FIG. 24.—Making carbon dioxide from marble and hydrochloric acid.FIG. 24.—Making carbon dioxide from marble and hydrochloric acid.
50. A Commercial Use of Carbon Dioxide. If a lighted splinter is thrust into a test tube containing carbon dioxide, it is promptly extinguished, because carbon dioxide cannot support combustion; if a stream of carbon dioxide and water falls upon a fire, it acts like a blanket, covering the flames and extinguishing them. The value of a fire extinguisher depends upon the amount of carbon dioxide and water which it can furnish. A fire extinguisher is a metal case containing a solution of bicarbonate of soda, and a glass vessel full of strong sulphuric acid. As long as the extinguisher is in an upright position, these substances are kept separate, but when the extinguisher is inverted, the acid escapes from the bottle, and mixes with the soda solution. Themingling liquids interact and liberate carbon dioxide. A part of the gas thus liberated dissolves in the water of the soda solution and escapes from the tube with the outflowing liquid, while a portion remains undissolved and escapes as a stream of gas. The fire extinguisher is therefore the source of a liquid containing the fire-extinguishing substance and further the source of a stream of carbon dioxide gas.
FIG. 25.—Inside view of a fire extinguisher.FIG. 25.—Inside view of a fire extinguisher.
51. Carbon.Although carbon dioxide is very injurious to health, both of the substances of which it is composed are necessary to life. We ourselves, our bones and flesh in particular, are partly carbon, and every animal, no matter how small or insignificant, contains some carbon; while the plants around us, the trees, the grass, the flowers, contain a by no means meager quantity of carbon.
Carbon plays an important and varied role in our life, and, in some one of its many forms, enters into the composition of most of the substances which are of service and value to man. The food we eat, the clothes we wear, the wood and coal we burn, the marble we employ in building, the indispensable soap, and the ornamental diamond, all contain carbon in some form.
52. Charcoal.One of the most valuable forms of carbon is charcoal; valuable not in the sense that it costs hundreds of dollars, but in the more vital sense, that its use adds to the cleanliness, comfort,and health of man.
The foul, bad-smelling gases which arise from sewers can be prevented from escaping and passing to streets and buildings by placing charcoal filters at the sewer exits. Charcoal is porous and absorbs foul gases, and thus keeps the region surrounding sewers sweet and clean and free of odor. Good housekeepers drop small bits of charcoal into vases of flowers to prevent discoloration of the water and the odor of decaying stems.
If impure water filters through charcoal, it emerges pure, having left its impurities in the pores of the charcoal. Practically all household filters of drinking water are made of charcoal. But such a device may be a source of disease instead of a prevention of disease, unless the filter is regularly cleaned or renewed. This is because the pores soon become clogged with the impurities, and unless they are cleaned, the water which flows through the filter passes through a bed of impurities and becomes contaminated rather than purified. Frequent cleansing or renewal of the filter removes this difficulty.
Commercially, charcoal is used on a large scale in the refining of sugars, sirups, and oils. Sugar, whether it comes from the maple tree, or the sugar cane, or the beet, is dark colored. It is whitened by passage through filters of finely pulverized charcoal. Cider and vinegar are likewise cleared by passage through charcoal.
The value of carbon, in the form of charcoal, as a purifier is very great, whether we consider it a deodorizer, as in the case of the sewage, or a decolorizer, as in the case of the refineries, or whether we consider the service it has rendered man in the elimination of danger from drinking water.
53. How Charcoal is Made.Charcoal may be made by heating wood in an oven to which air does not have free access. The absence of air prevents ordinary combustion,nevertheless the intense heat affects the wood and changes it into new substances, one of which is charcoal.
The wood which smolders on the hearth and in the stove is charcoal in the making. Formerly wood was piled in heaps, covered with sod or sand to prevent access of oxygen, and then was set fire to; the smoldering wood, cut off from an adequate supply of air, was slowly transformed into charcoal. Scattered over the country one still finds isolated charcoal kilns, crude earthen receptacles, in which wood thus deprived of air was allowed to smolder and form charcoal. To-day charcoal is made commercially by piling wood on steel cars and then pushing the cars into strong walled chambers. The chambers are closed to prevent access of air, and heated to a high temperature. The intense heat transforms the wood into charcoal in a few hours. A student can make in the laboratory sufficient charcoal for art lessons by heating in an earthen vessel wood buried in sand. The process will be slow, however, because the heat furnished by a Bunsen burner is not great, and the wood is transformed slowly.
A form of charcoal known as animal charcoal, or bone black, is obtained from the charred remains of animals rather than plants, and may be prepared by burning bones and animal refuse as in the case of the wood.
Destructive Distillation.When wood is burned without sufficient air, it is changed into soft brittle charcoal, which is very different from wood. It weighs only one fourth as much as the original wood. It is evident that much matter must leave the wood during the process of charcoal making. We can prove this by putting some dry shavings in a strong test tube fitted with a delivery tube. When the wood is heated a gas passes off which we may collect and burn. Other substances also come off in gaseous form, but they condense in the water. Among these are wood alcohol, wood tar, and aceticacid. In the older method of charcoal making all these products were lost. Can you give any uses of these substances?
54. Matter and Energy.When wood is burned, a small pile of ashes is left, and we think of the bulk of the wood as destroyed. It is true we have less matter that is available for use or that is visible to sight, but, nevertheless, no matter has been destroyed. The matter of which the wood is composed has merely changed its character, some of it is in the condition of ashes, and some in the condition of invisible gases, such as carbon dioxide, but none of it has been destroyed. It is a principle of science that matter can neither be destroyed nor created; it can only be changed, or transformed, and it is our business to see that we do not heedlessly transform it into substances which are valueless to us and our descendants; as, for example, when our magnificent forests are recklessly wasted. The smoke, gases, and ashes left in the path of a raging forest fire are no compensation to us for the valuable timber destroyed. The sum total of matter has not been changed, but the amount of matter which man can use has been greatly lessened.
The principle just stated embodies one of the fundamental laws of science, called the law of theconservation of matter.
A similar law holds for energy as well. We can transform electric energy into the motion of trolley cars, or we can make use of the energy of streams to turn the wheels of our mills, but in all these cases we are transforming, not creating, energy.
When a ball is fired from a rifle, most of the energy of the gunpowder is utilized in motion, but some is dissipated in producing a flash and a report, and in heat. The energy of the gunpowder has been scattered, but the sum of the various forms of energy is equal to the energy originally stored away in the powder. The better the gun is, the less will be the energy dissipated in smoke and heat and noise.
55. The Body as a Machine.Wholesome food and fresh air are necessary for a healthy body. Many housewives, through ignorance, supply to their hard-working husbands and their growing sons and daughters food which satisfies the appetite, but which does not give to the body the elements needed for daily work and growth. Some foods, such as lettuce, cucumbers, and watermelons, make proper and satisfactory changes in diet, but are not strength giving. Other foods, like peas and beans, not only satisfy the appetite, but supply to the body abundant nourishment. Many immigrants live cheaply and well with beans and bread as their main diet.
It is of vital importance that the relative value of different foods as heat producers be known definitely; and just as the yard measures length and the pound measures weight the calorie is used to measure the amount of heat which a food is capable of furnishing to the body. Our bodies are human machines, and, like all other machines, require fuel for their maintenance. The fuel supplied to an engine is not all available for pulling the cars; a large portion of the fuel is lost in smoke, and another portion is wasted as ashes. So it is with the fuel that runs the body. The food we eat is not all available for nourishment, much of it being as useless to us as are smoke and ashes to an engine. The best foods are those which do the most for us with the least possible waste.
FIG. 26.—The bomb calorimeter from which the fuel value of food can be estimated.FIG. 26.—The bomb calorimeter from which the fuel value of food can be estimated.
