...softness and toughness of texture. AVater of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...colloids has always a certain degree of viscosity or guinminess, when concentrated. They ajpear to be insipid or wholly tasteless, unless when they undergo...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...upon the palate and give rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They are united to water with a force of low intensity...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...tasteless, unless when they undergo decomposition on the palate, and {jive rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...tasteless, unless when they undergo decomposition on the palate, and give rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...tasteless, unless when they undergo decomposition on the palate, and give rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...colloids has always a certain degree of viscosity or gumniiness, when concentrated. They appear to be insipid, or wholly tasteless, unless when they undergo...

...are held in solution by a feeble power, and they have little effect on the volatility of the solvent. The solution of colloids has always a certain degree...upon the palate and give rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They are united to water with a force of low intensity...

...precipitated from their solution by the addition of any crystalloid. The solution «f these bodies has always a certain degree of viscosity, or gumminess,...tasteless, unless when they undergo decomposition on the palate, and rise to sapid crystalloids. Gelatine lias beeu taken as the type of this class,...

...precipitated from tlieir solution by the addition of any crystalloid. The solution of these bodies has always a certain degree of viscosity, or gumminess,...concentrated. They appear to be insipid, or wholly tasteless, unlesswhen they undergo decomposition * The bodies belonging to this class are not all crystalline,...

...softness and toughness of texture. Water of crystallization is represented by water of gelatination. Colloids are held in solution by a feeble power, and...tasteless, unless when they undergo decomposition on the palate, and give rise to sapid crystalloids. Their solid hydrates are gelatinous bodies. They...