File:Chemistry of the household (1910) (14776644745).jpg

Identifier: chemistryofhouse00dodd (find matches)
Title: Chemistry of the household
Year: 1910 (1910s)
Authors: Dodd, Margaret Eliot. (from old catalog) American school of home economics. Chicago
Subjects: Cookery Sanitary chemistry. (from old catalog) cbk
Publisher: Chicago, American school of home economics
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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proteids. 6. What are the products of combustion in burning coal or wood ? 7. What is meant by conservation of matter? 8. How can the boiling point of water be raised? How may it be lowered? CHEMISTRY OF THE HOUSEHOLD. 9. V/hat is meant when It is said that a chemicalsubstance always has the same composition ? 10. What is latent heat? 11. What can you say of the composition of meat? 12. Explain the physical and chemical changes which starch must undergo before it is absorbed intothe circulation. 13. What can you say of the chemistry of bread- making ? 14. Why is distilled water pure? 15. Explain the composition of water. 16. Describe the chemistry of a sulphur match. 17. How is charcoal prepared ? How is coke made ? 18. Why does the proportion of carbon dioxide in the atmosphere not increase? 19. In what different ways is food used In the body? 20. Do you understand all parts of this lesson paper? If not, what part is not clear? Note.— After completing the test sign your full name.
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CHEMISTRY OF THE HOUSEHOLD A Days ChemistryPART II. CLEANING The cleaning of the dishes, silver, cutlery, and linenintroduces a great variety of chemical problems. Thesubject of the chemistry of cleaning may well includewith the daily task of dishwashing, the equally im-portant ones of house cleaning and laundry work. The various processes of housework give rise tomany volatile substances, such as the vapor of wateror fat. If not carried out of the house in their vapor-ous state these cool and settle upon all exposed sur-faces, whether walls, furniture, or fabrics. This thinfilm entangles and holds the dust, clouding and soil-ing with a layer more or less visible everything withinthe house. The fires and lights give out smoky de-posits of incomplete coijibustion. The dishes are soiledwith waste from all kinds of foods—starch, grease, al-bumin, milk, gums, or gelatines and the juices offruits. Dust alone might be removed from most surfaceswith a damp or even with a dry cloth, or from

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