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The Pamphlet Collection of Sir Robert Stout: Volume 50

2. Rational Chemistry

2. Rational Chemistry.

The course in rational chemistry is a continuation of the former on a broader basis, and is by lectures and recitations, reviews and discussions; but while that is mainly descriptive of the phenomena presented to our senses, this is inductive, leading to their explanation through modern philosophical theory and speculation. Toward the end of the semester select topics from the domain of organic and applied chemistry are discussed, selections being made from the following list:
1.Food and Drink—Cereals, starch, bread, meat, sugar, preservation of food, water, milk, tea, coffee, fermentation of wine, beer, spirits, vinegar, tobacco, etc.
2.Oils, Fats, Soaps, Glycerine.
3.Illumination—Candles, oils and lamps, petroleum, gas and its products.
4.Fuel and its application.
5.Disinfectants and Antiseptics—Preservation of wood, etc.
6.Limes, Mortars, Cements, etc.
7.Glass, Porcelain, Pottery, etc.
8.Chemical Manufactures.

The collection of specimens to illustrate these lectures is yearly increasing, and embraces a complete set of Knapp's Technological Diagrams, which greatly facilitate instruction in this department. All students working for an academic degree, as also those in Medicine and Civil Engineering, must complete this course.—Second Semester, daily, from 11-12.