. The chemistry of plant and animal life. Agricultural chemistry. 368 AGRICULTURAL CHEMISTRY. Frotein. B â Fat. j&L, two ways, for a few minutes, and for four hours, contains practically the same percentage amount of total starch. In the one case, however, the starch is in large masses, unruptured and unaltered, while in the other, the starch masses have been ruptured, the particles are in a finer state of division, and are partially hydrated. Oat- meal which has been cooked for only a few minutes does not readily undergo digestion, but four hours' cooking produces physical and intermediat
. The chemistry of plant and animal life. Agricultural chemistry. 368 AGRICULTURAL CHEMISTRY. Frotein. B â Fat. j&L, two ways, for a few minutes, and for four hours, contains practically the same percentage amount of total starch. In the one case, however, the starch is in large masses, unruptured and unaltered, while in the other, the starch masses have been ruptured, the particles are in a finer state of division, and are partially hydrated. Oat- meal which has been cooked for only a few minutes does not readily undergo digestion, but four hours' cooking produces physical and intermediate chemical changes that cause the starch to yield readily to the action of the diastase ferment. In cooking meats, the heat liquefies a portion of the fat and oxidizes a portion of that exposed to the air, while the proteids undergo complex molecular changes. In cooking and preparing foods, it should be the object to bring about physical rather than chemical changes. Cooking influences the ease rather than the completeness of digestion. 509. Refuse and Waste Matters. â Nearly all foods contain some refuse material which cannot be consumed as food. Of average meat, as purchased in the market, from 7 to 56 per cent is refuse; round steak has least, while shank has most. Tables showing the average amounts of refuse in meats are given at the close of the chapter. The waste of a food is frequently enough to Fig. 102. â Composition of Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Snyder, Harry, 1867-1927. New York, The Macmillan company
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