An Introduction to Chemical Science | Page 6

.
METALS AND THEIR ALLOYS.
Comparison of metals and non-metals.--Alloys.--Low fusibility. --
Amalgams



CHAPTER XLIV
.
SODIUM AND ITS COMPOUNDS.
Order of derivation.--Occurrence and preparation of sodium chloride;
uses.--Sodium sulphate: manufacture and uses. --Sodium carbonate:
occurrence, manufacture, and uses.-- Sodium: preparation and
uses.--Sodium hydrate: preparation and use.-- Hydrogen sodium
carbonate.--Sodium nitrate



CHAPTER XLV
.
POTASSIUM AND AMMONIUM.
Occurrence and preparation of potassium.--Potassium chlorate and
cyanide.--Gunpowder.--Ammonium compounds



CHAPTER XLVI
.

CALCIUM COMPOUNDS.
Calcium carbonate.--Lime and its uses.--Hard water.--Formation of
caves.--Calcium sulphate



CHAPTER XLVII
.
MAGNESIUM, ALUMINIUM, AND ZINC.
Occurrence and preparation of magnesium.--Compounds of aluminium:
reduction; properties, and uses.--Compounds, uses, and reduction of
zinc



CHAPTER XLVIII
.
IRON AND ITS COMPOUNDS.
Ores of iron.--Pig-iron.--Steel.--Wrought-iron.--Properties. -- Salts of
iron.--Change of valence and of color



CHAPTER XLIX
.
LEAD AND TIN.
Distribution of lead.--Poisonous properties.--Some lead compounds.--
Tin



CHAPTER L

.
COPPER, MERCURY, AND SILVER.
Occurrence and uses of copper.--Compounds and uses of mercury.--
Occurrence, reduction, and salts of silver



CHAPTER LI
.
PHOTOGRAPHY.
Description.



CHAPTER LII
.
PLATINUM AND GOLD.
Methods of obtaining, and uses



CHAPTER LIII
.
CHEMISTRY OF ROCKS.
Classification.--Composition.--Importance of siliceous rocks.--
Soils.--Minerals.--The earth's interior.--Percentage of elements



CHAPTER LIV
.
ORGANIC CHEMISTRY.

Comparison of organic and inorganic compounds.--Molecular
differences.--Synthesis of organic compounds.--Marsh-gas.
series.---Alcohols.--Ethers.--Other substitution products. -- Olefines
and other series.



CHAPTER LV
.
ILLUMINATING GAS.
Source, preparation, purification, and composition.--Natural gas



CHAPTER LVI
.
ALCOHOL.
Fermented and distilled liquors.--Effect on the system.--Affinity for
water.--Purity



CHAPTER LVII
OILS, FATS, AND SOAPS.
Sources and kinds of oils and fats.--Saponification.--Manufacture and
action of soap.--Glycerin, nitro-glycerin, and dynamite. -- Butter and
oleomargarine.

CHAPTER LVIII
CARBO-HYDRATES.
Sugars.--Glucose.--Starch.--Cellulose.--Gun-cotton.--Dextrin. --
Zylonite



CHAPTER LIX
.
CHEMISTRY OF FERMENTATION.
Ferments.--Alcoholic, acetic, and lactic fermentation.--
Putrefaction.--Infectious diseases



CHAPTER LX
.
CHEMISTRY OF LIFE.
Growth of minerals and of organic life.--Food of plants and of
man.--Conservation of energy and of matter



CHAPTER LXI
.
THEORIES.
The La Place theory--Theory of evolution--New theory of chemistry

CHAPTER LXII
GAS VOLUMES AND WEIGHTS.
Quantitative experiments with oxygen and hydrogen--Problems

AN INTRODUCTION TO CHEMICAL SCIENCE




CHAPTER I
.
THE METRIC SYSTEM.
1. The Metric System is the one here employed. A sufficient
knowledge of it for use in the study of this book may be gained by
means of the following experiments, which should be performed at the
outset by each pupil.
2. Length.
Experiment 1.--Note the length of 10 cm. (centimeters) on a metric
ruler, as shown in Figure 1. Estimate by the eye alone this distance on
the cover of a book, and then verify the result. Do the same on a t.t.
(test-tube). Try this several times on different objects till you can carry
in mind a tolerably accurate idea of 10 cm. About how many inches is
it?
In the same way estimate the length of 1 cm, verifying each result. How
does this compare with the distance between two blue lines of foolscap?
Measure the diameter of the old nickel five- cent piece.
Next, try in the same way 5 cm. Carry each result in mind, taking such
notes as may be necessary.

(Fig. 1)
3. Capacity.
Experiment 2.--Into a graduate, shown in Figure 2, holding 25 or 50 cc.
(cubic centimeters) put 10 cc. of water; then pour this into a t.t. Note,
without marking, what proportion of the latter is filled; pour out the
water, and again put into the t.t. the same quantity as nearly as can be
estimated by the eye. Verify the result by pouring the water back into
the graduate. Repeat several times until your estimate is quite accurate
with a t.t. of given size. If you wish, try it with other sizes. Now
estimate 1 cc. of a liquid in a similar way. Do the same with 5 cc.
A cubic basin 10 cm on a side holds a liter. A liter contains 1,000 cc. If
filled with water, it weighs, under standard conditions, 1,000 grams.
Verify by measurement.
4. Weight.
Experiment 3.--Put a small piece of paper on each pan of a pair of
scales. On one place a 10 g. (gram) weight. Balance this by placing fine
salt on the other pan. Note the quantity as nearly as possible with the
eye, then remove. Now put on the paper what you think is 10 g. of salt.
Verify by weighing. Repeat, as before, several times. Weigh 1 g., and
estimate as before. Can 1 g. of salt be piled on a one-cent coin?
Experiment with 5 g.
5. Resume--Lengths are measured in centimeters, liquids in cubic
centimeters, solids in grams.