33.
thermal extraction method (para 4-5(a))
34.
fat percentage indicator (para 4-5 (a)))
35.
Hobart (para 4-5(a))
36.
twice (para 4-5b(1)(a))
37.
380 (para 4-5b(1)(a))
38.
c
(para 4-5b(1)(c))
39.
charred (para 4-5b(1)(d))
40.
one (para 4-5b(3)(b))
41.
3/4 (para 4-5b(3)(c))
42.
34, 55 (para 4-5b(3)(d))
43.
bottom (para 4-5b(7)(a))
44.
whole (para 4-5b(7)(c))
End of Lesson 4
MD0710
4-25
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