By Antoine Lavoisier
Lavoisier's theories have been promulgated broadly via a piece he released in 1789: Traité élémentairede Chimie. The well-known English translation through Robert Kerr was once issued a yr later. Incorporating the notions of the "new chemistry," the e-book conscientiously describes the experiments and reasoning which led Lavoisier to his conclusions, conclusions which have been mostly accredited via the medical neighborhood presently. it's not an excessive amount of to assert that Lavoisier's Traité did for chemistry what Newton's Principia did for physics, and that Lavoisier based sleek chemistry.
Part one of many Traité covers the composition of the ambience and water, and comparable experiments, one in all which (on vinous fermentation) allows Lavoisier to make the 1st specific assertion of the legislation of the conservation of topic in chemical swap. the second one half offers with the compounds of acids with numerous bases, giving broad tables of compounds. Its most important merchandise, besides the fact that, is the desk of easy components or parts — the 1st smooth checklist of the chemical parts. The 3rd part of the publication stories in minute element the gear and tools of chemistry and their makes use of. a few of these tools, and so forth. are illustrated within the component to plates on the end.
This new facsimile variation is superior through an introductory essay by means of Douglas McKie, collage collage London, one of many world's most outstanding historians of technological know-how. Prof. McKie provides an exceptional survey of historic advancements in chemistry best as much as the Traité, Lavoisier's significant contributions, his paintings in different fields, and gives a severe evaluate of the significance of this ebook and Lavoisier's position within the heritage of chemistry. This new essay is helping to make this an authoritative, modern English-language variation of 1 of the splendid classics of science.
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Elements of Chemistry (Dover Books on Chemistry) by Antoine Lavoisier