56. Fuel Value.By fuel value is meant the capacity foods have for yielding heat to the body. The fuel value of the foods we eat daily is so important a factor in life thatphysicians, dietitians, nurses, and those having the care of institutional cooking acquaint themselves with the relative fuel values of practically all of the important food substances. The life or death of a patient may be determined by the patient's diet, and the working and earning capacity of a father depends largely upon his prosaic three meals. An ounce of fat, whether it is the fat of meat or the fat of olive oil or the fat of any other food, produces in the body two and a quarter times as much heat as an ounce of starch. Of the vegetables, beans provide the greatest nourishment at the least cost, and to a large extent may be substituted for meat. It is not uncommon to find an outdoor laborer consuming one pound of beans per day, and taking meat only on "high days and holidays."
The fuel value of a food is determined by means of thebomb calorimeter(Fig. 26). The food substance is put into a chamberAand ignited, and the heat of the burning substance raises the temperature of the water in the surrounding vessel. If 1000 grams of water are in the vessel, and the temperature of the water is raised 2° C., the number of calories produced by the substance would be 2000, and the fuel value would be 2000 calories.[A]From this the fuel value of one quart or one pound of the substance can bedetermined, and the food substance will be said to furnish the body with that number of heat units, providing all of the pound of food were properly digested.
[Footnote A:As applied to food, the calorie is greater than that used in the ordinary laboratory work, being the amount of heat necessary to raise the temperature of 1000 grams of water 1° C., rather than 1 gram 1° C.]
[Footnote A:As applied to food, the calorie is greater than that used in the ordinary laboratory work, being the amount of heat necessary to raise the temperature of 1000 grams of water 1° C., rather than 1 gram 1° C.]
TABLE SHOWING THE NUMBER OF CALORIES FURNISHED BYONE POUND OF VARIOUS FOODS
57. Varied Diet.The human body is a much more varied and complex machine than any ever devised by man; personal peculiarities, as well as fuel values, influence very largely the diet of an individual. Strawberries are excluded from some diets because of a rash which is produced on the skin, pork is excluded from other diets for a like reason; cauliflower is absolutely indigestible to some and is readily digested by others. From practically every diet some foods must be excluded, no matter what the fuel value of the substance may be.
Then, too, there are more uses for food than the production of heat. Teeth and bones and nails need a constant supplyof mineral matter, and mineral matter is frequently found in greatest abundance in foods of low fuel value, such as lettuce, watercress, etc., though practically all foods yield at least a small mineral constituent. When fuel values alone are considered, fruits have a low value, but because of the flavor they impart to other foods, and because of the healthful influence they exercise in digestion, they cannot be excluded from the diet.
Care should be constantly exercised to provide substantial foods of high fuel value. But the nutritive foods should be wisely supplemented by such foods as fruits, whose real value is one of indirect rather then direct service.
58. Our Bodies.Somewhat as a house is composed of a group of bricks, or a sand heap of grains of sand, the human body is composed of small divisions called cells. Ordinarily we cannot see these cells because of their minuteness, but if we examine a piece of skin, or a hair of the head, or a tiny sliver of bone under the microscope, we see that each of these is composed of a group of different cells. A merchant, watchful about the fineness of the wool which he is purchasing, counts with his lens the number of threads to the inch; a physician, when he wishes, can, with the aid of the microscope, examine the cells in a muscle, or in a piece of fat, or in a nerve fiber. Not only is the human body composed of cells, but so also are the bodies of all animals from the tiny gnat which annoys us, and the fly which buzzes around us, to the mammoth creatures of the tropics. These cells do the work of the body, the bone cells build up the skeleton, the nail cells form the finger and toe nails, the lung cells take care of breathing, the muscle cells control motion, and the brain cells are responsible for thought.
