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Review: Elements of ChemistryUser Review - Jeffrey - GoodreadsInteresting book on the beginings of modern chemistry. Read full review Review: Elements of ChemistryUser Review - GoodreadsOne of the great classics of science that nobody reads. With nothing but but what amounts to a child's chemistry set of today, L. builds an entire theory of chemistry and in essence develops atomic ... Related books
Contents
Other editions - View allCommon terms and phrasesacetous acid acidisiable aeriform alkali alkohol animal antimony apparatus argill arsenic ascertained atmospheric air azotic gas Barytes bismuth bodies boiling bottle cafe Calca caloric carbonic acid CHAP charcoal chemical chemistry chemists cobalt combined combustion composed compound contained decomposed decomposition degree of oxygenation disengaged dissolved distillation earth elements employed evaporation experiments fermentation fluid glass gold heat hitherto hydrogen hydrogen gas libs lime liquid liquor lute Magnesia malic acid manganese matrass means melted ments mercury muriatic acid nature neutral salts nitre nitric acid nitrous gas nomenclature operation Order of Affinity oxalic oxyds oxygen gas particles phosphoric acid phosphorus platina potash pound procured produced proportion quantity of caloric radical retort salisiable bases saturated Sect silver simple substances sirst solution species stances Strontites sulphuric acid Table tartarous temperature tion Trona tube ture unknown vegetable vessels Vitriol volatile weight zinc Popular passagesPage 52 - ... fluid, which, insinuating itself between the particles of bodies, separates them from each other; and, even allowing the existence of this fluid to be hypothetical, we shall see in the sequel, that it explains the phenomena of nature in a very satisfactory manner. Page 187 - We may lay it down as an incontestable axiom that, in all the operations of art and nature, nothing is created ; an equal quantity of matter exists both before and after the experiment... Page 196 - After giving the details of his analysis of sugar and of the products of fermentation Lavoisier continues : — " The effect of the vinous fermentation upon sugar is thus reduced to the mere separation of its elements into two portions ; one part is oxygenated at the expense of the other, so as to form carbonic acid ; while the other part, being disoxygenated in favour of the latter, is converted into the combustible substance called alkohol ; therefore, if it were possible to re-unite alkohol and... Page xxxv - The method, too, by which we conduct our reasonings is as absurd; we abuse words which we do not understand, and call this the art of reasoning. When matters have been brought this length, when errors have been thus accumulated, there is but one remedy by which order can be restored to the faculty of thinking; this is, to forget all that we have learned, to trace back our ideas to their source, to follow the train in which they rise, and, as my Lord Bacon says, to frame the human understanding anew. Page 54 - ... and mathematical manner. In the present state of our knowledge, we are unable to determine whether light be a modification of caloric, or if caloric be, on the contrary, a modification of light. Page 87 - Take a piece of fine iron wire, twifted into a fpiral, BC, Plate IV. Fig. 17. ; fix one of its extremities B into the cork A, adapted to the neck of the bottle DEFG, and fix to the other extremity of the wire C, a fmall morfel of tinder. Matters being thus prepared, fill the bottle DEFG with air deprived of its mephitic part; then light the tinder, and introduce it quickly, with the wire upon which it is fixed, into the bottle, which you flop up with the cork A, as is fhown in the figure 17. Page 254 - ... Elements LAVOISIER treats of the formation of Neutral Salts, and throws out new and important views, relating to the constitution of chemical compounds. Speaking of the influence of Light as a chemical agent, he adverts to its singular action upon the vegetable kingdom, and supposes that it combines with certain parts of" vegetables, and that the green of their leaves, and the various colours of their flowers, are chiefly owing to this combination. Page 486 - As it is apt to foften by heat, we muft furround all the junctures with flips of wet bladder applied over the luting, and fixed on by pack-thread tied round both above and below the joint ; the bladder, and confequently the lute below, muft be farther fecured by a number of turns of pack-thread all over it. By thefe precautions, we are free from every danger of accident ; and the j-unctures fecured in this manner may be confidered, in experiments, as hermetically fealed. Page 465 - This may ferve two different purpofes j either to feparate two two products of different degrees of volatility ; or to remove the receiver to a greater diftance from the furnace, that it may be lefs heated. But thefe, and feveral other more complicated... Page 487 - These are applied while still moist, and very speedily dry and acquire considerable hardness. These fillets are usually applied likewise over junctures luted together with wax and rosin. Before applying a lute all the junctures of the vessels must be accurately and firmly fitted to each other so as not to admit of being moved. If the beak of a retort is to be luted to the neck of a receiver, they ought to fit pretty accurately, otherwise we must fix them by introducing short pieces of soft wood or... References to this bookFrom Google ScholarMultimedia and understanding: Expert and novice responses to ...Robert B Kozma, Joel Russell - 1997 - Journal of Research in Science Teaching The heat capacity of polymersB Wunderlich - 1997 - Thermochimica Acta The pathology of phosphorus deficiency in fish–a reviewSH Sugiura, RW Hardy, RJ Roberts - 2004 - Journal of Fish Diseases A RevoluÇÃo QuÍmica De Lavosier: Uma Verdadeira RevoluÇÃo?Carlos AL Filgueiras - 1995 - QUÍMICA NOVA References from web pagesNEW BOOKS.; HISTORY OF FRIEDRICH THE SECOND, CALLED FREDERICK THE ... Bibliographic information
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