can be procured in a food for a given sum of money?
20871	How did the acidity you obtained compare with this legal requirement?
20871	How do apples differ in composition?
20871	How do beans at 10 cents per quart compare in nutritive value with beef at 15 Cents per pound?
20871	How do beans compare in protein content with cereals?
20871	How do canned fruits differ in composition and nutritive value from fresh fruits?
20871	How do canned meats differ in composition from fresh meats?
20871	How do canned vegetables differ in composition and food value from fresh vegetables?
20871	How do carrots and milk differ in composition?
20871	How do carrots differ in composition from potatoes?
20871	How do cooked meats compare in composition with raw meats?
20871	How do different kinds of bread made from the same flour compare in composition and nutritive value?
20871	How do different parts of the egg differ in composition?
20871	How do different ways of cooking affect the digestibility?
20871	How do dried fruits differ in composition from fresh fruits?
20871	How do fish and meat compare in digestibility?
20871	How do flours differ in granulation?
20871	How do food materials differ in ash content?
20871	How do foods change in weight during cooking?
20871	How do graham and entire wheat breads compare in nutritive value with white bread?
20871	How do graham and entire wheat flours compare in chemical composition with white flour?
20871	How do lamb and mutton differ in composition?
20871	How do lemons differ in composition from oranges?
20871	How do low and high grade flours differ in chemical composition?
20871	How do meats differ in chemical composition from vegetable foods?
20871	How do plums differ in composition from many other fruits?
20871	How do raw and cooked foods compare in general composition?
20871	How do ripe olives differ in composition from green olives?
20871	How do starch grains from different sources differ in structure?
20871	How do string beans differ from green beans?
20871	How do sweet potatoes differ in chemical composition and food value from white potatoes?
20871	How do the commercial grades of sugar compare as to nutritive value?
20871	How do the more expensive cuts of lamb compare in nutritive value with the less expensive cuts?
20871	How do the nutrients of canned meats compare in cost with those of fresh meat?
20871	How do the nutrients, protein, fat, and carbohydrates, compare as to available energy?
20871	How do the wheat offals differ in composition from the flour?
20871	How do these compare with the changes that take place when plants ripen and seeds are produced?
20871	How do these differences correspond with the grades of the flour?
20871	How do they compare in mechanical composition?
20871	How do they differ chemically from sucrose?
20871	How do they differ from the fixed oils, or fats?
20871	How do they differ from the non- nitrogenous compounds?
20871	How do they differ in composition from coffee?
20871	How do they differ in composition from the starches?
20871	How do they differ mechanically?
20871	How do vegetable foods compare in digestibility with animal foods?
20871	How do vegetable foods differ from animal foods?
20871	How do wheat preparations differ in general composition from corn and oat preparations?
20871	How do you calculate the nutrients in a fraction of a pound of food?
20871	How do you combine foods to form a balanced ration?
20871	How do you test a baking powder for alum?
20871	How do you test a baking powder for ammonia?
20871	How do you test a baking powder for phosphoric acid?
20871	How does bacon compare in food value with other meats?
20871	How does baking powder differ in its action from yeast?
20871	How does barley differ from wheat in general composition?
20871	How does bleaching affect the chemical composition of flour?
20871	How does bread compare in nutritive value with animal foods?
20871	How does bread compare in nutritive value with other cereal foods?
20871	How does cheese compare in nutritive value and cost with meats?
20871	How does cheese differ in composition from butter?
20871	How does cooking affect the cellulose of foods?
20871	How does flour compare in nutritive value with other foods?
20871	How does goats''milk differ from cows''milk?
20871	How does graham bread compare in digestibility with white bread?
20871	How does grape fruit resemble and how differ in chemical composition from oranges and lemons?
20871	How does human milk differ in composition from cows''milk?
20871	How does it compare in food value with beef?
20871	How does it compare with the rational feeding of animals?
20871	How does it compare with theme?
20871	How does it differ in composition from other fats?
20871	How does it differ in composition from other sugar?
20871	How does it differ in composition from sugar?
20871	How does it differ in mechanical and chemical composition from white flour?
20871	How does it differ in physical and chemical composition from white flour?
20871	How does it resemble and how differ in composition from starch?
20871	How does mutton vary in composition from beef?
20871	How does oleomargarine compare in digestibility and food value with butter?
20871	How does palatability affect the digestive process?
20871	How does pork differ in composition from other meats?
20871	How does poultry resemble and how differ in composition from other meat?
20871	How does removal of skins affect food value of beans and digestibility?
20871	How does removal of the oat hull affect the composition of the product?
20871	How does salt codfish at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?
20871	How does such a baking powder compare in cost and efficiency with those purchased in the market?
20871	How does sweet corn differ in composition from fully matured corn?
20871	How does the amount consumed affect the completeness of the digestive process?
20871	How does the amount of this nutrient compare with that found in meats?
20871	How does the amount of water you obtained compare with the amount given in the tables of analysis?
20871	How does the cabbage differ in general composition from many vegetables?
20871	How does the cauliflower differ from cabbage?
20871	How does the character of the fat influence the composition and taste of the meat?
20871	How does the cost of flour compare with that of other foods?
20871	How does the cost of nutrients in corn compare with other foods?
20871	How does the cost of the nutrients in beans compare with that of the nutrients in other foods?
20871	How does the egg differ in composition from the potato?
20871	How does the ether extract in fats vary in composition and nutritive value?
20871	How does the flesh of different kinds of fish vary in composition?
20871	How does the granulation affect the physical properties of flour?
20871	How does the mineral matter and phosphate content of fish compare with that of other foods?
20871	How does the mineral matter of parsnips differ from that of potatoes?
20871	How does the phosphate content of cereals compare with that of meats and milk?
20871	How does the protein content of animal bodies compare with that of plants?
20871	How does the protein of beans differ from that of many other food materials?
20871	How does the ratio of nitrogenous and non- nitrogenous compounds in spinach differ from that in many other vegetables?
