Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper.

  • James Alfred Wanklyn
Date:
1881
Catalogue details

Licence: Public Domain Mark

Credit: Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper. Source: Wellcome Collection.

    81/96 page 69
    MlNERAf. SUBSTANCIOS. G9 The followiiii; aiiaJyisis of the Avhule a.sh of the grain by (Jilljert and Lawes shows that there is very httle phosphate of hme. Potash 20-35 Soda M Lime o-l Magnesia IQ-? Phosphate of Iron & Alumina 2*4 Sihea 2'5 Phosphoric Acid Pd'l Clilorine O'lo 99-2S The futility of the resort to whole-meal in order that l^one- forniing material may ha administered, is manifest. In closing this Chapter on Food wc have to add that thei e yet remains a nraterial which ought to be termed food, inas- much as it enters into the composition of the body and indeed constitutes by far the largest part of it. That material is water, which forms more than two-thirds of the living man is continually passing away and requires frequent renewal. Far more water than anything else, is taken into the body. The average quantity of water taken daily by a man is stated to be ih lbs. Much of this w^ater is taken imperceptibl}'' and under various disguises. No article of food is absolutely devoid of water. We have called special attention to the water which is present in l)read. Deprivation of water is far more distressing and far mory rapidly fatal tliiin depri\ ation of food generally.
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