TABLE OF CONTENTS 



Required topics are indicated by a star (*); the others are optional. 



CHAPTER PAGE 



PRELIMINARY EXERCISES. 



I. GLASS BENDING AND CUTTING ... 9 

 II. COLLECTION OF GASES . . . .10 



INTRODUCTORY EXERCISES IN PHYSICS AND CHEMISTRY. 



*III. PROPERTIES OF PHOSPHORUS . . .12 



*IV. PROPERTIES OF SULPHUR . . . .13 



*V. PROPERTIES OF CARBON . . . .14 



*VI. PROPERTIES OF IRON . . . .16 



*VII. OXYGEN AND OXIDATION . . . .16 



*VIII. PROPERTIES OF OXYGEN . . . .18 



*IX. COMPOSITION OF AIR AND PROPERTIES OF 



NITROGEN . . . . . % . 20 



X. COMPOSITION OF WATER . . .21 



XI. PROPERTIES OF HYDROGEN .- . .23 



*XII. ACIDS, BASES, SALTS, AND NEUTRALIZATION 24 



STUDY OF NUTRIENTS. 



*XIII. PROTEIDS . . . . .". ' . . 26 



*XIV. CARBOHYDRATES STARCH . . .28 



*XV. CARBOHYDRATES GRAPE SUGAR . . 28 



*XVI. FATS AND OILS 29 



XVII. MINERAL SALTS 30 



XVIII. WATER . . . . . . .30 



STUDY OF FOODS. 



*XIX. NECESSITY OF FOOD 32 



*XX. NUTRIENTS PRESENT IN COMMON FOODS . 33 

 *XXI. STUDY OF FOOD CHARTS . . . .34 



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