GENERAL PRINCIPLES The Voluminosity of Casein Micelles.T. H. M. Snoeren, H. T. Klok, A. C. M. Van Hooydonk and A. J. JammanINSTRUMENTATION&METHODOLOGY: A New Viscoelastometer for Studying the Rheological Properties of Bronchial Mucus in Clinical Practice.C. Duvivier, J. Didelon, J. P. Arnould, J. M. Zahm, E. Puchelle, C. Kopp and B. ObrechtINSTRUMENTATION&METHODOLOGY: A Laboratory Assembled Simple Apparatus for Objective Measurements of Mechanical Parameters of Foods.S. A. Moturi, K. Kubota, K. Suzuki and M. EsakaINSTRUMENTATION&METHODOLOGY: Viscosity Evaluation of Drum Contents by Torsional Vibration.S. Wu, L. F, Whitney and M. PelegINSTRUMENTATION&METHODOLOGY: Texture and Mechanical Properties of Pork Backfat.E. Dransfield and R. C. D. JonesINSTRUMENTATION&METHODOLOGY: Examination of the Composition and Efficiency of Certain Surface‐Active Additives (CPL and CSL Preparations) Used in the Baking Industry.F. Orsi, A. Abraham‐Szabo and R. LasztityINSTRUMENTATION&METHODOLOGY: A New Apparatus for Measuring the Thread‐Forming Property (Spinability) of Biological Fluids.J. P. Arnould, J. M. Zahm, G. Potter, G. Duvivier and E. PuchelleINSTRUMENTATION&METHODOLOGY: Milk Gel Structure XIV. Fixation of Fat Globules in Whole‐Milk Yoghurt for Electron Microscopy.P. Allan‐Wojtas and M. KalabINSTRUMENTATION&METHODOLOGY: Method for the Study of Changes in the Shear Modulus of Milk Gels at Constant Strain.D. E. JohnstonSUBJECTIVE MEASUREMENTS: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation. 111. Interaction Between Colour, Texture and Flavour.Gy. UrbanyiFACTORS AFFECTING TEXTURE: Muscle Fibre Orientation and Its Effect on Measurements of Tenderness of Bovine Longissimus Dorsi Muscle.A. C. Murray, L. E. Jeremiah and A. H. MartinFACTORS AFFECTING TEXTURE: Palatability of Meat from Electrically Stimulated Carcasses of Yearling and Older Entire‐Male and Female Sheep.A. H. Kirton, R. J. Winger, J. L. Dobbie and D. M. DuganzichFACTORS AFFECTING TEXTURE: Study of the Mechanical Properties of Apple with Special Regard to Juice Extraction.K. Vukov, Gy. Patkai, J. Monszpart‐Senyi, J. Hamori‐Szabo and P. MohacsyFACTORS AFFECTING TEXTURE: Aplication of Polymer Cross‐Linking Theory To Rennet‐Induced Milk Gels.D. E. JohnstonFACTORS AFFECTING TEXTURE: Improvement of the Composition and the Texture of the Traditional African Meal “Foufou” by Addition of Monoglycerides to Casava.T. H. Phan and C. MercierFACTORS AFFECTING TEXTURE: Protein Gels in Relation to Their Rheological Properties.T. Sone, s. Dosako and T. KimuraFACTORS AFFECTING TEXTURE: Chocolate Tempering Control By Simplified Differential Thermal Analysis.H. Adenier, H. Chaveron and M. OllivonRELATIONSHIP TO STRUCTURE: Light Microscopy Preparation Techniques for Starch and Lipid Containing Snack Foods.F. O. FlintRELATIONSHIP TO STRUCTURE: Freeze‐Etch of Emulsified Cake Batters During Baking.J. D. Cloke, J. Gordon and E. A. DavisRELATIONSHIP TO STRUCTURE: Aspects of Sample Preparation for Freeze‐Fracture/Freeze‐Etch Studies of Proteins and Lipids in Food Ssytems. A Review.W. BuchheimRELATIONSHIP TO STRUCTURE: Microscopy in the Study of Fats and Emulsions.J. M. deManRELATIONSHIP TO STRUCTURE: Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloid