Science Primers, Introductory

Thus a change is effected in the properties of water by heating it ever so little. If it is more strongly heated a still greater change takes place. You know what happens when a saucepan containing water is put on the fire. The water gets hotter and hotter, then it begins to simmer, and finally, when it reaches 212°, it boils away into steam, which passes into the air and disappears. If the boiling is carried on long enough all the water vanishes. It looks at first as if the water had been destroyed by the heat. In reality, however, not a particle of water has been destroyed. It has merely changed its state. The heat has altered it from the state of liquid water into that of gaseous water, vapour or steam.

Try the same experiment with a tea-kettle instead of a saucepan, but only put a little water in the tea-kettle, and shut the lid well down. Then, as soon as the water begins to boil, the steam will shoot out of the spout in a jet; and this will go on as long as any water remains in the kettle.

The steam, as it comes out of the spout, is so hot that it will scald you if you put your finger in it. But you may satisfy yourself that it is very hot, without scalding your fingers, by holding a stick of sealing-wax in it. The wax will soften, just as if you held it before the fire. Moreover, if you look through the steam, just where it leaves the spout, you will see that it is quite transparent; it is only at some little distance from the spout that it loses its transparency, changes into a white opaque cloud, and rapidly vanishes in the air.

Now take a cold spoon, or a cold plate, and hold it against the jet of steam, for a moment or two. When you take it away, you will find that it is quite wet, being covered with drops of warm water, and, moreover, the cold spoon, or plate, has become warm. And if you fit a long cold metal pipe to the nozzle of the tea-kettle, you will find that no steam at all issues from the end of the pipe, but only water, while the pipe becomes warmed.

Thus the heat passes from the fire into the saucepan, or kettle, and thence to the water which they contain; the water gets hotter and hotter, and, when it has taken in a certain quantity of heat, it becomes steam, or vapour of water. When the steam comes against the cold plate, or passes through the cold pipe, it gives up the heat it has taken in to the plate, or the metal of the pipe. They carry off the heat which kept the water in a condition of a vapour, and so it passes back into the condition of liquid.

Thus steam and water are two conditions of the same thing, water; they are effects of the quantity of heat which the water has taken in.

34. When Water is changed into Steam, its Volume becomes about 1,700 times greater that it was at first.

If you could measure and weigh the water in your kettle to begin with, and then measure and weigh all the steam into which the heat of the fire changes it, you would find that the bulk of the steam was nearly 1,700 times as great as the bulk of the water, though the weight of the steam would be exactly the same as that of the water. If you had a small square cup like a die, the inside measure of which was exactly one inch each way, it would hold one cubic inch of water. If this cup full of water were heated till all the water was turned into steam, the steam would nearly occupy a cubic foot; since there are 1,728 cubic inches in a cubic foot. A cubic inch of water weighs 252½ grains, and the steam into which it is converted has just the same weight. Thus we may say that steam is water expanded by heat into a vapour which is of 1,700 times less specific gravity than water. On the other hand, a pint of steam allowed to cool, becomes converted into a quantity of water, which measures only 1
1700th of a pint, though it weighs just as much as the whole pint of steam did. The steam, therefore, is condensed to a 1
1700th of its volume of water.

The power with which water expands when it is converted into steam is very great. If you were to stop up the nozzle of the tea-kettle, the steam, inside the kettle, in trying to expand, would burst open the lid; and if you were to fasten down the lid, it would pretty soon burst the kettle itself. You sometimes hear of the strong boilers of steam-engines being burst in this way.

35. Gases or Elastic Fluids. Air.

Here is a glass flask with a long neck and an open mouth. If we pour water in at the mouth until it rises to the lip we say that the flask is full of water. If we now pour the water out we say that the flask is empty. But is it empty? Press the flask mouth downwards into a glass jar full of water. If the flask were empty there would be no reason why the water should not enter the neck of the flask and stand at the same height inside the neck as it does outside. If you take an “empty” glass tube open at each end and press it down into the water, the water inside and the water outside will stand at the same level. But if you put your finger on the upper end of the tube so as to convert it into a closed vessel, the water will enter the lower end only a little way. So with the flask, the water enters the neck only a little way. Hence there is something inside the “empty” tube and in the “empty” flask; something which is material, because it occupies space and offers resistance. In fact the flask is full of that form of matter which is termed air, a thick coat of which surrounds the earth as the atmosphere. Air has weight, as you will learn more fully by and by; and that air in motion can transfer that motion to other bodies you are taught by the effects of the winds, which are merely air in motion.

Air therefore has all the characters of a material substance. Moreover it is a fluid, for it fits itself exactly to the shape of any vessel which contains it; its parts are very easily moved, or we should feel its resistance every time we move a limb; that it “flows” is seen in every breeze and every time you use a pair of bellows, when the air is driven in a stream out of the nozzle; and it presses on all sides anything contained in it.

