Chapter II: Part I: Explanatory Lessons
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PREPARATION OF FOOD 9
CHEMICAL AND PHYSICAL CHANGES 10
ELEMENTS 12
AIR 14, 38
FIRE 14
COMPOSITION OF THE BODY 16
PRINCIPAL CHEMICAL COMPOUNDS IN THE BODY 17
THE FIVE FOOD PRINCIPLES 18
WATER 19
PROTEIN 24
FATS 28
CARBOHYDRATES 31
MINERAL MATTERS 65
MILK 44
DIGESTION 49
NUTRITION 53
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A handbook of invalid cookingChapter II: Part I: Explanatory Lessons
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