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Lesson 22 Wool
- 目录
- 版权页
- 科学读本（英文原版）第一册
- 第一册封面
- 插页1
- Lesson 01 Water
- Lesson 02 Water—A Liquid
- Lesson 03 Solids
- Lesson 04 Liquids and Solids
- Lesson 05 The Cat
- Lesson 06 More about the Cat
- Lesson 07 Hard and Soft Bodies
- Lesson 08 Porous Bodies
- Lesson 09 The Dog
- Lesson 10 Dogs
- Lesson 11 A Piece of Clay
- Lesson 12 Clay—Its Uses Ⅰ
- Lesson 13 Clay—Its Uses Ⅱ
- Lesson 14 The Cat's Big Cousins—The Lion
- Lesson 15 The Cat's Big Cousins—The Tiger
- Lesson 16 Wolves and Foxes
- Lesson 17 A Piece of Putty
- Lesson 18 Putty—What it is
- Lesson 19 Gutta-Percha
- Lesson 20 A Piece of Salt
- Lesson 21 The Sheep
- Lesson 22 Salt
- Lesson 23 The Pig
- Lesson 24 Rock-Salt—Table Salt
- Lesson 25 A Plant
- Lesson 26 Sugar
- Lesson 27 The Root of a Plant
- Lesson 28 Loaf Sugar
- Lesson 29 The Root and its Work
- Lesson 30 About Burning
- Lesson 31 The Stems of Plants
- Lesson 32 Coal Ⅰ
- Lesson 33 Coal Ⅱ
- Lesson 34 Leaves
- Lesson 35 Coal—The Mine
- Lesson 36 The Mine and the Miners
- Lesson 37 More about Leaves
- Lesson 38 More about the Mine
- Lesson 39 Flowers
- Lesson 40 What we mean by Elastic
- 科学读本（英文原版）第二册
- 第二册封面
- 插页2
- Lesson 02 Sponge—and its Uses
- Lesson 03 The Sponge
- Lesson 04 Filters
- Lesson 05 The Poor Man's Filter
- Lesson 06 Soluble
- Lesson 07 Soluble Substances
- Lesson 08 Starch
- Lesson 09 What Starch is
- Lesson 10 Starch for Food
- Lesson 11 Soluble and Insoluble
- Lesson 12 Soap
- Lesson 13 Corn
- Lesson 14 Kinds of Corn
- Lesson 15 Adhesive
- Lesson 16 Cements
- Lesson 17 Wheat and Rice
- Lesson 18 Fusible
- Lesson 19 Maize
- Lesson 20 About Metals
- Lesson 21 Some More about Metals
- Lesson 22 Iron Ore
- Lesson 23 Iron
- Lesson 24 The Cow
- Lesson 25 Cast-Iron
- Lesson 26 Milk, Butter, Cheese
- Lesson 27 Wrought Iron
- Lesson 28 The Horse
- Lesson 29 Steel
- Lesson 30 The Rabbit
- Lesson 31 Copper
- Lesson 32 The Rabbit at Home
- Lesson 33 Lead
- Lesson 34 The Monkey
- Lesson 35 Tin
- Lesson 36 Three Classes of Monkeys
- Lesson 37 Zinc
- Lesson 38 The Mole
- Lesson 39 Silver
- Lesson 40 Gold
- 科学读本（英文原版）第三册
- 第三册封面
- 插页3
- Lesson 02 Some of the Uses of Water
- Lesson 03 Birds and their Covering
- Lesson 04 A Feather
- Lesson 05 The Uses of Feathers
- Lesson 06 Water as a Solvent
- Lesson 07 Further Uses of Water
- Lesson 08 Birds
- Lesson 09 Water in other Forms
- Lesson 10 Vapor in the Air
- Lesson 11 Birds and their Beaks
- Lesson 12 More about Beaks
- Lesson 13 Vapor—What Becomes of It
- Lesson 14 Clouds, Rain, Dew
- Lesson 15 Birds—Their Legs and Feet
- Lesson 16 Birds—More about Legs and Feet
- Lesson 17 Solid Water
- Lesson 18 Ice, Hail, and Snow
- Lesson 19 A Snake
- Lesson 20 How the Snake Feeds
- Lesson 21 Mercury
- Lesson 22 The Poisonous Snakes
- Lesson 23 The Non-Poisonous Snakes
- Lesson 24 Mercury—Its Preparation and Uses
- Lesson 25 The Frog
- Lesson 26 Air
- Lesson 27 More about the Frog
- Lesson 28 More about the Air
- Lesson 29 The Frog and the Toad Compared
- Lesson 30 Gases
- Lesson 31 The Frog—Its Life History
- Lesson 32 Coal-Gas
- Lesson 33 A Fish
- Lesson 34 More about Coal-Gas
- Lesson 35 More about the Fish