But though air is a fluid it is not a liquid. In the first place it is very compressible. We saw that the water entered a little way into the tube or the neck of the flask in the preceding experiment. The reason of this is that the water compresses the air into a smaller volume. A bag full of air, such as a common air-cushion, can be squeezed till the air in its interior occupies a much smaller volume; and, if you treat a syringe full of air in the same way as the syringe full of water was treated, you will find, if the piston fits well, that it can be driven down some distance and then springs back again. Air in fact is not only a compressible, but it is an elastic fluid or gas. Heat expands air just as it expands water, but the expansion of air for the same degree of heat is much greater.

36. Steam is an Elastic Fluid or Gas.

In all the properties which have been mentioned water in the form of steam is an elastic fluid or gas like air.

If a little water is placed in the flask mentioned in the preceding section all the “empty” part of the space will contain air. If the flask is now made hot the water will at length boil, bubbles of steam forming in the water and breaking at its surface. By degrees, the air, which at first lay above the water, will be driven out; and if the whole flask is kept hot, the “empty” part of it will be full of the gaseous water, which is transparent and colourless like air. The steam flows out of the mouth of the flask still a clear and colourless gas; but it soon cools and becomes condensed as a cloud of small particles of fluid water.

Steam is lighter than air, and hence it rises in the air, just as bodies which are lighter than water rise in water.

Air is as much a gas in the coldest winter as it is in the hottest summer. But air can be liquefied by exposing it to a very low temperature, while, at the same time, it is subjected to an extremely great pressure. Thus, the difference between gases like air, which are condensed with extreme difficulty, and gases like steam, which are condensed easily, is only one of degree. Nevertheless there is a certain convenience in distinguishing those gases, which, like steam, are easily condensed as vapours. In what we ordinarily call steam, all the water of which it is composed remains gaseous only at and above the temperature of boiling water (212° Fahrenheit). Cooled ever so little below this point, most of it becomes condensed into hot liquid water. However, it must be recollected that though that particular form of gaseous water which we call steam exists only at and above the temperature of boiling water, yet water is capable of existing in the gaseous state down to the freezing-point.

Suppose that when our boiling flask contained nothing but water and steam, the mouth were stopped and the lamp removed. Then, so long as the temperature of the whole remained at that of boiling water, every cubic inch of steam above the water in the flask would weigh about ⅐th of a grain, since 100 cubic inches weigh about 15 grains. Suppose the capacity of the flask, exclusively of the fluid water in it, to be 100 cubic inches. Then, to begin with, the gaseous water which it contains will weigh 15 grains. If the flask is now allowed to cool, more and more of the gaseous water condenses into the fluid state; but, even down to the freezing-point, some water will remain in the gaseous state and will fill that part of the flask which is unoccupied by the fluid water. At blood-heat (98°) the gaseous water weighs only about a grain, though it still occupies 100 cubic inches; at the ordinary temperature of the air it weighs not more than ⅓rd of a grain; while, at the freezing-point, its weight is only ⅛th of a grain. But inasmuch as there is less and less actual weight of water in the same volume of gaseous water as the temperature falls, it follows that the density, or specific gravity, of the gaseous water must be less the lower the temperature. Moreover, while, at the boiling-point, gaseous water or steam resists compression with exactly the same force as air does, the lower the temperature the more easily compressible is the gaseous water.

Suppose an elastic bag were to be tied on to the nozzle of a kettle full of boiling water. If the bag were kept as hot as the boiling water it would become fully distended, and maintain its shape in spite of the pressure of the air upon all sides of it. If the bag were taken away it would retain its shape so long as it was kept as hot as boiling water; but, if it were allowed to cool, it would gradually become flattened by the outside air squeezing up the less and less resisting gaseous water of the lower temperatures. Hence, when the stopped flask has been allowed to cool, the air rushes in with great violence if it is opened.

38. The Evaporation of Water at ordinary Temperatures.

If some water is poured into a saucer and is allowed to stand even in a cool room or in the open air, you know that it sooner or later disappears. Wet clothes hung on a line soon dry—that is to say, the water clinging to them disappears or evaporates. The disappearance of the water under these circumstances results from the property just mentioned. In fact, it becomes gaseous water of the density appropriate to the temperature, and as such mixes with the air as any other gas would do. And as the sea, lakes, and rivers, are constantly giving off gaseous water into the air in proportion to the temperature, it is not wonderful that the atmosphere always contains gaseous water.

Air is said to be moist when the weight of water in a given quantity, say 100 cubic inches, is as much, or nearly as much, as can exist in the state of gas at the temperature. Under these circumstances, if the temperature is lowered even a very little, some of the gaseous water is converted into liquid water. We see this in hot moist weather, when the outside of a tumbler of fresh drawn cold spring water immediately becomes bedewed. The gaseous water in immediate contact with the tumbler, in fact, is cooled down below the point at which it can all exist as gas, and the superfluity is deposited as dew. In such days wet clothes do not dry well, because there is, already, nearly as much gaseous water in the atmosphere as the amount of heat marked by the thermometer can maintain in that state.

