Butter, cream, sugar and starches must be reduced to a minimum.
Sugar should be greatly reduced, andstarches greatly reduced, but he must have some.
Nitrogen in different chemical combinations contributes largely to the manufacture of body substances; the fats produce heat; and the starches and sugars go to make the vital energy.
I thought if she would eat some starches it would help, she being pretty but thin.
And he replied by saying that she was big enough allready, which hurt because Jane is plump and will eat starches anyhow.
He had not been avoiding fats, sugars and starches for a year and had no girlish lines in his figure.
Fats were scarce, sugars were rare, starches were controlled by the food board.
It has been substantiated that these temperatures are best suited for a perfect gelatinization and saccharification of the starches without injuring the diastasic properties of the malt.
The properties of the starches given should enable the baker or student with the aid of the microscope to detect any foreign starch which may have been added to flour as an adulterant.
At this temperature the dissolving of the albuminous matters of the grains is favored, and the changing of the starches into sugar and dextrin is facilitated.
This conversion is due to the ferment known as diastase found in malt and has the power to convert the gelatinized starches of the corn flakes into maltose.
To counsel fats and starches and liquids in the quantities necessary to bring about regular natural movements of the bowels, through the mechanical presence of a sufficient amount of residue, will often add greatly to their weight.
All the starchesfrom vegetables have, as the end products of their digestion, various forms of sugary material.
Dangers of Rigid Diet--There are more dangers in a rigid diet than in a certain amount of liberty in the consumption of starches and sugars.
The fats and starches are most readily converted into this fat, but under certain circumstances proteid material may be turned into fat, and then a true pathological condition develops resembling diabetes in certain ways.
How many totally distinct plants in different countries afford the totally distinct starches lumped together in grocers' lists under the absurd name of arrowroot?
These substances are closely related to starches and sugars, and undoubtedly play a more or less similar rôle when taken into the body as food.
What has been said concerning the mastication of starches applies with almost equal force to other foods.
The idea thatstarches are more digestible when eaten raw could be easily refuted by any intelligent farm-boy who recalls one or more sad experiences from over-indulgence in raw sweet potatoes.
The ideal diet then for a healthy man is a proper proportion of nitrogenous (albuminous) food, along with a reasonable portion of fats, starches and sugars.
This falsification can readily be detected by microscopic examination, and the accompanying drawings exhibit the appearance under the microscope of the principalstarches we have described.
Although these starches agree in chemical composition, their value as articles of diet varies considerably, owing to different degrees of digestibility and pleasantness of taste.
Various other species of arum yield valuable food-starches in hot countries.
Under the name of British arrowroot the farina of potatoes is sometimes sold, and the French excel in the preparation of imitations of the more costly starches from this source.
A large proportion of the edible starches obtained from the rhizomes or root-stocks of various plants are known in commerce under the name of arrowroot.
The starches are widely distributed throughout the vegetable kingdom.
The use of the fats in the body is essentially the same as that of the starches and sugars.
The physiological value of the starches and sugars lies in the fact that they are oxidized in the body, and a certain amount of energy is thereby liberated.
Because of its cheapness, it is not generally adulterated, cereal starches being the most common adulterants.
The starches and sugars are more completely digested than any other of the nutrients of vegetables; in some instances they are from 95 to 98 per cent digestible.
After the salivary glands the most important structure for the digestion of starches in the animal economy is the pancreas.
Also the overeating of sweets and starches will cause the stomach to secrete an over-supply of fermentative acids, the effects of which have been discussed in a previous lesson.
Sudds launders bands in piss, andstarches them, 381.
Sudds launders bands in piss, and starches them Both with her husband's and her own tough fleam.
Changes in diet of course modify the secretion of sugar, starches and saccharine foods increasing it, while nitrogenous and oily foods diminish it.
Acid fermentation in the course of duodenal digestion should be prevented by withholding the starches and sugars.
Preparations of pepsin and pancreatin, by which the proteids and starches are peptonized and the fats emulsified, are often of inestimable value in the treatment of gouty dyspepsia.
Stools full of air bubbles with pungent sour odor show fermentation; in which cases the starches should be reduced, if not entirely taken away from the food mixtures.
Next to fats, starches and sugars are the most important fuel elements.
The particular internal causes are over-feeding, digestive disturbances, the too early use of starches which create fermentation in the intestinal tract.
The starches and sugars, together with the fats, represent food elements which serve as the body's fuel.
Carbon, which is found in all foodstuffs except water and some kinds of mineral matter, costs much less, especially when we take it in the form of carbohydrates such as starches and sugars.
The digestion of starches and dextrins begins in the mouth, where amylase (starch-splitting) changes starch first to dextrin and finally to maltose, and maltase may change a little of the maltose so formed into glucose.
Recently, however, the manufacturers have learned to make "thin boiling" starches from corn and have placed on the market a variety of such modifications of cornstarch for laundry use.
Both wheat and cornstarch are used for laundry purposes when only the natural starches are available, the wheat starch being better for home laundering, as the cornstarch gives a quality that is too stiff and crackling.
Spent malt is especially potent because brewers extract all the starches and convert them to sugar, but consider the proteins as waste because proteins in the brew make it cloudy and opaque.
We homebrewers and bakers make practical use of a similar enzyme process to change starches stored in grains back to sugar that yeasts can change into alcohol.
Protein molecules differ from starches and sugars in that they are larger and amazingly more complex.
These structures furnish the intestinal juice, whose chief function is the conversion of starches into sugar, while aiding in carnivorous animals also the digestion of proteid substances.
Starches and sugars contained in cereals and legumes, however, should in extreme cases be omitted because they are difficult to digest and to assimilate.
Cereal products compose a very large proportion of the civilized diet, especially in America, yet the starch of cereals is the most difficult of all starches to digest and to assimilate.
In nearly all cases of rheumatism and gout the patient will be found to have been a large consumer of starchy food, especially of the cereal family, which is the most difficult of all starches to dissolve.
This may make it profitable to utilize sugars, starches and cellulose that formerly were out of the question.
Since the starches and sugars belong to the same class of compounds as the celluloses they also can be acted upon by nitric acid with the production of explosives like guncotton.
So when the sunny southland exports fats and oils, starches and sugar, it is then sending away nothing material but what comes back to it in the next wind.
The creek water of the colony is generally too brown, and the trench water too muddy, and contains often too much salt to producestarches of the finest color, hence recourse would require to be had to rain water, or Artesian water.
Starches from different plants are best distinguished from one another by examination under a good miscroscope.
In respect of nutritiveness, it deserves a preference over all the pure starches on account of the proteine compounds it contains.
When sun dried, the masses were broken down, and the starches freely exposed to the air in the shade for ten days.
Fats belong to thestarches and sugars as heat producers; they are insoluble in water, and by boiling them in caustic alkali they are decomposed into soap and glycerine.
We have learned that there is a stomachic digestion and an intestinal digestion, the former principally for meats, or that class which are now called nitrogenous foods, while the latter is confined generally to starches and fats.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "starches" in a variety of sentences. We hope that you will now be able to make sentences using this word.
