Altogether chemists have discovered about eighty-four elements, many of which are rare, and do not occur in common substances.

All substances of the earth, whether dead or living, are formed of chemical elements. These elements may be found in the pure or elementary state, or they may be mixed with other substances, or they may be combined chemically. Copper, iron, and gold are elements in the pure state. If we should take iron and copper filings and mix them together, we would still have copper and iron. Were we to take copper and gold and melt them together, we would have a metal that would be neither copper nor gold. It would be harder than one and softer than the other. But this substance would still be a mixture, and its properties half way between copper and gold.

If a piece of iron be exposed to dampness it will soon become covered with a reddish powder called "rust." The rusting of iron is a process of chemical changes in which the original substance was wholly changed by chemically uniting with the oxygen and the moisture of the atmosphere, which is really a process of combustion. The burning of wood, the rusting of iron, the souring of milk, and the digestion of food are, in a way, all mere examples of chemical changes.

Care should be exercised to distinguish chemical compounds from simple mixtures. Air is not a compound, but a mixture of oxygen, hydrogen and nitrogen gases. Water, however, is a compound of oxygen and hydrogen. Both salt and sugar are compounds, but if we grind them together, we do not have a new compound, but a mixture of two compounds. Most of the common things around us are mixtures of different compounds or substances. Rocks are mixtures of many different compounds. Wood is, likewise, formed of many different substances. Wheat contains water, starch, cellulose, and many other compounds. Grinding the wheat into flour does not change it chemically, but if we heat the flour in an oven, some of the starch is changed into dextrin. The starch has disappeared, and dextrin, a new substance, appears in its place. Whenever elements are combined into compounds, or compounds broken up into elements, or changed into other compounds, we have true chemical action.

The names of the elements are formed in many different ways. The name chlorin is derived from a Greek word meaning greenish-yellow, as this is the color of chlorin. Bromin comes from a Greek word meaning a stench, a prominent characteristic of bromin being its bad odor. Names of elements—how derived Hydrogen is formed from two Greek words, one of which means water and the other to produce, signifying that it enters into the composition of water. Potassium is an element found in potash, and sodium in soda, etc.

For convenience, abbreviations are used for the names of elements and compounds. Thus, instead of oxygen, we may write simply "O"; for hydrogen, "H"; for nitrogen, "N," etc. Very frequently the first letter of the name of the element is used as the symbol. If the names of two or more elements begin with the same letter, some other letter of the name is added. In some cases the symbols are derived from the Latin names of the elements. Thus, the symbol of iron is Fe, from ferrum; of copper, Cu, from cuprum.

The following table gives the names of the elements which it will be necessary to understand in pursuing this work.

AIR AND OXYGEN

Air—The air consists chiefly of two substances, only one of which can keep up the process of burning. This substance is known as oxygen. The other, in which nothing can burn, is known as nitrogen. Besides these the air contains smaller quantities of other substances, particularly water vapor, carbonic acid (carbon dioxid), ammonia, and carburetted hydrogen.

Oxygen—Oxygen is the most common element in nature. It forms between forty and fifty per cent of the solid crust of the earth, eight-ninths of all the water on the globe, and one-fifth of all the air around the globe.

We have oxygen around us in great abundance, but it is mixed with nitrogen, and it is difficult to separate the two so as to secure the oxygen for any practical or commercial use.

MANUFACTURE OF OXYGEN

There are three methods of obtaining oxygen:

1 From potassium chlorate, or, as it is commonly called, chlorate of potash.

When potassium chlorate (KCLO₃) is heated in a closed vessel (closed vessel means "closed at one end"), it breaks up into potassium chlorid and oxygen; that is, KCLO₃ + heat = KCL + O₃.

