XX CONTENTS 



CHAPTER V 



PAGE 



EXPANSION AND MEASURE OF HEAT 112 



Ice Floats. Uses of Expansion. Thermometer. Table of Useful 

 Temperatures. Temperature and Gasoline Engines. B.t.u. Calorie. 

 Latent Heat. Specific Heat. 



CHAPTER VI 

 OXIDATION AND ITS RELATION TO LIFE : 135 



Burning. The Discovery of Fire. Amount of Oxygen in the Air. 

 Spontaneous Combustion. The Production of Light and Heat with- 

 out Oxygen. Oxygen in Other Things. Prevention of Oxidation. 

 Fire Extinguishers. Kindling Temperature and Matches. Gas as a 

 Fuel. Parts of a Flame. Explosions. Hydrogen. Burning of Gas. 

 Coal Product Chart. Coal Gas. Manufacture of Gas. Measurement 

 of Gas. Gas Meter. Cost of Gas Consumed per Hour in Appliances. 

 Tubular Connections for Gas Fixtures. Gas Mantles. Adjustment 

 of Gas Burner. Other Fuels. Water Gas. Natural Gas. Acetylene 

 Gas. Prest-o-Lite. Gasoline. Gasoline Engine. Alcohol as a Fuel. 

 Coal. Anthracite. Bituminous. Cannel. Peat. Heating Values of 

 Fuels. Heating of Rooms. Comparison of Fuels. Regulation of 

 Stoves, Ranges and Other Heating Appliances. Ventilation. Carbon 

 Dioxide. Sources of Carbon Dioxide. Need of Ventilation. Laws, 

 Regarding Ventilation. Method of Ventilation. Difficulty of Ven- 

 tilation. Passage of Air through the Substance of Walls. Carbon 

 Dioxide not Injurious. Test for Amount of Carbon Dioxide. Deep 

 Breathing. Air Vitiated by Lights. Carbon Cycle. 



CHAPTER VII 

 FOODS 189 



Quantity of Food. Measurement of Food. The Values of Food 

 Vary. Amount of Calories Required per Day. Food and Weight. 

 Food to be Avoided by Overweights. Diet for Underweights. Diet 

 in Hot Weather. Food and Work. Perfect Food. Metabolism. 

 Food Composition. Protein. Fat. Carbohydrates. Vitamines. 

 Food Containing Minerals. Elements of the Human Body. Food 

 Table. Cooking of Food. Why Foods are Cooked. Over-cooking. 

 Digestion and Enzymes. Digestion of Meat. Chewing of Food. 

 Care of the Teeth. Use of Fat in Cooking. Frying of Fat. Function 

 of Warm Soup. Cooking of Vegetables. Cooking of Meats. Cook- 

 ing of Eggs. Milk. Composition of Milk. Adulteration of Milk. 

 Mineral Matter in Milk. Test for Foreign Matter in Milk. Pas- 



