Elements of Chemistry: In a New Systematic Order, Containing all the Modern Discoveries


Antoine Lavoisier (Author)
Robert Kerr (Translator)

Series: Chemistry Research and Applications
BISAC: SCI013000

Lavoisier is one of the giants of chemistry. In this book, he lays out all of the theories of early chemistry and how to conduct experiments. He ties the old chemistry (alchemy) into the new, and it is here that the kernels of modern chemical nomenclature begin. He is rightfully called “The Father of Modern Chemistry”. Anyone who is serious about learning chemistry should read this book.
(Imprint: SNOVA)

Table of Contents

Table of Contents

Preface by the Translator
Preface by the Author
PART ONE. Of the Formation and Decomposition of Aëriform Fluids, of the Combustion of Simple Bodies, and the Formation of Acids
CHAP. I.—Of the Combinations of Caloric, and the Formation of Elastic Aëriform Fluids or Gasses,
CHAP. II.—General Views relative to the Formation and Composition of our Atmosphere
CHAP. III.—Analysis of Atmospheric Air, and its Division into two Elastic Fluids; one fit for Respiration, the other incapable of being respired
CHAP. IV.—Nomenclature of the several constituent Parts of Atmospheric Air
CHAP. V.—Of the Decomposition of Oxygen Gas by Sulphur, Phosphorus, and Charcoal, and [Pg xl]of the Formation of Acids in general
CHAP. VI.—Of the Nomenclature of Acids in general, and particularly of those drawn from Nitre and Sea Salt
CHAP. VII.—Of the Decomposition of Oxygen Gas by means of Metals, and the Formation of Metallic Oxyds
CHAP. VIII.—Of the Radical Principle of Water, and of its Decomposition by Charcoal and Iron
CHAP. IX.—Of the Quantities of Caloric disengaged from different Species of Combustion
CHAP. X.—Of the Combustion of Combustible Substances with each other
CHAP. XI.—Observations upon Oxyds and Acids with several Bases, and upon the Composition of Animal and Vegetable Substances
CHAP. XII.—Of the Decomposition of Vegetable and Animal Substances by the Action of Fire
CHAP. XIII.—Of the Decomposition of Vegetable Oxyds by the Vinous Fermentation
CHAP. XIV.—Of the Putrefactive Fermentation
CHAP. XV.—Of the Acetous Fermentation
CHAP. XVI.—Of the Formation of Neutral Salts, and of their Bases
CHAP. XVII.—Continuation of the Observations upon Salifiable Bases, and the Formation of Neutral Salts

PART II. Of the Combinations of Acids with Salifiable Bases, and of the Formation of Neutral Salts
PART III. Description of the Instruments and Operations of Chemistry
CHAP. I.—Of the Instruments necessary for determining the Absolute and Specific Gravities of Solid and Liquid Bodies
CHAP. II.—Of Gazometry, or the Measurement of the Weight and Volume of Aëriform Substances
CHAP. III.—Description of the Calorimeter, or Apparatus for measuring Caloric
CHAP. IV.—Of the Mechanical Operations for Division of Bodies
CHAP. V.—Of Chemical means for Separating the Particles of Bodies from each other without Decomposition, and for Uniting them again
CHAP. VI.—Of Pneumato-chemical Distillations, Metallic Dissolutions, and some other operations which require very complicated instruments
CHAP. VII.—Of the Composition and Use of Lutes
CHAP. VIII.—Of Operations upon Combustion and Deflagration
CHAP. IX.—Of Deflagration
CHAP. X.—Of the Instruments necessary for Operating upon Bodies in very high Temperatures
APPENDIX I.—Table for Converting Lines, or Twelfth Parts of an Inch, and Fractions of Lines, into Decimal Fractions of the Inch
APPENDIX II.—Table for Converting the Observed Heighth of Water in the Jars of the Pneumato-Chemical Apparatus, expressed in Inches and Decimals, into Corresponding Heighths of Mercury
APPENDIX III.—Table for Converting the Ounce Measures used by Dr Priestley into French and English Cubical Inches
APPENDIX IV.—Table for Reducing the Degrees of Reaumeur’s Thermometer into its corresponding Degrees of Fahrenheit’s Scale
APPENDIX V.—Additional.—Rules for Converting French Weights and Measures into correspondent English Denominations
APPENDIX VI.—Table of the Weights of the different Gasses, at 28 French inches, or 29.84 English inches barometrical pressure, and at 10° (54.5°) of temperature, expressed in English measure and English Troy weight
APPENDIX VII.—Tables of the Specific Gravities of different bodies
APPENDIX VIII.—Additional.—Rules for Calculating the Absolute Gravity in English Troy Weight of a Cubic Foot and Inch, English Measure, of any Substance whose Specific Gravity is known
APPENDIX IX.—Tables for Converting Ounces, Drams, and Grains, Troy, into Decimals of the Troy Pound of 12 Ounces, and for Converting Decimals of the Pound Troy into Ounces, &c.
APPENDIX X.—Table of the English Cubical Inches and Decimals corresponding to a determinate Troy Weight of Distilled Water at the Temperature of 55°, calculated from Everard’s experiment

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