Potassium chlorate is used in fireworks because it gives up its oxygen readily. Potassium nitrate serves the same purpose in gunpowder, which is a mixture of sulfur (S), charcoal (C), and salt-peter or potassium nitrate (KNO₃). The explosion of gunpowder, after a certain temperature has been reached, is due to the formation of oxygen, which, combined with the potassium nitrate, is set free by the very rapid burning of the charcoal and the sulfur. Other gases formed by the explosion are nitrogen, and probably sulfur dioxid (SO₂), and oxids of nitrogen, N₂O, NO₂, etc. Carbon monoxid and carbon dioxid are sometimes formed. Potassium nitrate, however, is the most active agent in gunpowder.

2 By the electrolysis of water.

By this method the oxygen and the hydrogen are separated by electricity.

3 By the liquefaction of air, which is a very recent and a very scientific method.

By this method the air is cooled down until it liquefies. At normal atmospheric pressure it liquefies at a temperature of —312.6°F., but under pressure of about 585 pounds it liquefies at a temperature of —220°F. After the air has been liquefied, it is allowed to go back to vapor by exposing it to the surrounding heat of the atmosphere, and this vaporization separates the nitrogen from the oxygen, as the nitrogen boils at a temperature of —318°F., while the oxygen boils at a temperature of —294°F. There is a difference of about 24° in the boiling points of these two gases, which at this low point amounts to more than the difference between the boiling points of alcohol and water, and this difference is sufficient to separate the oxygen from the nitrogen.

Production of oxygen by the liquefaction of air is the latest, cheapest, and most approved method, and is now becoming extensively used in obtaining both oxygen and nitrogen for commercial use.

Oxygen is tasteless and odorless. It is slightly heavier than air. When subjected to an extremely high pressure and low temperature it becomes liquid.

CHEMICAL ACTION OF OXYGEN

(a) Upon Substances

Upon some substances oxygen acts at ordinary temperature. Iron becomes covered with rust when exposed to air and moisture. Wood and other vegetable and animal substances undergo slow decomposition when exposed to the air. This is partly due to the action of oxygen at ordinary temperature.

A splinter of wood will burn brilliantly in a jar of pure oxygen, and much more rapidly than in common air. Pure oxygen gas will cause many substances to burn which will not burn in air. Iron can be burned in pure oxygen, leaving only a reddish powder.

When iron rusts the carbon dioxid and water vapor combine chemically with the iron, and form what is known as a basic hydroxid or carbonate of iron. The process is somewhat complex. When iron burns in oxygen a red powder is formed—ferric oxid, Fe₂O₃. Iron dissolves in water, or moisture from the air containing carbonic acid, forming acid ferrous carbonate—

 Fe   + 2H₂CO₃ = FeH₂(CO₃)₂ + H₂
Iron + Carbonic acid = Acid ferrous carbonate + Hydrogen

This acid ferrous carbonate, on drying or further oxidation, is converted into iron-rust. If we represent iron-rust by the formula Fe₂O₃. 2Fe(OH)₃, the equation is as follows:

4FeH₂(CO₃)₂ + O₂ = Fe₂O₃. 2Fe(OH)₃ + H₂O   + 8CO₂
Acid ferrous carbonate + Oxygen = Iron-rust + Water + Carbon dioxid

(b) In Living Bodies

The most interesting action of oxygen at ordinary temperature, however, is that which takes place in our bodies and the bodies of all other animals.

By the constant action or beating of the heart all the blood in the body is brought to the lungs every two or three minutes. The actual time has not been determined in man. In large arteries the Rate of blood circulation blood flows ten times as fast as in very small ones. The usual time through a capillary is one second. The time has been determined, however, in lower animals. In a horse the blood travels one foot a second in the largest artery. At present the accepted theory is that in the circuit the blood makes throughout the body, it picks up the waste matter Oxidation of waste matter from tissue that has been torn down by work or effort, and brings it to the lungs, where it meets with the oxygen we breathe and is oxidized or burned.

If the body undergoes excessive effort or exercise, it tears down an excessive amount of tissue, and there is created, therefore, an excessive amount of waste or carbon dioxid. Nature very wisely provides for this contingency by increasing the heart action, thereby sending the blood through the body at greater velocity, forcing more blood to the lungs, thus increasing the demand for oxygen, which is expressed by deep and rapid breathing.

