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Popular Books on Natural Science

Chapter 15 THE CURRENTS OF AIR AND THE WEATHER.

Word Count: 768    |    Released on: 06/12/2017

onditions of the atmosphere, one m

forth heat, and the absence of heat causes intense cold on the surfac

n's influ

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Popular Books on Natural Science
Popular Books on Natural Science
Aaron David Bernstein Literature
“Popular Books on Natural Science by Aaron David Bernstein”
1 Chapter 1 VELOCITIES OF THE FORCES OF NATURE.2 Chapter 2 NOTHING BUT MILK.3 Chapter 3 MAN THE TRANSFORMED FOOD.4 Chapter 4 WHAT STRANGE FOOD WE EAT.5 Chapter 5 HOW NATURE PREPARES OUR FOOD.6 Chapter 6 WHAT BECOMES OF THE MOTHER'S MILK AFTER IT HAS ENTERED THE BODY OF THE CHILD 7 Chapter 7 HOW THE BLOOD BECOMES THE VITAL PART OF THE BODY.8 Chapter 8 CIRCULATION OF MATTER.9 Chapter 9 FOOD.10 Chapter 10 SOMETHING ABOUT ILLUMINATION.11 Chapter 11 A WONDERFUL DISCOVERY.12 Chapter 12 MAIN SUPPORT OF LEVERRIER'S DISCOVERY.13 Chapter 13 SOMETHING ABOUT THE WEATHER.14 Chapter 14 OF THE WEATHER IN SUMMER AND WINTER.15 Chapter 15 THE CURRENTS OF AIR AND THE WEATHER.16 Chapter 16 THE FIRM RULES OF METEOROLOGY.17 Chapter 17 AIR AND WATER IN THEIR RELATIONS TO WEATHER.18 Chapter 18 FOG, CLOUDS, RAIN, AND SNOW.19 Chapter 19 HOW HEAT IN THE AIR BECOMES LATENT, AND HOW IT GETS FREE AGAIN.20 Chapter 20 LATENT HEAT PRODUCES COLD; FREE HEAT, WARMTH.21 Chapter 21 RULES ABOUT THE WEATHER, AND DISTURBANCES OF THE SAME.22 Chapter 22 THE CHANGEABLENESS OF THE WEATHER WITH REGARD TO OUR GEOGRAPHICAL POSITION.23 Chapter 23 ABOUT THE DIFFICULTY AND POSSIBILITY OF DETERMINING THE WEATHER.24 Chapter 24 THE FALSE WEATHER-PROPHETS.25 Chapter 25 THE RAPID RENEWAL OF THE BLOOD IS AN ADVANTAGE.26 Chapter 26 DIGESTION.27 Chapter 27 COFFEE.28 Chapter 28 COFFEE AS A MEDICINE.29 Chapter 29 USEFULNESS AND HURTFULNESS OF COFFEE.30 Chapter 30 BREAKFAST.31 Chapter 31 LIQUOR.32 Chapter 32 INJURIOUSNESS OF DRINKING LIQUOR.33 Chapter 33 THE POOR AND THE LIQUOR.34 Chapter 34 THE CONSEQUENCES OF INTEMPERANCE AND ITS PREVENTION.35 Chapter 35 DINNER.36 Chapter 36 NECESSITY FOR VARIETY IN FOOD.37 Chapter 37 BROTH.38 Chapter 38 WHAT IS BEST TO BE PUT INTO SOUP 39 Chapter 39 LEGUMINOUS VEGETABLES.40 Chapter 40 MEAT AND VEGETABLES.41 Chapter 41 THE NAP AFTER DINNER.42 Chapter 42 WATER AND BEER.43 Chapter 43 SUPPER.