39. When Hot Water is cooled, it Contracts to begin with, but after a time Expands.

We have now seen what a wonderful change is brought about by heating water. At first, it expands gradually and slightly; but, when it reaches the boiling-point, it suddenly expands enormously, and is no longer a liquid, but a gas.

On the other hand, if warm water is allowed to cool, it gradually contracts till it reaches the ordinary temperature of the air in mild weather; but, if the weather is very cold, or if the water is cooled artificially, it goes on contracting only down to a certain temperature (39°), and then begins to expand again. In this peculiarity water is unlike all other bodies which are fluid at ordinary temperatures. Hence the temperature of 39° is that at which pure water has its greatest density or specific gravity, and water at this temperature is heavier, bulk for bulk, than the same water at any other temperature. Therefore if water at the top of a vessel is cooled down to this temperature, it falls to the bottom, and if the water at the bottom of a vessel is cooled below this temperature it rises to the top.

40. Water cooled still further becomes the transparent brittle solid Ice.

Our tumbler of water, if put out of doors on a cold winter’s night, would gradually cool until it assumed a temperature of 39° throughout. Cooling below this temperature, the water so cooled would gradually accumulate at the surface by reason of its less density, and its temperature would fall till the thermometer placed in it marked 32°. As soon as this upper water cooled ever so little below 32°, a film like glass would form on its surface by the conversion of the coldest fluid water into solid water or ice. And if all the water cooled down to the same degree it would all gradually change into the same kind of substance.

In this condition water is solid. It occupies space, offers resistance, has weight and transmits motion as the water did, but if you shake it out of the tumbler in a cold place it retains its form without the least change. If you press it, it proves to be exceedingly hard and unyielding; and, if the pressure is increased, it becomes crushed and breaks like glass. It may thus be crushed to powder, and the ice powder can be formed into heaps as if it were sand.

Just as any quantity of steam has exactly the same weight as the water which was converted into it by heat; so the ice has exactly the same weight as the water which has been converted into it by taking away heat.

41. Ice has less Specific Gravity than the Water from which it was formed.

But though the ice in the tumbler has the same weight as the water had, it has not the same volume. The expansion which began at 39° goes on, and when water passes into the solid state its volume is about 1
11th greater than it was at 39°. Taking water at this temperature as 1·0, ice has a specific gravity of 0·916.

But although water in freezing expands only to this small amount, it resembles steam in the tremendous force with which it expands. If you fill a hollow iron shell quite full of water, screw down the opening tight, and then put it in a cold place where the water may freeze, the water as it freezes will burst the iron walls of the shell. You know that when the winter is severe, the pipes by which water is brought to a house often burst. This is because the water in them freezes, and, being unable to get out of the pipe, bursts it, just as you may burst a jacket that is too tight for you by stretching yourself. Among the bare hill-tops, or on the face of cliffs exposed to the weather, the strongest and hardest rocks are every winter split and broken, just as if quarrymen had been at work at them. In the summer the rain-water gets into the little cracks and rifts in the stone and lodges there. Then the winter comes with its cold and freezes the water. And the water bursts the rocks asunder just as it bursts our waterpipes.

42. Hoar Frost is the Gaseous Water which exists in the Atmosphere, condensed and converted into Ice Crystals.

In the winter-time you often notice, on a clear sharp night, that the tops of the houses and the trees are covered with a white powder called hoar frost; and, on the windows of the room when you wake up, you see most beautiful figures, like delicate plants. Take a little of the hoar-frost, or scrape off some of the stuff that makes the window look like ground glass, and you find that it melts in your hand and turns to water. It is in fact ice. And if you look at the figures on the window pane with a magnifying glass you will see that they are made up bits of ice which have a definite shape, and are arranged in a regular pattern. Each of these definitely shaped bits of ice has been formed in the following way. The air in the room is much warmer than that outside, and there is mixed with it nearly as much water, derived from the breath and the evaporation of moist surfaces, as can maintain itself in the gaseous state at the temperature. The windowpanes, being thin, are cooled by the outside air, and of course the gaseous water inside the room, when it comes in contact with the cold windowpanes, becomes condensed on them into fine drops of cold water. The panes becoming colder and colder, these minute drops at last freeze, and the water not only becomes solid, but it crystallises; that is to say, the little solid masses take on more or less regular geometrical forms with flat faces, inclined to one another at constant angles, so that they resemble bits of glass cut according to particular fixed patterns. All ice is in fact crystalline, but in ice which has been formed from thick sheets of water, the crystals are so packed together that they cannot be distinguished separately.

43. When Ice is warmed it begins to change back into Water as soon as the Temperature reaches 32°.

A lump of ice brought out of the open air in very cold weather may have a temperature of 30°, or 20°, or lower. If such a lump is brought into a warm room it gradually becomes warmer, but remains unchanged otherwise, until it has risen to 32°. Then it begins to melt, and remains at 32° as long as it is melting; and the water which proceeds from it is at first also at 32°.

