Q.Why dotreesandflowershelp to make countryair wholesome?A. Because trees and flowersabsorb the carbonic acidgenerated by the lungs of animals, putrid substances, and other noxious exhalations.
Q.Why dotreesandflowershelp to make countryair wholesome?
Q.Why dotreesandflowershelp to make countryair wholesome?
A. Because trees and flowersabsorb the carbonic acidgenerated by the lungs of animals, putrid substances, and other noxious exhalations.
A. Because trees and flowersabsorb the carbonic acidgenerated by the lungs of animals, putrid substances, and other noxious exhalations.
Q.Why is theairofcities lesswholesome thancountryair?A. 1st—Because there aremore inhabitantsto vitiate the air:2ndly—Thesewers,drains,bins, andfilth of a city, very greatly vitiate the air:3rdly—The streets and alleys prevent a free circulation: and4thly—Besides all this, there are fewer trees to absorb the excess of carbonic acid gas, andrestore the equilibrium.
Q.Why is theairofcities lesswholesome thancountryair?
Q.Why is theairofcities lesswholesome thancountryair?
A. 1st—Because there aremore inhabitantsto vitiate the air:2ndly—Thesewers,drains,bins, andfilth of a city, very greatly vitiate the air:3rdly—The streets and alleys prevent a free circulation: and4thly—Besides all this, there are fewer trees to absorb the excess of carbonic acid gas, andrestore the equilibrium.
A. 1st—Because there aremore inhabitantsto vitiate the air:
2ndly—Thesewers,drains,bins, andfilth of a city, very greatly vitiate the air:
3rdly—The streets and alleys prevent a free circulation: and
4thly—Besides all this, there are fewer trees to absorb the excess of carbonic acid gas, andrestore the equilibrium.
Q.Why arepersonswho live inclose roomsand crowdedcities, generallysickly?A. Because the air they breathe is not pure, but is bothdefective in oxygen, and impregnated withcarbonic acid gas.
Q.Why arepersonswho live inclose roomsand crowdedcities, generallysickly?
Q.Why arepersonswho live inclose roomsand crowdedcities, generallysickly?
A. Because the air they breathe is not pure, but is bothdefective in oxygen, and impregnated withcarbonic acid gas.
A. Because the air they breathe is not pure, but is bothdefective in oxygen, and impregnated withcarbonic acid gas.
Q.Where does thecarbonic acidof closeroomsandcities comefrom?A. From the lungs of the inhabitants, the sewers, drains, and so on: besides, trees and gardens are not numerous enoughto absorb the noxious gasas fast as it is generated.
Q.Where does thecarbonic acidof closeroomsandcities comefrom?
Q.Where does thecarbonic acidof closeroomsandcities comefrom?
A. From the lungs of the inhabitants, the sewers, drains, and so on: besides, trees and gardens are not numerous enoughto absorb the noxious gasas fast as it is generated.
A. From the lungs of the inhabitants, the sewers, drains, and so on: besides, trees and gardens are not numerous enoughto absorb the noxious gasas fast as it is generated.
Q.Whatbecomesof thecarbonic acidof crowded cities?A. Some of it isabsorbed by vegetables, and the rest isblown away by the wind, and diffused through the whole volume of the air.
Q.Whatbecomesof thecarbonic acidof crowded cities?
Q.Whatbecomesof thecarbonic acidof crowded cities?
A. Some of it isabsorbed by vegetables, and the rest isblown away by the wind, and diffused through the whole volume of the air.
A. Some of it isabsorbed by vegetables, and the rest isblown away by the wind, and diffused through the whole volume of the air.
Q.Does not this constant diffusion of carbonic acid affect thepurityof thewhole air?A. No; because after it is thus diffused,it is carried to various lands, andabsorbedin its passage by thevegetable world.
Q.Does not this constant diffusion of carbonic acid affect thepurityof thewhole air?
Q.Does not this constant diffusion of carbonic acid affect thepurityof thewhole air?
A. No; because after it is thus diffused,it is carried to various lands, andabsorbedin its passage by thevegetable world.
A. No; because after it is thus diffused,it is carried to various lands, andabsorbedin its passage by thevegetable world.
Q.Why do persons who ascend in balloons feel intense pain in their eyes and ears?A. Because the air of the upper regions ismore rarefied than the air on the earth; and the air inside their bodies (seeking to become of the same rarity)bursts through their eyes and ears, producing an intense pain.
Q.Why do persons who ascend in balloons feel intense pain in their eyes and ears?
Q.Why do persons who ascend in balloons feel intense pain in their eyes and ears?
A. Because the air of the upper regions ismore rarefied than the air on the earth; and the air inside their bodies (seeking to become of the same rarity)bursts through their eyes and ears, producing an intense pain.
A. Because the air of the upper regions ismore rarefied than the air on the earth; and the air inside their bodies (seeking to become of the same rarity)bursts through their eyes and ears, producing an intense pain.
Q.Why is it oftenpainful, and difficult tobreathe, on amountaintop?A. Because the pressure of air on the mountain top isnot so great as on the plain; and the air inside our bodies (seeking to become of the same rarity)bursts through the pores of the body, and produces great pain.
Q.Why is it oftenpainful, and difficult tobreathe, on amountaintop?
Q.Why is it oftenpainful, and difficult tobreathe, on amountaintop?
A. Because the pressure of air on the mountain top isnot so great as on the plain; and the air inside our bodies (seeking to become of the same rarity)bursts through the pores of the body, and produces great pain.
A. Because the pressure of air on the mountain top isnot so great as on the plain; and the air inside our bodies (seeking to become of the same rarity)bursts through the pores of the body, and produces great pain.
Q.Why do we feeloppressedjustpreviousto astorm?A. Because the air isgreatly rarefied by heat and vapour; and the air inside us (seeking to become of the same rarity) produces an oppressive and suffocating feeling.
Q.Why do we feeloppressedjustpreviousto astorm?
Q.Why do we feeloppressedjustpreviousto astorm?
A. Because the air isgreatly rarefied by heat and vapour; and the air inside us (seeking to become of the same rarity) produces an oppressive and suffocating feeling.
A. Because the air isgreatly rarefied by heat and vapour; and the air inside us (seeking to become of the same rarity) produces an oppressive and suffocating feeling.
Q.Why dodiverssuffer great pain in their eyes and ears under water?A. Because the air at the bottom of the seais more densethan the airon the surface; and while the air inside the diver’s body is settling into the same density, he feels oppressed with pain, especially in the ears.
Q.Why dodiverssuffer great pain in their eyes and ears under water?
Q.Why dodiverssuffer great pain in their eyes and ears under water?
A. Because the air at the bottom of the seais more densethan the airon the surface; and while the air inside the diver’s body is settling into the same density, he feels oppressed with pain, especially in the ears.
A. Because the air at the bottom of the seais more densethan the airon the surface; and while the air inside the diver’s body is settling into the same density, he feels oppressed with pain, especially in the ears.
Q.Why is thispainfelt especially about theearsof adiver?A. The ear is fitted with a smallmembrane calledthe drum(or tympanum), through which the dense air bursts, and the rupture very oftenproduces incurable deafness.
Q.Why is thispainfelt especially about theearsof adiver?
Q.Why is thispainfelt especially about theearsof adiver?
A. The ear is fitted with a smallmembrane calledthe drum(or tympanum), through which the dense air bursts, and the rupture very oftenproduces incurable deafness.
A. The ear is fitted with a smallmembrane calledthe drum(or tympanum), through which the dense air bursts, and the rupture very oftenproduces incurable deafness.
Q.Why do ourcornsache just previous torain?A. Previous to rain, the density of air is greatly lowered (as every one knows from the fall of the barometer); in consequence of an unequal pressure,our feet swell; but the hard corn,not being elastic, is painfully stretched and pressed.(Some of this pain is due to electricity.)
Q.Why do ourcornsache just previous torain?
Q.Why do ourcornsache just previous torain?
A. Previous to rain, the density of air is greatly lowered (as every one knows from the fall of the barometer); in consequence of an unequal pressure,our feet swell; but the hard corn,not being elastic, is painfully stretched and pressed.(Some of this pain is due to electricity.)
A. Previous to rain, the density of air is greatly lowered (as every one knows from the fall of the barometer); in consequence of an unequal pressure,our feet swell; but the hard corn,not being elastic, is painfully stretched and pressed.
