None
Green corn Cucumber Spinach Sauer kraut .3 u I5-0 15.0 50.0 30-0 ^ a n 78.9 67.1 69.3 58.9 86.5 43-3 88.9 62.2 96.0 81.3 96.0 92.4 86.3 P u 2.1 1.8 1.8 1.5 1.6 0.8 1.4 I.O 0.8 2.8 0.8 2.1 1.5 O.I O.I 0.7 0.6 0.6 0.3 0.2 O.I 0.4 I.I 0.2 0.5 0.8 18.0 15.3 27.1 23.1 10.4 5.2 8.7 6.1 2.5 14. 1 2.5 3.1 4.4 0.9 0.7 I.I 0.9 0.9 0.4 0.8 0.6 0.3 0.7 0.5 1.9 7.0 "I 3 3 380 325 565 480 245 125 195 135 80 360 70 120 145 INDEX Acid, citric 207 hydrochloric 80-82 malic 206 oxalic 206 phosphoric 94 salts 75 sulfuric 99 tannic 207 tartaric 206 Acids 37, 72 basicity of 76 fatty 199, 201 naming of 74 organic 205 Aerobic ferments 319 Air 66-71 a mechanical mixture 66 ammonium compounds of . . .68 as plant food 71 carbon dioxid of 66, 68 impurities in 70 moisture in 69 Albumin in meat 370 Albumins 218 Albuminates 220 Albuminoids 226-228 food value of 227 Alfalfa 267 Aliphatic series 114 Alkaloids 231 Allotropism 48 Aluminum 145 in plants 168 Alums 146 Amides 228-231 food value 230 occurrence in animals.. 229 plants . . . 229 Ammonia 86 Ammonia, properties of ... 89 uses of 90 Ammonium compounds in air. . .68 Anaerobic ferments 319 Anhydrids 91 Animal bodies, composition of. 366-369 fat in 367 mineral matter in 366 nitrogenous mat- ter of 368 Animal life, chemical change 2 Apatite 93 Apparatus, names of 19-21 Apples 134 Argon 70 Aromatic series 114 Arsenic, occurrence 152 poisoning 153 Ash determination 160 Ash elements, essential 162 of animal bodies 366 of plants 159-174 composition of 173 Atomic weight 13 table of II Atoms 4 Bacteria, disease- producing .... 323 Balanced rations 344 calculation of. 355 Barley 297, 302 grading of 301 Bases 72 naming of 74. Beans 299 Beef production, foods for. 348-351 Benzine • 113 400 INDEX Bessemer process 142 Blast-furnace 141 Bleaching powder 136 Bordeaux mixture 149 Brick 147 Bromus Inermis 265 Buckwheat 298 Burette 77 Calcium 134 carbonate 134 chlorid 136 compounds 134-139 hydroxid 135 hypochlorite 136 in plants 168 oxid 135 phosphate 136 sulfate 136 Caloric value of rations 358 Calorie 184, 327 Calorimeter 327-331 Candle, chemistry of 52-54 power 112 Capillarity of plant tissue 241 Carbids 115 Carbohydrates 176-196 digestibility of. -333 Carbon 46-55 a reducing agent 48 compounds 54 a decolorizer 52 deodorizer 52 dioxid 107 in air 66-68 test for 135 disulfid 114 monoxid 108 occurrence 46 oxids of 107 preparation of 46 properties of 47 role in plant and animal life 54-55 Carbonates 107 Carrots 313 Cellulose 1 77-181 chemical properties of 178 food value of 179 function of 1 78 physical properties of.T77 Chemical affinity 5 analysis 6 changes 2 properties defined . .9-10 Chemistry 2 Chlorids 85 Chlorin 82 family 84 preparation 83 properties 84 Chlorophyl 242-246 function of 245 production 243 Clay 105 Cleaning apparatus 28-29 Climate and plant growth 260 Clover, composition of 250 early and late cut 249 hay 266, 271 rapidity of growth 248 Coal 48 Combination of elements. 12, 16, 17 Combustion 49 products of 53 spontaneous 51 Composition of matter 1-7 Compounds 5 Cooking of foods, changes during carbohydrates -^84 fats 385 proteids 385 losses during 388 Copper 148 compounds 148-149 sulfate 148 Corks, perforation of 22 Corn (see maize). flour 294 fodder 268 INDEX 401 Cottonseed cake and meal 308 Creosote 113 Crop growth and soils 258 Crops, improvement of 262 Crude fiber 1 79 protein 224 Crystallization, water of 58 Dairy cows, food for 352 requirements of 351 Definite proportion, law of 15 Dextrin 186 Dextrose 190 chemical and physical properties of 191 Dialysis 104 Dietary standards 374 studies 382 Digestible nutrients 341 in fodders and grains... 363-365 Digestion, a bio-chemical pro- cess 325 chemistry of. -325-344 coefficients 339 not con- stant.... 