When a substance burns it gives off heat, and generally light. The heat is the result of chemical change or combination, and the light is the result of heat. Whenever oxidation takes place, no matter in what form, heat is produced.

The amount of heat given off by the combination of a given amount of oxygen with some other substance is always the same. If it takes place at a very high temperature, as in explosives, the heat is all given off at once, but if it takes place more slowly, the heat passes away, and we may not observe it, but careful experiments prove that heat is always present in oxidation, and the amount of heat is always measured by the amount of oxygen.

That the combination of oxygen with other substances always produces a certain amount of heat is a very important fact to the food scientist, as this law enables him to determine in the laboratory the exact amount of heat that is produced in the oxidation of a pound, or of any given quantity of food; this food will also produce exactly the same amount of heat if oxidized in the human body.

We know that by means of heat we can produce motion. The steam-engine is the best example of this law. We build a fire under the boiler; the oxygen of the air unites with the carbon in the coal; the combustion converts the water into steam; the steam is conveyed to a cylinder; the pressure pushes a piston; the motion of the piston causes motion in the engine, and the train or ship moves.

From such facts we know that not only the amount of heat, but the amount of work or energy that food or fuel will yield can be determined with reasonable accuracy. Many conditions obtain in the body, however, that do not occur in the laboratory, hence we must study these conditions before we can fully understand the natural laws that govern the production of heat, and energy or work, by oxidation in the living body.

HYDROGEN AND WATER

Hydrogen—Hydrogen is found in nature very widely distributed and in large quantities. It forms one-ninth of the weight of water, and is contained in all the principal substances which enter into the composition of plants and animals. It may be obtained by decomposition of water by means of the electric current, or by the action of substances known as acids on metals. The latter method is more commonly used in the laboratory. Acids contain hydrogen, give it off easily, and take up other elements in its place. Among the common acids found in every laboratory are hydrochloric, sulfuric, and nitric.

Pure hydrogen is a colorless, odorless, tasteless gas. It is not poisonous, and may therefore be inhaled without harm. It is the lightest known substance, being about 14.4 times lighter than air, 16 times lighter than oxygen, and 11,000 times lighter than water.

Hydrogen does not unite with oxygen at ordinary temperatures, but, like wood and most other fuel substances, needs to be heated up to the kindling temperature before it will burn. Hydrogen burns if a lighted match be applied to it. The flame is colorless, or very slightly blue.

Water—Water is a compound and not an element, as can be shown by passing an electric current through it. If the ends of two wires, each connected with an electric battery, be put a short distance apart, in acidulated water, it will be noticed that bubbles of gas rise from each wire. As these gases cannot come from, or through the wires, they must be formed from the water. If they be analyzed, we will find that oxygen gas comes from one wire and hydrogen from the other.

This experiment shows that when an electric current is passed through water, hydrogen and oxygen are obtained, and also that there is obtained twice as much hydrogen as oxygen by volume. This proves that water is not an element, but a compound of two atoms of hydrogen and one of oxygen. The chemist therefore writes the symbol for water H₂O.

We have just learned that with electricity we could decompose the compound water into its elements, hydrogen and oxygen. Now we can prove by another experiment that water contains these two elements. If we burn hydrogen gas, or any substance containing hydrogen, water is formed. This can be illustrated by inverting a cool, dry tumbler over a gas flame, which is composed chiefly of hydrogen, and water vapor will collect on the inside.

Though water is widely distributed over the earth, we never find it absolutely pure in nature. All natural waters contain foreign substances in solution. These substances are taken up from the air, or from the earth. Pure water is colorless, tasteless, and odorless.

On cooling, water contracts until it reaches the temperature of 4° Centigrade (39° Fahrenheit). When cooled from 4° to 0° C. it expands, and the specific gravity, or weight compared with the space occupied by ice, is somewhat less than that of water; hence ice floats.

