TABLE OF CONTENTS. 



PAGK 



I. LESSONS IN PHYSICS AND CHEMISTRY. 



1. Study of a Match 1 



2. Study of Oxygen 5 



3. Study of Air 9 



4. Study of Atmospheric Pressure 12 



5. Study of Hydrogen 13 



6. Study of Evaporation 16 



7. Acid, Alkaline, and Neutral Substances 17 



II. FOODS. 



8. To Determine the Amount of Water in Foods 19 



9. To Test Foods for Starch 20 



10. To Test Foods for Grape-sugar 22 



11. To Test Foods for Nitrogenous Substances (Pro- 



teids) 23 



12. To Test Foods for Fats and Oils 26 



13. To Test Foods for Mineral Matters 27 



14. Analysis of Flour 27 



15. Study of Milk 29 



16. Study of Food Charts 31 



III. DIGESTION AND ABSORPTION. 



17. Study of the Mouth 33 



18. To Prepare Artificial Digestive Juices 35 



19. Digestion of Starch 37 



20. Digestion of Mineral Substances 38 



21. Digestion of Nitrogenous Substances 39 



22. Digestion of Fats 42 



23. Principles of Osmosis 45 



24. Outline for Recording the Digestion of the Nutri- 



ents 49 



vii 



