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CLOSE THIS BOOKPreserving Food by Drying: a Math-Science Teaching Manual (Peace Corps, 1980, 218 p.)
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTAcknowledgments
VIEW THE DOCUMENTIntroduction
Part 1. Weather
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTChapter 1. Water
VIEW THE DOCUMENTChapter 2. Sun and air
Part 2. Food dryers
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTChapter 3. Preparing for food drying
VIEW THE DOCUMENTChapter 4. Building food dryers
Part 3. Nutrition
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTChapter 5. Food drying tests
VIEW THE DOCUMENTChapter 6. Simple tests for food components
VIEW THE DOCUMENTChapter 7. Digestion
VIEW THE DOCUMENTChapter 8. Preservation treatments
VIEW THE DOCUMENTChapter 9. Preparation of dried foods
Appendices
VIEW THE DOCUMENTAppendix A. Materials cross-reference list
VIEW THE DOCUMENTAppendix B. How to make a round hole in a tin
VIEW THE DOCUMENTAppendix C. Conversions between metric British and American weights and measures
VIEW THE DOCUMENTAppendix D. Differences between British and American terminology
VIEW THE DOCUMENTAppendix E. Detecting changes in temperature without a thermometer
VIEW THE DOCUMENTAppendix E. Making an equal arm balance
VIEW THE DOCUMENTAppendix G. Making a set of weight's
VIEW THE DOCUMENTAppendix H. A heating stand made from a tin
VIEW THE DOCUMENTReferences
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