![]() ![]() ![]() There’s no doubt that the most important element for Lavoisier was oxygen, because of its key role in his chemistry, so that all other elements were called bases, or radicals. So now we’re going to look at some of the other developments from this book, in particular the idea of oxidation. For that he developed a calorimeter together with Laplace, and we saw how that worked by melting ice. But he also could measure heat, which didn’t have any weight. So we saw last time that he developed a - that in the process of developing a new nomenclature, he also developed instruments, so that he could weigh gases, because weighing turns out to be such an important feature in all of nineteenth century chemistry, no doubt the most important single technique. Which, you remember, he started work on just because he was interested in improving nomenclature, but found that there was such a tight coupling between nomenclature and the science - that is, the facts and the theory - that he couldn’t improve any one of them without improving the others. ![]() And it started with what we call the “Chemical Revolution”, which was launched by Lavoisier, with this book, in 1789, the same year as the French Revolution, The Elementary Treatise of Chemistry. Professor Michael McBride: Okay, as you may remember, way back before the exam, we’d started looking at how things really happened, how people were able to figure out about bonds, and how atoms were arranged, and molecules reacted, before there were the powerful techniques that we - that developed mostly in the last twenty-five or thirty years, as far as their practical application in organic chemistry but how they found these out before that time. The Development of Elemental Analysis: Lavoisier’s Early Combustion and Fermentation Experiments Freshman Organic Chemistry I CHEM 125a - Lecture 20 - Rise of the Atomic Theory (1790-1805)Ĭhapter 1. ![]()
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