A reference handbook of the medical sciences, embracing the entire range of scientific and practical medicine and allied science . feet wide, and from four and one-half tonine feet Capon Springs water is used commercially. Emm.\ E. Walker. Capric acid, CioHooO:;, occurs in butter and otherfats as a glyceride. It is a voieselr acid and belongsto the saturated fattv acid saltie. F. P. U. Caproic acid, C6H12O6. is a volatile acid belonging tothe fattv acid series that occurs in butter as a glvceride. F. p. T-. Caprylic acid, CsHieO^, is found in butter and otherfats as a glyceride. It is
A reference handbook of the medical sciences, embracing the entire range of scientific and practical medicine and allied science . feet wide, and from four and one-half tonine feet Capon Springs water is used commercially. Emm.\ E. Walker. Capric acid, CioHooO:;, occurs in butter and otherfats as a glyceride. It is a voieselr acid and belongsto the saturated fattv acid saltie. F. P. U. Caproic acid, C6H12O6. is a volatile acid belonging tothe fattv acid series that occurs in butter as a glvceride. F. p. T-. Caprylic acid, CsHieO^, is found in butter and otherfats as a glyceride. It is a volatUe acid grouped underthe saturated fatty acid series. F. P. U. Capsicum.—Cayenne Pepper. African Pepper. The dried ripe fruit of Capsicumfastigiatum Blume (fam. Solatiacece) deprived of itscalyx. (U. S. P.) The species of the genus Capsicum are variouslyestimated by different botanists at from two to extensively have they varied, and the varietieshybridized, that hundreds of forms are now recog-nized. The genus is probably wholly native to trop-ical America, but has become everywhere cultivated. Fig. 1191.—Capsicum Fastigiatum Blume. and naturalized in warm countries. The plants bearcultivation, as annuals, in temperate regions also,and constitute one of the important food plants ofthe world. Owing to its intensely hot taste, thefruit is to be regarded as a condiment rather than as anutrient food. Tliis is true even in the tropics,where the amount consumed at a meal is often con-siderable, and a matter of great astonishment to .stran-gers. Cultivation has now developed varieties knownas sweet peppers, which are wanting in acridityand pungency, and which can be eaten like tomatoesand other vegetables. The fruits of the many species and innumerablecultivated varieties vary in size from that of a largepea to the two fists, in form from spherical, or muchbroader, to long-tapering, and in color from yellowthrough scarlet to purple. They are eaten bot
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Keywords: ., bookauthorbuckalbe, bookcentury1900, bookdecade1910, bookyear1913
