HARMONIOUS COMBINATIONS OF FOOD AND RECENT DISCOVERIES IN FOOD SCIENCE 591 Chemical Changes Produced by Cooking 593 Starch Digestion--Cooked and Uncooked 597 Excuses for Cooking Our Food 599 Experiment upon Animals 601 Recent Discoveries in Food Science 603 Animal Experimentation 605 The Vitamines 607 General Conclusions 610 Protein 612 Mineral Salts 616 _Lesson XIII_ CLASSIFICATION OF FOODS AND FOOD TABLES 619 Simple Classification of Foods Based on Principal Nutritive Substances 621 Purposes which the Different Classes of Food Serve in the Human Body 625 Purpose of Carbohydrates 625 Purpose of Fats 626 Purpose of Proteids 626 Purpose of Mineral Salts 629 Difference between Digestibility and Assimilability 630 Table showing Comparative Assimilability and Carbohydrate and Water Content of Cereals, Legumes, and Vegetables 632 _Lesson XIV_ VIENO SYSTEM OF FOOD MEASUREMENT 637 Energy 639 Nitrogen 641 Systems of Food Measurements Compared 642 The "Old" System 642 The New or "Vieno" System 645 Necessity for a Simple System 646 Explanation of Table 648 Table of Food Measurements 655 _Lesson XV_