This is one of two volumes which present "an exhaustive treatment of the chemistry and technology of food and food products." As the preface states, "The extensive expansion in almost every field in the theoretical and applied sciences has made it very difficult for a single individual to survey any given field adequately." Twenty-one chemists, biochemists, food technologists, bacteriologists, public health officials and others have each contributed a discussion of a phase of the subject in which he is considered an expert.
This volume presents two of the six parts that make up this two volume work. The first of these two parts deals with fundamentals of the chemistry, nomenclature, classification and metabolism and gives much other valuable information about the nutritive constituents of foods. It also shows some of the relations between food constituents and organic compounds produced within the organism. The fate of foodstuffs within the body is