oil REPORTS ON THE STATE OF SCIENCE. 



produces heat; decomposition of substances by heat. Effect of animal and 

 vegetable life on the air. 



The Buusen burner and gas stove ; candle and coal-gas flame compared ; coal 

 gas if mixed with air or oxygen is explosive. Lamps and burning oils ; precau- 

 tions to be observed in using oil lamps ; the paraffin oil pressure blow-lamp. 



The nature and functions of breathing ; simple experiments to show that a 

 candle will not burn in breathed air: count the number of respirations per 

 minute under different conditions : length of time one can hold breath without 

 discomfort ; breathe rapidly, and then see how long one can hold breath. The 

 moifiture, carbonic acid gas, and organic matter in breathed air. 



Fourth Year {about 14 or 15 t/ears of aye). 



The volume of a gas changed by pressure ; Boyle's law ; the U-gauge for 

 measuring pressures of air and water. 



Change of state; simple experiments to show that heat is absorbed when 

 solids are converted into liquids and when liquids are converted into gases ; deter- 

 mination of latent heat of water, i.e., the number of heat units necessary to melt a 

 gram of ice. 



Latent heal of steam, i.e., the number of heat units necessary to convert a 

 gram of boiling water into steam. Applications of latent heat to evaporation ; 

 steam as a motive power, slow formation of ice, steam scalds, damp clothing, kc. 



Chalk, limestone, and lime ; the action of water upon these ; slaked lime a com- 

 pound of lime and water. The conversion of chalk into lime in the lime-kiln ; 

 the loss of weight and production of ' chalk gas ' during tbe change. 



The action of acids on chalk and lime ; weight and volume of ' chalk gas ' 

 produced from a gram of chalk. Identity of ' chalk gas ' with carbonic acid gas 

 previously studied. 



The synthesis of chalk from lime and ' chalk gas ' ; the action of carbonic acid 

 gas on lime-water, producing a ' hard water ' containing a soluble form of chalk. 

 The comparison of the hardness of waters by means of soap solution. 



Action of acids on metals. Preparation of ' inflammable air.' ' Inflammable 

 ail- ' burns producing water, hence name hydrogen. 



Decomposition of water by passing steam over heated iron ; reduction of oxides 

 by hydrogen ; composition of water ; properties of natural waters. Dangers of 

 impure water and means of rendering it safe for drinking purposes. 



Acids and alkalis; alkalis in common use — ammonia, potash, and soda — in the 

 caustic and carbonated conditions. Interaction of acids and alkalis, producing 

 neutral substances. Exact neutralisation of acids by alkali, and vice versa, using 

 indicating colouring matters, litmus, and methyl orange. 



Alkalis render fats soluble, producing soaps. Preparation of a sample of soap 

 from fat and caustic soda. Caustic soda produced by removing the carbonic acid 

 gas from washing soda by means of lime. 



The necessity for cleanliness ; tbe dangers of dirt; germs and their influence 

 on daily life; conditions favourable to germ life — darkness, dirt, warmth, and 

 moisture. Of what dirt consists ; greasy dirt requires alkalis (soda, ammonia) 

 for its removal. 



The nature of germs ; minute vegetable organisms which multiply with great 

 rapidity, and chiefly concerned in breaking up complex organic substances by 

 oxidation. Germs of disease communicated from person to person by contact, by 

 the breath ; water and milk specially liable to contamination ; fresh air, clean- 

 liness, and sunlight destructive to germ life. 



The elements entering into the composition of the human body — carbon, 

 hydrogen, oxygen, nitrogen, sulphur, phosphorus, calcium, sodium, and small 

 traces of others. These, especially carb m, oxygen, hydrogen, and nitrogen, are 

 continually used up and excreted, and must be renewed in form of food. Im- 

 portance of mixed diet. 



Food the fuel of the body ; a slow or wet burning of food which maintains 

 temperature of body above that of its sun-oundings. The chief types of food- 