The purest water found in nature is rain-water, particularly that which falls after it has rained for some time; that which first falls always contains impurities from the air. As soon as rain-water comes in contact with the earth and begins its course toward the sea, it also begins to take up various substances according to the character of the soil with which it comes in contact. Mountain streams which flow over rocky beds, particularly beds of sandstone, contain very pure water. Hard water Streams which flow over limestone dissolve some of the stone, and the water becomes "hard." The many varieties of mineral water from the various springs throughout the country, take their properties from soluble substances with which they come in contact.

Common salt is deposited in large quantities in different parts of the earth. Since salt is readily soluble in water, many streams pick up large quantities of it, and as all water courses ultimately find their way to the ocean, the latter becomes a repository for salt with which the earth-water is laden.

Effervescent waters all contain some gas, usually carbonic acid gas in solution, and they merely give up or set free a part of it when placed in open vessels.

Sulfur water contains a compound of hydrogen and sulfur, called hydrogen sulfid or sulfureted hydrogen, which we will refer to in its order later in this lesson.

Water may be purified by means of distillation. This consists in boiling the water and condensing the vapor by passing it through a tube which is kept cool by surrounding it with cold water. By means of distillation most substances in solution in water can be eliminated. Substances, however, which evaporate like water, will, of course, pass off with the water vapor. Aboard ship salt water is distilled and thus made fit for drinking. In chemical laboratories ordinary water is distilled in order to purify it for chemical work.

USES OF WATER IN CHEMISTRY

Water is termed by the chemist a stable compound. This means that it is difficult to get it to act chemically. Being thus inactive chemically, we find that water does not combine with most substances. There are exceptions to this, however, especially in physiological chemistry, an instance being that starch combines with water when it is changed to sugar in the process of digestion.

Water is the universal solvent. A greater number of substances dissolve in it than in any other liquid. Chemical operations are frequently carried on in solution, that is to say, the substances which are to act chemically upon each other are first dissolved in water. The object of this is to get the substances into as close contact as possible. If we rub two solids together, the particles remain slightly separated, no matter how finely the mixture may be powdered. If, however, the substances are dissolved and the solutions poured together, the particles of the liquid move so freely among each other that they come in direct contact, thus aiding chemical action. In some cases substances which do not act on each other at all when brought together in dry condition, act readily when brought together in solution.

There is a limit to the amount of any substance which can be held in solution at a given temperature.

The question will probably arise in the mind of the student as to whether a substance dissolved in water has chemically united with the water, or is merely mixed. Solution is in reality a process about half way between mixing dry substances and forming chemical combinations. The chemist considers that the water does not form a compound with the substance dissolved, when he can, by evaporating the water, get the substance back into its original form.

IMPORTANCE OF SOLUTION TO THE FOOD SCIENTIST

Solution is very important in the study of foods and human nutrition. Only substances which can be dissolved can be assimilated. Many substances which Relation of solution to assimilation will not dissolve in pure water will dissolve in water which contains something else in solution. The blood is water containing many things in solution. The salts of the blood keep the other food elements in solution, many of which would not dissolve if the blood did not contain these salts. The chief work of the digestive juices is to reduce foods to a soluble form so that they can be taken into the circulation by absorption; otherwise they would pass through the alimentary canal practically unchanged.

We must learn to distinguish carefully between chemical solution and merely mixing things with water. A good example is milk. In addition to water, milk contains principally fat, sugar, and casein. The sugar is truly dissolved in the water. The fat and the casein are fine particles held in suspension. If the milk stands for a while, the fat particles rise to the top as cream. If it stands long enough, the casein particles adhere to each other and settle to the bottom, leaving the water with the dissolved sugar or whey in the middle.