59. Why we eat so Much.The cells of the body are constantly, day by day, minute by minute, breaking downand needing repair, are constantly requiring replacement by new cells, and, in the case of the child, are continually increasing in number. The repair of an ordinary machine, an engine, for example, is made at the expense of money, but the repair and replacement of our human cell machinery are accomplished at the expense of food. More than one third of all the food we eat goes to maintain the body cells, and to keep them in good order. It is for this reason that we consume a large quantity of food. If all the food we eat were utilized for energy, the housewife could cook less, and the housefather could save money on grocer's and butcher's bills. If you put a ton of coal in an engine, its available energy is used to run the engine, but if the engine were like the human body, one third of the ton would be used up by the engine in keeping walls, shafts, wheels, belts, etc., in order, and only two thirds would go towards running the engine. When an engine is not working, fuel is not consumed, but the body requires food for mere existence, regardless of whether it does active work or not. When we work, the cells break down more quickly, and the repair is greater than when we are at rest, and hence there is need of a larger amount of food; but whether we work or not, food is necessary.
60. The Different Foods.The body is very exacting in its demands, requiring certain definite foods for the formation and maintenance of its cells, and other foods, equally definite, but of different character, for heat; our diet therefore must contain foods of high fuel value, and likewise foods of cell-forming power.
Although the foods which we eat are of widely different character, such as fruits, vegetables, cereals, oils, meats, eggs, milk, cheese, etc., they can be put into three great classes: the carbohydrates, the fats, and the proteids.
61. The Carbohydrates.Corn, wheat, rye, in fact allcereals and grains, potatoes, and most vegetables are rich in carbohydrates; as are also sugar, molasses, honey, and maple sirup. The foods of the first group are valuable because of the starch they contain; for example, corn starch, wheat starch, potato starch. The substances of the second group are valuable because of the sugar they contain; sugar contains the maximum amount of carbohydrate. In the sirups there is a considerable quantity of sugar, while in some fruits it is present in more or less dilute form. Sweet peaches, apples, grapes, contain a moderate amount of sugar; watermelons, pears, etc., contain less. Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups.
Carbohydrates, whether of the starch group or the sugar group, are composed chiefly of three elements: carbon, hydrogen, and oxygen; they are therefore combustible, and are great energy producers. On the other hand, they are worthless for cell growth and repair, and if we limited our diet to carbohydrates, we should be like a man who had fuel but no engine capable of using it.
62. The Fats. The best-known fats are butter, lard, olive oil, and the fats of meats, cheese, and chocolate. When we test fats for fuel values by means of a calorimeter (Fig. 26), we find that they yield twice as much heat as the carbohydrates, but that they burn out more quickly. Dwellers in cold climates must constantly eat large quantities of fatty foods if they are to keep their bodies warm and survive the extreme cold. Cod liver oil is an excellent food medicine, and if taken in winter serves to warm the body and to protect it against the rigors of cold weather. The average person avoids fatty foods in summer, knowing from experience that rich foods make him warm and uncomfortable. The harder we work and the colder the weather, the more food of that kind do we require; it is said that a lumberman doing heavy out-of-door workin cold climates needs three times as much food as a city clerk. Most of our fats, like lard and butter, are of animal origin; some of them, however, like olive oil, peanut butter, and coconut oil, are of plant origin.
FIG. 27.—a is the amount of fat necessary to make one calorie; b is the amount of sugar or proteid necessary to make one calorie.FIG. 27.—ais the amount of fat necessary to make one calorie;bis the amount of sugar or proteid necessary to make one calorie.
63. The Proteids.The proteids are the building foods, furnishing muscle, bone, skin cells, etc., and supplying blood and other bodily fluids. The best-known proteids are white of egg, curd of milk, and lean of fish and meat; peas and beans have an abundant supply of this substance, and nuts are rich in it. Most of our proteids are of animal origin, but some protein material is also found in the vegetable world. This class of foods contains carbon, oxygen, and hydrogen, and in addition, two substances not found in carbohydrates or fats—namely, sulphur and nitrogen. Proteids always contain nitrogen, and hence they are frequently spoken of as nitrogenous foods. Since the proteids contain all the elements found in the two other classes of foods, they are able to contribute, if necessary, to the store of bodily energy; but their main function is upbuilding, and the diet should be chosen so that the proteids do not have a double task.
