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