Justus Von Liebig His Life And Work 1803 1873
Justus Von Liebig His Life And Work 1803 1873
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In the last section of his "Chemistry of Food" Liebig dealt with the chemistry of cookery, so far as HIS LIFE AND WORK. 161 concerns the use of flesh. It is obvious, he pointed out, that if the flesh employed for food is to become again flesh in the animal body, none of the constituents of raw flesh ought to be withdrawn from it in its pre- paration for the table. If any essential constituent be removed from a piece of flesh, that piece of flesh will no longer have the power of resuming in the ...body the form and quality on which its properties in a living organism depend. But when flesh is boiled in water, more or less of its saline constituents are removed, together with a certain amount of its organic con- stituents. It follows that boiled meat eaten without the liquor in which it was boiled is less well adapted for nourishing an animal, in proportion to the amount of matter that has been extracted from it in pro- portion, that is to say, to the length of time during which the process of boiling is continued and to the quantity of water employed.
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To quickly assess the difficulty of the text, read a short excerpt:
In the last section of his "Chemistry of Food" Liebig dealt with the chemistry of cookery, so far as HIS LIFE AND WORK. 161 concerns the use of flesh. It is obvious, he pointed out, that if the flesh employed for food is to become again flesh in the animal body, none of the constituents of raw flesh ought to be withdrawn from it in its pre- paration for the table. If any essential constituent be removed from a piece of flesh, that piece of flesh will no longer have the power of resuming in the ...body the form and quality on which its properties in a living organism depend. But when flesh is boiled in water, more or less of its saline constituents are removed, together with a certain amount of its organic con- stituents. It follows that boiled meat eaten without the liquor in which it was boiled is less well adapted for nourishing an animal, in proportion to the amount of matter that has been extracted from it in pro- portion, that is to say, to the length of time during which the process of boiling is continued and to the quantity of water employed.
What to read after Justus Von Liebig His Life And Work 1803 1873?
You can find similar books in the "Read Also" column, or choose other free books by W a William Ashwell Shenstone to read onlineMoreLess
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