20871	How does the specific gravity of fat compare with that of water?
20871	How does the starch of parsnips differ from that of potatoes?
20871	How does the temperature of the flour influence the bread- making process?
20871	How does the water content of some foods vary with the hydroscopicity of the air?
20871	How does this affect nutritive value?
20871	How does this compare with the acidity of vinegar?
20871	How does toast differ in composition from bread?
20871	How does veal differ in composition from beef?
20871	How is a dietary study made?
20871	How is adulterated maple sugar detected?
20871	How is butter adulterated?
20871	How is cheese adulterated?
20871	How is compressed yeast made?
20871	How is it adulterated?
20871	How is it determined?
20871	How is it determined?
20871	How is it made?
20871	How is it obtained?
20871	How is it obtained?
20871	How is it obtained?
20871	How is it obtained?
20871	How is it possible for one food to contain less total protein than another food and yet be more valuable from a nutritive point of view?
20871	How is it possible to determine approximately which of two foods is cheaper, when the price and composition of the foods are known?
20871	How is it prepared for the market?
20871	How is strained honey adulterated?
20871	How is sugar treated to make it whiter?
20871	How is the absorptive capacity of a flour determined?
20871	How is the bread- making value of a flour determined?
20871	How is the color of a flour determined?
20871	How is the coloring material of sugar removed?
20871	How is the crude protein content of a food calculated?
20871	How is the digestibility of a food determined?
20871	How is the dry matter of a food determined?
20871	How is the fat of flour affected during the process of bread making?
20871	How is the granulation of flour approximately determined?
20871	How is the value of one food expressed in terms of another food?
20871	How is this determined?
20871	How may a baking powder be prepared at home?
20871	How may a compound impart a negative value to a food?
20871	How may certain classes of bacteria exert unfavorable changes in the preparation of foods?
20871	How may changes in water content of foods affect their weight?
20871	How may connections between cesspools and surface well waters be traced?
20871	How may flies carry germ diseases?
20871	How may foods become contaminated through imperfect plumbing?
20871	How may hard waters be softened for household purposes?
20871	How may meat be tested for boric acid?
20871	How may molasses act upon metalware?
20871	How may real coffee be distinguished from chicory?
20871	How may the absorptive power of a flour be determined?
20871	How may the acidity of a flour be determined?
20871	How may the acids thus developed affect the properties of other chemical compounds?
20871	How may the dirt adhering to vegetables be the carrier of germ diseases?
20871	How may the nitrogen- free- extract of one food differ from that of another?
20871	How may the per cent of acidity of vinegar be determined?
20871	How may the per cent of solids in vinegar be determined?
20871	How may the presence of chicory in ground coffee be detected?
20871	How may the presence of formaldehyde in milk be detected?
20871	How may the presence of malic acid in a vinegar be detected?
20871	How may they be produced in animal foods?
20871	How much nutrients do fruits add to a ration?
20871	How much nutritive material do melons contain?
20871	How much of the crude protein of potatoes is true protein?
20871	How much of the total nitrogen of flour is present as proteids?
20871	How much refuse have meats?
20871	How should the nutrients be apportioned among the meals?
20871	How would mineral adulterants be detected?
20871	How would the presence of other cereals be detected?
20871	How would you determine the general nutritive value of a breakfast food, knowing the kind of cereal from which it was prepared?
20871	How would you test a water to detect the presence of organic matter?
20871	If a ration contained an excess of carbohydrates and a scant amount of protein, how could it be improved?
20871	In addition to serving as a food, why is water necessary for life processes?
20871	In general, what portion of the nutrients of a ration should be derived from vegetable foods, and what portion from meats?
