Agricultural Education — Examination Papers, 1886. cxi 
8. Mention any circumstances which may act prejudicially and 
render care necessary in the use as food, and also economical purchase 
of the following : — Decorticated cotton-cake ; undecorticated cotton- 
cake; linseed-cake; rape-cake. 
II. Gkneeal Chemistry. 
Wednesday, May \2ih, from 10 a.m. till 1 p.m. 
1. Describe the oxides of carbon, their composition and most 
characteristic properties. What volume of carbonic acid gas can be 
produced from 120 grams of carbon? 
(1 gram of H fills 11-12 litres, and C = 12.) 
2. Explain how chlorine is prepared, and chloride of lime. Also 
how the latter substance may be made to yield chlorine. Chlorine is 
called an oxidizing agent : explain why. 
3. State the composition of ammonia : and explain how a nitrate 
may be made to yield ammonia. In what respects do ammonia and 
its salts resemble potash and its salts ? 
4. What are hasic oxides ? Give examples of such oxides, and 
show how their basic character exhibits itself. Give also examples 
of neutral oxides, and acid oxides. In which classes do you place the 
several oxides of iron, lead, and tin ? 
5. Give an account of the compounds which sulphur forms with 
each of the elements hydrogen, oxygen, and carbon, respectively. 
What weight of sulphuric acid can be made from 112 lbs. of sulphur ; 
and how much chalk will be required to neutralize that weight of 
the acid ? 
(O : S : C : Ca : 16 : 32 : 12 : 40.) 
6. What is the difference between a ferrous and a ferric salt ? 
Sulphurous acid will reduce a ferric salt to a ferrous, and bromine 
will reverse that change : explain the chemistry of the reactions. 
7. By what characters can you detect lead acetate, mercuric 
chloride, and arsenious acid respectively ? How can you distinguish 
an arseniate from a phosphate ? 
8. Explain the chemical change which goes on in the alcoholic 
fermentation. Show how to determine the strength of a solution of 
alcohol. 
9. What elements enter into the composition of albumen ? Mention 
different forms of that substance. How can it be distinguished from 
gelatine? How is albumen affected by mercuric chloride, and by 
carbolic acid ? 
