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    Query was: food
  

Here are the matching lines in their respective documents. Select one of the highlighted words in the matching lines below to jump to that point in the document.

• Title: Agriculture Course (1938): Lecture I
  Matching lines:
  • orders, weigh every morsel of the food they eat — so many
  • would be useless and yield nothing of any food value. It is
  • whether or not the plant is used for food. The two interests
  • used for food, which do nothing but reproduce themselves, we
  • are eminently suitable for food because their substances have
  • become perfected to the point of forming food-stuffs, for human
  • nutritive forces of certain foods have actually declined over a
• Title: Agriculture Course (1938): Lecture II
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  • earth in which the plants grow which serve as food for the
• Title: Agriculture Course (1938): Lecture IV
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  • right way, with the food we eat, the active forces therein. For
  • formulation: “Food taken in, passage through the body,
  • parallel in that process which brings about in the food we eat
  • ordinary stable manure really? It is foodstuff which the animal
  • originally had when taken in as food, for it has to go through
  • most is that the food which is put before man should be that
  • supply man with the food which will support the life of his
• Title: Agriculture Course (1938): Lecture VI
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  • for food because it is produced again and again in a continuous
• Title: Agriculture Course (1938): Lecture VII
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  • sense we can say that the animal lives by absorbing food, in
• Title: Agriculture Course (1938): Lecture VIII
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  • process of taking in foodstuffs and after certain changes, of
  • animal should not be overfed, that its food should be as
  • distinguish between actual food-stuffs and such
  • or the formation of edible fruits, a kind of food is produced
  • formed by the food which the animal has eaten and which has
  • in the head have to be drawn from the food which has been
  • show a very great contrast to one which seeks out its food with
  • of the food in the digestive tract and metabolic and limb
  • earthly-matter in the brain. But a portion of the food stuff is
  • suggest that roots are the food which, when it is absorbed into
  • there must be a second food substance which will enable one
  • cattle food which promotes, on the one hand, the forces of
  • ascertain exactly the quantity of food that should be given for
  • using a food which suits the case 'in one particular but is
  • ineffective in another direction. Then a second food is added
  • to the first and finally one has a mixture of foods, each of
  • food? Men began to cook their food because they gradually
  • level and slanting ground. They require food that will develop
  • for a diet of raw food and ceases to cook for himself. But the
  • constitution who takes to a diet of raw food when he is
  • Maximum number of matches per file exceeded.
• Title: Agriculture Course (1938): Appendix
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  • food.]
  • growth of plants destined for human food, no ill results may
  • appear in those who eat this food. But their children will
  • the plants will become hypertrophied and if they serve as food,
• Title: Agriculture Course (1938): Contents
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  • Cooking of food
  • Food
  •    as food
  •   in food
  • Synthetic food
• Title: Agriculture Course (1938): Discussion 12th June, 1924.
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  • QUESTION: What about plants intended for food where a luxuriant
• Title: Agriculture Course (1938): Discussion 13th June, 1924.
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  • food. ,
  • upon whether it absorbs its food in the right way. To
  • atmosphere what is not produced by food. Through the food, the
  • hypertrophy if too much food is taken in. This has to be paid
• Title: Agriculture Course (1938): Discussion 16th June, 1924.
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  • upon the root in plants. An animal that eats food that has been
  • preserving food-stuffs by acidification in general?
  • to carry the food stuffs to those parts of the organism where
  • excellent food for certain animals, especially for young
  • because this means that the food is not being deposited in
  • is needed. Salt is tremendously effective in carrying food to
  • part of food which more than any other remains what it is once
  • the preserving of food-stuffs so long as you do it carefully
  • food-stuffs this shows that up to a point it is the right