20871	In the canning of tomatoes, why is it desirable to conserve the juices?
20871	In washing clothing after contagious diseases, what materials may be used for disinfecting?
20871	In what different ways is the expression"digestibility of a food"used?
20871	In what form are these elements usually considered most valuable?
20871	In what forms are the ash elements( mineral matter) present in meats?
20871	In what part of the digestive tract are beans mainly digested?
20871	In what way do they take a mechanical part in digestion?
20871	In what way does acid act upon sugar?
20871	In what way is starch acted upon mechanically?
20871	In what way may cellulose be of value in a ration?
20871	In what way may it impart a negative value to a ration?
20871	In what ways are foods acted upon during cooking?
20871	In what ways are strawberries valuable in a ration?
20871	In what ways are vinegars adulterated?
20871	In what ways do bacteria exert a favorable influence in the preparation of foods?
20871	In what ways does the digestion of food resemble the combustion of fuel?
20871	In what ways does the lean meat of different kinds of animals vary chemically and physically?
20871	In what ways is milk adulterated?
20871	In what ways may cocoa and chocolate preparations be adulterated?
20871	In what ways may water be improved?
20871	Into what is the organic matter converted when it is burned?
20871	Into what two constituents may all fats be separated?
20871	Is a well- balanced ration and one containing an ample supply of nutrients necessarily an expensive ration?
20871	Is color an index to the composition of the egg?
20871	Is it coagulated by heat?
20871	Is it possible to bleach low grade flours and cause them to resemble high grade flours?
20871	Is it soluble in alcohol?
20871	Is the pectose from the apple soluble?
20871	Is the protein molecule as completely oxidized in the body as starch or fat?
20871	Is this a physical or chemical change?
20871	Nitrites?
20871	Of animals?
20871	Of the two classes of impurities found in water, which is the more harmful?
20871	Of what does meat extract mainly consist?
20871	Of what does the dry matter of plums mainly consist?
20871	Of what is grape juice mainly composed?
20871	Of what is it composed?
20871	Of what is it composed?
20871	Of what is the ash of plants composed?
20871	Of what is the dry matter mainly composed?
20871	On what is it based?
20871	The acidity is expressed in percentage amounts of what acid?
20871	The characteristic flavor of tea is imparted by what compound?
20871	Through what chemical changes does starch pass during bread making?
20871	To what are the differences in flavor and taste due?
20871	To what are the flavor and odor of cheese due?
20871	To what are these physiological properties due?
20871	To what compound are its peculiar physiological properties due?
20871	To what do beef extracts owe their flavor?
20871	To what does celery owe its dietetic value?
20871	To what extent are acids produced in bread making?
20871	To what extent are amid compounds present in meats?
20871	To what extent are cereals modified or changed in composition by cooking?
20871	To what extent are metals dissolved by fruit juices?
20871	To what extent are nutrients extracted in the boiling of cabbage?
20871	To what extent are nutrients lost in the boiling of meats?
20871	To what extent are soluble carbohydrates formed?
20871	To what extent are the nutrients in milk digestible?
20871	To what extent are the nutrients in oatmeal digested?
20871	To what extent are the nutrients of animal foods digested?
20871	To what extent are the nutrients of beans digested?
20871	To what extent are the nutrients of bread digested?
20871	To what extent are the nutrients of cereal foods digested and absorbed by the body?
20871	To what extent are the nutrients of cheese digested?
20871	To what extent are the nutrients of potatoes digested and absorbed by the body?
20871	To what extent are the nutrients removed in the cooking of carrots?
20871	To what extent are volatile carbon compounds, other than carbon dioxid and alcohol, liberated during bread making?
20871	To what extent do fruits contain water and dry matter?
20871	To what extent do losses in dry matter occur during bread making?
20871	To what extent do losses of nitrogen occur during bread making?
20871	To what extent do the cereals supply the body with mineral matter?
20871	To what extent do the nutrients of different kinds of cheese vary in digestibility?
20871	To what extent do the nutritive value and the market price of foods vary?
20871	To what extent do the various cuts differ in composition?
20871	To what extent do the various oat preparations on the market differ in composition and food value?
20871	To what extent does cocoa add to the nutritive value of a ration?
20871	To what extent does digestibility differ with individuals?
20871	To what extent does the combination of foods affect the digestibility of the nutrients?
20871	To what extent does the mechanical condition of food affect its digestibility?
20871	To what extent does the method of preparing food affect digestibility?
20871	To what extent does the protein in the dietary range?
20871	To what extent is color associated with fat content?
20871	To what extent is granulated sugar adulterated?
20871	To what extent is individuality a factor in digestion?
20871	To what extent is the energy of fuels utilized for producing mechanical and chemical changes in foods during cooking?