(Some of this pain is due to electricity.)
Q.Why docellarsfeelwarminwinter?A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in winter time) is about 10 degreeswarmerthan the external air.
Q.Why docellarsfeelwarminwinter?
Q.Why docellarsfeelwarminwinter?
A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in winter time) is about 10 degreeswarmerthan the external air.
A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in winter time) is about 10 degreeswarmerthan the external air.
Q.Why docellarsfeelcoldinsummertime?A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in summer time) is about 10 degreescolderthan the external air.
Q.Why docellarsfeelcoldinsummertime?
Q.Why docellarsfeelcoldinsummertime?
A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in summer time) is about 10 degreescolderthan the external air.
A. As the external air has not free access into cellars, they remain at apretty even temperature, which (in summer time) is about 10 degreescolderthan the external air.
Q.Why does lightning strike theoak-tree more frequently than anyothertree?A. 1st—Because thegrain of the oak, being closerthan that of any other tree, renders it a better conductor: and2ndly—Thesapof the oak contains alarge quantity of ironin solution, which is a most admirable conductor of lightning.
Q.Why does lightning strike theoak-tree more frequently than anyothertree?
Q.Why does lightning strike theoak-tree more frequently than anyothertree?
A. 1st—Because thegrain of the oak, being closerthan that of any other tree, renders it a better conductor: and2ndly—Thesapof the oak contains alarge quantity of ironin solution, which is a most admirable conductor of lightning.
A. 1st—Because thegrain of the oak, being closerthan that of any other tree, renders it a better conductor: and
2ndly—Thesapof the oak contains alarge quantity of ironin solution, which is a most admirable conductor of lightning.
Q.Why doesairrustiron?A. Theoxygen of the aircombines with thesurface of the iron, and producesoxide of iron, which is generally called rust.This rust is a species of combustion.
Q.Why doesairrustiron?
Q.Why doesairrustiron?
A. Theoxygen of the aircombines with thesurface of the iron, and producesoxide of iron, which is generally called rust.This rust is a species of combustion.
A. Theoxygen of the aircombines with thesurface of the iron, and producesoxide of iron, which is generally called rust.
This rust is a species of combustion.
Q.Why does hot ironscaleandpeeloff, when struck with ahammer?A. Theoxygen of the airvery readily unites withthe surface of the hot iron, and forms a metallic oxide (or rust) which scales off when struck with a hammer.
Q.Why does hot ironscaleandpeeloff, when struck with ahammer?
Q.Why does hot ironscaleandpeeloff, when struck with ahammer?
A. Theoxygen of the airvery readily unites withthe surface of the hot iron, and forms a metallic oxide (or rust) which scales off when struck with a hammer.
A. Theoxygen of the airvery readily unites withthe surface of the hot iron, and forms a metallic oxide (or rust) which scales off when struck with a hammer.
Q.Does ironrustindryair?A. No; iron undergoes no change in dry air.
Q.Does ironrustindryair?
Q.Does ironrustindryair?
A. No; iron undergoes no change in dry air.
A. No; iron undergoes no change in dry air.
Q.Why dostovesandfire-ironsbecomerusty, in rooms which are notoccupied?A. Because the air is damp; and moist airoxidizes(or rusts) iron and steel.
Q.Why dostovesandfire-ironsbecomerusty, in rooms which are notoccupied?
Q.Why dostovesandfire-ironsbecomerusty, in rooms which are notoccupied?
A. Because the air is damp; and moist airoxidizes(or rusts) iron and steel.
A. Because the air is damp; and moist airoxidizes(or rusts) iron and steel.
Q.In what part of the year is it most difficult to keepstovesandfire-irons bright?A. Inautumn and winter; because the capacity of the air for holding waterbeing on the decrease, its vapour is deposited on every-thing with which it comes in contact.
Q.In what part of the year is it most difficult to keepstovesandfire-irons bright?
Q.In what part of the year is it most difficult to keepstovesandfire-irons bright?
A. Inautumn and winter; because the capacity of the air for holding waterbeing on the decrease, its vapour is deposited on every-thing with which it comes in contact.
A. Inautumn and winter; because the capacity of the air for holding waterbeing on the decrease, its vapour is deposited on every-thing with which it comes in contact.
Q.Why doesgreasingiron prevent its becomingrusty?A. Becausegreaseprevents the humidity of air from coming in contact with thesurface of the iron.
Q.Why doesgreasingiron prevent its becomingrusty?
Q.Why doesgreasingiron prevent its becomingrusty?
A. Becausegreaseprevents the humidity of air from coming in contact with thesurface of the iron.
A. Becausegreaseprevents the humidity of air from coming in contact with thesurface of the iron.
Q.Why do notstovesrust so frequently aspokersandtongs?A. Because stoves are generallycovered with plumbago, or black lead.
Q.Why do notstovesrust so frequently aspokersandtongs?
Q.Why do notstovesrust so frequently aspokersandtongs?
A. Because stoves are generallycovered with plumbago, or black lead.
A. Because stoves are generallycovered with plumbago, or black lead.
Q.What is plumbago, or black lead?A. A mixture of charcoal and iron filings.A most excellent varnish to prevent rust is made of 1 pint of fat oil varnish, mixed with 5 pints of highly rectified spirits of turpentine, rubbed on the iron or steel with a piece of sponge. This varnish may be applied to bright stoves and even mathematical instruments, without injuring their delicate polish.
Q.What is plumbago, or black lead?
Q.What is plumbago, or black lead?
A. A mixture of charcoal and iron filings.
A. A mixture of charcoal and iron filings.
A most excellent varnish to prevent rust is made of 1 pint of fat oil varnish, mixed with 5 pints of highly rectified spirits of turpentine, rubbed on the iron or steel with a piece of sponge. This varnish may be applied to bright stoves and even mathematical instruments, without injuring their delicate polish.
A most excellent varnish to prevent rust is made of 1 pint of fat oil varnish, mixed with 5 pints of highly rectified spirits of turpentine, rubbed on the iron or steel with a piece of sponge. This varnish may be applied to bright stoves and even mathematical instruments, without injuring their delicate polish.
Q.Why does ornamentalsteel(of a purple orlilaccolour) rust more readily than polishedwhitesteel?A. Because the lilac tinge is produced bypartial oxidation; and the process which forms rust has, therefore,alreadycommenced.
Q.Why does ornamentalsteel(of a purple orlilaccolour) rust more readily than polishedwhitesteel?
Q.Why does ornamentalsteel(of a purple orlilaccolour) rust more readily than polishedwhitesteel?
A. Because the lilac tinge is produced bypartial oxidation; and the process which forms rust has, therefore,alreadycommenced.
A. Because the lilac tinge is produced bypartial oxidation; and the process which forms rust has, therefore,alreadycommenced.
Q.How can lilacsteelbe keptfreefromrust?A. By keeping it in a verydry place; for then no additional oxygen will come in contact with it, to increase its amount of rust.
Q.How can lilacsteelbe keptfreefromrust?
Q.How can lilacsteelbe keptfreefromrust?
A. By keeping it in a verydry place; for then no additional oxygen will come in contact with it, to increase its amount of rust.
A. By keeping it in a verydry place; for then no additional oxygen will come in contact with it, to increase its amount of rust.
Q.Do anyothermetals (besides iron) combine rapidly with oxygen?A. Yes; copper, lead, mercury, and even silver to some extent.
Q.Do anyothermetals (besides iron) combine rapidly with oxygen?
Q.Do anyothermetals (besides iron) combine rapidly with oxygen?
A. Yes; copper, lead, mercury, and even silver to some extent.
A. Yes; copper, lead, mercury, and even silver to some extent.
Q.Why doescopper tarnish?A. The tarnish of copper is caused by itsoxidation; that is, the oxygen of the air combines with the surface of the copper, and instead ofrusting it, covers it with adark tarnish.
Q.Why doescopper tarnish?
Q.Why doescopper tarnish?
A. The tarnish of copper is caused by itsoxidation; that is, the oxygen of the air combines with the surface of the copper, and instead ofrusting it, covers it with adark tarnish.
A. The tarnish of copper is caused by itsoxidation; that is, the oxygen of the air combines with the surface of the copper, and instead ofrusting it, covers it with adark tarnish.