If you were to throw a lump of ice into the middle of a hot fire, so long as a particle of ice remained as such, it would have a temperature of 32° and no more. This is a fact exactly parallel to that which is observed when water is raised to the boiling-point. So long as any of the water remains unconverted into steam it becomes no hotter. Moreover the steam itself is at first at 212°.

44. Ice the solid, Water the liquid, and Steam the gas, are three states of one natural object; the Condition of each State being a certain Amount of Heat.

Ice, liquid water, and steam, are three things as unlike as any three things can well be. What do we mean then by saying that they are states of one substance, water?

What we really mean is that if we take a given quantity of water, say a cubic inch, and change it first into ice and then into steam, there is something which remains identically the same through all these changes. This something is, in the first place, the weight of the material substance. The water weighs 252½ grains, the ice into which it is converted weighs 252½ grains, and the steam produced from it weighs 252½ grains. In the second place, the same force would cause the ice, the water, and the steam, to move with the same rapidity; and, when set in motion, they would produce the same effect upon anything movable against which they struck.

In the third place, when you study chemistry, you will learn that the ice, the steam, and the liquid water, would yield the same weight of the same two gases, oxygen and hydrogen, and nothing else. Every one cubic inch of water, 1,700 cubic inches of steam, and 1
111 cubic inch of ice, yield 281
18 grains of hydrogen, with 2248
18 grains of oxygen, and nothing else. (See § 50.)

As there is not the slightest difference in weight between a given quantity of water and the ice, or the steam, into which it may be converted, it is clear that the heat which is added to or taken from the water to give rise to these several states, can possess no weight. If then heat is a material body, it must be devoid of weight—and hence, in former times, heat was called an imponderable substance. It was thought to be a kind of fluid, called caloric, which had no weight, and which drove the particles of bodies asunder, when it entered them as they were heated, and let them come together as it left and they grew cool.

45. The Phenomena of Heat are the Effects of a rapid Motion of the Particles of Matter.

This much, however, is certain: that heat can be caused by motion. Every boy knows that a metal button may be made quite hot by rubbing it. A skilful smith will hammer a piece of iron red hot. The axles of wheels become red hot by rubbing against their bearings, if they are not properly lubricated; and even two pieces of ice may be melted by the heat evolved when they are rubbed together. And there are abundant other reasons, as you will find when you study physics, for the belief that the sensation we call heat, and all the phenomena which we ascribe to heat, are the effects of the rapid motion of matter.

However, a quiescent body may be made hot without exhibiting the least appearance of motion. The surface of the water in a tumbler at 100° is just as unruffled as that of the same water at 32°. What, then, is meant by saying that heat is a kind of motion, and that the greater the heat in any body the greater the amount of motion in that body?

The answer to this question is that the motion which causes the phenomena of heat, is not a visible motion of the whole mass of the hot body, but a motion of the individual particles of which it is composed. And each particle moves, not straight forward, but backwards and forwards in the same space, so that its motion may be roughly compared to that of a pendulum, or to that of the balance-wheel of a watch. It is in fact a sort of vibratory movement; each vibration taking place through a very short distance and with extreme rapidity. The sensation of heat is caused by the vibratory movements of the particles of matter, just as sound is so caused. The prongs of a tuning-fork which has been struck, certainly vibrate, for you can see them do so if the note is low. If you now put your ear at one end of a long piece of timber and the handle of the vibrating tuning-fork is placed upon the other end, the vibratory motion of the tuning-fork will be communicated to the particles of the wood and will be loudly heard. All the time the sound is heard the particles of the wood are vibrating. Nevertheless, the wood as a whole does not move, but its particles swing backwards and forwards through such a minute space that their motion is imperceptible.

But what are these particles of matter which by their vibration give rise to the phenomena of heat?

We have seen that pure water is perfectly clear and transparent. The naked eye can discern no difference between one part and another. In other words, it has no visible texture or structure. It does not follow that it really possesses none, however, for there are many things which seem to be the same throughout, or homogeneous, which yet show structure if they are examined with a magnifying glass. Thus the surface of a sheet of fine white paper looks perfectly even and smooth to the eye; but a magnifying glass of no great power will show the minute woody fibres of which it is made up; while, under a powerful microscope, the paper looks like a coarse matting.

But if we put a small drop of water on a slide, such as is used for microscopic objects, and cover it over with a thin glass so as to spread it out into a film, perhaps not more than 1
10000th of an inch thick, it may be examined with the very highest magnifying powers we can command, and yet it looks as completely homogeneous and shows as little evidence of being made up of separate parts as before. However, this is still no proof that the water is not made up of little parts, or particles, distinctly separated from one another. It may merely mean that the particles are so extremely small that they cannot be distinguished even by microscopes which magnify four or five thousand diameters.