20871	To what extent is water present in foods?
20871	To what extent may a ration vary from the dietary standards?
20871	To what extent may foods differ in composition from the average analysis given?
20871	To what extent may nuts contribute to the nutritive value of a ration?
20871	To what extent may the nutrients of a ration vary from the standard?
20871	To what extent may wheat vary in protein content?
20871	To what is it due?
20871	To what is temporary hardness in water due?
20871	To what is the color of milk due?
20871	To what is the color of the carrot due?
20871	To what is the difference in digestibility supposed to be due?
20871	To what is the shrinking of meats in cooking due?
20871	To what materials do the spices owe their value?
20871	To what nutrient is preference usually given in assigning a value to a food?
20871	Traces of what compounds are formed during bleaching?
20871	Under what conditions can eggs be used economically in the dietary?
20871	Under what conditions does this change take place?
20871	Under what conditions may lead pipes be objectionable?
20871	Upon what does the quality and grade of tea depend?
20871	What acid is in grapes, and what is its commercial value?
20871	What acids does vinegar contain?
20871	What acts as a solvent of the lime in water?
20871	What advantage, from a pecuniary point of view, results from the improvement of the water supply of a community?
20871	What alkaloid similar to the theme and caffeine of tea and coffee is present in cocoa and chocolate?
20871	What analogy exists between human and animal feeding?
20871	What are among the cheapest animal foods?
20871	What are cereal coffee- substitutes?
20871	What are cloves?
20871	What are dietary standards?
20871	What are glutinous wheats?
20871	What are its properties?
20871	What are mineral waters?
20871	What are nitrites?
20871	What are permanently hard waters?
20871	What are predigested breakfast foods?
20871	What are prunes?
20871	What are some of the derivative products that can be obtained from the protein molecule?
20871	What are some of the impurities in candy?
20871	What are some of the materials used for softening water?
20871	What are some of the materials used in the preservation of meats?
20871	What are some of the most common dietary errors?
20871	What are some of the most erroneous ideas as to food values?
20871	What are some of the ways in which the cost of a ration can be decreased without sacrificing nutritive value?
20871	What are spring wheats?
20871	What are starchy wheats?
20871	What are the advantages of canned meats over fresh meats?
20871	What are the albuminates, and how are they affected by the action of acids and alkalies?
20871	What are the albuminoids?
20871	What are the alkaloids?
20871	What are the alum baking powders?
20871	What are the amids?
20871	What are the carbohydrates?
20871	What are the cereals most commonly used for food purposes?
20871	What are the characteristics of pistachio?
20871	What are the compounds usually determined in a food analysis?
20871	What are the cream of tartar baking powders?
20871	What are the dextrose sugars?
20871	What are the essential oils?
20871	What are the factors which influence the composition of flours?
20871	What are the fats?
20871	What are the insoluble ferments?
20871	What are the insoluble proteids?
20871	What are the main compounds in strawberries?
20871	What are the main nutrients in corn preparations?
20871	What are the main nutrients in oysters?
20871	What are the mineral impurities of water?
20871	What are the mixed compounds?
20871	What are the more common materials used in their preparation?
20871	What are the most common forms of impurities?
20871	What are the most expensive foods?
20871	What are the most favorable conditions for the souring of milk?
20871	What are the nitrogenous compounds?
20871	What are the organic acids?
20871	What are the organic impurities of water?
20871	What are the pectose substances?
20871	What are the peptones, and how do they differ from the albumins?
20871	What are the phosphate baking powders?
20871	What are the prepared milks?
20871	What are the principal compounds of tomatoes?
20871	What are the principal compounds that are changed during the process of cooking?
20871	What are the principal nutrients of squash?
20871	What are the soluble ferments?
20871	What are the sources of contamination of foods?
20871	What are the sources of the injurious organic compounds in foods?
20871	What are the sources of the organic impurities?
20871	What are the special diabetic flours, and how are they prepared?
20871	What are the two kinds of materials which baking powders contain?
20871	What are the wheat middlings breakfast foods, and how do they compare in digestibility and food value with bread?
20871	What are winter wheats?
20871	What becomes of the acids formed?
20871	What becomes of the ether?
20871	What becomes of the nitrogen of the organic matter?
20871	What becomes of the wheat germ during milling?
20871	What becomes of these products during bread making?
20871	What can you say as to comparative ease and completeness of digestibility of rice?
20871	What can you say as to the importance of dairy products in the dietary?
20871	What can you say in regard to the coal tar colors?
20871	What can you say in regard to the digestibility of butter?
20871	What can you say of the comparative value of cane and beet sugar?
20871	What can you say of the protein in tea as to amount and food value?
20871	What can you say of the use of ammonia and ammonium carbonate for softening waters?
20871	What can you say of the use of coal tar dyes in foods?
20871	What can you say of the use of copper sulphate in the preparation of canned peas?
20871	What causes chemical changes to take place during cooking?
20871	What causes flours to vary so in bread- making value?
20871	What causes some waters to dissolve limestone?
20871	What causes souring of milk?
20871	What causes unsound flours?
20871	What cereal does rice resemble in composition?
20871	What change does heat bring about in the pectose substances of fruits?
20871	What change does starch undergo during cooking?
20871	What change does the organic matter of water undergo?
20871	What change in color did you observe when the ferrous sulphate solution was added to the tea infusion?
20871	What change occurs in the appearance of the egg albumin when the HNO_{3} is added?
20871	What change occurs in the milk sugar?
20871	What change occurs on adding NH_{4}OH?
20871	What change occurs to the fats during cooking?
20871	What change takes place in corn meal from long storage?
20871	What change takes place when it is moistened with ammonia, and why?
20871	What change takes place when new wheat is stored in an elevator?
20871	What changes do the proteids undergo during cooking?
20871	What changes occur to the various proteids during the process of bread making?
20871	What changes take place in their manufacture?
20871	What characteristics do amids impart to meats?
20871	What chemical changes does it produce?
20871	What chemical changes take place during ripening?
20871	What compound in milk is most variable?
20871	What compound is present to the greatest extent in the dry matter of apples?
20871	What compounds give flavor to peaches?
20871	What compounds give pepper its characteristics?
20871	What compounds impart taste and flavor?
20871	What compounds suffer losses during bread making?
20871	What content of fat should cream contain?
20871	What dietetic value has vinegar?
20871	What dietetic value?
20871	What dietetic value?
20871	What difference in color did you observe in the test with the baking powder containing alum and in that with the flour only?