Q.Why doesleadlose itsbrightness, and becomedulland of adarkerhue, by being exposed to the air?A. The vapour of the air combineswith the lead, andoxidizes its surface; but instead of becomingrusty, the surface becomesdull, and of adarker colour.
Q.Why doesleadlose itsbrightness, and becomedulland of adarkerhue, by being exposed to the air?
Q.Why doesleadlose itsbrightness, and becomedulland of adarkerhue, by being exposed to the air?
A. The vapour of the air combineswith the lead, andoxidizes its surface; but instead of becomingrusty, the surface becomesdull, and of adarker colour.
A. The vapour of the air combineswith the lead, andoxidizes its surface; but instead of becomingrusty, the surface becomesdull, and of adarker colour.
Q.Why is it difficult to keepsilver bright?A. Because the vapour of the air oxidizes its surface, andtarnishesit.
Q.Why is it difficult to keepsilver bright?
Q.Why is it difficult to keepsilver bright?
A. Because the vapour of the air oxidizes its surface, andtarnishesit.
A. Because the vapour of the air oxidizes its surface, andtarnishesit.
Q.Why do silvertea-potsandspoonstarnish more quickly than silver ore or bullion?A. Because alloy (of somebasermetal) is used to make it morehard and lasting; and thisalloyoxidizes more quickly than silver itself.
Q.Why do silvertea-potsandspoonstarnish more quickly than silver ore or bullion?
Q.Why do silvertea-potsandspoonstarnish more quickly than silver ore or bullion?
A. Because alloy (of somebasermetal) is used to make it morehard and lasting; and thisalloyoxidizes more quickly than silver itself.
A. Because alloy (of somebasermetal) is used to make it morehard and lasting; and thisalloyoxidizes more quickly than silver itself.
Q.Why doesGermansilver turn a dingy yellow in a few hours?A. German silver has a great affinity for oxygen, and shows its oxidation by asickly yellow tarnish, instead of rust.
Q.Why doesGermansilver turn a dingy yellow in a few hours?
Q.Why doesGermansilver turn a dingy yellow in a few hours?
A. German silver has a great affinity for oxygen, and shows its oxidation by asickly yellow tarnish, instead of rust.
A. German silver has a great affinity for oxygen, and shows its oxidation by asickly yellow tarnish, instead of rust.
Q.If quicksilver (or mercury) is tarnished like copper and lead,—Why does it preserve itsbrilliancyinbarometersandthermometers?A. Becauseairis excluded from it, and no moisture comes in contact with it tooxidize(ortarnishit).
Q.If quicksilver (or mercury) is tarnished like copper and lead,—Why does it preserve itsbrilliancyinbarometersandthermometers?
Q.If quicksilver (or mercury) is tarnished like copper and lead,—Why does it preserve itsbrilliancyinbarometersandthermometers?
A. Becauseairis excluded from it, and no moisture comes in contact with it tooxidize(ortarnishit).
A. Becauseairis excluded from it, and no moisture comes in contact with it tooxidize(ortarnishit).
Q.Isgoldaffected by the atmosphere?A. Not readily: gold will nevercombine with oxygen of itself, (or without aid).
Q.Isgoldaffected by the atmosphere?
Q.Isgoldaffected by the atmosphere?
A. Not readily: gold will nevercombine with oxygen of itself, (or without aid).
A. Not readily: gold will nevercombine with oxygen of itself, (or without aid).
Q.Which of themetalsis capable of resisting oxidation altogether?A. Plat’inum; in consequence of which, the graduated arcs of delicate instruments for observation are made of plat’inum instead of anyothermetal.
Q.Which of themetalsis capable of resisting oxidation altogether?
Q.Which of themetalsis capable of resisting oxidation altogether?
A. Plat’inum; in consequence of which, the graduated arcs of delicate instruments for observation are made of plat’inum instead of anyothermetal.
A. Plat’inum; in consequence of which, the graduated arcs of delicate instruments for observation are made of plat’inum instead of anyothermetal.
Q.Why isplat’inumused for the graduated arcs of delicate mathematical instruments, instead of any other metal?A. Because it will never oxidize; but retain itsbright surfacein all weathers free from bothrust and tarnish.
Q.Why isplat’inumused for the graduated arcs of delicate mathematical instruments, instead of any other metal?
Q.Why isplat’inumused for the graduated arcs of delicate mathematical instruments, instead of any other metal?
A. Because it will never oxidize; but retain itsbright surfacein all weathers free from bothrust and tarnish.
A. Because it will never oxidize; but retain itsbright surfacein all weathers free from bothrust and tarnish.
Q.Before plat’inum was discovered, which of the metals was employed for the same purpose?A. Gold.Platinum, (a white metal), so called from “plata,” the Spanish word forsilver. It was first introduced into England by Mr. Wood, (A. D. 1749) from South America.
Q.Before plat’inum was discovered, which of the metals was employed for the same purpose?
Q.Before plat’inum was discovered, which of the metals was employed for the same purpose?
A. Gold.Platinum, (a white metal), so called from “plata,” the Spanish word forsilver. It was first introduced into England by Mr. Wood, (A. D. 1749) from South America.
A. Gold.
Platinum, (a white metal), so called from “plata,” the Spanish word forsilver. It was first introduced into England by Mr. Wood, (A. D. 1749) from South America.
Q.For what otherscientificpurposes isplat’inumnow used?A. For crucibles in whichacidsare employed, and for galvanic batteries.
Q.For what otherscientificpurposes isplat’inumnow used?
Q.For what otherscientificpurposes isplat’inumnow used?
A. For crucibles in whichacidsare employed, and for galvanic batteries.
A. For crucibles in whichacidsare employed, and for galvanic batteries.
Q.Why arecrucibles(in which acids are employed) made ofplat’inum?A. Because the acid would act uponother metals, or uponglass, and prevent the experimenter’s success.
Q.Why arecrucibles(in which acids are employed) made ofplat’inum?
Q.Why arecrucibles(in which acids are employed) made ofplat’inum?
A. Because the acid would act uponother metals, or uponglass, and prevent the experimenter’s success.
A. Because the acid would act uponother metals, or uponglass, and prevent the experimenter’s success.
Q.Which of themetalshave thegreatestaffinity tooxygen?A. Those calledpotassiumandsodium.Potassium and sodium derive their names from potash and soda. Potassa is the oxide of potassium; and soda is the oxide of sodium.
Q.Which of themetalshave thegreatestaffinity tooxygen?
Q.Which of themetalshave thegreatestaffinity tooxygen?
A. Those calledpotassiumandsodium.Potassium and sodium derive their names from potash and soda. Potassa is the oxide of potassium; and soda is the oxide of sodium.
A. Those calledpotassiumandsodium.
Potassium and sodium derive their names from potash and soda. Potassa is the oxide of potassium; and soda is the oxide of sodium.
Q.How is the affinity of potassium and sodium for oxygen shewn?A. Theydecompose waterthe moment they are brought into contact with it.
Q.How is the affinity of potassium and sodium for oxygen shewn?
Q.How is the affinity of potassium and sodium for oxygen shewn?
A. Theydecompose waterthe moment they are brought into contact with it.
A. Theydecompose waterthe moment they are brought into contact with it.
Q.What effect haspotassiumonwater?A. Itcatches firethe moment it is thrown into water, and burns with a vivid flame, which is still further increased by the combustion ofhydrogenseparated from the water.(N.B. Water is composed of oxygen and hydrogen; and potassium separates the two gases.)
Q.What effect haspotassiumonwater?
Q.What effect haspotassiumonwater?
A. Itcatches firethe moment it is thrown into water, and burns with a vivid flame, which is still further increased by the combustion ofhydrogenseparated from the water.(N.B. Water is composed of oxygen and hydrogen; and potassium separates the two gases.)
A. Itcatches firethe moment it is thrown into water, and burns with a vivid flame, which is still further increased by the combustion ofhydrogenseparated from the water.
(N.B. Water is composed of oxygen and hydrogen; and potassium separates the two gases.)
Q.What effect hassodiumonwater?A. It doesnot take fireas potassium does, but undergoes very rapidoxidation.
Q.What effect hassodiumonwater?
Q.What effect hassodiumonwater?
A. It doesnot take fireas potassium does, but undergoes very rapidoxidation.
A. It doesnot take fireas potassium does, but undergoes very rapidoxidation.
Q.Is thefurrofkettlesan oxide?A. No; the furr (or deposit of boiling water) is a precipitate oflimeand mineral salt, separated from the water by the process of boiling.
