Carbohydrates

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dc.contributor.author Vance, Gertrude M.
dc.date.accessioned 2017-09-20T21:51:46Z
dc.date.available 2017-09-20T21:51:46Z
dc.identifier.uri http://hdl.handle.net/2097/37730
dc.description Citation: Vance, Gertrude M. Carbohydrates. Senior thesis, Kansas State Agricultural College, 1904.
dc.description.abstract Introduction: The word carbohydrates is used to designate a large number of substances which are composed of three elements carbon, hydrogen and oxygen. The hydrogen and oxygen always appears in proportion to form water, that is there were two atoms of hydrogen and one of oxygen and the carbon atoms in groups of six or multiples of six. It is difficult to give a positive definition of the term carbohydrates and the above is not always true in the strictest sence, as there are some substances containing the same elements with the hydrogen and oxygen in proportion to form water; yet they are not carbohydrates Among these substances may be mentioned lactic and acetic acid which are two of the products of the digested and decomposed carbohydrates. Carbohydrates or hydrates of carbon are very abundant in nature especialy in plant life. A protein form the chief part of the solid of animal tissues, so carbohydrates form the chief part of plant structure. They are found in the tissues of animals as such only in small quantities either free or in combination with other complex bodies.
dc.rights Public Domain Mark 1.0
dc.rights.uri http://creativecommons.org/publicdomain/mark/1.0/
dc.subject Carbohydrates
dc.subject Food Composition
dc.subject Food Science
dc.title Carbohydrates
dc.type Text
dc.date.published 1904
dc.subject.AAT Theses
dc.subject.AAT Manuscripts (documents)


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