Chemistry (Bookshelf)

Chemistry is the science that studies matter at the atomic to macromolecular scale, the reactions, transformations and aggregations of matter, as well as the energy and entropy released or absorbed during these processes.

—Excerpted from Chemistry on Wikipedia, the Free Encyclopedia.

History

• The Story of Alchemy and the Beginnings of Chemistry 
• On the Antiquity of the Chemical Art 
• Though not the main subject of the book, an account of some alchemical theories can be found in Bygone Beliefs: being a series of excursions in the byways of thought 
• The Sceptical Chymist or Chymico-Physical Doubts & Paradoxes, Touching the Spagyrist's Principles Commonly call'd Hypostatical; As they are wont to be Propos'd and Defended by the Generality of Alchymists. Whereunto is præmis'd Part of another Discourse relating to the same Subject.  Boyle, Robert, 1627-1691 A significant book in the development of modern chemistry
• Experiments upon magnesia alba, Quicklime, and some other Alcaline Substances  by Joseph Black, 1728-1799
• Elements of Chemistry, In a New Systematic Order, Containing all the Modern Discoveries  Lavoisier, Antoine, 1743-1794
• History of Phosphorus  by Eduard Farber

Textbooks

• An Elementary Study of Chemistry 
• An Introduction to Chemical Science 
• An Introductory Course of Quantitative Chemical Analysis With Explanatory Notes 
• On Laboratory Arts  Threlfall, Richard

Applied Chemistry

• The Chemistry of Food and Nutrition 
• The Chemistry of Hat Manufacturing Lectures Delivered Before the Hat Manufacturers' Association  by Smith, Watson
• The Handbook of Soap Manufacture  Appleton, H. A. and Simmons, W. H.
• A Textbook of Assaying: For the Use of Those Connected with Mines  Beringer, Cornelius and Beringer, J. J. (John Jacob), 1857-1915
• Researches on Cellulose 1895-1900  Bevan, E. J. and Cross, C. F.
• The Chemistry, Properties and Tests of Precious Stones  Mastin, John
• A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy  by Friedrich Accum. (The misapplication of chemistry to food production, and the use of analytical chemistry to detect it!}
• Elements of Agricultural Chemistry  

Other

• Familiar Letters on Chemistry 
• Creative Chemistry Descriptive of Recent Achievements in the Chemical Industries 
• The Chemical History of a Candle  by Michael Faraday
• Chemiam artibus academicis jure esse inserendam  (Latin) Gaubius, Hieronymus David, 1705-1780
• Inaugureele Rede Waarin wordt Aangetoond dat de Scheikunde met recht een plaats verdient onder de Akademische Wetenschappen  (Dutch) Gaubius, Hieronymus David, 1705-1780
• Villkor och möjligheter för kemisk storindustri i Sverige  (Swedish) Larsson, Ernst
• The Elements of Blowpipe Analysis  Frederick Hutton Getman (1877-1941)
• A handbook of laboratory glass-blowing  by Bernard D. Bolas
• Conversations on Chemistry, V. 1-2 In Which the Elements of that Science Are Familiarly Explained and Illustrated by Experiments  Marcet, Mrs. (Jane Haldimand), 1769-1858