Q.Is thefurrofkettlesan oxide?
Q.Is thefurrofkettlesan oxide?
A. No; the furr (or deposit of boiling water) is a precipitate oflimeand mineral salt, separated from the water by the process of boiling.
A. No; the furr (or deposit of boiling water) is a precipitate oflimeand mineral salt, separated from the water by the process of boiling.
Q.Is not thisfurrof boiling water oftendangerous?A. Yes; especially intubular boilers, such as those employed in railways.
Q.Is not thisfurrof boiling water oftendangerous?
Q.Is not thisfurrof boiling water oftendangerous?
A. Yes; especially intubular boilers, such as those employed in railways.
A. Yes; especially intubular boilers, such as those employed in railways.
Q.Why is thisfurrespeciallytroublesomeinrailwayengines?A. Because it is abad conductor of heat; in consequence of which, it hinders the evaporating effect of the fire, and prevents the economy of fuel.
Q.Why is thisfurrespeciallytroublesomeinrailwayengines?
Q.Why is thisfurrespeciallytroublesomeinrailwayengines?
A. Because it is abad conductor of heat; in consequence of which, it hinders the evaporating effect of the fire, and prevents the economy of fuel.
A. Because it is abad conductor of heat; in consequence of which, it hinders the evaporating effect of the fire, and prevents the economy of fuel.
Q.Why is thisfurrespeciallydangerousinrailwayengines?A. Because when it is deposited in the boilers, they are likely to becomeover-heated; and thenexplosionwill take place from the sudden generation of highly elastic steam.
Q.Why is thisfurrespeciallydangerousinrailwayengines?
Q.Why is thisfurrespeciallydangerousinrailwayengines?
A. Because when it is deposited in the boilers, they are likely to becomeover-heated; and thenexplosionwill take place from the sudden generation of highly elastic steam.
A. Because when it is deposited in the boilers, they are likely to becomeover-heated; and thenexplosionwill take place from the sudden generation of highly elastic steam.
Q.Why cannotrailwayengines be fed withbrackish water?A. Because brackish water containsmineral salt, which makes a much larger deposit of furr, than that which containsonly vegetable matter.
Q.Why cannotrailwayengines be fed withbrackish water?
Q.Why cannotrailwayengines be fed withbrackish water?
A. Because brackish water containsmineral salt, which makes a much larger deposit of furr, than that which containsonly vegetable matter.
A. Because brackish water containsmineral salt, which makes a much larger deposit of furr, than that which containsonly vegetable matter.
Q.What ischoke damp?A.Carbonic acid gasaccumulated at the bottom of wells and pits, which renders them noxious, and often fatal.
Q.What ischoke damp?
Q.What ischoke damp?
A.Carbonic acid gasaccumulated at the bottom of wells and pits, which renders them noxious, and often fatal.
A.Carbonic acid gasaccumulated at the bottom of wells and pits, which renders them noxious, and often fatal.
Q.Why is not this carbonic acidtaken upby theair, anddiffused, as it is in cities?A. Because (beingheavier than common air) it cannotrise from the well or pit; and no wind can get to it to blow it away.
Q.Why is not this carbonic acidtaken upby theair, anddiffused, as it is in cities?
Q.Why is not this carbonic acidtaken upby theair, anddiffused, as it is in cities?
A. Because (beingheavier than common air) it cannotrise from the well or pit; and no wind can get to it to blow it away.
A. Because (beingheavier than common air) it cannotrise from the well or pit; and no wind can get to it to blow it away.
Q.Iscarbonic acid wholesome?A. No; it isfatal to animal life, when inhaled through the mouth; acting on the stomach,as a narcotic poison(i. e.. a poison which produces death from drowsiness).
Q.Iscarbonic acid wholesome?
Q.Iscarbonic acid wholesome?
A. No; it isfatal to animal life, when inhaled through the mouth; acting on the stomach,as a narcotic poison(i. e.. a poison which produces death from drowsiness).
A. No; it isfatal to animal life, when inhaled through the mouth; acting on the stomach,as a narcotic poison(i. e.. a poison which produces death from drowsiness).
Q.How can any oneknow, if a place be infested withcarbonic acid gas?A. If a pit or well contain carbonic acid,a candle(let down into it)will beinstantly extinguished. The rule, therefore, is this—Where acandle will burn, a man can live; butwhat will extinguish a candle, willalso destroy life.
Q.How can any oneknow, if a place be infested withcarbonic acid gas?
Q.How can any oneknow, if a place be infested withcarbonic acid gas?
A. If a pit or well contain carbonic acid,a candle(let down into it)will beinstantly extinguished. The rule, therefore, is this—Where acandle will burn, a man can live; butwhat will extinguish a candle, willalso destroy life.
A. If a pit or well contain carbonic acid,a candle(let down into it)will beinstantly extinguished. The rule, therefore, is this—Where acandle will burn, a man can live; butwhat will extinguish a candle, willalso destroy life.
Q.Why does aminerlower acandleinto a mine, before he descends?A. Because thecandle will be extinguished, if the mine contains carbonic acid gas: but if the candle isnot extinguished, the mine issafe, and the man may fearlessly descend.
Q.Why does aminerlower acandleinto a mine, before he descends?
Q.Why does aminerlower acandleinto a mine, before he descends?
A. Because thecandle will be extinguished, if the mine contains carbonic acid gas: but if the candle isnot extinguished, the mine issafe, and the man may fearlessly descend.
A. Because thecandle will be extinguished, if the mine contains carbonic acid gas: but if the candle isnot extinguished, the mine issafe, and the man may fearlessly descend.
Q.Why arepersonssometimeskilled, by leaning overbeer vats?A. Vats (where beer has been made) contain alarge quantity of carbonic acid gas, produced by the “vinous fermentation” of the beer; and when a man incautiouslyleans over a beer vat, and inhales the carbonic acid, he is immediatelykilledthereby.
Q.Why arepersonssometimeskilled, by leaning overbeer vats?
Q.Why arepersonssometimeskilled, by leaning overbeer vats?
A. Vats (where beer has been made) contain alarge quantity of carbonic acid gas, produced by the “vinous fermentation” of the beer; and when a man incautiouslyleans over a beer vat, and inhales the carbonic acid, he is immediatelykilledthereby.
A. Vats (where beer has been made) contain alarge quantity of carbonic acid gas, produced by the “vinous fermentation” of the beer; and when a man incautiouslyleans over a beer vat, and inhales the carbonic acid, he is immediatelykilledthereby.
Q.Why arepersonsoftenkilled, who enterbeer vatsto clean them?A. Carbonic acid (beingheavier than atmospheric air) often rests upon thebottom of a vat: when, therefore, a person enters the vat, andstoops to clean thebottom, he inhales the pernicious gas, whichkillshim.
Q.Why arepersonsoftenkilled, who enterbeer vatsto clean them?
Q.Why arepersonsoftenkilled, who enterbeer vatsto clean them?
A. Carbonic acid (beingheavier than atmospheric air) often rests upon thebottom of a vat: when, therefore, a person enters the vat, andstoops to clean thebottom, he inhales the pernicious gas, whichkillshim.
A. Carbonic acid (beingheavier than atmospheric air) often rests upon thebottom of a vat: when, therefore, a person enters the vat, andstoops to clean thebottom, he inhales the pernicious gas, whichkillshim.
Q.Why are thejunglesof Jarva and Hindostan sofatalto life?A. Because vast quantities ofcarbonic acidare thrown off by decayingvegetables; and (as the wind cannot penetrate the thick brushwood to blow it away)it settles there, and destroys animal life.
Q.Why are thejunglesof Jarva and Hindostan sofatalto life?
Q.Why are thejunglesof Jarva and Hindostan sofatalto life?
A. Because vast quantities ofcarbonic acidare thrown off by decayingvegetables; and (as the wind cannot penetrate the thick brushwood to blow it away)it settles there, and destroys animal life.
A. Because vast quantities ofcarbonic acidare thrown off by decayingvegetables; and (as the wind cannot penetrate the thick brushwood to blow it away)it settles there, and destroys animal life.
