I. Introduction, alcohols, yeast, malt and malt liquors, wines and potable spirits, neutral alcohol derivatives, sugars, starch and its isomerides, paper and pulp testing, aliphatic acids.
II. Fixed oils, fats and waxes, special characters and methods, butter fat, lard, linseed oil, higher fatty acids, soap, glycerin, wool-fat, cloth oils, sterol alcohols.
III. Hydrocarbons, bitumens, napthalene and its derivatives, anthracene and its associates, phenols, aromatic acids, gallic acid, and its allies, phthalic acid and the phthaleins, modern explosives.
IV. Special characters of essential oils; resins, india-rubber, gutta percha, balata, and allied substances; the constituents of essential oils, and allied substances; the general characters and analysis of essential oils.
V. Tannins, writing inks, stamping, typing and marking inks, printing inks, amines and ammonium bases, analysis of leather, colouring matters of natural origin, colouring substances in foods, benzene and its homologues, aniline and its allies, naphthylamines, pyridine, quinoline and acridine bases.
VI. Colorimetry, dyes and colouring matters, the synthetic dyestuffs, and the analysis of colouring matters.
VII. The vegetable alkaloids, general section on alkaloids, acontite alkaloids, berberine and its associates, caffeine, tea and coffee, cinchona alkaloids, cocaine, cocoa and chocolate, nicotine and tobacco, opium alkaloids, strychnos alkaloids, the tropine alkaloids: atropine and its allies tropeines and scopoleines.
VIII. Glucosides, non-glucosidal bitter principles, enzymes, putrefaction bases, animal bases, animal acids, the cyanogen compounds, the proteins, the digestion products of the proteins.
IX. The proteins of plants, the proteins of milk, milk products, meat and meat products.
X. Haemoglobin and its derivatives, albuminoids or scleroproteins, structural proteins, examination of foodstuffs for vitamins, the hormones, the identification of unknown woods and charcoals, the pectic substances. General index.
