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