Q.Why arepersonssometimeskilledby having acharcoal firein their bed-rooms?A. When charcoal is burned, thecarbon of the charcoalunites with theoxygen of the air, and formscarbonic acid gas, which is a narcotic poison.
Q.Why arepersonssometimeskilledby having acharcoal firein their bed-rooms?
Q.Why arepersonssometimeskilledby having acharcoal firein their bed-rooms?
A. When charcoal is burned, thecarbon of the charcoalunites with theoxygen of the air, and formscarbonic acid gas, which is a narcotic poison.
A. When charcoal is burned, thecarbon of the charcoalunites with theoxygen of the air, and formscarbonic acid gas, which is a narcotic poison.
Q.Why does the carbonic acid gas of acharcoal fire riseanddisperseitself about the room; whereas the carbonic acid gas of abeer vat settlesnear thefloor?A. The carbonic acid gas of a charcoal fireis heatedby thecombustion of the fuel, and rises; but the carbonic acid gas of a beer vat isnotheated, and, therefore, rests on thebottom of the vat.
Q.Why does the carbonic acid gas of acharcoal fire riseanddisperseitself about the room; whereas the carbonic acid gas of abeer vat settlesnear thefloor?
Q.Why does the carbonic acid gas of acharcoal fire riseanddisperseitself about the room; whereas the carbonic acid gas of abeer vat settlesnear thefloor?
A. The carbonic acid gas of a charcoal fireis heatedby thecombustion of the fuel, and rises; but the carbonic acid gas of a beer vat isnotheated, and, therefore, rests on thebottom of the vat.
A. The carbonic acid gas of a charcoal fireis heatedby thecombustion of the fuel, and rises; but the carbonic acid gas of a beer vat isnotheated, and, therefore, rests on thebottom of the vat.
Q.Why do persons throwlimeintobinstopreventtheir offensivesmell, in summer time?A. Bins contain large quantities ofcarbonic acid gas, which readilycombines with lime, and produces “carbonate of lime,” which is entirely free from all offensive odour.
Q.Why do persons throwlimeintobinstopreventtheir offensivesmell, in summer time?
Q.Why do persons throwlimeintobinstopreventtheir offensivesmell, in summer time?
A. Bins contain large quantities ofcarbonic acid gas, which readilycombines with lime, and produces “carbonate of lime,” which is entirely free from all offensive odour.
A. Bins contain large quantities ofcarbonic acid gas, which readilycombines with lime, and produces “carbonate of lime,” which is entirely free from all offensive odour.
Q.Why do persons throwlimeintosewersin summer time?A. Sewers (like bins) contain large quantities ofcarbonic acid, which readilycombines with lime, and producescarbonate of lime; and thus the offensive gas of the sewer is neutralized.
Q.Why do persons throwlimeintosewersin summer time?
Q.Why do persons throwlimeintosewersin summer time?
A. Sewers (like bins) contain large quantities ofcarbonic acid, which readilycombines with lime, and producescarbonate of lime; and thus the offensive gas of the sewer is neutralized.
A. Sewers (like bins) contain large quantities ofcarbonic acid, which readilycombines with lime, and producescarbonate of lime; and thus the offensive gas of the sewer is neutralized.
Q.Can carbonic acid be removed in any waybesidesbylime?A. Yes;waterthrown into a pit will disperse the carbonic acid.
Q.Can carbonic acid be removed in any waybesidesbylime?
Q.Can carbonic acid be removed in any waybesidesbylime?
A. Yes;waterthrown into a pit will disperse the carbonic acid.
A. Yes;waterthrown into a pit will disperse the carbonic acid.
Q.What effect haswateroncarbonic acid gas?A. Water (underpressure)absorbscarbonic acid gas; andpartswith it (when thepressure is removed) in the form ofeffervescence.
Q.What effect haswateroncarbonic acid gas?
Q.What effect haswateroncarbonic acid gas?
A. Water (underpressure)absorbscarbonic acid gas; andpartswith it (when thepressure is removed) in the form ofeffervescence.
A. Water (underpressure)absorbscarbonic acid gas; andpartswith it (when thepressure is removed) in the form ofeffervescence.
Q.Why doesaerated watereffervesce, when thecorkis removed?A. While thecork was fastened down, the waterabsorbedthe carbonic acid; but the momentthe pressure isremoved(by taking out the cork) the gas is given out witheffervescence.
Q.Why doesaerated watereffervesce, when thecorkis removed?
Q.Why doesaerated watereffervesce, when thecorkis removed?
A. While thecork was fastened down, the waterabsorbedthe carbonic acid; but the momentthe pressure isremoved(by taking out the cork) the gas is given out witheffervescence.
A. While thecork was fastened down, the waterabsorbedthe carbonic acid; but the momentthe pressure isremoved(by taking out the cork) the gas is given out witheffervescence.
Q.Why doessoda watereffervesce?A. Soda water contains 8 times its own bulk of carbonic acid gas, which makes its escape ineffervescence, the moment that thecork is removed.
Q.Why doessoda watereffervesce?
Q.Why doessoda watereffervesce?
A. Soda water contains 8 times its own bulk of carbonic acid gas, which makes its escape ineffervescence, the moment that thecork is removed.
A. Soda water contains 8 times its own bulk of carbonic acid gas, which makes its escape ineffervescence, the moment that thecork is removed.
Q.Why doesginger popfly about in froth, when the string of the cork is cut?A. All vinous fermentation produces carbonic acid gas. While thecork is fast, the water of the liquorabsorbsthe carbonic acid; but the moment that thepressure is removed, the gas is given off ineffervescence.
Q.Why doesginger popfly about in froth, when the string of the cork is cut?
Q.Why doesginger popfly about in froth, when the string of the cork is cut?
A. All vinous fermentation produces carbonic acid gas. While thecork is fast, the water of the liquorabsorbsthe carbonic acid; but the moment that thepressure is removed, the gas is given off ineffervescence.
A. All vinous fermentation produces carbonic acid gas. While thecork is fast, the water of the liquorabsorbsthe carbonic acid; but the moment that thepressure is removed, the gas is given off ineffervescence.
Q.Why doesbottled alefroth, more thandraughtale?A. Because thepressureis greater in abottlethan in a tub which is perpetually tapped: and effervescence is always producedin proportion to the pressure.
Q.Why doesbottled alefroth, more thandraughtale?
Q.Why doesbottled alefroth, more thandraughtale?
A. Because thepressureis greater in abottlethan in a tub which is perpetually tapped: and effervescence is always producedin proportion to the pressure.
A. Because thepressureis greater in abottlethan in a tub which is perpetually tapped: and effervescence is always producedin proportion to the pressure.
Q.Why does bottledaleandporterbecome “lively” andfrothyby beingsetbefore thefire?A. The heat of the fireexpands the air(between the liquid and the cork),and as this air expands,it presses the liquid down, which causes effervescence.
Q.Why does bottledaleandporterbecome “lively” andfrothyby beingsetbefore thefire?
Q.Why does bottledaleandporterbecome “lively” andfrothyby beingsetbefore thefire?
A. The heat of the fireexpands the air(between the liquid and the cork),and as this air expands,it presses the liquid down, which causes effervescence.
A. The heat of the fireexpands the air(between the liquid and the cork),and as this air expands,it presses the liquid down, which causes effervescence.
Q.What produces thefrothofbottled porter?A. Thecarbonic acid gas, produced by itsvinous fermentation; which isabsorbed by the liquorso long as the bottle iswell corked, but isgiven off in frothas soon as the pressure of the cork isremoved.
Q.What produces thefrothofbottled porter?
Q.What produces thefrothofbottled porter?
A. Thecarbonic acid gas, produced by itsvinous fermentation; which isabsorbed by the liquorso long as the bottle iswell corked, but isgiven off in frothas soon as the pressure of the cork isremoved.
A. Thecarbonic acid gas, produced by itsvinous fermentation; which isabsorbed by the liquorso long as the bottle iswell corked, but isgiven off in frothas soon as the pressure of the cork isremoved.
Q.What gives the pleasantacidtaste to soda water, ginger beer, champagne, and cider?A. The presence ofcarbonic acid, generated by fermentation, and liberated by effervescence when the pressure of the cork is removed.
Q.What gives the pleasantacidtaste to soda water, ginger beer, champagne, and cider?
Q.What gives the pleasantacidtaste to soda water, ginger beer, champagne, and cider?
