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An Elementary Study of Chemistry
by William Edwards HendersonIn offering this book to teachers of elementary chemistry the authors lay no claim to any great originality. It has been their aim to prepare a text-book constructed along lines which have become recognized as best suited to an elementary treatment of the subject. At the same time they have made a consistent effort to make the text clear in outline..
An Introduction to Chemical Science
by Rufus P. WilliamsThe mathematical and theoretical parts of Chemistry it has been thought best to intersperse throughout the book, placing each where it seemed to be especially needed; in this way, it is hoped that the tedium which pupils find in studying consecutively many chapters of theories will be avoided, and that the arrangement will give an occasional change..
An Introductory Course of Quantitative Chemical Analysis
by Henry Paul TalbotThis Introductory Course of Quantitative Analysis has been prepared to meet the needs of students who are just entering upon the subject, after a course of qualitative analysis. It is primarily intended to enable the student to work successfully and intelligently without the necessity for a larger measure of personal assistance and supervision than..
History of Phosphorus
by Eduard FarberThe “cold light” produced by phosphorus caused it to be considered a miraculous chemical for a long time after its discovery, about 1669. During the intervening three centuries numerous other chemical miracles have been found, yet phosphorus retains a special aura of universal importance in chemistry. Many investigators have occupied themselves wit..
On Laboratory Arts
by Richard ThrelfallEXPERIMENTAL work in physical science rests ultimately upon the mechanical arts. It is true that in a well-appointed laboratory, where apparatus is collected together in greater or less profusion, the appeal is often very indirect, and to a student carrying out a set experiment with apparatus provided to his hand, the temptation to ignore the mecha..
The Chemistry of Food and Nutrition
by A. W. DuncanWe may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has pas..
The Chemistry of Hat Manufacturing
by Watson SmithThe subject-matter in this little book is the substance of a series of Lectures delivered before the Hat Manufacturers' Association in the years 1887 and 1888. About this period, owing to the increasing difficulties of competition with the products of the German Hat Manufacturers, a deputation of Hat Manufacturers in and around Manchester consulted..
Researches on Cellulose, 1895-1900
by E. J. BevanThis volume, which is intended as a supplement to the work which we published in 1895, gives a brief account of researches which have been subsequently published, as well as of certain of our own investigations, the results of which are now for the first time recorded.We have not attempted to give the subject-matter the form of a connected record. ..