Agricultural  Education — Examination  Papers,  1883.  xci 
7.  Given  a sample  of  wliat  is  stated  to  be  distilled  water:  bow 
would  you  proceed  to  determine  experimentally  whether  it  tallied 
with  that  statement  ? 
8.  Explain  the  chemical  changes  which  go  on  in  the  alcoholic 
fermentation,  and  the  circumstances  which  are  favourable  and  un- 
favourable to  it.  Show  that  the  heat  evolved  in  burning  a given 
quantity  of  alcohol  ought  to  be  less  than  that  evolved  in  burning  the 
sugar  from  which  it  was  made. 
9.  In  wdiat  parts  of  animals  and  plants,  respectively,  is  albumen 
chiefly  found  ? Describe  the  chemical  characters  of  egg  albumen ; 
and  state  how  other  kinds  differ  from  it. 
II.  Agrictjltubal  Chemistry. 
Wednesday,  May  9th,  from  2 p.m.  till  5 p.m. 
1.  Give  an  account  of  the  different  plans  of  separating  cream  from 
milk. 
2.  State  approximately  the  composition  of  cream,  skim-milk  and 
butter-milk. 
3.  Describe  the  process  of  making  Cheddar  cheese,  and  refer  spe- 
cially to  the  conditions  to  which  attention  must  be  paid  in  the  dairy 
and  store-room  in  order  to  turn  out  first-class  Cheddar  cheese. 
4.  State  the  composition  and  some  of  the  principal  properties  of 
carbolic  acid,  bleaching  powder,  quicklime  and  sulphurous  acid. 
Refer  to  their  chemical  effect  upon  organic  matters  and  to  their 
application  and  respective  merits  as  disinfectants. 
5.  Write  a short  paper  on  the  use  and  abuse  of  lime  in  agri- 
culture. 
6.  Contrast  the  chemical  composition  of  fertile  alluvial  clay-soils 
with  that  of  poor  clay-land. 
7.  State  in  general  terms  the  composition  and  character  of  pure 
linseed-cakes,  and  how  the  quantitative  analysis  of  feeding-cakes  is 
carried  out. 
8.  State  the  composition  and  chief  chemical  properties  and  phy- 
siological functions  of  the  following  food-constituents : — starch,  oil, 
albumen,  casein,  gluten,  phosphate  of  lime. 
9.  A farmer  wants  to  apply  to  a field  35  lbs.  of  nitrogen,  25  lbs.  of 
soluble  phosphoric  acid  and  25  lbs.  of  potash  per  acre.  How  much 
commercial  nitrate  of  soda,  containing  95  per  cent,  of  pure  nitrate, 
how  much  mineral  superphosphate,  containing  25  per  cent,  of  tri- 
basic  phosphate  of  lime  rendered  soluble  by  acid,  and  how  much 
kainite,  containing  25  per  cent,  of  potassium-sulphate,  must  he  apply 
to  the  acre  in  order  to  supply  35  lbs.  of  nitrogen,  25  lbs.  of  phos- 
phoric acid,  soluble  in  water,  and  25  lbs.  of  potash  ? 
Equivalent  of  N = 14;  oxygen  = 1C;  sulphur  = 32;  phospho- 
rus = 31 ; potassium  = 39. 
9 2 