339 experiments 325 factors influencing .334 Digestibility, factors influencing 379-381 influence of cook- ing upon .... 338, 385 Disease, air 70 and water supply 59-60 Double salts 75 Dry matter 157 Elastin 227 Elements and compounds, prop- erties 8-18 classification of 72 combination of. 12, 16, 17 cycle of 119 Energy, available, of foods 331 Energy, net, of foods 332 Epsom salt 138 Equations 120-126 for classroom. 124-126 Essential oils 208-21 1 food value 210 synthetic produc- tion of 210 Ether extract 203-204 Fat in animal bodies 367 Fats 197-205 amounts of, in foods 203 chemical properties 198 digestion of 334 food value of 201 formation in plants 197 heat from 201 physical properties 1 98 Feeding of animals 344-356 and sanitary conditions 361 standards 362 stuffs, inspection of • ..310 Feldspar 105 Fermentation 318-324 conditions neces- sary for 320 Ferments, aerobic 319 anaerobic 319 and bread-making ..321 in butter- and cheese- making 321 disease-producing. • -323 and food digestion. • 322 preservation 322 in seeds 320 soils 320 insoluble 318 soluble 318 Fertilizers, phosphate 94 Fiber, crude 1 79 Filter-paper, folding of 26 Flame, structure of 52 Flax, rapidity of growth 251 Flaxseed, grading of 301 402 INDEX Fodders, composition of. ..263-272 cutting of 260 Foods, caloric value of 327 combination and digesti- bility of 336 cost and value of 359 factors influencing di- gestibility 379-381 influence of cooking up- on digestibility 338 mechanical condition of, and digestion 335 palatability of 337 refuse and waste matters of 387 Food, relation of, to health 392 requirements of animals • 345 supply and stage of growth 346 Formula 12 Formulas, structural 186 Fruits 314-316 dried 316 food value 317 Fuels 115 Galvanized iron 150 Gasoline, use of no Gelatin 227, 372 Germination of seeds ...... 237-239 conditions nec- essary for •. 393-398 cost and value of 377 rations 376 calculation of . . .376 requisites of 381 Hydrated cellulose 178 Hydrocarbons 109 Hydrochloric acid 80-82 preparation ... 80 properties 82 Hydrogen 37-41 importance 41 occurrence 37 preparation ...... 37-38 properties 39 peroxid 70 sulfid 102 Hydroxyl 72, 74 Illuminating gas in Indestructibility of matter 3 Insecticides 152 Insoluble proteids 222 Invert sugars 189 Iron 140 compounds 140-144 Iron, galvanized 150 in plants 168 ores, reduction 140 rusting of • • . 144 wrought 142 Keratin 371 INDEX 403 Kerosene oil, testing of. Laboratory manipulation 19-30 practice, importance- 19 Lactose 189 Law of definite proportion 15 multiple proportion 91 Lead 150 carbonates 151 compounds 150, 151 oxids 150 uses of 151 Lecithin 234 Lemons 314 Levulose 192 Ligno-cellulose 178 Lime kiln 134 Lime, slaking of 137 Limestone 134 Linseed meal 307 Magnesium, occurrence 138 in plants 167 salts 138 Maintenance ration 344 Maize as food 294 as forage 252 composition of 252-256 kernel 289 grading of 293 husk 255 leaves 254 nitrogenous and non- nitrogenous 291 products 294 proteids of 290 roots 252 stalk 253 structure of kernel 289 varieties of 293 Malt sprouts 309 Maltose 189 Mangels 313 Marsh gas 109 Matter, indestructibility of 3 Measuring liquids- ., 24 Meats, albumin of 370 albuminoids of 372 composition of 393-396 digestibility of 390 proteids of 370 Mechanical mixtures 6 Mercury 153 compounds 153 Metric equivalents 23 Mica 105 Milk solids 158 sugar 189 Mill and by-products 303-311 Millet 299 Mineral food, assimilation of, by plants 247 matter of crops. 