Acids, Alkalis and Salts

** "Acids, Alkalis and Salts" by George Henry Joseph Adlam is an instructive book that sheds light on the characteristics, categories, and real-world uses of acids, alkalis, and salts. The narrative blends academic and practical viewpoints in order to make chemistry approachable. It starts with the discovery and history of these substances, using instances like grape juice becoming acetic acid to illustrate the concepts. The text underscores the importance of these chemical compounds in household and industrial settings, highlighting their wider relevance to chemistry, and blends hands-on knowledge with theoretical understanding, encouraging readers to understand the subject's importance in both daily life and business. **