A Dictionary of Chemistry and the Allied Branches of Other Sciences, Volume 1

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Longmans, Green, and Company, 1883 - Chemistry
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Page 342 - It is destitute of taste, and does not act on vegetable blues. It is insoluble in water, but dissolves readily in alcohol and ether ; and in much greater quantity in these liquids when hot than when cold.
Page 203 - ... turning the plane of polarisation of a ray of light to the left, while the other is opticially inactive.
Page 259 - The quantity of substance to be determined is found by the quantity of chlorine, bromine, iodine, or oxygen to which it is equivalent (regarded as oxidant), or by the quantity of chlorine, bromine, iodine, or oxygen which it requires to pass from a lower to a higher stage of oxidation.
Page 152 - M. Corbelli, of Florence, obtains a deposit of aluminium by electrolysing a mixture of rock-alum or sulphate of aluminium with chloride of calcium or chloride of sodium, the positive pole being formed of iron wire coated with an insulating material and dipping into mercury placed at the bottom of the solution, and the negative pole of zinc immersed in the solution. Aluminium is then deposited on the zinc, and the chlorine eliminated at the positive pole unites with the mercury, forming calomel. This...
Page 164 - ... when it is met with floating in the sea, or thrown upon the shore. Ambergris is found of various sizes, generally in small fragments, but sometimes so large as to weigh near two hundred pounds. When taken from the whale it is not so hard as it becomes afterward on exposure to the air.
Page 455 - on the relations between the specific gravities of bodies in the gaseous state, and the weights of their atoms," propounded the idea that the atomic weights of all bodies are multiples of the atomic weight of hydrogen. His opinion was shared by Dalton on other grounds, and met with very general acceptance in this country. But it was never acknowledged by Berzelius, or until lately by any large number of continental chemists. Although Prout's views must be considered, in the present state of our knowledge,...
Page 39 - A sour taste. (In those acids which possess the most strongly marked characters, this property can be perceived only after dilution with a large quantity of water.) 3. The power of reddening most organic blue and violet colouring matters (for example, litmus), and of restoring the original colour of substances which have been altered by alkalis. 4. The power of decomposing most carbonates, causing effervescence.
Page 231 - ... which exists in many compounds, the water of crystallisation of salts, for example. Many bodies, however, retain their water with too great force to be overcome by the means just mentioned. Such substances may be dehydrated by enclosing them in a test-tube immersed in a water or oil-bath, while a current of dry air is drawn through the tube by means of an aspirator. In some cases even this is not sufficient, and the desiccation can only be effected by heating the substance in a tube from which...
Page 159 - The trihydrate is the ordinary gelatinous precipitate, obtained by treating solutions 01 aluminium-salts, alum, for example, with ammonia or alkaline carbonates ; it is also thrown down from the same solutions by sulphide of ammonium, the aluminium not entering into combination with the sulphur. When dried at a moderate heat, it forms a soft friable mass, which adheres to the tongue and forms a stiff paste with water, but does not dissolve in that liquid.
Page 307 - I lu- inconvenientes are avoided by cooling them very gradually ; and this process is called annealing. Glass vessels, or other articles, are carried into an oven or apartment near the great furnace, called the leer, where they are permitted to cool, in a greater or less time, according to their thickness and bulk. The annealing...

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