520 REPORTS ON THE STATE OF SCIENCE. 



The graduated cylinder, burette, and pipette; methods of use. Compare 

 volumes of a water-tioht rectangular box obtained by (a) direct measurement, 

 {b) by measuring in the graduated vessels the water it will hold. 



Measurement of volumes of small solid by displacement of water in the 

 graduated vessels, or of larger bodies, e.r/., potato, egg, by ' overflow jar.' 



The balance — adjustment and use ; weight of cubes of wood, potato, egg, &c., 

 to Too gram. 



Weight of volumes of water (yO, 40, 50 c.c, &c.), measured from burette and 

 pipette, leading to the fact that a cubic centimetre of water weighs one gram. 

 Repeat experiments with hot water. 



Weight of known volumes of milk, diluted milk, skimmed milk, cream, beer, 

 spirits, tea. &c. Leave 100 c.c. of fresh milk to stand in graduated cylinder, 

 measure number of c.c. of cream. Show that measurements of weight and volume 

 are used as an indication of quality or adulteration, and that the small amounts 

 of solid matter in tea, spirits, beer, as indicated by weights of unit volume, imply 

 small fond-value. 



Simple experiments and illustrations to show reality of air. The three states 

 of matter — solid.s, liquids, and gases. Air, an invisible gas like coal-gas, but 

 having no smell, is not so easily recognised. Refer to use of bellows and bicycle 

 pump. Pass air through water and collect it. 



Methods by which air may be extracted from a vessel; experiments to show 

 that air has weight and that hot air is lighter than cold air and will rise above it; 

 application to natural ventilation ; simple experiments to show that air exerts a 

 pressure on bodies. 



The pressure of the air can hold np long columns of water, but can only sup- 

 port about thirty inches of mercury; construction and use of barometer ; daily 

 weather observations. 



General nature of changes produced by heat : — 



(a) Rise of temperature or increase in hotness; refer to exceptions when 



change of state occurs ; heat energy is then employed into converting 

 solid into liquid, or liquid into gas, and not in making the substance 

 hotter. 



(b) Changes in appearance, e.g., an iron poker or piece of asbestos heated. 



(e) Changes in mechanical properties, e.g., change in hardness, pliability, malle- 

 ability, when iron is heated. 



(d) Changes in substance, e.g., when coal is burnt, metals are heated, limestone 

 is burnt in lime-kiln, an egtr is boiled: these changes, in which a new 

 substance is formed, are called chemical changes, as distinct from the 

 temporary physical changes mentioned above. 



Effects of heat upon water. The boiling of water and condensation of steam ; 

 water vapour an invisible gas present in the air at ordinary temperatures. Cloud, 

 rain, dew, frost, snow. 



Distillation of a fermented liquor and the separation of alcohol from water; 

 nature of alcohol; its use and abuse. The freezing of water; bursting of pipes. 



Evaporation, water vapour; loss of heat during evaporation; evaporation of 

 perspiration on the skin ; power of fabrics (especially wool) to absorb and condense 

 water vapour from the air; weight of a carefully dried roll of flannel on a fine day 

 and on a wet day. Necessity for thoroughly drying clothes after washing, and 

 again before use. Dangers of damp clothes and damp beds; 'airing' insuflicient 

 to dry them properly unless weather is very fine. 



Soluble, partially soluble, and insoluble substances ; separation of soluble from 

 insoluble substances by filtration ; most soluble substances dissolve more readily 

 in hot than in cold water; distinction between dissolving and melting. Filtration of 

 dirty water. Water u?ed for drinking purposes should be thoroughly boiled if 

 there is any reason to suspect impurities. 



Simple experiments to show that liquids expand when heated. The thermo- 

 meter an instrument for measuring hotness or temperature. Illustrations leading 

 to the distinction between heat energy and temperature. 