It is certain that solid bodies may be divided into particles so minute that the best microscopes show no trace of them. Common gum-mastic cannot be dissolved by water, but it readily dissolves in strong spirit or alcohol, and mastic varnish is an alcoholic solution of gum-mastic. If you add water to mastic varnish, the alcohol takes away the water and the mastic falls out, or precipitates, as a curdy solid composed of very visible whitish particles. But if a drop of the varnish is added to a good deal, say half a pint, of water and well stirred at the same time, the mastic, though it is still precipitated as a solid, is in a state of extremely minute division. No separate solid particles of mastic are visible to the naked eye, but the water assumes a faint milky tinge.

This milkiness arises from the presence of solid particles of mastic diffused through the water; and yet, if the experiment has been properly managed, a drop of the fluid may be spread out as before and examined with the highest magnifying powers, and nothing can be seen of such particles. So far as vision goes it might be a drop of pure water. Now our best microscopes are able to show us anything solid which has a diameter of 1
100000th of an inch, quite distinctly; and probably solid opaque particles of much smaller size would make themselves apparent as a turbidity or cloudiness. The particles of mastic must be therefore so much smaller than this that they remain invisible. Hence it follows that if water were made up of separate particles, or droplets, 1
1000000th of an inch in diameter, and thus had the structure of a mass of very fine shot, no microscope that has yet been constructed would enable us to see even a trace of that structure. We could not obtain any direct evidence of it.

When our means of observation of any natural fact fail to carry us beyond a certain point, it is perfectly legitimate, and often extremely useful, to make a supposition as to what we should see, if we could carry direct observation a step further. A supposition of this kind is what is called a hypothesis, and the value of any hypothesis depends upon the extent to which reasoning upon the assumption that it is true, enables us to explain or account for the phenomena with which it is concerned.

Thus, if a person is standing close behind you, and you suddenly feel a blow on your back, you have no direct evidence of the cause of the blow; and if you two were alone, you could not possibly obtain any; but you immediately suppose that this person has struck you. Now that is a hypothesis, and it is a legitimate hypothesis, first, because it explains the fact; and, secondly, because no other explanation is probable; probable meaning in accordance with the ordinary course of nature. If your companion declared that you fancied you felt a blow, or that some invisible spirit struck you, you would probably decline to accept his explanation of the fact. You would say that both the hypotheses by which he professed to explain the phenomenon were extremely improbable; or in other words, that in the ordinary course of nature fancies of this kind do not occur, nor spirits strike blows. In fact, his hypotheses would be illegitimate, and yours would be legitimate; and, in all probability, you would act upon your own. In daily life, nine-tenths of our actions are based upon suppositions or hypotheses, and our success or failure in practical affairs depends upon the legitimacy of these hypotheses. You believe a man on the hypothesis that he is always truthful; you give him pecuniary credit on the hypothesis that he is solvent.

Thus, everybody invents, and, indeed, is compelled to invent, hypotheses in order to account for phenomena of the cause of which he has no direct evidence; and they are just as legitimate and necessary in science as in common life. Only the scientific reasoner must be careful to remember that which is sometimes forgotten in daily life, that a hypothesis must be regarded as a means and not as an end; that we may cherish it so long as it helps us to explain the order of nature; but that we are bound to throw it away without hesitation as soon as it is shown to be inconsistent with any part of that order.

48. The Hypothesis that Water is composed of Separate Particles (Molecules).

It has been pointed out that we cannot see, and indeed that there is not much hope of our ever being able to see, the separate particles of water, even if water is composed of such particles. But it is perfectly legitimate to suppose that water is made up of such particles, if that hypothesis will enable us to explain the properties of water.

Let us suppose then that any portion of fluid water is really composed of a prodigious number of particles less (and probably much less) than a millionth of an inch in diameter. We may call these particles molecules.^[4]

We are justified, in accordance with the general properties of matter (§ 18), in supposing that these molecules tend to approach one another. But the fact that water is slightly compressible justifies the supposition that its molecules are not in actual contact, but that they are separated by interspaces, just as the motes in the air of a dusty room are so separated.

What is it that keeps the molecules apart? We have seen that great mechanical pressure brings them but slightly nearer to one another; hence there is an equivalent resistance of some kind which keeps them apart. This resistance must have the same origin as the sensation which we know as heat, for it has been seen that diminution of heat diminishes the bulk of water; that is, allows the molecules to come closer together; that is, diminishes their tendency to keep asunder. Increase of heat, on the other hand, increases the volume of water; that is to say, drives the molecules further apart, or increases their tendency to keep asunder.

Suppose we call the cause of the tendency of the molecules of water to come together an attractive force; and the cause of their keeping apart, which manifests itself to us as the sensation of heat and is, as we have seen, in all probability, a rapid vibratory or whirling motion of the molecules, a repulsive force; then, in the liquid state, these forces are so adjusted that the molecules are quite free to move, and yet hold together.

By adding heat the repulsive force is increased, until the molecules are about twelve times as far apart as they were in each direction; while the attractive force is overcome, and the molecules fly off in all directions as soon as they are unconfined. On the other hand, by taking heat away, the repulsive force is diminished, until the molecules become inseparable and the water assumes the solid form.

