A Dictionary of Chemistry: On the Basis of Mr. Nicholson's, in which the Principles of the Science are Investigated Anew and Its Applications to the Phenomena of Nature, Medicine, Mineralogy, Agriculture, and Manufactures Detailed, Volume 1 |
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Page 10
... taste ; by its union with oxygen , it acquires an extremely sharp and sour taste ; in a word , from one of the class of combustible bodies , it is changed into an incombusti- ble substance , and becomes one of those bodies called acids ...
... taste ; by its union with oxygen , it acquires an extremely sharp and sour taste ; in a word , from one of the class of combustible bodies , it is changed into an incombusti- ble substance , and becomes one of those bodies called acids ...
Page 11
... taste of these bodies is for the most part sour , as their name denotes ; and in the stronger species it is acrid and corrosive . 2. They generally combine with water in every proportion , with a condensation of volume and evolution of ...
... taste of these bodies is for the most part sour , as their name denotes ; and in the stronger species it is acrid and corrosive . 2. They generally combine with water in every proportion , with a condensation of volume and evolution of ...
Page 11
... taste is eminently acid and acrid . It excoriates and inflames the skin . The purified wood vinegar , which is used for pickles and culinary purposes , has commonly a specific gravity of about 1.009 ; when it is equivalent in acid ...
... taste is eminently acid and acrid . It excoriates and inflames the skin . The purified wood vinegar , which is used for pickles and culinary purposes , has commonly a specific gravity of about 1.009 ; when it is equivalent in acid ...
Page 11
... taste , which do not deliquesce when exposed to the air , but rather effloresce . With potash this acid unites , and forms a deliquescent salt scarcely crystallizable , called formerly foliated earth of tartar , and regenerated tartar ...
... taste , which do not deliquesce when exposed to the air , but rather effloresce . With potash this acid unites , and forms a deliquescent salt scarcely crystallizable , called formerly foliated earth of tartar , and regenerated tartar ...
Page 11
... taste at first is sharp and then sweet , and they possess the general properties of neutral salts . With magnesia the acetic acid unites , and , after a perfect saturation , forms a vis- cid saline mass , like a solution of gum ara- bic ...
... taste at first is sharp and then sweet , and they possess the general properties of neutral salts . With magnesia the acetic acid unites , and , after a perfect saturation , forms a vis- cid saline mass , like a solution of gum ara- bic ...
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A Dictionary of Chemistry: In Which the Principles of the Science Are ... Andrew Ure No preview available - 2017 |
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acetic acetic acid acid gas alcohol alkali alum alumina ammonia animal antimony arsenic arsenic acid atom barytes blue bodies boiling carbonic acid charcoal chemical chemists chloric acid chlorine coal cold colour combination combustion compound condensed consists contains cooling copper crystals cubic inches decomposed decomposition deliquescent dilute dissolved distillation earth evaporation experiments exposed flame fluid fluoric Gay-Lussac glass grains heat Hence hydrogen ignited insoluble lime liquid liquor lustre magnesia matter melts mercury metallic mineral mixed mixture muriatic acid nitrate nitre nitric acid obtained oxalic oxide oxide of iron oxygen particles phosphate phosphorus portion potash pounds precipitate prime equivalent prisms produced proportion pure quantity retort salt saturated silver Sir H soda solid soluble solution specific gravity Strontia substance sulphate sulphuretted sulphuric acid surface tained taste temperature tion tube vapour vegetable vessel volatile volume weight yellow
Popular passages
Page 11 - Monge has discovered that the pyroligneous acid obtained from the distillation of wood has the property of preventing the decomposition and putrefaction of animal substances. It is sufficient to plunge meat for a few moments into this acid, even slightly empyreumatic, to preserve it as long as you please.
Page 11 - The crude pyrolignous acid is rectified by a second distillation in a copper still, in the body of which about 20 gallons of viscid tarry matter are left from every 100. It has now become a transparent brown vinegar, having a considerable empyrcumatic smell, and a sp.