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THE MADAM C. J. WALKER SCHOOLS

elements through what we have now come to know as chemical change or reaction is called Synthesis.
The breaking down or separation of these combined elements into their individual parts is called Analysis.
SYMBOLS:  All of the known chemical elements, numbering about 90, have scientific names, some of which are quite long and difficult to pronounce.  For convenience all have been given an alphabetic designation and are referred to in chemistry by the designation which is called the Symbol.  To illustrate, the symbol for Oxygen is O; Hydrogen is H; for Nitrogen is N; Carbon C; Chlorine, Cl; Mercury Hg; Sodium Na; etc. etc.
FORMULA:  In chemistry the term formula is the description of the chemical content or a substance or compound, symbols being used to describe the component parts.  For instance, Peroxide of Hydrogen being H2Os, Water H2O, etc.  
In noticing chemical formula certain small numbers a[[ear below the symbol of the element involved.  These designate the number of atoms of that element present in one molecule of the compound.  Hence H2O2 means that one molecule of Peroxide contains two atoms of Hydrogen and an equal number, two atoms of Oxygen.  It will also be noted that a large number often appears at the left of the symbol, as 2H.  This refers to the number of molecules involved in the chemical reaction.
DISTILLATION:  This is the process of changing a liquid into a vapor by heating and then by cooling, or condensation, again change the vapor into a liquid.  Refining is just about the same process.

SOME SOLUTIONS USED IN BEAUTY SHOPS

| Chemical Name | Common Name | Chemical Form. | Strength  | Use |
| --- | --- | --- | --- | --- |
| Hydrogen Peroxide| Peroxide | H2O2 | 100%| To stop Blood Flow--Bleaching |
| Tincture of Iodine| Iodine | I2inC2H5 | 75%| To stop Blood Flow--Germicide |
| Sodium Acid Carbonate| Common Soda | Na HCO2 | -------| Polishing--Gastritis |
| Mercuric Chloride| Corrosive Sublimate | HgCL2 | 1-1000| Germicide |
| Mercuric Cyanite| ------- | Hg(CN)2 |1-2000| Germicide|
| Acetic Acid | Vinegar | CH3COOH | -------| Rinse|
| Phenol| Carbonic Acid | C6H5PJ | 5-10%| Disinfectant |
| Ammonia | Ammonia | NH3 |Varies| Bleaching-Cleansing|
| Formaldehyde | Formalin | HC HO | 4-25%| Disinfectant|
| Alcohol| Alcohol | C2H5OH |100% | Antiseptic |

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TEXT BOOK OF BEAUTY CULTURE
CARBOHYDRATE:  This is one of the substances found with compounds represented by the sugars, starches and celluloses present in the human body.  It contains carbon, hydrogen and oxygen.  There are three general groups of carbohydrates: monosaccharids or glucoses; disaccharids or sugars, and the polysaccharids or starches.
GLUCOSE is a simpler sugar found in fruits, especially the grape.  It needs no digestion, being capable of direct absorption.  As Dextrose it is in wide use as a baby food.  Sugar as we know it is a compound of glucose and fructose.  During the process of digestion it is thus divided to facilitate absorption.  Sucrose or cane sugar is found in vegetables, some fruits and plants; Lactose or milk sugar found in the milk of animals; and Maltose found in germinating cereals and malt products are the classes of sugars beauticians need know about.
STARCHES are the most complex of carbohydrates, being so complex in their composition as to require passing through several stages of change in chemical content before they may be absorbed by the body.  Grain and potatoes are the chief sources from which we derive edible starches.
FATS AND OILS - These are compounds of carbon, hydrogen and oxygen, the same elements found in carbohydrates but in different proportions.  Fats contain less oxygen and more carbon and Hydrogen than the carbohydrates consequently have more power to provide heat.  Ordinary animal and vegetable fates are a combination of simple fats know in chemistry as palmitin, stearin and olein.  Animal fats for commercial uses are derived from egg yolks and the meats of animals.  Vegetable fats, more often referred to as oils, are extracted from a large variety of vegetation, commercially grown and in forests.
PROTEINS - These compounds contain carbon, hydrogen, oxygen and nitrogen; sometimes a small percent of sulphur, phosphorus or iron is also present.  The presence of nitrogen in proteins makes them differ in composition from fats and carbohydrates.  They are often referred to as Nitrogenous Compounds.  There are many different kinds of proteins which give different chemical reaction and since our study of them here is merely casual we need but say the milk, meats, fish, eggs, cereals, vegetables, peas, beans, peanuts, etc., all represent different combinations of proteins.

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