20871	What diseases are mainly caused by impure drinking water?
20871	What do the terms"temporary"and"permanent"hardness of water mean?
20871	What does a high acidity of a flour indicate?
20871	What does malic acid in a vinegar indicate?
20871	What does the presence of chlorine in a surface well water indicate?
20871	What does the presence of nitrates in water indicate?
20871	What does the presence of nitrites indicate?
20871	What does the soda do?
20871	What effect do some alkaloids exert upon the animal body?
20871	What effect do some of these minerals have upon the value of the water?
20871	What effect does bleaching have upon the color of fiber and dà © bris particles in flour?
20871	What effect does cellulose have upon digestibility?
20871	What effect does chicory have upon the color of water?
20871	What effect does cooking have upon the bacterial flora of foods?
20871	What effect does cooking have upon the composition of the egg?
20871	What effect does dry heat have upon sugar?
20871	What effect does freezing have upon the purity of water?
20871	What effect does heat have upon starch?
20871	What effect does improvement of the water supply of a city have upon the death rate?
20871	What effect does lack of a good supply of air have upon the completeness of the digestion process?
20871	What effect does refrigeration have upon the composition of food?
20871	What effect does storage have upon the bread- making value of flour?
20871	What effect does the addition of 10 per cent of wheat gluten to flour have upon the size of the loaf?
20871	What effect does the addition of 10 per cent of wheat starch to flour have upon the size of the loaf?
20871	What effect does the character of the water used in fattening have upon the sanitary value?
20871	What effect does the cleaning of streets and improvement of the sanitation of cities have upon the death rate?
20871	What effect does the use of skim milk and lard in bread making have upon composition?
20871	What effect has NH_{4}OH upon the color?
20871	What effect has tannin upon the digestion of proteids?
20871	What effect has the refining of flour upon the ash content?
20871	What effect would addition of such material as sugar have upon specific gravity?
20871	What effect would addition of water to vinegar have upon its specific gravity?
20871	What effect would hard limewater have upon the skins?
20871	What effect would waters containing iron have upon the tea infusion?
20871	What factors cause a variation in the capacity of flours to absorb water?
20871	What factors influence its composition?
20871	What factors influence the flavor of eggs?
20871	What factors influence the sanitary condition of milk?
20871	What ferments take part in the production of vinegar?
20871	What food value do the albuminoids possess?
20871	What food value do the proteins possess?
20871	What food value do they possess?
20871	What food value do they possess?
20871	What food value has vinegar?
20871	What foods are rich in carbohydrates?
20871	What foods are subject to the greatest and what foods to the least variation?
20871	What foods are valuable for supplying protein?
20871	What foods contain appreciable amounts of sugar?
20871	What foods contain the most, and what foods the least water?
20871	What foods furnish the largest amount of nutrients at the least cost?
20871	What foods supply fats?
20871	What general change do the proteids undergo during digestion?
20871	What general changes does the element nitrogen undergo in plant and animal bodies?
20871	What general changes in composition occur as animals mature?
20871	What general relationship exists between the chemical, physical, and bacteriological changes that take place in foods?
20871	What general relationship exists between the various nitrogenous compounds?
20871	What gives flour its color?
20871	What gives taste and flavor to molasses?
20871	What gives these their taste and flavor?
20871	What impurities do rain waters contain?
20871	What influence do different methods of boiling have upon the crude protein content of potatoes?
20871	What influence does bleaching have upon bread- making value?
20871	What influence does milk have upon the digestibility of other foods?
20871	What influence does removal of skins have upon digestibility?
20871	What influence does salting and preservation have upon composition?
20871	What influence does the combination of beans with other foods have upon digestibility?
20871	What influence does the more complete removal of the bran and germ of corn have upon its digestibility?
20871	What influence does the temperature of the water in which the meat is placed for cooking have upon the amount of nutrients extracted?
