CHEMISTRY its relation to food science, I 25 combustion in, I 26 common elements of, I 27 number of elements in, I 28 examples of changes due to, I 29 symbols of, I 31 list of elements in, I 32 organic, I 81 of foods, I 105 of digestion, I 139 of metabolism, I 193 COLDS described, II 519 causes of, II 520, IV 915 symptoms of, II 521 overeating a cause of, II 521 exposure a cause of, II 522 remedy for, II 523 foods to use for, II 524 turkish baths for, II 525 value of fresh air for, II 525 foods to eat for, II 526 foods to omit for, II 526 COCAIN habit, II 354 uses of, II 354 in medicines, II 355 COFFEE composition of, II 363 effect of drinking, II 364 COOKING chemical changes produced by, III 593 starch, reasons for, III 598 of food, an excuse, III 599 food for animals, government experiments on, III 602 a habit of civilization, III 603 object of, III 669 grains, III 669 vegetables, III 670 en casserole, III 671 rice and macaroni, III 672 fruits, III 672 ---- canned, III 672