The Digestibility of Meat: Thesis for the Degree of Bachelor of Science in Chemistry in the College of Science, University of Illinois, 1901 (Classic Reprint) - Softcover
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Excerpt from The Digestibility of Meat: Thesis for the Degree of Bachelor of Science in Chemistry in the College of Science, University of Illinois, 1901
When meat'was enclosed*in the tube,it was found digested after some -hours. 'bones were-foundnto be softened and somewhat dissolved by the act- 'ion of the gastric juice. Reaumur~was much perplexed to find that vegetable foods escaped the action of the gastnic juice;and*so failed to learh that gastric juice acts only Upon certain of the constituents of food.
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The Digestibility of Meat (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book explores the significance of meat consumption in human nutrition, delving into its historical, scientific, and economic aspects. The author examines the role meat has played in human evolution and its impact on cultural practices and technological advancements. Drawing on extensive research, the book evaluates the nutritional value of meat, comparing its digestibility to that of other foods and analyzing its contribution to the body's nutrient requirements. Through detailed case studies and statistical data, the author sheds light on the complex relationship between meat consumption, health, and societal factors, offering insights into dietary patterns and public health implications. Ultimately, the book provides a comprehensive understanding of the multifaceted role of meat in human history, nutrition, and overall well-being. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781527782471_0
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The Digestibility of Meat
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