20871	What influence does toasting have upon digestibility?
20871	What influence upon the composition of the wheat breakfast foods has partial or complete removal of the bran?
20871	What influences the texture or toughness of meats?
20871	What is Roquefort cheese?
20871	What is a baking powder?
20871	What is a dietary study?
20871	What is a digestion coefficient?
20871	What is a narrow nutritive ratio?
20871	What is a standard ration?
20871	What is a wide nutritive ratio?
20871	What is albumin, and how may it be obtained from a food?
20871	What is barley water, and what nutritive material does it contain?
20871	What is break flour?
20871	What is buttermilk, and what dietetic value has it?
20871	What is cassia?
20871	What is cellulose?
20871	What is certified milk?
20871	What is characteristic as to its nitrogen content?
20871	What is characteristic of the dry matter of the carrot?
20871	What is cinnamon?
20871	What is cocoanut butter?
20871	What is condensed milk?
20871	What is cottage cheese?
20871	What is crude protein?
20871	What is durum wheat flour, and how does it differ from other flour?
20871	What is entire wheat flour?
20871	What is ether extract?
20871	What is gained by a study of the digestibility of foods?
20871	What is gained by the rational feeding of both humans and animals?
20871	What is gained by toasting bread?
20871	What is gained, so far as digestibility is concerned, by the cooking of foods?
20871	What is ginger?
20871	What is gliadin?
20871	What is globulin, and how is it obtained from a food?
20871	What is graham flour?
20871	What is honey?
20871	What is imparted to meats during the smoking process?
20871	What is its food value?
20871	What is its function in plants?
20871	What is its source in milk?
20871	What is its source?
20871	What is koumiss, and how is it prepared?
20871	What is lard?
20871	What is mace?
20871	What is malt vinegar?
20871	What is maple sugar?
20871	What is meant by a"hard"water?
20871	What is meant by middlings flour?
20871	What is meant by the fattening of oysters?
20871	What is meant by the first break?
20871	What is meant by"lime soap"?
20871	What is molasses?
20871	What is mustard?
20871	What is nitrogen- free- extract?
20871	What is nutmeg?
20871	What is pasteurized milk?
20871	What is patent flour?
20871	What is pepper?
20871	What is plain chocolate?
20871	What is protein?
20871	What is saccharine?
20871	What is sirup?
20871	What is starch?
20871	What is sugar?
20871	What is sugar?
20871	What is tea?
20871	What is the appearance of the peanut fat?
20871	What is the appearance of the turmeric paper after being dipped in the meat extract and dried?
20871	What is the appearance of the woolen cloth when the coloring matter is entirely from fruit?
20871	What is the ash or mineral matter of a food?
20871	What is the available energy of a ration?
20871	What is the average quantity of sugar consumed in this country?
20871	What is the best way to remove mineral matter from water?
20871	What is the characteristic acid of lemons?
20871	What is the difference between white and black pepper?
20871	What is the difference in preparation of cocoa and chocolate?
20871	What is the difference in the chemical composition of tea and coffee?
20871	What is the effect of a scant amount of protein in a ration?
20871	What is the effect of an excess of protein in the ration?
20871	What is the effect upon their digestibility and nutritive value?
20871	What is the food value of butter?
20871	What is the food value of glucose?
20871	What is the food value of molasses?
20871	What is the food value of the amids?
20871	What is the food value of the olive?
20871	What is the general tendency as to quantity of food and amount of nutrients consumed?
20871	What is the inversion of sugar?
20871	What is the iodine absorption number of a fat?
20871	What is the legal requirement in this state for acetic acid in vinegar?
20871	What is the legal standard for vinegar solids in your state?
20871	What is the main difference in composition between old and new bread?
20871	What is the maximum amount of water that a butter may contain without being considered adulterated?
20871	What is the most common form of tea adulteration?
20871	What is the name of the compound formed?
20871	What is the nature of the residue which they leave?
20871	What is the nature of the residue which they leave?
20871	What is the nutritive value of the non- nitrogenous compounds, taken as a class?
20871	What is the object of the rational feeding of man?
20871	What is the object of the sanitary inspection of food?
20871	What is the objection to their use?
20871	What is the polariscope, and how is it employed in sugar work?
20871	What is the principal non- nitrogenous compound of meats, and what of vegetables?
20871	What is the principal nutrient in peaches?
20871	What is the roller process of flour milling?
20871	What is the salt formed when the lemon juice is neutralized by the KOH solution?
20871	What is the solvent of the fat?
20871	What is the total solid matter of a water, and how is it obtained?
20871	What is the value of carrots in a ration?
20871	What is the value of the dietary study of a family?
20871	What is the yellow precipitate obtained in this test?
20871	What is their dietetic value?
20871	What is their dietetic value?
20871	What is their food value?
20871	What is their food value?
20871	What is their food value?
20871	What is their source in animals?
20871	What is their source?
20871	What is tyrotoxicon?
20871	What is vinegar?
20871	What is yeast?
20871	What kind of ferment action may take place at a low temperature?
20871	What kinds of colors should be used in the preparation of foods?
20871	What materials are used for imparting color?
20871	What materials are used in the preparation of confections?
20871	What materials other than apples can be used in the preparation of vinegar?
20871	What mechanical value may cellulose have in a ration?
20871	What nutrients are present to the greatest extent in oranges?
20871	What nutrients do peanuts contain in large amounts?
20871	What nutrients do the legumes contain in comparatively large amounts?
20871	What nutrients do they supply to the ration?
20871	What nutritive material does celery contain?
20871	What nutritive value do they possess?
20871	What nutritive value does the egg plant possess?
20871	What nutritive value has lettuce?
20871	What nutritive value have they?
20871	What objection is urged against their use?
20871	What organic acids are found in animal foods?
20871	What other carbohydrates are also present?
20871	What other requisites should a ration have in addition to supplying the necessary nutrients?
