The Greeneville daily sun. (Greeneville, Tenn.) 1918-1920, 1919-06-14
Did YouEver Stop to
Think Why You
Chew Your Food?

-
into your omuth, and 10 and behold
you form the chemical change of
turning strach into sugar. The
stomach cannot properly digest
starch and so all that contains that
substance must go through change
before it can be assimilated.
You chew the bread and mix it
with saliva, and in that liquid of the
mouth is a substance called ptyalin
that is what is called on engine.
which will cause the starch to fer
ment and SO change it to sugar. Of
course If you eat the bread rapidly
and don't allow it to come into con-
tact with the saliva properly, it will
pass on only partly turned to sugar.
but when it gets down into the small
intestines it finds another engine
called amylops,n in the nanereatic
Juice, and this finishes the changing
from strach into sugar.
Butter and bacon are very nice
for breakfast, but your stomach does
not care for them in that form at all
and has ferment for them especially
which changes all kinds of fats to
glycerin and an acid, just as you
change fat to glycerin and IN acid by
the use of potash or some other ak
aline substance when you wish to
make a soap. Soap that was once
fat has great affinity for grease,
and SO when you wash your hands
you perform chemical change, the
soap uniting with the dirt and so
carrying it away.
How the Body is Heated.
If you burn 2 candle of oxygen of
the air unites with the carbon and
forms canbonic acid gas, and that is
Just what happens when you take
good breath of air. The oxygen is
absorbed by the lungs, the tissue is
burned and carbon dioxide and car.
bonic acid was given off. Heat is
formed in the body, just as it is
when the candle is burned and the
gas given off is not fit to be breathed
again.
Eevery body has within itself the
seeds of its own destruction, and if
you do not have fresh air to replace
that you have breathed, your blood
will soon be poisoned.
When you have biscuits for break
fast the lightness is the result of
chemical change that took place
when the sodium bicarbonate united
with the ncid of cream of tartar or
sour milk and liberated the carbon
1ioxide, which pushed aside the par.
'icles of flour and raised the lump of
dough. 1t is interesting sometimes
for man to remember that he is
about three-fourths water. If he
weighs two hundred pounds, about
one hundred and fifty of that is wa.
ter. One drinks a great deal of wa
ter, but large part of that which is
needed for the body is taken in
through the vegetables and other
foods eaten.
You have diamond ring on your
finger and lead pencil in your peck
ct. They are both crystalized forms
Of carbon and nature did a great
deal of experimenting before the
wonderful transparent diamond and
The solid graphite were formed and
hey are both cousins somewhat re-
note to the SCOT that flies down from
he tall chimney opposite.
Vulcanizing Rubber.
The eraser that you use, if it is
is a far cry from the tree
hat comes from the West Indies that
deeds strictly white tears, which be-
,ome hard and black when exposed
o the air. You know the story of
he discovery in the year 1888, when
man was experimenting with rub
Ter, which he thought ought to be
more valuable than it was. He acct
entally dropped a piece of it into
ONE sulphur and together they fell
n a hot stove and the secret of vul-
anizing rubber was discovered.
1t took many centuries to discov-
r the sulphur match, which, through
chemical change produces the light
nd heat.
In Europe they don't waste the re-
use of the stable and the dish pan .
ecause they know how valuable they
re as fertilizers, the earth taking
ack the sodium and potassium salts,
nd using them for plant life. The
lrmer of today does not trust to 5
ok, but knows the chemistry of his
ops. Potash is the ground work -
n the prepared fertilizers and up
the time of the war, Germany sup
led this to the United States and
her countries, except what the far
er got for lie ching wood ashes. :,
But the young man who has taken
course in the school of agriculture