It is probable that the expansion of fluid water, at a temperature below 39°, depends upon the molecules taking up a peculiar arrangement as they approach one another. If sixteen men are formed into a column, four deep, and each man a foot from the other, the same men may stand closer together and yet form a hollow square, which occupies a larger space. That the molecules of water do take up a particular order in assuming the solid condition, is shown by the crystalline form of ice. Each crystal of hoar-frost owes its shape to the arrangement of its molecules, according to a definite geometrical pattern.

Thus the hypothesis that water is composed of separate molecules, is useful, for it helps us to some extent to explain the properties of water. And, when you study physics and learn the laws of motion, you will find that there is no end to the number of the truths established by observation and experiment, which can be explained by this hypothesis. Hence it may fairly be adopted and employed as a means of picturing to ourselves the order of nature, so long as no facts are discovered which are inconsistent with it.

49. All Matter is probably made up either of Molecules or of Atoms.

The same reasons which lead to the adoption of the hypothesis that water is composed of separate particles justify its extension to all forms of matter whatever.

The metal mercury or quicksilver, for instance, may be supposed to be made up of distinct particles of mercury of extreme minuteness, and according to the temperature, these associate themselves in the solid (frozen mercury), liquid (ordinary quicksilver), or gaseous form (vapour of mercury). To whatever treatment pure mercury may be subjected, we cannot get anything but mercury out of it. The particles of mercury have never been broken up. Hence they are generally termed atoms, or particles that cannot be divided; and mercury is said to be an element, or a substance which is not compounded of any other substances.

Here is a case in which it is very useful to distinguish between fact and hypothesis. The matter of fact is that, up to the present time, no one has been able to get out of pure mercury anything but pure mercury. The statement that mercury is a simple substance, and therefore never can be broken up into any other substances, is a hypothesis which future observation and experiment may or may not confirm.

A hundred and fifty years ago it was universally believed that water was as much an element as mercury. But water is now well known to be a compound. In fact, as has already been said, the particles of water may be very readily broken up or decomposed (in what way, you will learn when you study chemistry) into two totally distinct substances, oxygen and hydrogen, which are gaseous at all known temperatures, though by combining vast pressure with extreme cold they have recently been liquefied. Each of these gases, according to our hypothesis, consists of particles, and since these can by no known means be further broken up, they are considered to be atoms like those of mercury.

Nine parts by weight of pure water always yield eight of oxygen and one of hydrogen. The hypothetical particle, or molecule of water, therefore, must be composed of atoms of oxygen and hydrogen having this relative weight; and chemists have grounds for believing that one atom of oxygen and two atoms of hydrogen exist in each molecule of water. If this be so, the structure of water must be more complicated than we thought at first; and each particle of water (the molecule) must be a system composed of three separate atoms.

50. Elementary Bodies are neither destroyed nor is their Quantity increased in Nature.

It has been seen that when a cubic inch of water is dissipated by heat, it is not destroyed, but that it merely changes its form from the fluid to the gaseous state, while its weight remains unaltered. If the same cubic inch of water is decomposed into oxygen and hydrogen gases, the water is indeed destroyed, but the matter of which it consisted remains unchanged in weight. If the water weighed 252·5 grains, the oxygen gas will weigh 224·45 grains and the hydrogen gas will weigh 28·05 grains. And nothing that man has been able to do has affected the weight of a given quantity of either of these gases. So far as we know, elementary bodies retain their weight under all circumstances, and can be traced by it whatever shape they may take. If this is true it follows that, in the order of nature, matter is indestructible: the quantity of it neither increases nor diminishes.

Hence it follows that natural things and artificial things resemble one another in one respect. It is true of both that the matter of which they are composed is never destroyed and never increased; and therefore the order of events in nature as much consists in the joining together and putting apart of natural bodies by natural agencies, as the order of events in the artificial world consists in the joining together and the putting apart of natural bodies by human agencies.

51. Simple Mixture.

In order to learn the manner in which water may be broken up into its elements or decomposed, you must turn to the Primer on Chemistry. But as a preliminary to the study of that science, it may be useful to consider some simple cases of composition and decomposition which are exemplified by water.

If half a pint of water, coloured by putting a little ink into it, is added to the same quantity of clean water, the two will readily mingle; the total quantity of water will be a pint; and its colour will be just half as dark as that of the coloured half-pint. This is a case of simple mixture. The volume of the mixture equals the sum of the volumes of the things mixed, and there is no change in the properties of these things. So when water evaporates, the gaseous water or vapour mixes with the air in the same way, the molecules of the one body dispersing themselves between the molecules of the other until there is the same proportion of each everywhere. In like manner, sand and sugar may be (and unfortunately often are) mixed, without any change in the properties of either, or in the space which they primitively occupied.