A. The presence ofcarbonic acid, generated by fermentation, and liberated by effervescence when the pressure of the cork is removed.
A. The presence ofcarbonic acid, generated by fermentation, and liberated by effervescence when the pressure of the cork is removed.
Q.Why does freshspring water sparkle, when poured from one vessel to another?A. Because fresh spring and pump water containcarbonic acid; and it is the presence of this gaswhich makes the water sparkle.
Q.Why does freshspring water sparkle, when poured from one vessel to another?
Q.Why does freshspring water sparkle, when poured from one vessel to another?
A. Because fresh spring and pump water containcarbonic acid; and it is the presence of this gaswhich makes the water sparkle.
A. Because fresh spring and pump water containcarbonic acid; and it is the presence of this gaswhich makes the water sparkle.
Q.What is thefermentationofbeerandwine?A. The production of carbonic acid gas and al’cohol.
Q.What is thefermentationofbeerandwine?
Q.What is thefermentationofbeerandwine?
A. The production of carbonic acid gas and al’cohol.
A. The production of carbonic acid gas and al’cohol.
Q.How iscarbonic acid gasproduced byfermentation?A. Malt and fruitboth contain sugar; and sugar consists of carbon, oxygen, and hydrogen. In fermentation, a part of thecarbon and oxygenof the sugar escape,in the form of carbonic acid gas.Carbonic acid gas is a compound of carbon and oxygen, in the following proportions:—3 lbs. of carbon and 8 lbs. of oxygen will form 11 lbs. of carbonic acid gas. Now, 100 lbs. of white sugar contains 43 lbs. of carbon; 50 lbs. of oxygen; and 7 lbs. of hydrogen.
Q.How iscarbonic acid gasproduced byfermentation?
Q.How iscarbonic acid gasproduced byfermentation?
A. Malt and fruitboth contain sugar; and sugar consists of carbon, oxygen, and hydrogen. In fermentation, a part of thecarbon and oxygenof the sugar escape,in the form of carbonic acid gas.Carbonic acid gas is a compound of carbon and oxygen, in the following proportions:—3 lbs. of carbon and 8 lbs. of oxygen will form 11 lbs. of carbonic acid gas. Now, 100 lbs. of white sugar contains 43 lbs. of carbon; 50 lbs. of oxygen; and 7 lbs. of hydrogen.
A. Malt and fruitboth contain sugar; and sugar consists of carbon, oxygen, and hydrogen. In fermentation, a part of thecarbon and oxygenof the sugar escape,in the form of carbonic acid gas.
Carbonic acid gas is a compound of carbon and oxygen, in the following proportions:—3 lbs. of carbon and 8 lbs. of oxygen will form 11 lbs. of carbonic acid gas. Now, 100 lbs. of white sugar contains 43 lbs. of carbon; 50 lbs. of oxygen; and 7 lbs. of hydrogen.
Q.How isal’coholproduced byfermentation?A. Thehydrogen of the sugarcombines with theresidue of the oxygen and carbonto form “al’cohol.”
Q.How isal’coholproduced byfermentation?
Q.How isal’coholproduced byfermentation?
A. Thehydrogen of the sugarcombines with theresidue of the oxygen and carbonto form “al’cohol.”
A. Thehydrogen of the sugarcombines with theresidue of the oxygen and carbonto form “al’cohol.”
Q.What isal’cohol?A. Al’cohol is thespiritof wine or beer, obtained byfermentation.(100 gallons of alcohol consist of 38 gallons of oxygen; 43-1/2 of carbon; 15 of hydrogen; and 3-1/2 of nitrogen.)
Q.What isal’cohol?
Q.What isal’cohol?
A. Al’cohol is thespiritof wine or beer, obtained byfermentation.(100 gallons of alcohol consist of 38 gallons of oxygen; 43-1/2 of carbon; 15 of hydrogen; and 3-1/2 of nitrogen.)
A. Al’cohol is thespiritof wine or beer, obtained byfermentation.
(100 gallons of alcohol consist of 38 gallons of oxygen; 43-1/2 of carbon; 15 of hydrogen; and 3-1/2 of nitrogen.)
Q.Why isbarley malted?A. Becausegerminationis produced by the artificial heat; and in germination thestarch of the grainis converted intosugar.
Q.Why isbarley malted?
Q.Why isbarley malted?
A. Becausegerminationis produced by the artificial heat; and in germination thestarch of the grainis converted intosugar.
A. Becausegerminationis produced by the artificial heat; and in germination thestarch of the grainis converted intosugar.
Q.How is barley malted?A. The barley ismoistened with water, andheaped up; by which means, greatheatis produced, which makes thebarley sprout.
Q.How is barley malted?
Q.How is barley malted?
A. The barley ismoistened with water, andheaped up; by which means, greatheatis produced, which makes thebarley sprout.
A. The barley ismoistened with water, andheaped up; by which means, greatheatis produced, which makes thebarley sprout.
Q.Why is not thebarleysuffered togrow, as well assprout?A. Plants in thegermcontainmore sugarthan in anyother state; as soon as the germputs forth shoots, thesugarof the plant isconsumed, tosupport the shoot.
Q.Why is not thebarleysuffered togrow, as well assprout?
Q.Why is not thebarleysuffered togrow, as well assprout?
A. Plants in thegermcontainmore sugarthan in anyother state; as soon as the germputs forth shoots, thesugarof the plant isconsumed, tosupport the shoot.
A. Plants in thegermcontainmore sugarthan in anyother state; as soon as the germputs forth shoots, thesugarof the plant isconsumed, tosupport the shoot.
Q.How isbarley preventedfromshooting, in the process ofmalting?A. The barley isput into a kilnas soon as it sprouts; and theheatof the kiln checks ordestroys the young shoot.
Q.How isbarley preventedfromshooting, in the process ofmalting?
Q.How isbarley preventedfromshooting, in the process ofmalting?
A. The barley isput into a kilnas soon as it sprouts; and theheatof the kiln checks ordestroys the young shoot.
A. The barley isput into a kilnas soon as it sprouts; and theheatof the kiln checks ordestroys the young shoot.
Q.Why isyeastput intobeerto make itwork?A. Yeast supplies the beer withnitrogen, which is one of the ingredients of alcohol.Alcohol consists ofoxygen,carbon, andhydrogen, (obtained from the sugar of malt), andnitrogen, (obtained from yeast).
Q.Why isyeastput intobeerto make itwork?
Q.Why isyeastput intobeerto make itwork?
A. Yeast supplies the beer withnitrogen, which is one of the ingredients of alcohol.
A. Yeast supplies the beer withnitrogen, which is one of the ingredients of alcohol.
Alcohol consists ofoxygen,carbon, andhydrogen, (obtained from the sugar of malt), andnitrogen, (obtained from yeast).
Alcohol consists ofoxygen,carbon, andhydrogen, (obtained from the sugar of malt), andnitrogen, (obtained from yeast).
Q.Why is itnotneedful to putyeastintowine?A. Because fruit containscarbon,hydrogen,oxygen, andnitrogen, in the form of “gluten;” and, therefore, fermentsspontaneously.(Gluten is explained fully in the Appendix.—Turn to the word in the Index.)
Q.Why is itnotneedful to putyeastintowine?
Q.Why is itnotneedful to putyeastintowine?
A. Because fruit containscarbon,hydrogen,oxygen, andnitrogen, in the form of “gluten;” and, therefore, fermentsspontaneously.(Gluten is explained fully in the Appendix.—Turn to the word in the Index.)
A. Because fruit containscarbon,hydrogen,oxygen, andnitrogen, in the form of “gluten;” and, therefore, fermentsspontaneously.
(Gluten is explained fully in the Appendix.—Turn to the word in the Index.)
Q.Does notmaltcontain carbon, hydrogen, oxygen, and nitrogen, as well asfruit?A. No; the sugar of malt containscarbon,hydrogen, andoxygen, butno nitrogen; in consequence of which,yeast(which containsnitrogen) isadded to the wort.
Q.Does notmaltcontain carbon, hydrogen, oxygen, and nitrogen, as well asfruit?
Q.Does notmaltcontain carbon, hydrogen, oxygen, and nitrogen, as well asfruit?
A. No; the sugar of malt containscarbon,hydrogen, andoxygen, butno nitrogen; in consequence of which,yeast(which containsnitrogen) isadded to the wort.