For an average man four ounces of dry proteid matter daily will suffice to keep the body cells in normal condition.
It has been estimated that 300,000,000 blood cells alone need daily repair or renewal. When we consider that the blood is but one part of the body, and that all organs and fluids have corresponding requirements, we realize how vast is the work to be done by the food which we eat.
FIG. 28.—Table of food values.FIG. 28.—Table of food values.
64. Mistakes in Buying.The body demands a daily ration of the three classes of food stuffs, but it is for us to determinefrom what meats, vegetables, fruits, cereals, etc., this supply shall be obtained (Figs. 28 and 29).
FIG. 29.—Diagram showing the difference in the cost of three foods which give about the same amount of nutrition each.FIG. 29.—Diagram showing the difference in the cost of three foods which give about the same amount of nutrition each.
Generally speaking, meats are the most expensive foods we can purchase, and hence should be bought seldom and in small quantities. Their place can be taken by beans, peas, potatoes, etc., and at less than a quarter of the cost. The average American family eats meat three times a day, while the average family of the more conservativeand older countries rarely eats meat more than once a day. The following tables indicate the financial loss arising from an unwise selection of foods:—
FOOD CONSUMED—ONE WEEK
"The tables show that one family spends over twice as much in the purchase of foods as the other family, and yet the one whose food costs the less actually secures the larger amount of nutritive material and is better fed than the family where more money is expended."—FromHuman Foods, Snyder.
The Source of the Different Foods.All of our food comes from either the plant world or the animal world. Broadly speaking, plants furnish the carbohydrates, that is, starch and sugar; animals furnish the fats and proteids. But although vegetable foods yield carbohydrates mainly, some of them, like beans and peas, contain large quantities of protein and can be substituted for meat without disadvantage to the body. Other plant products, such as nuts, have fat as their most abundant food constituent. The peanut, for example, contains 43% of fat, 30% of proteids, and only 17% of carbohydrates; the Brazil nut has 65% of fat, 17% of proteids, and only 9% of carbohydrates. Nuts make a good meat substitute, and since they contain a fair amount of carbohydrates besides the fats and proteins, they supply all of the essential food constituents and form a well-balanced food.
65. Destructive Action of Water.The action of water in stream and sea, in springs and wells, is evident to all; but the activity of ground water—that is, rain water which sinks into the soil and remains there—is little known in general. The real activity of ground water is due to its great solvent power; every time we put sugar into tea or soap into water we are using water as a solvent. When rain falls, it dissolves substances floating in the atmosphere, and when it sinks into the ground and becomes ground water, it dissolves material out of the rock which it encounters (Fig. 30). We know that water contains some mineral matter, because kettles in which water is boiled acquire in a short time a crust or coating on the inside. This crust is due to the accumulation in the kettle of mineral matter which was in solution in the water, but which was left behind when the water evaporated. (See Section 25.)
FIG. 30.—Showing how caves and holes are formed by the solvent action of water.FIG. 30.—Showing how caves and holes are formed by the solvent action of water.
The amount of dissolved mineral matter present in some wells and springs is surprisingly great; the famous springs of Bath, England, contain so much mineral matter in solution, that a column 9 feet in diameter and 140 feet high could be builtout of the mineral matter contained in the water consumed yearly by the townspeople.
Rocks and minerals are not all equally soluble in water; some are so little soluble that it is years before any change becomes apparent, and the substances are said to be insoluble, yet in reality they are slowly dissolving. Other rocks, like limestone, are so readily soluble in water that from the small pores and cavities eaten out by the water, there may develop in long centuries, caves and caverns (Fig. 30). Most rock, like granite, contains several substances, some of which are readily soluble and others of which are not readily soluble; in such rocks a peculiar appearance is presented, due to the rapid disappearance of the soluble substance, and the persistence of the more resistant substance (Fig. 31).