IMPORTANCE OF WATER IN THE HUMAN BODY

Water, which forms about sixty-six per cent of the human body, is by far the most important substance therein. It comprises the major part of the blood serum and every tissue and organ. If a normal human body weighing 150 pounds were put into an oven and thoroughly dried, there would be left only about 50 pounds of solid matter, all the rest being water. The proportion of water in animal and vegetable substances is also very great. As water is also a conspicuous factor in all foods, either in chemical combination, or in solution with other elements mechanically mixed, it is obvious that water is an important factor in food science.

USES OF WATER IN THE BODY

The uses of water in the body may be roughly grouped into three divisions, as follows:

1 Water in small quantities enters into the actual chemical composition of the body.

As we will notice in the discussion of carbohydrates, water combines chemically with cane-sugar when it is digested and transformed into glucose. (See Lesson IV, "Cane-sugar," page 112.)

2 Water forms a portion of the tissues and acts as a solvent in the body-fluids.

What blood carries in solution

In this function the water is not changed chemically, but is only mixed with other substances; thus the blood is in reality water with glucose, peptone, etc., in solution, and carrying along with them red blood-corpuscles and fatty globules.

3 Water is a most important factor in the digestion, and the assimilation of food, and the elimination of waste.

Drinking with meals

Inasmuch as the body is nearly two-thirds water, it follows that the diet should be composed of about 66 per cent moisture. The old theory of dietitians that no water should be taken with meals was based upon the hypothesis that the water diluted the gastric juice, and that this diluted form of the gastric juice weakened its digestive power. Actual practise has proved this thesis to be untrue. Water is the great universal solvent, and the hydrochloric acid of the stomach is only a helper, as it were, in the dissolution or the preparation of food for digestion.

Water is also a valuable agent in the elimination of body-poisons.

Value of water to blood

The liberal use of water keeps the blood supplied with the necessary moisture, and that excess which is eliminated through the kidneys carries away poisons that would reside in the body very much to the detriment of health. There is little danger, therefore, in drinking too much pure water, but much care should be exercised that it be pure, or at least free from lime and mineral deposits. The best water is pure water, free from all mineral substances.

If a meal consists of watery food, such as fresh vegetables, salads, etc., then the drinking of water becomes unnecessary; but When water drinking is unnecessary where the meal is composed chiefly of solids, then an amount of water should be taken sufficient to make up 66 per cent of the total. If more water is taken than is necessary for this purpose, the excess will pass off and the stomach will only retain the necessary amount; but if the quantity of moisture is insufficient, the stomach calls to its aid an excess of hydrochloric acid, the strength of which has a tendency to crystallize the starch atom (especially cereal starch), thereby causing the blood-crystal, which is one of the primary causes of rheumatism, gout, Disorders caused by insufficient moisture lumbago, arterial sclerosis (hardening of the arteries), and all disorders caused by congestion throughout the capillary and the arterial systems. The most common disorder among civilized people is hydrochloric acid fermentation. Copious water drinking at meals is the logical remedy for this disorder.

The proper amount of pure non-mineral water taken with food will do much to remove the causes of superacidity and the long train of ills that follow this disorder. (See "Chart," Lesson I, page 9.)

In this work I shall constantly refer to these various uses of water, especially as a solvent (an aid to digestion), and as a remedial and curative agent.

Theories have been promulgated by hygienic teachers in the past few years that man should get his supply of water wholly from the juices of fruits, and not drink ground-waters, which are contaminated with mineral substances. While it may be true that water in certain localities, such as in the alkali deserts, is unfit for drinking, yet the writer believes that the promulgators of the theory that man is not a drinking animal never did a hard day's work in a harvest field. In the dry winds of the western plains water evaporates from the surface of the body at the rate of twelve or fifteen pounds a day. The theory of deriving one's water supply wholly from fruits would not stand the test of such facts.

