Best Book on Chemistry

Elements of Chemistry; The Chemistry of Food and Nutrition; The Handbook of Soap Manufacture; The Chemical History of a Candle; The Sceptical Chymists are the Best Book on Chemistry. Monumental classic by the founder of modern chemistry is essential for undergraduate students. First explicit statement of the law of conservation of matter in chemical change; first modern list of chemical elements; more. Facsimile reprint of original (1790) Kerr translation. Introduction by Professor Douglas McKie. The standard work Food and Dietetics by Dr. R. Hutchison is recommended for those who want to thoroughly research the science of eating (E. Arnold 16s.). Dr. Alexander Haig has diligently and completely investigated how purine bodies can cause sickness. Students are advised to read his broader work on Uric Acid or Uric Acid a summary of the subject (J. & A. Churchhill 1904 2s.6d.). The Purin Bodies of Food Stuffs by Dr. I. Walker Hall provides an excellent scientific account of investigations on purlins their chemical and pathological qualities and the levels in meals (Sherratt & Hughes Manchester 1903 4s.6d.). Hillyer however finds this theory to be completely illogical (Journ. Amer. Chem. Soc. 1903 524). He argues that the liberated alkali would be much more likely to recombine with the acid or acid salt from which it has been separated than to saponify a neutral glyceride. In addition the unsaponifiable greasy matter is removed by soap as easily as saponifiable fat so there can be no question The fact that hydrolysis occurs more readily in cold diluted solutions than in hot concentrated ones is still another argument against the notion. Six lectures on the chemistry and physics of flames that Michael Faraday delivered at the Royal Institution in 1848 under the heading The Chemical History of a Candle were part of the series of Christmas lectures for young people that Faraday established in 1825 and which are still presented there each year.