A. No; the sugar of malt containscarbon,hydrogen, andoxygen, butno nitrogen; in consequence of which,yeast(which containsnitrogen) isadded to the wort.
Q.Why donot grapesferment while they hang on thevine?A. 1st—Because the skin lets out thewater of the pulp, which causes the grapes to shrivel and dry up: and2ndly—The skinpreventsthe admission ofoxygen into the pulp, from the air without.
Q.Why donot grapesferment while they hang on thevine?
Q.Why donot grapesferment while they hang on thevine?
A. 1st—Because the skin lets out thewater of the pulp, which causes the grapes to shrivel and dry up: and2ndly—The skinpreventsthe admission ofoxygen into the pulp, from the air without.
A. 1st—Because the skin lets out thewater of the pulp, which causes the grapes to shrivel and dry up: and
2ndly—The skinpreventsthe admission ofoxygen into the pulp, from the air without.
Q.What is thefrothorscumof fermentedliquors?A.Carbonic acid gas, which (being heavier than common air)settles on the top of the liquor, in the form of scum.
Q.What is thefrothorscumof fermentedliquors?
Q.What is thefrothorscumof fermentedliquors?
A.Carbonic acid gas, which (being heavier than common air)settles on the top of the liquor, in the form of scum.
A.Carbonic acid gas, which (being heavier than common air)settles on the top of the liquor, in the form of scum.
Q.Why does a small piece of rawmeat, or a fewraisinsimproveflat beer?A. 1st—Because they supply it withnitrogento form it into al’cohol.2ndly—As the raw meat, &c.putrifies, it gives offcarbonic acid gasinto the beer, which gives it “life.”
Q.Why does a small piece of rawmeat, or a fewraisinsimproveflat beer?
Q.Why does a small piece of rawmeat, or a fewraisinsimproveflat beer?
A. 1st—Because they supply it withnitrogento form it into al’cohol.2ndly—As the raw meat, &c.putrifies, it gives offcarbonic acid gasinto the beer, which gives it “life.”
A. 1st—Because they supply it withnitrogento form it into al’cohol.
2ndly—As the raw meat, &c.putrifies, it gives offcarbonic acid gasinto the beer, which gives it “life.”
Q.Why isbeer flat, if the cask be open too long?A. Becausetoo much of the carbonic acid gas(produced by fermentation) is suffered toescape.
Q.Why isbeer flat, if the cask be open too long?
Q.Why isbeer flat, if the cask be open too long?
A. Becausetoo much of the carbonic acid gas(produced by fermentation) is suffered toescape.
A. Becausetoo much of the carbonic acid gas(produced by fermentation) is suffered toescape.
Q.How is thecarbonic acid gasofbeergenerated?A. The saccharine (or sugar) of the malt is converted byfermentationinto carbonic acid gas and alcohol.
Q.How is thecarbonic acid gasofbeergenerated?
Q.How is thecarbonic acid gasofbeergenerated?
A. The saccharine (or sugar) of the malt is converted byfermentationinto carbonic acid gas and alcohol.
A. The saccharine (or sugar) of the malt is converted byfermentationinto carbonic acid gas and alcohol.
Q.Why doesbeerturnflat, if thevent pegbe leftoutof the tub?A. Because thecarbonic acid gas escapesthrough the vent hole.
Q.Why doesbeerturnflat, if thevent pegbe leftoutof the tub?
Q.Why doesbeerturnflat, if thevent pegbe leftoutof the tub?
A. Because thecarbonic acid gas escapesthrough the vent hole.
A. Because thecarbonic acid gas escapesthrough the vent hole.
Q.Why willnotbeerrun outof the tub, till thevent pegis taken out?A. When the tap is turned,air rushes through the tapinto the bottom of the tub, andholds the liquor in.Theupwardpressure of air is illustrated by thefollowing simple experiment:—Fill a wine-glass with water; cover the top of the glass with a piece of writing paper; turn the glass topsy turvy, and the water will not run out. The paper is used merely to give the air a medium sufficiently dense to act against.
Q.Why willnotbeerrun outof the tub, till thevent pegis taken out?
Q.Why willnotbeerrun outof the tub, till thevent pegis taken out?
A. When the tap is turned,air rushes through the tapinto the bottom of the tub, andholds the liquor in.Theupwardpressure of air is illustrated by thefollowing simple experiment:—Fill a wine-glass with water; cover the top of the glass with a piece of writing paper; turn the glass topsy turvy, and the water will not run out. The paper is used merely to give the air a medium sufficiently dense to act against.
A. When the tap is turned,air rushes through the tapinto the bottom of the tub, andholds the liquor in.
Theupwardpressure of air is illustrated by the
following simple experiment:—Fill a wine-glass with water; cover the top of the glass with a piece of writing paper; turn the glass topsy turvy, and the water will not run out. The paper is used merely to give the air a medium sufficiently dense to act against.
Q.Why does thebeer run freely, immediately thevent pegis taken out?A. As soon as the vent peg is taken out, air rushesthrough the vent holeat thetop of the tub,—presses the liquordown, andforces it through the tap.
Q.Why does thebeer run freely, immediately thevent pegis taken out?
Q.Why does thebeer run freely, immediately thevent pegis taken out?
A. As soon as the vent peg is taken out, air rushesthrough the vent holeat thetop of the tub,—presses the liquordown, andforces it through the tap.
A. As soon as the vent peg is taken out, air rushesthrough the vent holeat thetop of the tub,—presses the liquordown, andforces it through the tap.
Q.Why does liquor flow reluctantly out of abottleheld upside down?A. Because theupward pressure of the airprevents the liquor from flowing out.
Q.Why does liquor flow reluctantly out of abottleheld upside down?
Q.Why does liquor flow reluctantly out of abottleheld upside down?
A. Because theupward pressure of the airprevents the liquor from flowing out.
A. Because theupward pressure of the airprevents the liquor from flowing out.
Q.Why should a bottle be heldobliquely, in order to be emptied of its liquor?A. Becauseairwill thenflow into the bottle, and help the liquor out bybalancing the upward pressure.
Q.Why should a bottle be heldobliquely, in order to be emptied of its liquor?
Q.Why should a bottle be heldobliquely, in order to be emptied of its liquor?
A. Becauseairwill thenflow into the bottle, and help the liquor out bybalancing the upward pressure.
A. Becauseairwill thenflow into the bottle, and help the liquor out bybalancing the upward pressure.
Q.Why does wine (poured from a bottlequickly)spirtabout without going into the decanter?A. The liquor fills thetop of the decanter(like acork), and leavesno roomfor the air insideto escape; therefore, the decanter (beingfull of air) refuses to admit thewine.
Q.Why does wine (poured from a bottlequickly)spirtabout without going into the decanter?
Q.Why does wine (poured from a bottlequickly)spirtabout without going into the decanter?
A. The liquor fills thetop of the decanter(like acork), and leavesno roomfor the air insideto escape; therefore, the decanter (beingfull of air) refuses to admit thewine.
A. The liquor fills thetop of the decanter(like acork), and leavesno roomfor the air insideto escape; therefore, the decanter (beingfull of air) refuses to admit thewine.
Q.Why isbeermadestale, by being exposed to theair?A. Because airabsorbs its carbonic acid, which gave it “life.”
Q.Why isbeermadestale, by being exposed to theair?
Q.Why isbeermadestale, by being exposed to theair?
A. Because airabsorbs its carbonic acid, which gave it “life.”
A. Because airabsorbs its carbonic acid, which gave it “life.”
Q.Why isportermadestale, by being exposed to theair?A. Because airabsorbs its carbonic acid, which gave it “life.”
Q.Why isportermadestale, by being exposed to theair?
Q.Why isportermadestale, by being exposed to theair?
A. Because airabsorbs its carbonic acid, which gave it “life.”
A. Because airabsorbs its carbonic acid, which gave it “life.”
Q.Why does theeffervescenceof soda water and ginger beer so soon go off?A. Because airabsorbs the carbonic acid, which produced the effervescence.
Q.Why does theeffervescenceof soda water and ginger beer so soon go off?
Q.Why does theeffervescenceof soda water and ginger beer so soon go off?
A. Because airabsorbs the carbonic acid, which produced the effervescence.
A. Because airabsorbs the carbonic acid, which produced the effervescence.
Q.Why isboiled water flatand insipid?A. Because the whole of thecarbonic acid is expelledby boiling, andabsorbed by the air.
