ARCHITECTURE.-PLANNING.

SECOND PAPER.

The Board of Examiners.

1. Plan A, on which the points of the compass for aspect are marked, is submitted to you for report as to defects and inconveniences. Prospect is towards the front. An additional room is wanted for a breakfast-room, or to take the place of one of the present rooms, should one be more convenient for a breakfast-room. A good pantry is wanted, and a larder. Note on the plan and describe what alterations, if any, you would make in the use of present rooms, and what alterations and additions you would suggest for proper working of the house, or for the additional room required.

2. The staircase in A is narrow and dog-leg and with winders. It is proposed to enlarge it by taking down the store wall and adding the store to the stairs hall. Draw on B the new stairs, and give all calculations, assuming the height from floor to floor to be 14 feet.

3. What is the apparent course of the sun in Victoria in summer, autumn, and winter; and how does it affect the choice and arrangement of rooms and windows, verandahs and shutters?

4. Sketch and describe some modern methods of planning shops and warehouses to minimize risk of fire.

5. Sketch and describe in detail a ward of a modern hospital, with its necessary baths, closets, offices, and other rooms; also give particulars as to number of patients, floor and wall space, heights, ventilation, &c.

6. What are the points to be observed in setting out kitchen, stable, and fowl yards, drying grounds, tennis courts, &c., and the position and approach to outside closets? Illustrate by sketches.

ARCHITECTURE.-HISTORICAL.

THIRD PAPER.

The Board of Examiners.

1. Explain and illustrate with sketches the meaning of the following terms :-(a) Triforium, (b) octastyle, (c) dosseret, (d) narthex, (e) archivolt, (f) tympanum, (g) antæ. State in what styles they are used.

2. Give some brief notes and sketches as to the structural and decorative work of the Chaldeans and Assyrians, and the influence of material on the same. What forms in present use did they originate?

3. What new elements or details were introduced

into architectural work by the (a) Lombards, (b) Etruscans, (c) Ionians, (d) Byzantines, (e) Persians?

4. What are the features in the pointed work of Italy and Germany respectively? Distinguish between what is national and imported.

5. Describe the main points of difference between English and French Gothic as to plan, construction, and decoration; and give what information you can as to the periods.

6. The photographs accompanying, number from 1 upwards, represent various ancient, classic, and mediæval buildings and details, typical of various styles, orders, and periods.

Give in each case (a) the style; (b) the country or locality; (c) the order, period, or century; (d) explain upon what details or feeling you base your opinion. If you recognize the particular building give some special facts with regard to it.

Point out any special influence of climate, material, or race.

PHYSIOLOGY.

The Board of Examiners.

1. What do you understand by the term epithelial tissue? Describe in detail the form and function of any three epithelia with which you are acquainted.

How is epithelium nourished?

2. What result follows a single stimulation of a nerve supplying a muscle? How can this result be graphically illustrated? Explain precisely what information concerning the contraction of a muscle is so obtained.

3. What important conclusions have been arrived at as regards the structure and arrangement of nerve-cell units by means of Golgi's nitrate of silver method of staining nervous tissue?

Give a scheme showing the probable course of the nerve impulse

(a) In a simple reflex contraction of the leg. (b) In a voluntary contraction of the leg.

4. Discuss the nature, chemical properties, and solubilities of uric acid and urates. How much

uric acid is contained in normal human urine? Explain

(a) The conditions which lead to an increased or diminished formation of uric acid.

(b) The circumstances which would favour its elimination.

5. Give a detailed account of the mechanism to prevent the food passing into the trachea during deglutition.

6. What are the essentials of a suitable diet? Why do we cook food? State clearly why meat extracts cannot be regarded as foods.

Five questions only to be attempted.

1. Which is the first digestive juice to come into contact with the food as it passes down the alimentary canal? Name and describe minutely the special glands which contribute to its production.

State the active principle to which its chemical action is due, and show how you would experimentally prove its presence.

2. Whence is the blood to the liver derived? Contrast the minute arrangement of the blood vessels in the liver with those in the lung, and describe the changes which occur in the composition of the blood whilst it is passing through the liver.

3. What special structures are shown in vertical sections of the skin (a) through the scalp, and (b) through the finger?

Describe very carefully the minute anatomy and function of the structures named.

4. State the general nature of the work performed by the kidneys, and show, in detail, how they are constructed to perform their function.

If they fail in this work, what changes take place in the blood?