. The chemistry of plant and animal life. Agricultural chemistry. ORGANIC COMPOUNDS OF PLANTS 171. Fig. 73. — Flax fiDcr. of nearly pure cellulose. The proportion and properties of cellulose in a food influence its digestibility. Some foods are less valuable because of the tenacious character of the cellu- lose, which prevents the cells from undergoing disintegration and digestion. 229. Chemical Properties. — Cellulose is composed of carbon, hydrogen, and oxygen. Its for- mula is C6Hi0O5. Cellulose from one source may have a different multiple of C6Hi0O5 than that from another source. In young
. The chemistry of plant and animal life. Agricultural chemistry. ORGANIC COMPOUNDS OF PLANTS 171. Fig. 73. — Flax fiDcr. of nearly pure cellulose. The proportion and properties of cellulose in a food influence its digestibility. Some foods are less valuable because of the tenacious character of the cellu- lose, which prevents the cells from undergoing disintegration and digestion. 229. Chemical Properties. — Cellulose is composed of carbon, hydrogen, and oxygen. Its for- mula is C6Hi0O5. Cellulose from one source may have a different multiple of C6Hi0O5 than that from another source. In young and growing plants, the cellulose is in a hydrated condition; that is, water is chemically united with the cellulose molecule, as (C6Hi0O5. H20)n. Hydrated cellulose is more readily acted upon by chemicals than are other forms. As the plant develops, the cellulose is gradually dehydrated, and this is one reason why cellulose, at different stages of growth, has different food value. Lignocellulose is found in wood and many mature plants. It contains a larger per cent of carbon than does cellulose. 230. Function and Value. — In the plant, the function of cellulose is to form the structural part of the cell walls. It constitutes the main portion of the walls of every plant cell. In seeds, it is a reserve food material for the young plant. Commercially, cellulose is employed for making paper, cloth, guncotton, and other explosives, and is extensively used in the arts. 231. Food Value. — The food value of cellulose depends upon its degree of hydration. Hydrated cellulose, when. 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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