OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, January 31, 1917, LAST EDITION, Image 12

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1917-01-31/ed-1/seq-12/

What is OCR?


Thumbnail for

p!
sSWs'SF
smssmm
"
COLLEGE PROFESSOR TELLS WHY FOOD SPOILS
Women who read the first lessons
in The Day Book's "College Course
in Home Economics" have already
learned hpw micro-organisms help
them to bake, as in yeast, and how
they flavor food, as in cheese and
vinegar. Today's lesson tells about
the evil work they often do.
BY LOUISE -STANLEY, PH.D.
(Prof, of Home Economics, Univer
sity of Missouri.)
We know" that foods spoil for two
reasons!
The most important reason is that
there are present all about us tiny
plants too small for us to see, which
we call- micro-organisrrts. These
micro-organisms like the same food
we like meat, bread, vegetables.
Most of our plants can- manufac
ture from the air and water and soil
the food which they need. These
plants, micro-organisms, which are
so small and so numerous, cannot do
this. They prefer to live on our food,
and in the process of helping them
selves, they in most cases render the
food unfit for our use.
In order to keep our food sweet
and clean, then, we must kill any of
these plants that may have got into
it before it comes to us; and we must
prevent any others from getting in;
or else we must keep it under such
conditions that any which may be
present cannot thrive and bring
about their destructive work.
The second reason for the spoiling
of foods is not so easy to explain. Wa
know there is a great difference in
the ripening of all fruits and vege
tables. For example, an apple, a
peach, and a quince all ripen differ
ently. The material in the fruit or vege
table which causes the ripening so
characteristic of the different kinds
is called by the scientist an enzyme.
These enzymes aided by the heat of
the sun bring about certain typical
changes in the fruit or vegetable
which we call ripening. It is well
known that if these changes con
tinue too long the fruit deteriorates .
in quality and finally becomes unfit
for use. We also know that such
changes continue after the fruit has
been gathered.
We know the flavor of stale vege
tables is due to changes brought
about by these enzymes. Fresh corn
on standing becomes less sweet The
delicate flavors of fruits such as'
strawberries are destroyed by allow-'
ing them to stand after 'they have
been gathered.
In order to set to work on the prob
lem of food preservation we must
first know something about the two
causes of decay, the micro-organisms
and the enzymes, the conditions
under which they live, how they may
be destroyed or their action stopped,
o o
ILL LEGISLATIVE COMMITTEE
', APPROVES "DRY" BILL
Springfield, III., Jan. 31 A bill
creating a state racing commission
vied with "dry" bills, for honors in
both the house and senate yesterday.
The county option bill, giving
counties in the state permission to
vote on local option was introduced
by Senator Jewell of Lewistown.
The residence district bill, another
"dry" measure, giving residence dis
tricts representing not less than 200
persons and not more than 10,000
persons permission to vote on a
proposition to make the district
"dry," also was introduced in the
senate.
The senate committee on license
and miscellany favorably reported
out the state-wide prohibition bill.
o o
Springfield. Bill introduced in
house by Rep. Hamlin provides for
compulsory militarytraining In pub
lic schools.
Washington. Chicago commer
clal men appear before senate postal
committee to urge retention of mail
tubes in Chicago.
M
taf?syyr?gi

xml | txt