118 EXPERIMENTAL GENERAL SCIENCE 



17. When raisins or other dried fruits are thrown into water they 

 increase in size. Explain. 



18. If sugar be sprinkled over berries or other juicy fruits, a quantity 

 of juice soon appears in the dish. Account for this. 



19. When fresh fruits are put into thick syrup in preserving, the fruit 

 soon shrivels. Why? 



20. How does putting salt on grass kill it? 



21. The crispness of celery, lettuce and other vegetables is increased 

 by putting them hi fresh water. Explain. 



22. In making extracts the druggist cuts the substance he is working 

 with into small bits, covers them with alcohol or water and lets them stand 

 for a time. How does this extract the matter desired? 



I. Should meat intended for a stew be rapidly or slowly cooked? 



24. Will salting the water in which a piece of meat is stewing, help 

 or hinder the extraction of its flavor? 



25. Account for the flow of sap from trees when injured in spring. 