20871	What part do the soluble ferments take in digestion?
20871	What part do they take in animal and plant nutrition?
20871	What part does the alcohol take in bread making?
20871	What part in plant life do these ash elements take?
20871	What per cent of acidity did you obtain?
20871	What per cent of acidity is found in normal flours?
20871	What per cent of purity has granulated sugar?
20871	What per cent of the wheat kernel is returned as flour?
20871	What physical changes do vegetable and animal tissues undergo when cooked?
20871	What physiological properties do some foods possess?
20871	What physiological property does olive oil have?
20871	What preservatives are sometimes used in the preparation of canned fruits?
20871	What processes should be used for removal of coloring materials from foods?
20871	What property do the essential oils impart to foods?
20871	What proportion of the income of the laboring man is usually expended for food?
20871	What proportion of vegetables is refuse and non- edible parts?
20871	What ratio exists between the nitrogenous and non- nitrogenous compounds in the potato?
20871	What relationship exists between dietary habits and mental development and vigor?
20871	What relationship exists between gluten content and capacity of a flour to absorb water?
20871	What relationship exists between the dietary of a nation and its physical development?
20871	What relationship exists between the fat and water content of beef?
20871	What relationship exists between the nutritive and bread- making value of a flour?
20871	What relationship exists between unsanitary condition of soils about dwellings and contamination of the food?
20871	What residue is left from the alum powders?
20871	What residue is left from the digestion of protein?
20871	What should be the position of candy in the dietary?
20871	What should be the stage of ripeness of fruit in order to secure the best results in canning?
20871	What sized bolting cloths are used in milling?
20871	What temperature is reached in the interior of the loaf during bread making?
20871	What three points are considered in judging a tea?
20871	What treatment is given to the cocoa bean in its preparation for commerce?
20871	What treatment is sometimes given to prevent separation of the cocoa fat?
20871	What use can be made of the results of dietary studies for improvement of the dietary?
20871	What value are they to the growing plant?
20871	What value as a nutrient does starch possess?
20871	What value as a nutrient does sugar possess?
20871	What value do graham and entire wheat breads have in the dietary?
20871	What value do potatoes impart to the ration?
20871	What volatile products are formed during the digestion of food?
20871	What was the result when water was added?
20871	When burned, what was the odor of the gliadin, and what does this indicate?
20871	When foods containing starch are baked, what change occurs?
20871	When the difference in this nutrient between two foods is small, then the preference is given to what nutrients?
20871	Where is it found?
20871	Where is it mainly found in plants?
20871	Which are the least objectionable of these materials?
20871	Which are the most objectionable?
20871	Which class is present in largest amounts?
20871	Which food furnishes the larger amount of nutrients, potatoes at 50 cents per bushel or flour at$ 6 per barrel?
20871	Which is more commonly practiced, tea or coffee adulteration?
20871	Which is usually considered best?
20871	Which nutrient, protein or fat, is the most completely digested?
20871	Which of the mineral elements take the most essential part in animal nutrition?
20871	Which of the nutrients of vegetables, protein or carbohydrates, is more completely digested?
20871	Which of the proteids are found to the greatest extent in foods?
20871	Which of the three classes of baking powders is considered the least objectionable?
20871	Which sample contains pure vanilla extract?
20871	Which sample showed the presence of formaldehyde?
20871	Why are cereals valuable in the ration?
20871	Why are chemical changes, as hydration, often desirable in the cooking and preparation of foods?
20871	Why are dairy products in older agricultural regions generally cheaper than meats?
20871	Why are fillers used in the manufacture of baking powders?
20871	Why are fruits necessary in the ration?
20871	Why are legumes valuable crops in general farming and for the feeding of farm animals?
20871	Why are precautions necessary in the use of ice for refrigeration?
20871	Why are some inexpensive foods often expensive when prepared for the table?
20871	Why are vegetables necessary in a ration?
20871	Why do butter and oleomargarine respond differently to these tests?
20871	Why do chocolate preparations vary so widely in composition?
20871	Why do different nationalities acquire distinct food habits?
20871	Why do flours vary in quality of gluten?
20871	Why do people of sedentary habits require a different dietary from those pursuing active, out- of- door occupations?
20871	Why do some flours absorb more water than others?
20871	Why do some foods affect individuals in different ways?
20871	Why do you add NaOH?
20871	Why does a mixed ration give better results than when only a single food is used?
20871	Why does boiling cause the lime to be deposited?
20871	Why does coffee float on the water while chicory sinks?
20871	Why does fat when burned or digested produce more heat than starch or sugar?
20871	Why does the action of heat affect various proteids in different ways?
20871	Why does the character of the drinking water affect health?
20871	Why does the extract containing lemon oil become cloudy on adding water?
20871	Why in this test is it necessary to use acid containing ferric chlorid?
20871	Why is HCl added to the water?
20871	Why is NaOH used?
20871	Why is a new baking powder preferable to one that has been kept a long time?
20871	Why is a prolonged high temperature unnecessary to secure the best results in cooking?
20871	Why is a scant amount of protein in a ration undesirable?
20871	Why is air necessary in the last stage of the process?
20871	Why is an excess of protein in the ration undesirable?
20871	Why is an excessive amount of sugar in a ration undesirable?
20871	Why is cheese cured in cold storage?
20871	Why is cheese ripened?
20871	Why is cheese sometimes considered indigestible?
20871	Why is color an index of grade?
20871	Why is corn alone not suitable for bread- making purposes?
20871	Why is excessive use of some of the spices objectionable?
20871	Why is flour used for bread making purposes?
20871	Why is it desirable in a ration to secure the protein and other nutrients from a variety rather than from a few foods?
