17. Stiffening of cooked starch.
18. The structure of starch.
19. Separation of cellulose and starch.
20. The difference in the nutritive value of boiled rice and rice cooked over boiling water.
21. Retention of heat.
22. Starch grains and boiling water.
23. Separation of starch grains with cold water.
24. Separation of starch grains with sugar.
25. Separation of starch grains with fat.
26. The change of starch into dextrin.