159-174 oils 112 in a ration 389 Minium 151 Molecules 3 Molecular weights 11-14 Mortar 137 Mucin 227 Multiple proportion, law of 91 Myosin 370 Naming of acids 74 bases 74 salts 75,76 Neutralization 72, 76 Nitrates 86 Nitric acid 86-88 importance 88 preparation 86 properties 88 Nitrogen 42-46 assimilation of, by plants, 247 compounds, importance of 45, 92 determination of 225 Nitrogen-free extract 196 Nitrogen, occurrence 42 404 INDEX Nitrogen, oxids of 90 preparation 42-43 properties 44 role in plant and ani- mal life 45 Nitrogenous compounds. .•214-235 matter, animal bodies 368 Non-nitrogenous compounds, food value 213 Non-nitrogenous compounds, gen- eral relationship 212 Note-book, laboratory 27 Nuclein 226 Nutrients, digestible, of foods.. 341 Nutrition 325-366 Nutritive ratio 357 Oat feed 308 hay 265 Oats, composition of 296 as food 297 grading of 300 structure of kernel 296 Olein 200 Olives 316 Oranges 314 Organic compounds in plants.. 117 matter 1 75 decay of 118 production of. • 245 Osmosis 241 Oxidation 35 Oxids 34 Oxygen 31-37 importance 35 occurrence 31 preparation • • • 31 properties 34 Ozone 70 Palmitin 199 Paris green 153 Parsnips 313 Pectin bodies 196 Pentosans •. 195 Peptic ferments 322, 333 Peptones 221 Petroleum 109 Phosphates 94 fertilizers 94 in human foods 389 Phosphoric acid 94 Phosphorus 93 compounds 95 importance 95 oxids 93 in plants 169 properties 93 Physical change 2 properties defined. Plant ash 155-174 ^owth 235-246 juices, movement of 240 life, chemical change 2 physical change 2 Plaster of Paris 1 36 Plumbing 29 Polariscope 193 Porcelain 147 Potassium 127 carbonate 129 chlorate 129 compounds 127-130 hydroxid 127 nitrate 128 in plants 164 sulfate 129 Potatoes 312 Pottery 147 Prairie hay 265 Properties, chemical 9-10 of elements and com- pounds 8-18 physical 8-9 Proportion, law of definite 15 Protein, crude 224 Proteids 215 INDEX 405 Proteids, amount in plants 224 chemical properties ..217 classification. • 218 digestibility of 333 food value 223 insoluble 222 of meat 370 physical properties. ..216 of wheat 274 Proteoses 221 Protoplasm 243 Quartz 103 Radicals • 73 naming of 74 Rape 267 Rational feeding of animals • 344-366 men.... 374-398 Rations, balanced 344 caloric value of 358 maintenance 344 standard 345 Reactions 120-126 illustrated 121, 122 impossible 123 Reagent bottles, handling of 25 Reduction 48 Rice 298 Roots 312, 313 Rye 298, 302 grading of 300 Salts 75 acid 75 double 75 naming of 75, 76 Sand culture 164 Sanitary conditions and feeding •••/••. 361 Saponification 200 Seeds 235-239 ash of 235 and crop growth 257 nitrogenous compounds of 236 Sheep, food requirements of. .354 Silage 269 Silica 103 Silicates 105 Silicic acid 103 Silicon 103 compounds, importance of 105 Silo, losses in 270 Sodium 1 29 carbonate 131 chlorid 130 hydroxid 132 nitrate 131 phosphate 132 in plants 168 salts 130-133 Soils 105 Spontaneous combustion 51 Starch 181-186 chemical properties 181 food value 184 function 183 physical properties 182 in seeds 237 Stearin 199 Steel 142 Steer feeding 348-351 Stover 268 Straw : 263 Strawberries 315 Sucrose 188 chemical properties 188 physical properties 188 Sugar 187-195 beets 194 Sulfates loi Sulfids loi Sulfur 97 dioxid 98 preparation 97 properties 97 uses 98 in plants 170 Sulfuric acid 99 4o6 INDEX Sulfuric acid properties ick) Swine, food requirements of 353 Symbols 10 Syntonin 370 Timothy hay 264, 274 Tin 150 salts 150 Tubing, glass, bending 22 cutting 21 Turpentine • 113 Typhoid bacillus 59 Trypsin 333 Valence 15 table of II Vegetable foods 397-398 digestibility of. The Chemistry ef Dairyiig. By Harry Snyder, B.S., Professor of Chemistry in the University of Minnesota. SUMMARY OF CONTENTS.— Chapter I.— The General Com- position of Milk ; II.— Milk Testing ; III.— Milk Fats ; IV.— Milk- sugar and Lactic Acid ; V. — The Lactometer and the Detection of Adulterated Milk ; VI.— The Chemistry of Butter-making ; VII.