Chemistry of the household . are formed by smallplants like yeast, which is often present in the air. Fig. 15. Among the well known ferments is one formed insprouting grain, which is called diastase or starch con-verter, and under the influence of warmth, changes thestarch into a sugar. The starch firsttakes up water; then under the in-fluence of the ferment, is changedinto maltose, a form of sugarwhich is easily soluble in water. Asimilar process is carried on in thepreparation of the malted foods onthe market. The sanie cycle of chemical changes goes on in thehuman body when starchy substanc
Chemistry of the household . are formed by smallplants like yeast, which is often present in the air. Fig. 15. Among the well known ferments is one formed insprouting grain, which is called diastase or starch con-verter, and under the influence of warmth, changes thestarch into a sugar. The starch firsttakes up water; then under the in-fluence of the ferment, is changedinto maltose, a form of sugarwhich is easily soluble in water. Asimilar process is carried on in thepreparation of the malted foods onthe market. The sanie cycle of chemical changes goes on in thehuman body when starchy substances are taken asfood. Such food is moistened with saliva and warmedin the mouth, becoming well mixed through mastica-tion. It thereby becomes impregnated with ptyalin,a ferment in the saliva, which can change starch intosugar, as can the diastase of the malt. The mass thenpasses into the stomach and the change, once begun,goes on. In the intestines the sugar formed is absorbedinto the circulatory system and by the life proc-. Fig. 15. Yeast Highly Magnified. COOKING. 37 esses, is oxidized, that is, united with more oxygenand changed finally into carbon dioxide and water,from which it was made by the help of plant life andsun light. No starch is utilized in the human system as must undergo transformation before it can be ab-sorbed. Therefore, starchy foods must not be given tochildren before the secretion of the starch convertingferments has begun, nor to any one in any diseasewhere the normal action of the glands secreting theseferments is interrupted. Whatever starch passes outof the stomach unchanged, meets with a very activeconverter in the intestinal juice. If grains of starchescape these two agents, they leave the system in thesame form as that in which they entered it. Digestionof Starch Early man, probablv, lived much like the beasts,taking his food in a raw state. Civilized man requiresmuch of the raw material to be changed by the actionof heat into substances
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