NITROGEN AND NITROGEN COMPOUNDS

We have learned that the air is composed chiefly of oxygen and nitrogen. These are not combined as oxygen and hydrogen are in water, but are simply mixed together, four-fifths of the mixture being nitrogen. Nitrogen is also found in combination in a large number of substances in nature. It is found in the nitrates, as salt-peter or potassium nitrate, KNO₃, and Chili salt-peter or sodium nitrate, NaNO₃. It is also found in the form of ammonia, which is a compound of nitrogen and hydrogen of the formula NH₃, and exists in that form in a limited quantity of the air. In most foods, especially in those of animal origin, nitrogen occurs in chemical combination.

Nitrogen is a colorless, tasteless, odorless gas which does not burn, and does not combine readily with oxygen, or with any other element except at a very high temperature, and except in the formation of living plants, or in animal life. Just as nitrogen does not support combustion, so also it does not support life. An animal would die confined in a tank of nitrogen, not on account of any active poisonous properties in the nitrogen, but for lack of oxygen.

When a compound containing carbon, hydrogen and nitrogen is heated in a closed vessel, so that the air is excluded, and so that it cannot burn, the nitrogen passes out of the compound, not as nitrogen, but in combination with hydrogen, which forms ammonia. Nearly all animal substances contain carbon, hydrogen, oxygen, and nitrogen, and many of them give off ammonia when heated as above described.

Ammonia is written by the chemist NH₃, or one part of nitrogen gas to three parts of hydrogen. It is a colorless, transparent gas with a very penetrating, characteristic odor. In concentrated form it causes suffocation. It is but little more than half as heavy as air. It is easily converted into liquid form by pressure and cold. When pressure is removed from the liquefied ammonia, it passes back very rapidly into gaseous form, and in so doing it absorbs heat. Investigators have taken advantage of these facts and are employing liquid ammonia in the manufacture of artificial ice.

While air is merely a mixture of oxygen and nitrogen, this does not prove that these two elements cannot unite. In fact they do unite in five different proportions so as to form five different substances. These are given below to illustrate how different substances can be formed from Importance of proportioning food the same things, by merely combining them in different proportions. This example is also given to impress upon the mind of the practitioner the great importance of proportioning nutritive elements in diet so that the patient will not be overfed on some elements while underfed on others. It is absolutely essential, in order to know what effect a substance will have in the laboratory, or in the body, to know not only of what it is composed, but with what substances and in what proportions it is combined.

To further illustrate the wonders of chemical combinations, we give the properties of two of these oxygen and nitrogen compounds:

Nitrous oxid, N₂O, is colorless, transparent, and has a slightly sweetish taste. When inhaled it causes a kind of intoxication which manifests itself in the form of hysterical laughing, hence it is commonly called "laughing gas." Inhaled in larger quantities it causes unconsciousness and insensibility to pain. It is, therefore, used in many surgical operations, particularly by dentists in extracting teeth.

Nitrogen peroxid, NO₂, is a reddish-brown gas. It has an extremely disagreeable odor and is very poisonous.

By oxidation the nitrogen of animal substances is converted into nitric acid, HNO₃. Furthermore, the silent, continuous action of minute living organisms in the cell is always tending to transform the waste-products of animal life into compounds closely related to nitric acid. This acid, as its chemical formula indicates, is formed by the combination of the three elements we have just studied, namely, hydrogen, nitrogen, and oxygen. Pure nitric acid is a colorless liquid. It gives off colorless, irritating fumes, when exposed to the air. Strong nitric acid acts violently upon many substances, particularly those of animal and Properties of nitric acid vegetable origin, decomposing them very rapidly. Nitric acid burns the flesh, eats through clothing, disintegrates wood, and dissolves metals. It is one of the most active of chemical substances.

The compounds of nitrogen that occur in food are very numerous and of complex composition. They will be discussed in Lessons III and IV, pages 99 and 125 respectively.

CHLORIN

Chlorin, though widely distributed in nature, does not occur in very large quantities as compared with oxygen and hydrogen. It is found chiefly in combination with the element sodium, as common salt or sodium chlorid, which is represented by the symbol NaCl.

