Abbreviations/ Acronyms Terms & Terminologies, A to Z 20 References 155 Table 1 Boiling Point of Water at Various Altitudes 157 Table 2 Avoirdupois to Metric 158 Table 3 Liquid Measure 159 Table 4 Fractions to Decimals 160 Table 5 lnches to Millimeters 161 Table 6 English to Metric Equivalents 162 Table 7 Moisture Content - Fresh Fruits [, Vegetables 163 Table 8 Nutritional Requirements 164 Table 9 Per Capita Consumption, Selected Foods - 165 Table 10 pH Values of Some Canned Foods 166 Table 11 Put-in Vs. Cut-Out Syrup Values - Selected Fruits 168 Table 12 Specific Heat of Selected Foods 169 Table 13 Approximate Shelf Life of Canned Fruits 170 Table 14 Approximate Shelf Life of Canned Vegetables 171 Table 15 Approximate Storage Life of Frozen Foods 172 Table 16 Standard Screen Sizes 173 Table 17 Squares, Square Roots, and Reciprocals 174 Table 18 Prefixes Applied to all Standard lnternational Units 175 Table 19 Temperature Conversions 176 Table 20 Weights and Measures 178 Table 21 Common FoodBorne Diseases Caused By Bacteria 179 Table 22 Common FoodBorne Diseases Caused By Viruses 182 Table 23 Common FoodBorne Diseases Caused By Fungi Other Than Mushrooms 183 Table 24 Common FoodBorne Diseases Caused By Protozoa [, Parasites 184 Table 25 Common FoodBorne Diseases Caused By Chemicals [, Metals 186 Table 26 Dew Point and Sweating Of Cans 188 Your Additions to the Glossary 189.