Repository: UIHistories Project: Course Catalog - 1887-1888 [PAGE 70]

EXTRACTED TEXT FROM PAGE:

PHARMACEUTICAL

THIRD YEAR.

COURSE.

67

First Term.—Same as in chemical course. Second Term.—Isolation and quantitative estimation of active proximate principles of vegetable drugs—oils, resins, gums, alkaloids, glucoses, etc. Third Term.—Practice of pharmacy. Reading and compounding prescriptions. Preparation and valuation of tinctures, extracts, syrups, etc. Examination of commercial organic drugs.

FOURTH YEAR.

First Term.—Analysis of urine, normal and pathological. Examination of waters, mineral and potable. Alcoholic liquors, proprietary articles, etc. Second Term.—Toxicology. Micro-chemistry of poisons. Separation of poisons from organic mixtures. Third Term.—Original research. Thesis. COURSE IN AGRICULTURAL CHEMISTRY. A. Arranged for students who desire to make a specialty of chemistry in its application to agriculture and allied branches.

FIRST YEAR.

Same as in chemical course.

SECOND YEAR.

First Term.—Same as in chemical course. Second Term.—Lectures and class work in agricultural chemistry. Analysis of feldspar, soil, ash of plants, drain waters. Third Term.—Agricultural chemistry. Analysis and valuation of commercial fertilizers, manures, and material used for manures, apatite, phosphates, guanos, nitrates, ammonia salts, animal matters, and potash salts.

THIRD YEAR.

First Term.—Proximate analysis of farm products and cattle foods; grains, roots, fodders, commercial foods, etc. Second Term.—Analysis of milk, butter, and cheese. Determination of sugars by polariscope and by titration. Examination of alcoholic liquors. Third Term.—Original research. B. Arranged especially for regular students in the school of agriculture.

FIRST YEAR.

Same as in chemical course.

SECOND YEAR.

First Term.—Same as in chemical course. Second Term.—Agricultural chemistry. _ Lectures and class work. Analysis of feldspar, soil, plant ash, fertilizers, and manures, and the materials used in their productions; phosphates, nitrogenous matters, and potash salts. Third Term.—Agricultural chemistry. Lectures and class work. Analysis of farm products—grains, roots, fodders, commercial foods, milk, butter, and cheese.