PROTEIDS defined, I 125 classified, I 128 peptones, I 130 proteoses, I 130 uses of, I 211 replace worn-out cells, I 212 action of, I 213 converted into peptones, I 214 composition of, I 215 form body fat, I 215 excess of, I 216 animal requirements of, I 230 digestibility of grain, II 298 effect of heat on, III 595 purpose of, III 626 PTOMAINS formation of, I 128 PURGATIVES salts as, II 375 Q QUININ uses of, II 357 R RECIPES for coddled eggs, III 677 uncooked eggs, III 678 baked omelet, III 678 for preparing green peas in the pod, III 679 pumpkin, III 680 vegetable juice, III 680 sassafras tea, III 680 REST forces at work during, V 1301 changes during, V 1302 human body at, V 1303 change in body tissue during, V 1303 comparisons regarding necessity for, V 1304 confusion of terms, V 1306 REST AND RE-CREATION necessity for, II 400 phenomenon of sleep and, V 1306 where found, V 1308 idleness in, V 1346 exercise necessary for assimilation and elimination, V 1347 hunting, V 1347 fishing, V 1347 true re-creation, V 1348 worthless objects for which men struggle fail to give, V 1348 the triad of all that is best in man the goal to strive for, V 1348 in solitude, V 1349 RHEUMATISM described, II 543 causes of, II 544 symptoms of, II 545 remedy for, II 547 diet in, II 548 ---- natural versus artificial, II 548 perspiration in, II 549 what to eat in, II 550 what to omit in, II 550 S SACCHARIN food value of, I 91 SALIVA secretion of, I 142 mastication and, I 142 SALT common, I 69 in the body, I 73 magnesium, I 77 mineral origin of vegetable, I 131 SEX relation of sexual functions to the nervous system, V 1288 necessity for popular knowledge concerning, V 1288 relation of nutrition to sexual health, V 1289 summary of facts regarding heredity, and V 1297 SILICON in the body, I 76 SLEEP evidence of acquired energy during, V 1308 the mysterious production of energy during, V 1309 expenditure of energy during, V 1310 and its relation to the expenditure of energy, V 1312 SOAP process of making, I 96 SOLUTION in nutrition, I 50 in assimilation, I 51 examples of, I 51 STARCH sources of, I 114 potato, I 115 solubility of, I 116 corn, I 116 changing of, I 117