Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)

Bücher

Angebote / Angebote:

Excerpt from Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902The investigations reported in this bulletin which were carried on at the University of Minnesota in 1900 - 1902, are a continuation of the experiments on the digestibility and comparative nutritive value of bread made from different grades of ¿our reported in previous bulle tins of this Office, and include two series of digestion and nitrogen metabolism experiments with healthy men on a diet of milk and bread made from different grades of wheat ¿our, namely, straight patent, entire wheat, and graham. In the first series, which included 9 experiments carried on in 1900 - 1901 (pp. 20 the different grades of ¿our used were all ground from the same lot of hard Scotch Fife spring wheat. In the second series, which included 15 experiments, carried on in 1901 - 2 (pp. 32 the ¿ours were ground from soft winter wheat.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.