When exposed to high relative humidity, such familiar foods as potato chips, dry breakfast cereals, and soda crackers exhibit an affinity for water. These and similar foodstuffs are manufactured using high temperature processes, so we expect that excess water has been driven off and the foods are dry. However, if these foodstuffs are allowed to remain exposed in a humid environment, even for a short time, they will absorb water from the surrounding air. Although the quality is not affected, these foods characteristically become soggy and rubberyand generally not very appetizing.