- Lesson 36 Balloons
- Lesson 37 How The Fish Moves
- Lesson 38 Tar
- Lesson 39 The Fish and its Food
- Lesson 40 Paraffin Oil
- Lesson 41 An Insect
- Lesson 42 Carbonic Acid Gas
- Lesson 43 More about Insects
- Lesson 44 More about Carbonic Acid Gas
- Lesson 45 Life History of an Insect
- Lesson 46 Parts of a Plant
- Lesson 47 The Spider
- Lesson 48 The Vital Organs of the Plant
- Lesson 49 The Spider's Web
- Lesson 50 Parts of a Flower
- Lesson 51 More about the Flowers
- Lesson 52 The Flower and its Work
- Lesson 53 Seeds
- Lesson 54 Seedlings
- Lesson 55 The Seed-Leaves
- Lesson 56 The Single Seed-Leaf
- Lesson 57 The Bark
- Lesson 58 Kinds of Bass
- Lesson 59 Flax
- Lesson 60 Linen-Making
- 科学读本（英文原版）第四册
- 第四册封面
- 插页4
- Lesson 02 Solids, Liquids, Gases
- Lesson 03 Our Bodies
- Lesson 04 The Woody Stems of Plants
- Lesson 05 Capillary Attraction
- Lesson 06 More about the Skeleton
- Lesson 07 The Oak Stem
- Lesson 08 Joints
- Lesson 09 Properties of Bodies
- Lesson 10 How the Bones Move
- Lesson 11 The Oak and the Fir (a Comparison)
- Lesson 12 Gravity
- Lesson 13 Vertebrates and Invertebrates
- Lesson 14 Timber
- Lesson 15 The Nerves
- Lesson 16 Timber—Its Shrinkage and Preservation
- Lesson 17 Cohesion in Liquids
- Lesson 18 Circulation of the Blood
- Lesson 19 Timber—Its Uses
- Lesson 20 The Vertebrates
- Lesson 21 More about Timber
- Lesson 22 Further Properties of Liquids
- Lesson 23 The Invertebrates
- Lesson 24 Pressure of Liquids
- Lesson 25 Classification of Invertebrates
- Lesson 26 More about the Pressure of Liquids
- Lesson 27 Digestion
- Lesson 28 Buoyancy of Liquids
- Lesson 29 Mammals
- Lesson 30 Floating bodies
- Lesson 31 Air has Weight
- Lesson 32 More about the Mammals
- Lesson 33 Pressure of the Atmosphere
- Lesson 34 The Atmosphere—What It Is
- Lesson 35 More about the Mammals
- Lesson 36 Weight of the Atmosphere
- Lesson 37 Birds
- Lesson 38 More about the Atmosphere
- Lesson 39 Respiration
- Lesson 40 More about Birds
- Lesson 41 How Heat Affects Bodies
- Lesson 42 The Tube of Mercury
- Lesson 43 Reptiles
- Lesson 44 Water
- Lesson 45 The Barometer
- Lesson 46 Expansion and Contraction
- Lesson 47 Fishes
- Lesson 48 The Syringe
- Lesson 49 The Thermometer
- Lesson 50 Structure and Habits Compared
- Lesson 51 The Suction-Pump
- Lesson 52 How to make a Thermometer
- Lesson 53 The Skin and Its Covering
- Lesson 54 The Lifting Pump
- Lesson 55 Thermometers
- Lesson 56 The Mouths of Animals
- Lesson 57 The Force-Pump
- Lesson 58 Ice
- Lesson 59 The Internal Organs
- Lesson 60 The Air-Pump
- 科学读本（英文原版）第五册
- 第五册封面
- 插页5
- Lesson 02 Man and Brute
- Lesson 03 Conduction of Heat
- Lesson 04 Tea
- Lesson 05 Solids, Liquids, and Gases
- Lesson 06 Bones and Joints
- Lesson 07 Conductors and Non-Conductors
- Lesson 08 Tea—Its Cultivation and Preparation
- Lesson 09 Food—Why We Eat
- Lesson 10 General Properties of Matter
- Lesson 11 Locomotion in Mammals
- Lesson 12 Boiling
- Lesson 13 Coffee
- Lesson 14 Constituents of the Body
- Lesson 15 General Properties of Matter
- Lesson 16 Limbs and Locomotion
- Lesson 17 Convection
- Lesson 18 Cocoa
- Lesson 19 Kinds of Food
- Lesson 20 Measurement of Matter
- Lesson 21 The Skin
- Lesson 22 The Boiling Point of Liquids
- Lesson 23 Vegetable Oils
- Lesson 24 Animal Food
- Lesson 25 Measurement as Practiced by the Mechanic
- Lesson 26 The Skin—Cleanliness
- Lesson 27 Distillation
- Lesson 28 Other Vegetable Oils
- Lesson 29 Animal Food—Milk, Butter, Cheese, Eggs
- Lesson 30 Steam
- Lesson 31 Coverings of Mammals
- Lesson 32 Vegetable Secretions—Sugar
- Lesson 33 The Steam-Engine
- Lesson 34 Vegetable Foods
- Lesson 35 Vegetable Secretions—India-rubber and Gutta-Percha
- Lesson 36 Radiation of Heat
- Lesson 37 More about the Farinaceous Foods
- Lesson 38 Vegetable Secretions—Camphor and Gums
- Lesson 39 Teeth
- Lesson 40 Radiators and Absorbers
- Lesson 41 Leguminous Foods
- Lesson 42 How Heat Affects the Absorption of Vapor by the Air
- Lesson 43 Resin and Turpentine
- Lesson 44 Teeth of Mammals
- Lesson 45 The Formation of Dew and Hoar-Frost
- Lesson 46 Fresh Vegetables and Fruit
- Lesson 47 Tar and Pitch
- Lesson 48 Heat, the Cause of Motion in the Air
- Lesson 49 Ventilation
- Lesson 50 Winds
- Lesson 51 Sources of Clothing
- Lesson 52 Currents
- Lesson 53 Cotton
- Lesson 54 Coverings of Mammals—Furs
- Lesson 55 Specific Heat
- Lesson 56 The Cotton Manufacture
- Lesson 57 The Effects of the Differences in Specific Heat
- Lesson 58 Coverings Of Mammals—Wool
- Lesson 59 Wool—Its Manufacture
- 科学读本（英文原版）第六册
- 第六册封面
- 插页6
- Lesson 02 Elements and Compounds
- Lesson 03 The Blood and its Work
- Lesson 04 Plants Useful for Food (Ⅰ)
- Lesson 05 Machines
- Lesson 06 Nature of an Element
- Lesson 07 The Blood-Vessels of the Body
- Lesson 08 Plants Useful for Food (Ⅱ)
- Lesson 09 The Lever
- Lesson 10 Chemical Combination
- Lesson 11 The Heart
- Lesson 12 Plants Useful for Food (Ⅲ)
- Lesson 13 Animals Useful for Food
- Lesson 14 First Order of Levers
- Lesson 15 Combustion
- Lesson 16 Oxidation Of the Waste Tissues
- Lesson 17 Plants Useful for Food (Ⅳ)
- Lesson 18 Animal Food—Sources of Supply
- Lesson 19 Second Order of Levers
- Lesson 20 Water, a Compound of Oxygen and Hydrogen
- Lesson 21 The Lungs
- Lesson 22 Wool
- Lesson 23 Third Order of Levers
- Lesson 24 Air, a Mixture of Gases
- Lesson 25 Varieties of Wool
- Lesson 26 The Work of Breathing
- Lesson 27 The Pulley
- Lesson 28 Chlorine
- Lesson 29 The Woollen Manufacture
- Lesson 30 The Movable Pulley
- Lesson 31 Plants Useful for Food (Ⅴ)
- Lesson 32 Carbon
- Lesson 33 Leather—Hides
- Lesson 34 The Wheel and Axle
- Lesson 35 Waste and Repair
- Lesson 36 Leather—Skins
- Lesson 37 Sulphur
- Lesson 38 Plants Useful for Food (Ⅵ)
- Lesson 39 The Inclined Plane
- Lesson 40 Bones
- Lesson 41 Digestion
- Lesson 42 Phosphorus
- Lesson 43 Ivory
- Lesson 44 The Wedge
- Lesson 45 Beverages—Infused Drinks
- Lesson 46 The Screw
- Lesson 47 Horns
- Lesson 48 Absorption
- Lesson 49 Beverages—Fermented Drinks
- Lesson 50 Water as a Machine
- Lesson 51 Tallow and Offal of Animals
- Lesson 52 Acids
- Lesson 53 Plant-Fibers for Spun and Woven Goods
- Lesson 54 Furs
- Lesson 55 The Hydrostatic Press
- Lesson 57 Bases, Alkalies, Salts
- Lesson 58 The Whale and its Products
- Lesson 59 Silk and the Silk-Worm
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