172 REPORTS ON THE STATE OF SCIENCE.—1917. 
ae wave-theory. Spectrum analysis: applications in chemistry, astronomy, 
c. 
gouclee leghenenagnetic waves. Wireless telegraphy. Electro-magnetic theory 
of light. 
*4, The main results of modern investigations on the discharge of elec- 
tricity through gases; Réntgen rays; radioactivity. The ultimate constitution 
of matter: the kinetic theory of gases, the radiometer; experiments of Perrin 
and Bragg; theories of solution, osmosis, and electrolysis. 
*5. A general review of physical (including chemical) phenomena from the 
standpoint of the principle of the Conservation of Energy. Availability and 
degradation of energy. The world’s present and possible future sources of 
energy. Economy of energy. 
D. Chemistry. 
1. The atomic theory; Avogadro’s hypothesis. The density of a gas and 
its volumetric reactions as an index of its molecular constitution. Relations 
between oxygen and ozone, acetylene and benzene. 
2. Composition of ordinary alcohol. It behaves like a weak hydroxide, 
yielding ‘ethereal salts’ and a substance, ether, which is analogous to an 
oxide. Ethane and its relations to alcohol. Comparison of ethane with 
methane (‘natural gas’), alcohol with wood-spirit. The paraffins, their 
alcohols, ethers, &c., as homologous series. Theory of the carbon atom. 
Formic and acetic acid: their relations to and reactions with alcohols. 
Chloroform and iodoform. 
3. The manufacture of soap, candles, and glycerine. Fats and vegetable 
oils are ethereal salts, glycerine an alcohol; hydrolysis. Nitro-glycerine and 
dynamite. 
Cellulose, collodion, gun-cotton, blasting, gelatine, cordite. 
4. Benzene and toluene as ‘closed chain’ compounds. Isomerism. Carbolic 
acid; salicyclic acid, ‘ aspirin’; tannin, nitro-benzene, aniline and the aniline 
dyes. ‘T.N.T.’ explosive. Picric acid. 
5. The proximate constituents of food: proteins, carbo-hydrates, fats. 
Separation of the protein (gluten) and the carbo-hydrate (starch) in flour; of 
the protein (curd), carbo-hydrate (whey), and the fat (cream) in milk. Tests. 
The conversion of starch into soluble sugar, solution of meat-stufis; enzymes, 
their role in plant life and animal digestion. Food values. Ultimate con- 
stituents of foods and of living matter. Anabolism and katabolism. 
* 6. General review. 
(a) Chemical industries from the standpoint of the nation and the world. 
By-products, economy. Interrelations of theory and practice; synthetic 
chemistry, the microscope in metallurgy, &c. 
(6) Inorganic and organic chemistry. Families of elements and compounds. 
The periodic table of the elements. The new elements. 
