43. Effect of beating egg yolk and white separately

44. Separation of milk into foodstuffs

45. Scalding milk

46. Comparison of the conducting power of metal and earthenware

47. Effect of rennet on milk

48. Separation of curd and whey

49. Effect of acid on milk

50. Division of muscle

51. Effect of dry heat on (_a_) connective tissue, (_b_) muscle
fiber

52. Effect of moisture and heat on (_a_) connective tissue,
(_b_) muscle fiber

53. Comparison of starch and dextrin for thickening

54. Effect of cold water on meat

55. Effect of boiling water on meat

56. Effect of salt on meat