29. Action of saliva upon starch.

30. The effect of soaking starchy vegetables in water.

31. Temperature at which fats and oils decompose or "burn".

32. Bread fried in "cool" fat.

33. The temperature of fat for frying

34. Saponification of fat

35. Action of oil and water

36. Emulsion of fat

37. The coagulation of egg-white

38. The solubility of albumin

39. Temperature at which eggs coagulate

40. Comparison of cooked and boiled eggs

41. Effect of beating a whole egg

42. Comparison of eggs beaten with a Dover egg beater and with a wire
spoon