Conversations on Chemistry 2 Volume Paperback Set
In which the Elements of that Science are Familiarly Explained and Illustrated by Experiments
Published in November 2010
Book
800 pages
978-1-108-01685-8 (ISBN)
Description
Jane Haldimand Marcet (1769-1858) was a pioneer in the field of education who wrote accessible introductory books on science and economics. Noting that women's education 'is seldom calculated to prepare their minds for abstract ideas', she resolved to write books that would inform, entertain and improve a generation of female readers. First published anonymously in 1805, her two-volume Conversations on Chemistry swiftly became a standard primer going through sixteen editions in England alone, and is credited with having influenced the young Michael Faraday. Presented as a series of discussions between a fictional tutor, Mrs. Bryan, and her two female students, the flighty Caroline and earnest Emily, Conversations combines entertaining banter with a clear and concise explanation of scientific theories of the day. Covering topics including heat, light, metals, gases, acids, alkalis, vegetables and animals, it remains a fascinating source for historians of science or education.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 216 mm
Width: 140 mm
Thickness: 48 mm
Weight
1110 gr
ISBN-13
978-1-108-01685-8 (9781108016858)
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Schweitzer Classification
Content
Volume 1: Preface; 1. On the general principles of chemistry; 2. On light and heat; 3. Continuation of the subject; 4. On combined caloric, comprehending specific heat and latent heat; 5. On the chemical agencies of electricity; 6. On oxygen and nitrogen; 7. On hydrogen; 8. On sulphur and phosphorus; 9. On carbon; 10. On metals. Volume 2: 13. On the attraction of composition; 14. On alkalies; 15. On earths; 16. On acids; 17. Of the sulphuric and phosphoric acids; 18. Of the nitric and carbonic acids; 19. Of the boracic, fluoric, muriatic, and oxygenated muriatic acids; 20. On the nature and composition of vegetables; 21. On the decomposition of vegetables; 22. History of vegetation; 23. On the composition of animals; 24. On the animal economy; 25. On animalisations, nutrition, and respiration; 26. On animal heat, and of various animal products; Index.