Chlorin is a greenish-yellow gas. It has a disagreeable smell and acts upon the passages of the throat and nose, causing irritation and inflammation. The feeling produced is much like that of a cold in the head. Inhaled in concentrated form, that is, not diluted with a great deal of air, it would cause death. It is much heavier than air, combines readily with other substances, and possesses the property of bleaching or destroying colors.

HYDROCHLORIC ACID

Just as hydrogen burns in the air, so it burns in chlorin. The burning of hydrogen in air or oxygen is, as we have seen, simply the combination of hydrogen and oxygen, the product being water in the form of vapor, and therefore invisible. Hydrogen and chlorin combined When hydrogen burns in chlorin, the action consists in the union of the two gases, the product being hydrochloric acid, HCl, which forms clouds in the air. The two gases, hydrogen and chlorin, may be mixed together and allowed to stand together indefinitely in the dark, and no action will take place. If, however, the mixture be put into a room lighted by the sun, but where the sun does not shine directly upon it, combination takes place gradually; but if the sun be allowed to shine directly upon the mixture for an instant, explosion occurs, this being the result of the combination of the two gases. The same result can be caused by applying a flame or spark to the mixture. In this case light causes chemical action. The art of photography depends upon the fact that light has the power to cause chemical changes.

I will here consider hydrochloric acid somewhat in detail, because it is very important in the digestion of food, being the principal fluid composing the gastric juice of the stomach. Hydrochloric acid is always made by treating common salt (one afflicted with acid fermentation should omit the use of salt and soda), under high temperature, with sulfuric acid. This product is given off as a gas, which dissolved in water forms hydrochloric acid, sodium sulfate remaining behind as a result of this process. The chemist describes the action that takes place by writing what is called a chemical equation, as follows:

2NaCl + H₂SO₄ = Na₂SO₄ + 2HCl
Sodium chlorid + Sulphuric acid = Sodium + Hydrochloric acid
(common salt) Sulfate

The reader will observe that there are as many parts of each element on the right as on the left-hand side of the = mark. Two parts of common salt yield two parts each of sodium (Na) and chlorin (Cl). The sodium appears as Na in the sodium sulfate, and the chlorin as Cl in the two parts of hydrochloric acid.

This method of expressing chemical action by these equations may be somewhat confusing at first to those who have not studied chemistry, but it is best to have all such become familiar with them that they may have the further benefit of understanding the general terms of chemistry.

Hydrochloric acid gives up its hydrogen when brought into contact with certain metals like iron, zinc, etc., and takes up these metallic elements in place of the hydrogen. Thus zinc and hydrochloric acid give zinc chlorid and hydrogen.

Zn    + 2HCL = ZnCl₂ + H₂
Zinc + Hydrochloric acid = Zinc chlorid + Hydrogen

ACIDS, BASES, NEUTRALIZATION, SALTS

We have already discussed a number of substances called acids. It is necessary to inquire why chemists call them acids. What is there in common, for example, Relation of acids to bases between the heavy, oily liquid sulfuric acid and the colorless gas, hydrochloric acid? It is not possible to understand the nature of their common properties without examining a class of substances called alkalis or bases.

Acids and bases have the power to destroy the characteristic properties of each other. When an acid is brought into contact with a base, in proper proportions, the characteristic properties of both the acid and the base are destroyed. They are said to neutralize each other.

The most common acids are sulfuric, hydrochloric, and nitric. Among the more common bases are caustic soda, caustic potash, and lime. A convenient way to recognize whether a substance has acid or basic properties is by means of certain Common acids and bases and tests therefor color-changes. Litmus is a coloring matter which is ordinarily blue. If a solution which is colored blue with litmus be treated with a drop or two of an acid, the color is changed to red. If the red solution be treated with a few drops of a solution of a base, the blue color is restored.

Many substances change in color according to whether the solutions in which they are present are acid or alkaline. An infusion of red cabbage, for example, changes color when treated with an acid, and recovers its color when again treated with an alkali.