Chemistry.

Lecturer—W. Gray.

Object of the science and its relation to agriculture—Matter and force—Elements and compounds—Chemical affinity—Different modes of chemical action—Nomenclature and formulæ—Atoms and molecules—Quantivalence—Acids, bases, and salts—Relation of temperature and pressure to gases—The non-metallic elements, hydrogen, oxygen, carbon, nitrogen, chlorine, bromine, iodine, and fluorine, sulphur and phosphorus—The atmosphere, and its connexion with animal and vegetable life—Source of combined nitrogen—Water, impurities affecting it for domestic purposes—Composition of rain water—Sewage—Manufacture of sulphuric acid—Manufacture of superphosphate of lime and other artificial manures—Products of combustion and fermentation—Chemical changes taking place in farm yard manures, &c.—The general composition of the proximate constituents of plants and animals—Carbohydrates, starch, sugar. &c.—Albuminoids, glutin, caseine-Fibrine, &c.—Formation of peat, lignite, coal, &c.

The metals and their compounds—economic use in agriculture—Alloys, &c—Potassium, sodium, calcium, magnesium, iron, aluminium, tin, antimony, arsenic, copper, lead, mercury, gold, silver, and platinum—Detection of mineral poisons—The mineralogical constituents of rocks and their chemical composition-Functions of the mineral food constituents of plants—Essential and non-essential soil constituents—Assimilation—Chemical preparation of plant food in the soil-Absorptive properties—Animal nutrition—Chemistry of digestion, respiration, and excretion—Constituents of food—Ratio between heat-giving and flesh-forming foods.

Organic chemistry—Principles of organic analysis—Hydro-carbons, alcohols, ethers, acids, ethereal salts—The composition and properties of the more important animal and vegetable products—sugars, starches, oils and fats, gums, aromatic compounds, albuminous substances, fibrine, caséine, glutin—Composition and functions of animal fluids, blood, milk, bile, gastric iuice, urine, &c.—Biliary and urinary calculi—The various kinds of fermentation—Manufacture of wine, vinegar, &c.—Action of ferments in the ripening of cheese, rancidity of butter—Nitrification in soils—The vegetable alkaloids, strychnine, brucine, morphia, &c.—Organic colouring matters—Preparation and use of tannin in dyeing—Products resulting from the destructive distillation of coal, wood, &c—The chemical changes taking place during germination, ripening of fruits, maturation of seeds.