On the other hand, oil and water will not mix, however much you may stir the two together; and the oil, being the lighter, rises to the top as soon as the fluid is quiet. Nor will quicksilver and water mix, but the quicksilver, being very much heavier than the water, rushes to the bottom of the vessel into which the two are put. Neither will sand nor iron filings mix with water; as heavier bodies, they also sink to the bottom. Nor does powdered ice, though it is water in another shape, mix with ice cold water; as a lighter body it floats at the top.

52. Mixture followed by Increase of Density; Alcohol and Water.

Strong spirit, or alcohol, is a clear transparent fluid which looks like water, but is a very different substance. For example, it boils at a much lower temperature, it burns with a blue flame, it has intoxicating properties, and, like oil, it is very much lighter than water. Hence, if coloured spirit is poured gently upon the surface of water the spirit rests upon the water. Suppose, now, that we take a tall measure graduated into ten equal parts. Fill the lower five with water, and then, very gently, pour in the strongest alcohol, coloured in some way, until the tenth mark is reached. We shall have five volumes of water below, and an equal quantity, or five volumes, of coloured alcohol above. Where the two are in contact, the colour will be diffused into the water for a short distance, but not far, showing that only a slight mixture is taking place. This, however, is not because the two fluids mingle with difficulty; for, with slight stirring, they mix completely, and you have a fluid the colour of which is about half as intense as that of the alcohol, and many of the other properties of which are intermediate between those of pure alcohol and those of pure water.

Thus far, nothing further than simple mixture, as when coloured water was added to pure water, seems to have occurred; but, in reality, something more has happened. In the first place, the mixture is a good deal warmer than either of its components; that is to say, heat has been generated. In the second place, if you measure the volume of the whole fluid after it has cooled, it no longer stands at the mark ten, but distinctly lower, or about nine and three-quarters. As the volume of the mixture is less than the sum of the volumes of its two components, it follows that the density of the mixture must be greater than a density midway between that of the water and that of the alcohol. In other words, the molecules in the mixture do not occupy the same space as they did when they were separate. The result is the same as if the ten volumes had been compressed until they occupied only nine and three-quarters; so that the effect is a contraction similar to that which would be brought about by taking away heat from the mixture. In fact, as we have seen, the mixture gives out a quantity of heat.

There is another respect in which the mixture is unlike both its constituents. It both boils and freezes at a much lower temperature than water does, and at a higher temperature than alcohol does. In fact pure alcohol has not yet been frozen. If the molecules of the alcohol were merely diffused among those of the water as water is diffused through wet sand, they ought to pass into the gaseous state at the same temperature as that at which alcohol boils; and it would then be very easy to separate alcohol from water by distillation. But the fact is not so; alcohol cannot be obtained free from water by distillation unless something which holds water very strongly, such as quicklime, is added, so as to keep all the water back when the fluid is heated.

Thus alcohol and water, mingled together, give rise to a fluid which is not a mere mixture, the properties of which are known if we know the properties of its components; it is, in strictness, a new body, in which the molecules of the water and those of the alcohol affect one another to a certain extent and modify the pre-existing properties of each.

This effect of different bodies upon one another becomes much more manifest when water is brought into contact with certain solids.

53. Solution; Water Dissolves Salt.

If a spoonful of salt is put into a tumbler of cold water and the water is stirred, the salt swiftly vanishes from view; and, after a time, so far as our sense of vision goes, the water appears to be just what it was before. But if the water in the tumbler at first weighed five ounces and the salt weighed two ounces, the water in the tumbler will now weigh seven ounces; the water will now taste salt, the salt is said to be dissolved, and the solution is called brine. Moreover, the solution is said to be saturated, for if you put more salt in it will remain unchanged. Water, in fact, will dissolve two-fifths of its weight of salt and no more. If the brine thus formed is put into a wide dish, so that the water may evaporate; or if it is heated and the water boiled away; as fast as the water diminishes, a quantity of salt, equal to two-fifths of the water which is converted into steam, returns to the solid state and falls to the bottom of the vessel. And when all the water is driven off, the salt which remains will have exactly the weight, and all the other properties which it had before it was dissolved by the water.

Thus, contact with water has had a very singular effect upon the salt. It appears to have changed one of the properties of the salt, namely, its solidity, but to have left all the rest unaltered. We saw just now that powdered ice does not mix with ice-cold water, but that the fragments of ice remain solid. The moment, however, that the temperature rises, the cohesion, or sticking together of the molecules, which is the characteristic of the solid state, comes to an end; they become loose and free to move, and they mingle with the surrounding water. Or we may say that the ties which held the molecules of the solid together are dissolved, so that the solid water becomes fluid.

The resemblance of this process to the dissolving of salt in water is so obvious that, in common language, it is often said that a lump of salt or of sugar melts away in water; but if you try to make salt fluid by heat, you will have to expose it to a very high temperature, so that the conversion of salt from the solid state into the liquid state by solution in cold water is obviously a very different process from liquefaction by heat. Nevertheless the result is the same so far as the condition of the salt is concerned. The cohesion between its molecules is destroyed, and they distribute themselves evenly among the molecules of the water, just as the molecules of steam distribute themselves among the molecules of air. And, when you study chemistry, you will learn how it may be proved that the smallest drop of the solution of salt contains exactly the same proportion of salt as the whole does.

