Elements of chemistry including the recent discoveries and doctrines of the science, Volum 2,Del 21841 |
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Side 1037
... taste . They lose , when heated , 21 p . c . of water = 6aq . and become opaque . The crystals are sparingly soluble in cold water , much more so in hot water . When the solution is boiled for a long time , the acid is destroyed ; and ...
... taste . They lose , when heated , 21 p . c . of water = 6aq . and become opaque . The crystals are sparingly soluble in cold water , much more so in hot water . When the solution is boiled for a long time , the acid is destroyed ; and ...
Side 1041
... taste of singular intensity . It reddens vegetable blues . The solution , when heated in contact with air , absorbs oxygen , giving off an equal volume of carbonic acid , and is converted into gallic and ellagic acids . A moderately ...
... taste of singular intensity . It reddens vegetable blues . The solution , when heated in contact with air , absorbs oxygen , giving off an equal volume of carbonic acid , and is converted into gallic and ellagic acids . A moderately ...
Side 1045
... taste . gallic acid be heated to 440 ° , it melts , and leaves a shining black mass , which is soluble in water , and tastes like catechu . It preci- pitates gelatine ; but does not , like tannic acid , precipitate the or- ganic ...
... taste . gallic acid be heated to 440 ° , it melts , and leaves a shining black mass , which is soluble in water , and tastes like catechu . It preci- pitates gelatine ; but does not , like tannic acid , precipitate the or- ganic ...
Side 1048
... taste . It contains a considerable quantity of tannic acid , soluble in cold water , and very similar in its properties to that from nut - galls . Hitherto , however , it has not been observed to yield when heated the same products as ...
... taste . It contains a considerable quantity of tannic acid , soluble in cold water , and very similar in its properties to that from nut - galls . Hitherto , however , it has not been observed to yield when heated the same products as ...
Side 1050
... taste , which differ in the amount of water when formed at dif- ferent temperatures , as in the above table . The acid D loses two atoms of water at 212 ° , and is converted into the acid B. The acid C does not lose water , even at 266 ...
... taste , which differ in the amount of water when formed at dif- ferent temperatures , as in the above table . The acid D loses two atoms of water at 212 ° , and is converted into the acid B. The acid C does not lose water , even at 266 ...
Vanlige uttrykk og setninger
According acetic acid forms action of heat alkalies ammonia analysis baryta Berzelius bibasic salt boiling butter butyric camphor carbo-hydrogen carbonic acid Chevreul chlorine Citrate colour colourless composition compound contains converted crystalline crystals decomposed deposits dissolved distilled drying oils Dumas Edition elaidic acid essential oils ether evaporated fixed oils formula Fremy fusible gallic acid hydrated acid hydrochloric acid hydrogen insoluble in water latter Liebig lime malic margaric margarine meconic acid melts mixture monobasic neutral nitric acid nitrous obtained oil of turpentine oils and fats oily acids oily liquid oleate oleic acid oleine olive oil oxide of ethule oxide of glycerule oxide of lead oxygen Pelouze potash precipitate pure purified quantity resins sebacic acid silver smell soap soda solid soluble in alcohol solution sparingly soluble stearate stearic acid stearopténe suberic acid substance sulphuric acid tannic acid tartaric acid Tartrate taste temperature tion tribasic University College volatile yields
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