Q.Why isboiled water flatand insipid?
Q.Why isboiled water flatand insipid?
A. Because the whole of thecarbonic acid is expelledby boiling, andabsorbed by the air.
A. Because the whole of thecarbonic acid is expelledby boiling, andabsorbed by the air.
Q.Why doeswaterbecomeflatand insipid, after it has beendrawnsome time?A. Because airabsorbs its carbonic acid; and when its carbonic acid is absorbed, the water is flat and insipid.
Q.Why doeswaterbecomeflatand insipid, after it has beendrawnsome time?
Q.Why doeswaterbecomeflatand insipid, after it has beendrawnsome time?
A. Because airabsorbs its carbonic acid; and when its carbonic acid is absorbed, the water is flat and insipid.
A. Because airabsorbs its carbonic acid; and when its carbonic acid is absorbed, the water is flat and insipid.
Q.Why should springwater(used forwashing) be exposed to theair?A. Spring watercontains carbonic acid; but (by being exposed to theair) this carbonic acid isabsorbed, and the water becomesmore soft.
Q.Why should springwater(used forwashing) be exposed to theair?
Q.Why should springwater(used forwashing) be exposed to theair?
A. Spring watercontains carbonic acid; but (by being exposed to theair) this carbonic acid isabsorbed, and the water becomesmore soft.
A. Spring watercontains carbonic acid; but (by being exposed to theair) this carbonic acid isabsorbed, and the water becomesmore soft.
Q.Why doesyeastmakebread light?A. Flour contains a small portion ofsaccharine matter(or sugar); and the yeast (mixing with this) producesfermentation, as it does in brewing.
Q.Why doesyeastmakebread light?
Q.Why doesyeastmakebread light?
A. Flour contains a small portion ofsaccharine matter(or sugar); and the yeast (mixing with this) producesfermentation, as it does in brewing.
A. Flour contains a small portion ofsaccharine matter(or sugar); and the yeast (mixing with this) producesfermentation, as it does in brewing.
Q.How doesfermentationmake thedough rise?A. During fermentation,carbonic acid gas is evolved; but the sticky texture of the dough will not allow it toescape, so itforces up little bladdersall over the dough.
Q.How doesfermentationmake thedough rise?
Q.How doesfermentationmake thedough rise?
A. During fermentation,carbonic acid gas is evolved; but the sticky texture of the dough will not allow it toescape, so itforces up little bladdersall over the dough.
A. During fermentation,carbonic acid gas is evolved; but the sticky texture of the dough will not allow it toescape, so itforces up little bladdersall over the dough.
Q.Why isdoughplacedbeforethefire?A. 1st—Because the heat of the fireincreases the fermentation: and2ndly—Itexpands the gaswhich is confined in the little bladders; in consequence of which, the bladders areblown up larger, and the dough becomes lighter and more porous.
Q.Why isdoughplacedbeforethefire?
Q.Why isdoughplacedbeforethefire?
A. 1st—Because the heat of the fireincreases the fermentation: and2ndly—Itexpands the gaswhich is confined in the little bladders; in consequence of which, the bladders areblown up larger, and the dough becomes lighter and more porous.
A. 1st—Because the heat of the fireincreases the fermentation: and
2ndly—Itexpands the gaswhich is confined in the little bladders; in consequence of which, the bladders areblown up larger, and the dough becomes lighter and more porous.
Q.Why isbread heavy, if the dough be removed from the fire?A. Because the doughgets cold, and then the air in the bladderscondenses,—the paste falls,—and the bread is close and heavy.
Q.Why isbread heavy, if the dough be removed from the fire?
Q.Why isbread heavy, if the dough be removed from the fire?
A. Because the doughgets cold, and then the air in the bladderscondenses,—the paste falls,—and the bread is close and heavy.
A. Because the doughgets cold, and then the air in the bladderscondenses,—the paste falls,—and the bread is close and heavy.
Q.Whence does theheatoffirearise?A. Thecarbon of fuel(when heated)combines with the oxygen of the air, and producescarbonic acid gas: again, thehydrogen of the fuelcombining withother portions of oxygen, condenses intowater; by which chemical actionsheat is evolved.
Q.Whence does theheatoffirearise?
Q.Whence does theheatoffirearise?
A. Thecarbon of fuel(when heated)combines with the oxygen of the air, and producescarbonic acid gas: again, thehydrogen of the fuelcombining withother portions of oxygen, condenses intowater; by which chemical actionsheat is evolved.
A. Thecarbon of fuel(when heated)combines with the oxygen of the air, and producescarbonic acid gas: again, thehydrogen of the fuelcombining withother portions of oxygen, condenses intowater; by which chemical actionsheat is evolved.
Q.Whence does theheatof our ownbodyarise?A. Thecarbon of the bloodcombines with theoxygen of the air inhaled, and producescarbonic acid gas; which produces heat in a way similar to burning fuel.
Q.Whence does theheatof our ownbodyarise?
Q.Whence does theheatof our ownbodyarise?
A. Thecarbon of the bloodcombines with theoxygen of the air inhaled, and producescarbonic acid gas; which produces heat in a way similar to burning fuel.
A. Thecarbon of the bloodcombines with theoxygen of the air inhaled, and producescarbonic acid gas; which produces heat in a way similar to burning fuel.
Q.Whence does theheatof adunghillarise?A. Thestraw, &c. of the dunghillundergoesfermentationas it decays: the fermentation producescarbonic acid gas, and heat is evolved by a species of combustion (as in the two former cases).
Q.Whence does theheatof adunghillarise?
Q.Whence does theheatof adunghillarise?
A. Thestraw, &c. of the dunghillundergoesfermentationas it decays: the fermentation producescarbonic acid gas, and heat is evolved by a species of combustion (as in the two former cases).
A. Thestraw, &c. of the dunghillundergoesfermentationas it decays: the fermentation producescarbonic acid gas, and heat is evolved by a species of combustion (as in the two former cases).
Q.What changes dovegetablesundergo fromputrefaction?A. Thehydrogen of the vegetablescombines with theoxygen of the air, and formswater: again, thecarbon of thevegetablescombines withoxygen of the air, and formscarbonic acid gas. Putrefaction, therefore, is only another species of combustion.
Q.What changes dovegetablesundergo fromputrefaction?
Q.What changes dovegetablesundergo fromputrefaction?
A. Thehydrogen of the vegetablescombines with theoxygen of the air, and formswater: again, thecarbon of thevegetablescombines withoxygen of the air, and formscarbonic acid gas. Putrefaction, therefore, is only another species of combustion.
A. Thehydrogen of the vegetablescombines with theoxygen of the air, and formswater: again, thecarbon of thevegetablescombines withoxygen of the air, and formscarbonic acid gas. Putrefaction, therefore, is only another species of combustion.
Q.What changes doanimalbodies undergo fromputrefaction?A. The same as vegetables, with this addition—they give outammonia,sulphur, andphosphorusalso; which causes theoffensive smellof putrefying animal bodies.
Q.What changes doanimalbodies undergo fromputrefaction?
Q.What changes doanimalbodies undergo fromputrefaction?
A. The same as vegetables, with this addition—they give outammonia,sulphur, andphosphorusalso; which causes theoffensive smellof putrefying animal bodies.
A. The same as vegetables, with this addition—they give outammonia,sulphur, andphosphorusalso; which causes theoffensive smellof putrefying animal bodies.
Q.Why islimeheated by akiln?A. All marl and chalk aboundin carbonic acid; and (when heated by a fire) the carbonic acidflies off in gas, producing great heat.
Q.Why islimeheated by akiln?
Q.Why islimeheated by akiln?
A. All marl and chalk aboundin carbonic acid; and (when heated by a fire) the carbonic acidflies off in gas, producing great heat.
A. All marl and chalk aboundin carbonic acid; and (when heated by a fire) the carbonic acidflies off in gas, producing great heat.
Q.What ismortar?A. Lime mixed with sand and water.
Q.What ismortar?
Q.What ismortar?
A. Lime mixed with sand and water.
A. Lime mixed with sand and water.
Q.What islime?A.Lime-stone burntproduces lime.
Q.What islime?
Q.What islime?
A.Lime-stone burntproduces lime.
A.Lime-stone burntproduces lime.