The Elements of Hygiene for Schools |
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Page xi
... HEATING . LIGHTING . SECTION III SOIL . WATER CHAPTER IV 13 20 27 37 42 • · 535 51 60 67 133 73 CHAPTER V SEWAGE . GARBAGE 89 CHAPTER VI CAUSES AND DISSEMINATION OF DISEASE 100 xii TABLE OF CONTENTS PERSONAL HYGIENE CHAPTER VII PAGE ...
... HEATING . LIGHTING . SECTION III SOIL . WATER CHAPTER IV 13 20 27 37 42 • · 535 51 60 67 133 73 CHAPTER V SEWAGE . GARBAGE 89 CHAPTER VI CAUSES AND DISSEMINATION OF DISEASE 100 xii TABLE OF CONTENTS PERSONAL HYGIENE CHAPTER VII PAGE ...
Page 15
... form of glycogen and fatty tissue . Some of the end - products of carbohydrate digestion are reconverted in the liver into glycogen , which is given out for heat and energy during the intervals between eating FOOD 15.
... form of glycogen and fatty tissue . Some of the end - products of carbohydrate digestion are reconverted in the liver into glycogen , which is given out for heat and energy during the intervals between eating FOOD 15.
Page 16
... heat which can be obtained by its complete combustion , and is expressed in units or calories . . . " The amount of energy required to raise the tempera- ture of a pound of water 1 ° F. has as a mechanical equivalent 772 units of work ...
... heat which can be obtained by its complete combustion , and is expressed in units or calories . . . " The amount of energy required to raise the tempera- ture of a pound of water 1 ° F. has as a mechanical equivalent 772 units of work ...
Page 39
... heat violently , " was formerly employed with open fireplaces where 1000 ° of heat might be obtained , but roasting in the oven or baking is now used instead . In roasting , the sudden high temperature produces a firm coagulation upon ...
... heat violently , " was formerly employed with open fireplaces where 1000 ° of heat might be obtained , but roasting in the oven or baking is now used instead . In roasting , the sudden high temperature produces a firm coagulation upon ...
Page 40
... heat is so great that the articles to be cooked would burn very quickly if they were not frequently turned . The secret of good broiling is in the frequent turning . Broiling is employed for meat , fish , fowls , and oysters . Meat ...
... heat is so great that the articles to be cooked would burn very quickly if they were not frequently turned . The secret of good broiling is in the frequent turning . Broiling is employed for meat , fish , fowls , and oysters . Meat ...
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Common terms and phrases
acid adulterated alcohol amount animal anthrax atmosphere bacilli bacteria body boiling buildings carbohydrates carbolic acid carbon dioxide cause cent chemical cholera cities clean cleanliness climate clothing cold combustion common contains cooking daily danger diet diphtheria discharges disinfectant dust dwellings easily digested filter filth filtration fish flavor formaldehyde foul fresh fruit furnaces garbage germs habits heating household impure air infected infectious diseases injurious to health inlet juices kidneys kitchen large number less light malaria meat mechanical ventilation mental method milk mineral nitrogen occupation odors organic matter oxygen pathogenic persons placed plumbing poisonous polluted Practical Hygiene prevent produce proteids pure putrefaction quantities radiation remove respiration roast salt saprophytic scarlet fever sewage sewer soil air steam sterilized stoves substances surface temperature tetanus tion trap tuberculosis typhoid fever usually vegetable ventilation walls washed water supply yellow fever
Popular passages
Page 50 - In the case of mixtures or compounds which may be now or from time to time hereafter known as articles of food, under their own distinctive names, and not an imitation of or offered for sale under the distinctive name of another article, if the name be accompanied on the same label or brand with a statement of the place where said article has been manufactured or produced.
Page 48 - Second — If any substance has been substituted wholly or in part for the article. Third — If any valuable constituent of the article has been wholly or in part extracted. Fourth — If it be mixed, colored, powdered, coated, 'or stained in a manner whereby damage or inferiority is concealed.
Page 45 - If any substance or substances have been mixed with it, so as to lower or depreciate, or injuriously affect its quality, strength, or purity; (2) If any inferior or cheaper substance, or substances have been substituted wholly or in part for it; (3) If any valuable or necessary constituent or ingredient has been wholly or in part abstracted from it...
Page 50 - That the term, blend as used herein shall be construed to mean a mixture of like substances, not excluding harmless coloring or flavoring ingredients used for the purpose of coloring and flavoring only: And...
Page 48 - That for the purposes of this act an article shall be deemed to be adulterated: In case of drugs: First, If, when a drug is sold under or by a name recognized In the United States Pharmacopoeia...
Page 48 - ... external application applied in such manner that the preservative is necessarily removed mechanically, or by maceration in water, or otherwise, and directions for the removal of said preservative...
Page 48 - If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or one that has died otherwise than by slaughter. SEC. 8. That the term "misbranded...
Page 49 - misbranded," as used herein, shall apply to all drugs, or articles of food, or articles which enter into the composition of food, the package or label of which shall bear any statement, design, or device regarding such article, or the ingredients or substances contained therein which shall be false or misleading in any particular, and to any food or drug product which is falsely branded as to the State, Territory, or country in which it is manufactured or produced.
Page 49 - If the package containing it or its label shall bear any statement, design or device regarding the ingredients or the substance contained therein which statement, design or device shall be false or misleading in any particular...
Page 46 - If any inferior or cheaper substance or substances have been substituted wholly or in part for it. (3) If any valuable or necessary constituent or ingredient has been wholly or in part abstracted from it. (4) If it is an imitation of or is sold under the name of another article.