— The Chemistry of Cheese-making ; VIII. — The Ash and Miscel- laneous Compounds of Milk ; IX. — Dairy Salt and Commercial Problems Relating to Milk ; X. — The Sanitary Condition of Cow's Milk ; XI. — Preserving Milk ; XII. — The Composition of Skim- milk, Butter-milk, and Whey ; XIII.— Other Simple Methods Em- ployed in Milk-testing, and the Adulteration of Dairy Products ; XIV. — The Effects of Food upon the Quality of Dairy Products ; XV. — The Composition of Fodders and the Calculation of Rations ; Tables of Average Composition of American and Minnesota Feed- ing Stuffs, etc., etc. " No one has a right to call himself a thorough, all-round dairyman who is not familiar with the subjects treated in this splendid work. The composition of milk, milk testing, detection of adulterated milk, chemistry of butter- and cheese-making, pre- serving milk, effects of food on quality of dairy products, compo- sition of fodders and calculation of rations, are a few of the sub- jects treated. The book is a collection of the essential points of lec- tures delivered at the School of Agriculture during the past two or three years, hence they are practical, easily understood, and must prove valuable to all readers as they did to all students. This is a contribution to the dairy literature of the times that honors its author, is a credit to the state and institution in which he is such a conscientious and meritorious worker, * * * ." — Farm, Stocky and Home, February /, i8gy. SENT POST-PAID ON RECEIPT OF PRICE. The Chemical Publishing Co., Easlon, Pa. r/v A GOOD BOOK FOR THE FARMER. The Chemistry of Soils and Fertilizers. By Harry Snyder, B.S., Professor of Chemistry in the University of Minnesota. SUMMARY OF CONTENTS.— Introduction. Work of Early Investigators. Chapter I. — Physical Properties of Soils. Chap- ter II. — Geological Formation and Classification of Soils. Chap- ter III. — Chemical Composition of Soils. Chapter IV. — Nitro- gen of the Soil and Air, Nitrification and Nitrogenous Manures. Chapter V.— Fixation. Chapter VI. — Farm Manures. Chap- ter VII. — Phosphate Fertilizers. Chapter VIII.— Potash Fer- tilizers. Chapter IX. — Lime and Miscellaneous Fertilizers. Chapter X. — Commercial Fertilizers. Chapter XI. — Food Re- quirements of Crops. Chapter XII. — Rotation of Crops. *' Professor Snyder has treated the chemistry of soils and fer- tilizers in such a way as to produce a book which may be read with profit not only by the students of agriculture, for whom it is pri- marily designed, but also by the practical agriculturist, who too often employs haphazard measures at times when a little more care would give much more satisfactory results. The relation between crop production and soil exhaustion is clearly made out, as is also the proper treatment of farm manures in order to realize their maximum efficiency. A bibliography is appended." — C. G. L. tVolf, in Journal of Physical Chemistry for January^ igoo. u * Hz * i|. should answer admirably the purpose for which it was intended. The subject-matter is well chosen, well arranged, and clearly and concisely stated. The style is as nearly popular as is possible with applied chemistry, and the book will be found of value even to agriculturists whose education has not included a course in chemistry." — W. D. Bigelozu^ in Journal of the Ameri- can Chem,ical Society for February, igoo. Eipt of price. The Cheitpiddl PuBrisHnif Co., Easton, Pa. UNIVEESITY OF CALIFORNIA LIBRARY, BERKELEY THIS BOOK IS DUE ON THE LAST DATE STAMPED BELOW Books not returned on time are subject to a fine of 50c per volume after the third day overdue, increasing to $1.00 per volume after the sixth day. Books not in demand may be renewed if application is made before expiration of loan period. APR 14 19$2 MAR 2t 19 25 -t-c>' YC 67883 "1. 