20871	Why is it desirable to have some coarsely granulated foods in a ration?
20871	Why is it essential that the animal body be supplied with nitrogenous food in the form of proteids?
20871	Why is it necessary that nitrogenous and non- nitrogenous compounds be blended in a ration?
20871	Why is it necessary that the quantity, quality, and character of the food should vary with different individuals?
20871	Why is it necessary to consider previously acquired food habits in the selection of foods?
20871	Why is it necessary to consider sanitary condition as well as chemical composition?
20871	Why is it necessary to consider the caloric value of a ration?
20871	Why is it necessary to consider the caloric value of a ration?
20871	Why is it necessary to consider the calorie value of a ration?
20871	Why is it necessary to consider the digestibility of food, as well as its composition?
20871	Why is it necessary to consider the mechanical condition of a food and its combination with other foods, as well as its chemical composition?
20871	Why is it necessary to consider the physical as well as the chemical composition of foods?
20871	Why is it necessary to consider the refuse of a food in determining its nutritive value?
20871	Why is it necessary to consider the sanitary condition of milk?
20871	Why is it necessary to consider the sanitary conditions of vegetables?
20871	Why is it necessary to consider the water content of foods in assigning nutritive values?
20871	Why is it necessary to determine by trial the material most suitable for softening water?
20871	Why is it necessary to vary the process of bread making in order to get the best results with different kinds of flour?
20871	Why is it not easily adulterated?
20871	Why is it not possible for a dietary which gives ample satisfaction for one class of people to be applied to another class with equal satisfaction?
20871	Why is it not possible for animal foods to compete in economy with cereal and vegetable foods?
20871	Why is it not possible to determine the value of a food absolutely from its composition and digestibility?
20871	Why is it not possible to make sudden and radical changes in the dietary?
20871	Why is it not possible to value many vegetable foods simply on the basis of percentage of nutrients present?
20871	Why is it not right to determine the value of fruits entirely on the basis of nutrients?
20871	Why is it unnecessary and undesirable to regulate absolutely the amount of nutrients consumed in the daily ration?
20871	Why is more soap required to form a lather with hard water than with soft water?
20871	Why is protein necessary as a nutrient?
20871	Why is saltpeter used in the preservation of meats?
20871	Why is sodium chloride or common salt necessary for animal life?
20871	Why is some coarsely granulated food more essential in the dietary of the sedentary than in the dietary of the laborer?
20871	Why is some ventilation necessary in refrigeration?
20871	Why is starch insoluble in cold water?
20871	Why is the determination of the water in a food often a difficult process?
20871	Why is the mineral phosphate not considered equally valuable with that naturally present in foods?
20871	Why is the nitrogen content of a food more absolute than the crude protein content?
20871	Why is the water containing the meat warmed slightly?
20871	Why is the( NH_{4})_{2}CO_{3} solution used?
20871	Why is water regarded as a food?
20871	Why is wheat flour especially adapted to bread- making purposes?
20871	Why is white bread generally preferable in the dietary of the laboring man?
20871	Why is yeast used in bread making?
20871	Why may coffee not be considered a food?
20871	Why may flours produced from the same type of wheat vary slightly in character from year to year?
20871	Why may not cotton cloth be used instead of woolen?
20871	Why may proteids from different sources vary in their nutritive value?
20871	Why may proteins serve so many functions in the body?
20871	Why may two foods of the same general character give different results when used for nutritive purposes?
20871	Why must bulk be considered in a ration, as well as nutrient content?
20871	Why must dishes and utensils in which foods are placed be thoroughly cleaned?
20871	Why must special attention be given to cleaning the water filter?
20871	Why must you be careful not to let the turmeric paper touch the sides of the test tube or the liquid?
20871	Why should a water of questionable purity be boiled?
20871	Why should baking powders be kept in tin cans, and not in paper?
20871	Why should boiled water receive further care in its storage?
20871	Why should corn be combined in a ration with foods mediumly rich in protein?
20871	Why should eggs be purchased and sold by weight?
20871	Why should food be protected from impure air and dust particles?
20871	Why should foods also possess an esthetic value?
20871	Why should mineral waters be extensively used only by the advice of a physician?
20871	Why should oatmeal receive longer and more- thorough cooking than many other foods?
20871	Why should places where vegetables are stored be well ventilated?
20871	Why should special attention be given to the sanitary disposal of kitchen refuse?
20871	Why should such purification be under the supervision of a chemist or bacteriologist?
20871	Why should sugar be combined with other nutrients?
20871	Why should tea-- especially green tea-- be infused for a very short time, never boiled?
20871	Why should the amount of nutrients consumed vary with the work performed?
20871	Why should the cellar in which food is stored be in a sanitary condition?
20871	Why should the peanuts be broken into small pieces?
20871	Why should the ration not be composed exclusively of finely granulated foods?
20871	Why should the specific gravity of vinegar be fairly constant?
20871	Why should tin in which canned goods are preserved be of good quality?
20871	Why should vinegars not be stored in metalware?
20871	Why was KOH used?
20871	Why was phenolphthalein used?
20871	Why, in softening waters for household purposes, must caustic soda, potash, and bleaching powder be used with caution?
20871	Why?
20871	Why?
20871	Why?
20871	Why?
20871	With what food materials should rice be combined to make a balanced ration?
20871	With what materials in water are the disease- producing organisms associated?
20871	Would a water showing the presence of nitrites be a safe drinking water?
20871	of vinegar calculated from the specific gravity?