[78 CHEMISTRY FOR AGRICULTURAL STUDENTS 



75. Describe the chemical processes by which animals digest their food. 



State how each constituent of the digested food is utilised, and 

 mention the several products of excretion. 



76. Classify the constituents of food according to the purposes that each 



serves. Give the different heat values of the various constituents, 

 and explain what is meant by the albuminoid ratio of a food. Upon 

 what does the digestibility of food depend, and how does cooking 

 affect digestibility ? 



^77. Is the milk free from adulteration with water? 



'78. Identify the substances. (Starch, sugar, asparagine, albumin.) 



Conclusions. 



79. What is an "organic radicle " ? Illustrate by examples the statement 



that "in inorganic chemistry the radicles are simple, in organic 

 chemistry they are compound." 



80. What is meant by a ** type " of any class of carbon compounds ? Give 



inorganic compounds that serve as types of hydrocarbons, alcohols, 

 ethers, monohydric and polyhydric alcohols, monobasic and poly- 

 basic acids, ethereal salts, fats and amines. 



81. Point out the relation between the hydrocarbons — methane, ethane, 



propane, and butane; the alcohols— methyl, ethyl, propyl, and 

 butyl alcohol ; the acids — formic, acetic, propionic, and butyric. 

 Express each group by a general formula which holds good for 

 each member. Point out how the physical properties of the mem- 

 bers of a group vary with their molecular weights. 



82. Give the radicles characteristic of each group of carbon compounds, 



including (i) the hydrocarbons, (2) the alcohols, (3) the aldehydes, 

 and (4) the acids. 



83. Point out the connection between the basicity of the acids and the 



number of carboxyl groups contained. 



84. Tabulate the carbon compounds referred to in the course, showing on 



the one hand the hydrocarbons from which they are derived, and 

 on the other the type to which they correspond in composition. 



85. What is meant by the "conservation of energy"? Illustrate your 



answer by observations made during the course of inorganic chem- 

 istry, and by the chemical changes that take place in animal and 

 vegetable life. 



86. Define the " science of chemistry." 



