SCIENCE IN SECONDARY SCHOOLS. 167 
jet of hydrogen obtained by this method, and by using the gas to ‘reduce’ 
oxides; also by electrolysis. Reducing action of coal-gas. 
Carbon and hydrogen constituents of living matter; also nitrogen, sulphur, 
and phosphorus. 
Solutions of the oxides of carbon, sulphur, and phosphorus are acids. 
Carbonates, sulphites, sulphates, phosphates. 
7. Action of sodium, potassium, calcium (all obtained by electrolysis) on 
water. Deductions: quicklime is an oxide; slaked lime, caustic potash and 
caustic soda are hydroxides; chalk, mild potash, and soda are carbonates. 
Action of heat on carbonates: iron carbonate (spathic ore), zinc carbonate 
ante) magnesium carbonate (magnesian limestone); manufacture of white 
ead. 
8. Examination of action of dilute hydrochloric and sulphuric acids on 
zinc, ircn, magnesium. Salts of these metals. Salts also produced (without 
hydrogen) by action of acids on oxides. Theory of action confirmed by passing 
dry hydrochloric acid over heated oxides. Salts named from acid and metal 
(e.g. sodium chloride). The special case of ‘ammonium’ salts. 
9. Manufacture of sulphuric acid by ‘contact process.’ Manufacture of 
hydrochloric, nitric, and phosphorie acids from salt, saltpetre, and calcium 
phosphate. Sources of these salts. Salts in the soil (see I., B., 4). 
10. Summary of results in (verbal) chemical equations. The quantitative 
constancy of chemical reactions and combinations (discovered in numerous 
simple gravimetric and volumetric exercises during the course) is also to be 
brought out and emphasised. 
THIRD YEAR. 
{Section I. is assigned to the second and third terms. The divisions of 
Section II. may be taken in any convenient order.] 
I. Biological Section. 
A. Spring Term. A study of micro-organisms. 
1. Action of yeast in bread-making as an example of fermentation. Culti- 
vation of yeast in Pasteur’s solution. Fermentation in manufacture of beer 
and wine; acetic-acid fermentation. Pasteur’s proof that different effects are 
due to activity of definite plant-growths. Association of fungi with other 
changes in food materials: moulds on bread, jam, &c.; fungi in milk; colonies 
of bacteria in putrefying broth, meat-jelly, &c. Germ-cultures; practice and 
theory of staining. 
2. The source of fermentation-fungi. The ‘spontaneous generation’ con- 
troversy; Appert’s invention (c. 1800) for fruit preservation; experiments of 
Schultze and Swan, sterilised air; germs and dust, the Pasteur flask. 
Presence of germs in tapwater, dust, and surface soil demonstrated by 
cultivation in Lister’s tubes. 
Sterilisation by heat; resisting germs (e.g. in dirty milk). 
Sterilisation of food by preservatives—harmless and harmful. 
3. Micro-organisms in disease. Pasteur and silk-worm disease; Lister and 
the antiseptic treatment of wounds; Manson and Ross and malaria. Phagocytes 
and bacteria; recent developments of antiseptic practice. Vaccines and anti- 
toxins : Jenner and vaccination; Koch and Pasteur and anthrax, rabies; Wright 
and typhoid fever. Anti-toxins in diphtheria, tetanus, &c. 
The extermination of infectious diseases: rabies in England, malaria in 
Panama, &c. Preventable diseases still to be exterminated; need of scientific 
investigation, educational enlightenment, and administrative action. : 
4, Micro-organisms as useful agents: cheese-making, tanning, &c.; micro- 
organisms as scavengers; the fixation of nitrogen. 
B. Summer Term. 
1. The structure and life-history of select animal types: Euglena, 
Paramecium, Vorticella, Hydra, sea-anemone, earthworm, crayfish, frog, rat, 
or rabbit. ; 
2. Structure and life-history of Spirogyra, a moss, a fern. 
