Excerpt from An Elementary Course of Food Chemistry The course requires an elementary knowledge of general chemistry. It is intended primarily for students of domestic science who desire a knowledge of food chemistry applicable to the chemical problems involved in cookery and household science. It is advisable to use the simplest possible apparatus in the experimental work. Much needless waste of time can be saved by the elimination of complex apparatus. Most of the exercises can be completed in an ordinary laboratory period of an hour and a half. Since organic chemistry is not a prerequisite of the course it is necessary to introduce some preliminary work in this subject before proceeding with the chemistry of the food-stufis. A few experiments on the hydrocarbons and their derivatives precede the study of the fats, carbohydrates, and proteins. The subject matter is ar ranged in accordance with the presentation in most books of organic chemistry. Special reference reading in Perkin and Kipping's Organic Chemistry, (london, 1907) and in Noyes' Organic Chemistry, (n. Y., 1903) is indicated at the beginning of each experiment. Any text book of organic chemistry may be used in connection with class room instruction. In the bibliography thebooks which are of most importance for general refer ence are marked with an asterisk. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.