Essen, Germany

Water: Chemistry, Analysis, Microbiology

Master's
Language: EnglishStudies in English
Subject area: physical science, environment
Qualification: Master
Kind of studies: full-time studies
University website: www.uni-duisburg-essen.de
Analysis
Analysis is the process of breaking a complex topic or substance into smaller parts in order to gain a better understanding of it. The technique has been applied in the study of mathematics and logic since before Aristotle (384–322 B.C.), though analysis as a formal concept is a relatively recent development.
Chemistry
Chemistry is the scientific discipline involved with compounds composed of atoms, i.e. elements, and molecules, i.e. combinations of atoms: their composition, structure, properties, behavior and the changes they undergo during a reaction with other compounds. Chemistry addresses topics such as how atoms and molecules interact via chemical bonds to form new chemical compounds. There are four types of chemical bonds: covalent bonds, in which compounds share one or more electron(s); ionic bonds, in which a compound donates one or more electrons to another compound to produce ions (cations and anions); hydrogen bonds; and Van der Waals force bonds.
Microbiology
Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells). Microbiology encompasses numerous sub-disciplines including virology, parasitology, mycology and bacteriology.
Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms that are connected by covalent bonds. Strictly speaking, water refers to the liquid state of a substance that prevails at standard ambient temperature and pressure; but it often refers also to its solid state (ice) or its gaseous state (steam or water vapor). It also occurs in nature as snow, glaciers, ice packs and icebergs, clouds, fog, dew, aquifers, and atmospheric humidity.
Water
And so never ending,
But always descending.
Robert Southey, The Cataract of Lodore
Chemistry
It is a mistake to confound Alchemy with Chemistry. Modern Chemistry is a science which deals merely with the external forms in which the element of matter is manifesting itself. It never produces anything new. We may mix and compound and decompose two or more chemical bodies an unlimited number of times, and cause them to appear under various different forms, but at the end we will have no augmentation of substance, nor anything more than the combinations of the substances that have been employed at the beginning. Alchemy does not mix or compound anything, it causes that which already exists in a latent state to become active and grow. Alchemy is, therefore, more comparable to botany or agriculture than to Chemistry; and, in fact, the growth of a plant, a tree, or an animal is an alchemical process going on in the alchemical laboratory of nature, and performed by the great Alchemist, the power of God acting in nature.
Franz Hartmann. (1890) In the Pronaos of the Temple of Wisdom, containing the History of the True and the False Rosicrucians. p. 129
Chemistry
Just think of the differences today. A young person gets interested in chemistry and is given a chemical set. But it doesn't contain potassium cyanide. It doesn't even contain copper sulfate or anything else interesting because all the interesting chemicals are considered dangerous substances. Therefore, these budding young chemists don't get a chance to do anything engrossing with their chemistry sets. As I look back, I think it is pretty remarkable that Mr. Ziegler, this friend of the family, would have so easily turned over one-third of an ounce of potassium cyanide to me, an eleven-year-old boy.
Linus Pauling In His Own Words (1995) by Barbara Marinacci, p. 29
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