🍞 הלכות טומאת אוכלין

Chapter 1 — What Foods and Liquids Are Susceptible to Impurity

Chapter 2 — When Foods Become Susceptible: Harvest, Slaughter, and Purification

Chapter 3 — When Intent and Liquid Exposure Are Required

Chapter 4 — Minimum Measures and Combining Different Grades of Impurity

Chapter 5 — Yadot and Shomerim: Handles and Protective Coverings of Food

Chapter 6 — When Foods Are Connected: Shells, Cuts, and Joining Rules

Chapter 7 — The Column of Liquid and the Tevel Yom (Person Who Immersed That Day)

Chapter 8 — Tevel Yom: Touching Bread, Eggs, Liquids, and Terumah Mixtures

Chapter 9 — Transitional Liquids, Olives in Ovens, and Olive Press Practices

Chapter 10 — Derivatives of the Seven Liquids and Special Liquid Cases

Chapter 11 — Harvesting Grapes and Olives: When Do They Become Susceptible?

Chapter 12 — Desired vs. Undesired Liquid Contact: Determining Susceptibility

Chapter 13 — When Is Liquid Considered Willfully Uprooted? Case Studies

Chapter 14 — Dew, Rain, Breath, and Moisture: When Does It Create Susceptibility?

Chapter 15 — Water in Containers vs. Ground, and Eating Terumah with Impure Hands

Chapter 16 — Presumptions of Susceptibility, Practical Applications, and the Purpose of Purity Laws