_Separation and Determination of Starch and Fiber_, pp. 298-306.—Occurrence; Separation of starch; Dry amyliferous bodies; Indirect method of determining water; Removal of oils and sugars; Preparation of diastase; Estimation of starch in potatoes; Constitution of cellulose; Fiber in cellulose; Official method; Separation of cellulose: Solubility of cellulose; Qualitive reactions for cellulose; Rare carbohydrates; Authorities cited in Part Third. PART FOURTH. FATS AND OILS. _General Principles_, pp. 309-316.—Nomenclature; Composition; Principal glycerids; Presses for extraction; Solvents; Freeing extracts of petroleum; Freeing fats of moisture; Sampling and drying for analysis; Estimation of water. _Physical Properties of Fats and Oils_, pp. 317-350.—Specific gravity; Balance for determining specific gravity; Expression of specific gravity; Coefficient of expansion of oils; Densities of common fats and oils; Melting point; Determination in capillary tube; Determination by spheroidal state; Solidifying point; Temperature of crystallization; Refractive power; Refractive index; Abbe’s refractometer; Pulfrich’s refractometer; Refractive indices of common oils; Oleorefractometer; Butyrorefractometer; Range of application of the butyrorefractometer; Viscosity; Torsion viscosimeter; Microscopic appearance; Preparation of fat crystals; Observation of fat crystals with polarized light; Spectroscopic examination of oils; Critical temperature; Polarization; Turbidity temperature.