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
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