Herman Boerhaave. Herman Boerhaave (1668 1738), a Dutch physician and one of the most famous scientists of his time. He was professor of medicine, botany, physics and rector of the University. He was interested in different sciences, paying particular attention to chemistry. Due to his efforts the status of chemistry was raised to that of the accepted academical sciences. Boerhaave was concerned largely with inorganic materials and with physical chemistry and equally with vegetable, animal and mineral materials and with their physiological effects and importance in medical practice. The Boerhaave’s work on heat was of great importance. He gave several measurements of degrees, of heat and cold, produced by the solution of substances in water and especially during chemical reactions. In his experiments he demonstrated the quantitative methods of study. At that time it was commonly believed that milk contained an acid, that the acid caused coagulation, and that to make it fluid again heat or alkalis should be used. To examine this Boerhaave took fresh cow’s milk. Neither smell nor taste, nor dropping it in the eye revealed any acid or any alkalis. He then hated milk at 160˚ Fahrenheit and collected an aquous liquor. It contained a yellow mass. It had a sweet and pleasant taste, and gave no indication of the presence of acid or alkali. To demonstrate coagulation he diluted milk with a little water, brought it to the boiling point, and to portions of it added various mineral acids. Each time milk coagulated. Milk contained only little salt. The significance of Boerhaave’s scientific works is really great.
: It didn’t change.
: It changed into a soft solid yellow mass.
: It became a solution, containing a yellow mass.
: It contained a little water.
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Boerhaave demonstrated that milk contained ...
Herman Boerhaave. Herman Boerhaave (1668 1738), a Dutch physician and one of the most famous scientists of his time. He was professor of medicine, botany, physics and rector of the University. He was interested in different sciences, paying particular attention to chemistry. Due to his efforts the status of chemistry was raised to that of the accepted academical sciences. Boerhaave was concerned largely with inorganic materials and with physical chemistry and equally with vegetable, animal and mineral materials and with their physiological effects and importance in medical practice. The Boerhaave’s work on heat was of great importance. He gave several measurements of degrees, of heat and cold, produced by the solution of substances in water and especially during chemical reactions. In his experiments he demonstrated the quantitative methods of study. At that time it was commonly believed that milk contained an acid, that the acid caused coagulation, and that to make it fluid again heat or alkalis should be used. To examine this Boerhaave took fresh cow’s milk. Neither smell nor taste, nor dropping it in the eye revealed any acid or any alkalis. He then hated milk at 160˚ Fahrenheit and collected an aquous liquor. It contained a yellow mass. It had a sweet and pleasant taste, and gave no indication of the presence of acid or alkali. To demonstrate coagulation he diluted milk with a little water, brought it to the boiling point, and to portions of it added various mineral acids. Each time milk coagulated. Milk contained only little salt. The significance of Boerhaave’s scientific works is really great.
: little alkali
: alkali and acid
: acid
: no alkali
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Herman Boerhaave. Herman Boerhaave (1668 1738), a Dutch physician and one of the most famous scientists of his time. He was professor of medicine, botany, physics and rector of the University. He was interested in different sciences, paying particular attention to chemistry. Due to his efforts the status of chemistry was raised to that of the accepted academical sciences. Boerhaave was concerned largely with inorganic materials and with physical chemistry and equally with vegetable, animal and mineral materials and with their physiological effects and importance in medical practice. The Boerhaave’s work on heat was of great importance. He gave several measurements of degrees, of heat and cold, produced by the solution of substances in water and especially during chemical reactions. In his experiments he demonstrated the quantitative methods of study. At that time it was commonly believed that milk contained an acid, that the acid caused coagulation, and that to make it fluid again heat or alkalis should be used. To examine this Boerhaave took fresh cow’s milk. Neither smell nor taste, nor dropping it in the eye revealed any acid or any alkalis. He then hated milk at 160˚ Fahrenheit and collected an aquous liquor. It contained a yellow mass. It had a sweet and pleasant taste, and gave no indication of the presence of acid or alkali. To demonstrate coagulation he diluted milk with a little water, brought it to the boiling point, and to portions of it added various mineral acids. Each time milk coagulated. Milk contained only little salt. The significance of Boerhaave’s scientific works is really great.
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