FIG. 31.—The work of water as a solvent.FIG. 31.—The work of water as a solvent.
We see that the solvent power of water is constantly causing changes, dissolving some mineral substances, and leaving others practically untouched; eating out crevices of various shapes and sizes, and by gradual solution through unnumbered years enlarging these crevicesinto wonderful caves, such as the Mammoth Cave of Kentucky.
66. Constructive Action of Water.Water does not always act as a destructive agent; what it breaks down in one place it builds up in another. It does this by means of precipitation. Water dissolves salt, and also dissolves lead nitrate, but if a salt solution is mixed with a lead nitrate solution, a solid white substance is formed in the water (Fig. 32). This formation of a solid substance from the mingling of two liquids is called precipitation; such a process occurs daily in the rocks beneath the surface of the earth. (See Laboratory Manual.)
FIG. 32.—From the mingling of two liquids a solid is sometimes formed.FIG. 32.—From the mingling of two liquids a solid is sometimes formed.
Suppose water from different sources enters a crack in a rock, bringing different substances in solution; then the mingling of the waters may cause precipitation, and the solid thus formed will be deposited in the crack and fill it up. Hence, while ground water tends to make rock porous and weak by dissolving out of it large quantities of mineral matter, it also tends under other conditions to make it more compact because it deposits in cracks, crevices, and pores the mineral matter precipitated from solution.
FIG. 33.—Mineral matter precipitated from solution is deposited in crevices and forms veins.FIG. 33.—Mineral matter precipitated from solution is deposited in crevices and forms veins.
These two forces are constantly at work; in some places the destructive action is more prominent, in other places the constructive action; but always the result is to change the character of the original substance. When the mineral matter precipitated from the solutions is deposited in cracks,veinsare formed (Fig. 33), which may consist of the ore of different metals, such as gold, silver, copper, lead, etc. Man is almost entirely dependent upon these veins for the supply of metal needed in the various industries, because in the originalcondition of the rocks, the metallic substances are so scattered that they cannot be profitably extracted.
Naturally, the veins themselves are not composed of one substance alone, because several different precipitates may be formed. But there is a decided grouping of valuable metals, and these can then be readily separated by means of electricity.
67. Streams.Streams usually carry mud and sand along with them; this is particularly well seen after a storm when rivers and brooks are muddy. The puddles which collect at the foot of a hill after a storm are muddy because of the particles of soil gathered by the water as it runs down the hill. The particles are not dissolved in the water, but are held there in suspension, as we call it technically. The river made muddy after a storm by suspended particles usually becomes clear and transparent after it has traveled onward for miles, because, as it travels, the particles drop to the bottom and are deposited there. Hence, materials suspended in the water are borne along and deposited at various places (Fig. 34). The amount of deposition by large rivers is so great that in some places channels fill up and must be dredged annually, and vessels are sometimes caughtin the deposit and have to be towed away.
FIG. 34.—Deposit left by running water.FIG. 34.—Deposit left by running water.
Running water in the form of streams and rivers, by carrying sand particles, stones, and rocks from high slopes and depositing them at lower levels, wears away land at one place and builds it up at another, and never ceases in its work of changing the nature of the earth's surface (Fig. 35).
FIG. 35.—Water by its action constantly changes the character of the land.FIG. 35.—Water by its action constantly changes the character of the land.
68. Relation of Water to Human Life.Water is one of the most essential of food materials, and whether we drink muchor little water, we nevertheless get a great deal of it. The larger part of many of our foods is composed of water; more than half of the weight of the meat we eat is made up of water; and vegetables are often more than nine tenths water. (See Laboratory Manual.) Asparagus and tomatoes have over 90 per cent. of water, and most fruits are more than three fourths water; even bread, which contains as little water as any of our common foods, is about one third water (Fig. 36).