If brine is allowed to evaporate slowly, the molecules of the salt arrange themselves, as the water leaves them, in beautifully regular cubical crystals. You may see them form easily enough if you watch a drop of brine gradually dry up under a microscope. The salt crystals contain nothing but salt. If they are heated till they become red-hot they pass into the fluid state; and when still further heated, the fluid salt becomes a vapour or gas and, as such, flies off into the air, or volatilizes.

Thus we see that when salt and water are brought into contact, the salt undergoes a certain amount of change, while the water does not remain wholly unchanged. For brine no longer boils at 212°, but requires a considerably higher temperature. The salt, as it were, holds the water back, and prevents it from assuming the gaseous state under the same conditions as if it were pure, just as, in the previous case, the water held the alcohol back; or we may say that the force of heat which drives the molecules of liquid water apart, when steam is formed, has a greater resistance to overcome when salt is dissolved in the water. And just as the presence of alcohol lowers the freezing point of the water with which it is mixed, so does the presence of salt lower the freezing point of water. Sea water, which is a weak brine, begins to freeze at about 27°; and the ice which is formed is quite pure, while the remainder of the sea water becomes richer in salt.

If we mean by attraction that which opposes any force which tends to separate bodies, then we may say that the molecules of salt and those of water attract one another. And such attraction between molecules of matter of different kinds is called chemical attraction.

54. Quicklime and Water: Plaster of Paris and Water: Combination.

Quicklime is a substance obtained by heating chalk or limestone to redness. When pure, it is a white hard solid which can be made to pass into the liquid and gaseous states only at enormously high temperatures. If a lump of fresh quicklime be placed in a saucer and about one-third of its weight of water poured upon it, there will be a great turmoil, heat will be evolved, the water will disappear, and the lime will crumble down into a soft white powder. This operation is what bricklayers call slaking lime. And if no more water has been added than the proportion mentioned, the pure white powder which results will be solid and dry, the water having, to all appearance, vanished.

In the solution of salt we saw a solid become fluid under the influence of water; in the slaking of lime the fluid water enters into the structure of a solid. If more water is added, this solid dissolves or becomes liquid, as the salt did, and the solution is called limewater. By carefully managed evaporation of the water the lime may be recovered in the form of crystals, just as the salt was recovered. But there is this difference, that the salt crystals contain no water, while the lime crystals not only contain water, but contain exactly the same proportion as exists in slaked lime, that is to say, 18 parts water to 56 parts lime.

The water thus bound up with the lime into a new solid holds on so firmly to the lime that it requires a red heat to separate the two. The lime and the water are said to be chemically combined; and as the proportion of lime and water in slaked lime, or lime crystals, is always the same, they are said to be combined in definite proportions; and the slaked lime receives the special name of hydrate of lime.

Gypsum or Plaster of Paris is a dry white powder. If mixed with a little water it does not slake after the fashion of quick lime, but the mixture soon sets or becomes hard; and, at the same time, the greater part of the water disappears. In fact, it has combined with the plaster of Paris and forms part of another hydrate, in which, when the superfluous moisture dries, not a trace of water is to be seen. It is this property which is taken advantage of when plaster of Paris is used in making casts and moulds. The fluid plaster is poured over and round the body to be cast; as a fluid, it applies itself conveniently to all the inequalities of its surface; and, when it sets, it retains the shape which it has thus acquired. Set plaster of Paris may be perfectly dry; but it nevertheless contains between ⅐ and ⅛ of its weight of water, fixed and forming an integral part of the solid hydrate. And if the set plaster is strongly heated, the combined water is driven off and it returns to its original state.

Gypsum is found abundantly in nature, in the shape of beautiful transparent crystals which are called selenite. These crystals have the same composition as set plaster, that is to say, they are hydrates. A thin flake of such a crystal viewed with the highest powers of the microscope appears perfectly homogeneous. Nevertheless, there is good reason for the conclusion that it consists of molecules of water and molecules of gypsum which hold together so strongly that they form a hard brittle glassy solid. Moreover, the molecules of the hydrate itself hold together more strongly in some directions than in others. It is very easy to split the crystals lengthwise; while much more force is needed to cut them crosswise and then they do not split, but break.

Glauber’s salts and Epsom salts are other examples of solids which dissolve in water and separate in the crystalline form as the water evaporates; and which, like lime and gypsum, combine with a definite proportion of water to form crystalline compounds. In fact, each of these glassy brittle solids contains more than half its weight of water.

Thus we see that two bodies, of which water is one, may combine together to give rise to something different from either. And we are thus led to the science of chemistry, which tells us exactly how bodies combine, what comes of their combination, and how compounds may be separated into their constituents.