Handbook of chemistry, for school and home use

Paperback | May 11, 2012

byWilliam James Rolfe

not yet rated|write a review
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1869 Excerpt: ...developed accumulates, the oxidation becomes more rapid, until in some cases the mass takes fire and burns. So too, when cotton or tow, which has been used for wiping machinery, and has become saturated with oil, is laid aside in heaps, it begins to oxidize slowly; but the heat developed makes the combustion more and more rapid, until sometimes the heap bursts into a flame. This rapid combustion, developed gradually from slow combustion, is called spontaneous combustion. 142. Respiration.--The albuminous or nitrogenized compounds, which form but a small part of the plant, make up almost the entire bulk of the animal, so that animal substances are even more prone to decay than vegetable. And this decay is not confined, as we might suppose, to dead animal matter, but is constantly going on in the living animal. The only difference is, that in the latter case the loss from decay is continually repaired, while in the former case it is not. The materials for the repair of the living body are furnished by the food. This food is mainly made up of three classes of substances: (1) non-nitrogenized, as starch and sugar; (2) nitrogenized, as lean meat; and (3) fatty substances, as butter. All three kinds are absolutely necessary to the life of man. They are all contained in milk, which, may be regarded as "the type of animal food." It contains sugar, which belongs to the first of the above classes; caseine, or curd, which belongs to the second; and butter, which belongs to the third. Bread also contains all three kinds of food; being made up of (1) starch, (2) gluten (the most important nitrogenized constituent of wheat and other grain), and (3) a small quantity of oil. A man cannot live for any length of time on any one kind of food, as starch or butter, or...

Pricing and Purchase Info

$27.95

Out of stock online

From the Publisher

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1869 Excerpt: ...developed accumulates, the oxidation becomes more rapid, until in some cases the mass takes fire and burns. So too, when cotton ...

Format:PaperbackDimensions:56 pages, 9.69 × 7.44 × 0.12 inPublished:May 11, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217480861

ISBN - 13:9780217480864

Look for similar items by category:

Customer Reviews of Handbook of chemistry, for school and home use

Reviews