FIG. 36.—Diagram of the composition of a loaf of bread and of a potato: 1. ash; 2, food; 3, water.FIG. 36.—Diagram of the composition of a loaf of bread and of a potato:1. ash; 2, food; 3, water.
Without water, solid food material, although present in the body, would not be in a condition suitable for bodily use. An abundant supply of water enables the food to be dissolved or suspended in it, and in solution the food material is easily distributed to all parts of the body.
Further, water assists in the removal of the daily bodily wastes, and thus rids the system of foul and poisonous substances.
The human body itself consists largely of water; indeed, about two thirds of our own weight is water. The constant replenishing of this large quantity is necessary to life, and a considerable amount of the necessary supply is furnished by foods, particularly the fruits and vegetables.
But while the supply furnished by the daily food is considerable, it is by no means sufficient, and should be supplemented by good drinking water.
69. Water and its Dangers.Our drinking water comesfrom far and near, and as it moves from place to place, it carries with it in solution or suspension anything which it can find, whether it be animal, vegetable, or mineral matter. The power of water to gather up matter is so great that the average drinking water contains 20 to 90 grains of solid matter per gallon; that is, if a gallon of ordinary drinking water is left to evaporate, a residue of 20 to 90 grains will be left. (See Laboratory Manual.) As water runs down a hill slope (Fig. 37), it carries with it the filth gathered from acres of land; carries with it the refuse of stable, barn, and kitchen; and too often this impure surface water joins the streams which supply our cities. Lakes and rivers which furnish drinking water should be carefully protected from surface draining; that is, from water which has flowed over the land and hasthus accumulated the waste of pasture and stable and, it may be, of dumping ground.
FIG. 37.—As water flows over the land, it gathers filth and disease germs.FIG. 37.—As water flows over the land, it gathers filth and disease germs.
It is not necessary that water should be absolutely free from all foreign substances in order to be safe for daily use in drinking; a limited amount of mineral matter is not injurious and may sometimes be really beneficial. It is the presence of animal and vegetable matter that causes real danger, and it is known that typhoid fever is due largely to such impurities present in the drinking water.
70. Methods of Purification.Water is improved by any of the following methods:—
(a)Boiling. The heat of boiling destroys animal and vegetable germs. Hence water that has been boiled a few minutes is safe to use. This is the most practical method of purification in the home, and is very efficient. The boiled water should be kept in clean, corked bottles; otherwise foreign substances from the atmosphere reënter the water, and the advantage gained from boiling is lost.
(b)Distillation. By this method pure water is obtained, but this method of purification cannot be used conveniently in the home (Section 25).
(c)Filtration. In filtration, the water is forced through porcelain or other porous substances which allow the passage of water, but which hold back the minute foreign particles suspended in the water. (See Laboratory Manual.) The filters used in ordinary dwellings are of stone, asbestos, or charcoal. They are often valueless, because they soon become choked and cannot be properly cleaned.
The filtration plants owned and operated by large cities are usually safe; there is careful supervision of the filters, and frequent and effective cleanings are made. In many cities the filtration system isso good that private care of the water supply is unnecessary.
71. The Source of Water.In the beginning, the earth was stored with water just as it was with metal, rock, etc. Some of the water gradually took the form of rivers, lakes, streams, and wells, as now, and it is this original supply of water which furnishes us all that we have to-day. We quarry to obtain stone and marble for building, and we fashion the earth's treasures into forms of our own, but we cannot create these things. We bore into the ground and drill wells in order to obtain water from hidden sources; we utilize rapidly flowing streams to drive the wheels of commerce, but the total amount of water remains practically unchanged.
The water which flows on the earth is constantly changing its form; the heat of the sun causes it to evaporate, or to become vapor, and to mingle with the atmosphere. In time, the vapor cools, condenses, and falls as snow or rain; the water which is thus returned to the earth feeds our rivers, lakes, springs, and wells, and these in turn supply water to man. When water falls upon a field, it soaks into the ground, or collects in puddles which slowly evaporate, or it runs off and drains into small streams or into rivers. That which soaks into the ground is the most valuable because it remains on the earth longest and is the purest.
FIG. 38.—How springs are formed. A, porous layer; B, non-porous layer; C, spring.FIG. 38.—How springs are formed.A, porous layer;B, non-porous layer;C, spring.
Water which soaks into the ground moves slowlydownward and after a longer or shorter journey, meets with a non-porous layer of rock through which it cannot pass, and which effectually hinders its downward passage. In such regions, there is an accumulation of water, and a well dug there would have an abundant supply of water. The non-porous layer is rarely level, and hence the water whose vertical path is obstructed does not "back up" on the soil, but flows down hill parallel with the obstructing non-porous layer, and in some distant region makes an outlet for itself, forming a spring (Fig. 38). The streams originating in the springs flow through the land and eventually join larger streams or rivers; from the surface of streams and rivers evaporation occurs, the water once more becomes vapor and passes into the atmosphere, where it is condensed and again falls to the earth.
Water which has filtered through many feet of earth is far purer and safer than that which fell directly into the rivers, or which ran off from the land and joined the surface streams without passing through the soil.
72. The Composition of Water.Water was long thought to be a simple substance, but toward the end of the eighteenth century it was found to consist of two quite different substances, oxygen (O) and hydrogen (H.)
FIG. 39.—The decomposition of water.FIG. 39.—The decomposition of water.
If we send an electric current through water (acidulated to make it a good conductor), as shown in Figure 39, we see bubbles of gas rising from the end of the wire by which the current enters the water,and other bubbles of gas rising from the end of the wire by which the current leaves the water. These gases have evidently come from the water and are the substances of which it is composed, because the water begins to disappear as the gases are formed. If we place over each end of the wire an inverted jar filled with water, the gases are easily collected. The first thing we notice is that there is always twice as much of one gas as of the other; that is, water is composed of two substances, one of which is always present in twice as large quantities as the other.
73. The Composition of Water.On testing the gases into which water is broken up by an electric current, we find them to be quite different. One proves to be oxygen, a substance with which we are already familiar. The other gas, hydrogen, is new to us and is interesting as being the lightest known substance, being even "lighter than a feather."
An important fact about hydrogen is that in burning it gives as much heat as five times its weight of coal. Its flame is blue and almost invisible by daylight, but intensely hot. If fine platinum wire is placed in an ordinary gas flame, it does not melt, but if placed in a flame of burning hydrogen, it melts very quickly.
74. How to prepare Hydrogen.There are many different methods of preparing hydrogen, but the easiest laboratory method is to pour sulphuric acid, or hydrochloric acid, on zinc shavings and to collect in a bottle the gas which is given off. This gas proves to be colorless, tasteless, and odorless. (See Laboratory Manual.)
75. The Instability of the Air.We are usually not conscious of the air around us, but sometimes we realize that the air is heavy, while at other times we feel the bracing effect of the atmosphere. We live in an ocean of air as truly as fish inhabit an ocean of water. If you have ever been at the seashore you know that the ocean is never still for a second; sometimes the waves surge back and forth in angry fury, at other times the waves glide gently in to the shore and the surface is as smooth as glass; but we know that there is perpetual motion of the water even when the ocean is in its gentlest moods. Generally our atmosphere is quiet, and we are utterly unconscious of it; at other times we are painfully aware of it, because of its furious winds. Then again we are oppressed by it because of the vast quantity of vapor which it holds in the form of fog, or mist. The atmosphere around us is as restless and varying as is the water of the sea. The air at the top of a high tower is very different from the air at the base of the tower. Not only does the atmosphere vary greatly at different altitudes, but it varies at the same place from time to time, at one period being heavy and raw, at another being fresh and invigorating.
Winds, temperature, and humidity all have a share in determining atmospheric conditions, and no one of these plays a small part.