A Class-book of Chemistry: On the Basis of the New SystemD. Appleton and Company, 1886 |
Dentro del libro
Resultados 1-5 de 35
Página 150
... taste , and restore the blues discharged by acids , ) that are marked by their powerful chemical attraction for acids . The union of acids and bases gives rise to the ternary com- pounds known as salts - bodies , generally , with a ...
... taste , and restore the blues discharged by acids , ) that are marked by their powerful chemical attraction for acids . The union of acids and bases gives rise to the ternary com- pounds known as salts - bodies , generally , with a ...
Página 177
... taste , and smell of the gas . If this so- lution is cooled down to 0 ° C. , a definite crystalline hydrate of chlorine is formed , having the formula Cl + H2O . Liq- uid chlorine may be readily obtained from these crystals by ...
... taste , and smell of the gas . If this so- lution is cooled down to 0 ° C. , a definite crystalline hydrate of chlorine is formed , having the formula Cl + H2O . Liq- uid chlorine may be readily obtained from these crystals by ...
Página 187
... taste , and loses its water of crystallization on exposure to the air . 325. Sodic Nitrate , NaNO , ( Soda - Saltpetre ) .- Pro- cured native from parts of Brazil and Chili . Attempts have been made to substitute this salt for nitrate ...
... taste , and loses its water of crystallization on exposure to the air . 325. Sodic Nitrate , NaNO , ( Soda - Saltpetre ) .- Pro- cured native from parts of Brazil and Chili . Attempts have been made to substitute this salt for nitrate ...
Página 189
... taste . It decomposes acids with formation of corre- sponding potassic salts and elimination of water , changes vegetable yellows to brown , restores the blues discharged by acids , and decomposes animal and vegetable substances ...
... taste . It decomposes acids with formation of corre- sponding potassic salts and elimination of water , changes vegetable yellows to brown , restores the blues discharged by acids , and decomposes animal and vegetable substances ...
Página 191
... taste and strong antiseptic powers . Owing to the latter quality it is used extensively in packing meat , to which it imparts a ruddy color . It is chiefly consumed , however , in the manufacture of gunpowder . 334. Gunpowder is an ...
... taste and strong antiseptic powers . Owing to the latter quality it is used extensively in packing meat , to which it imparts a ruddy color . It is chiefly consumed , however , in the manufacture of gunpowder . 334. Gunpowder is an ...
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Otras ediciones - Ver todas
A Class-book of Chemistry: On the Basis of the New System Edward Livingston Youmans Vista completa - 1876 |
Términos y frases comunes
absorbs acetic acetic acid action alcohol aldehyde alkaloid allotropic ammonia animal antimony atmosphere Atomic Weight bodies boiling bromine burning calcic called carbonic dioxide changes charcoal chemical chemist chemistry cold color colorless combination combustion common salt compound condensed constitutes containing crystalline crystals decomposed decomposition diffusion dissolves distillation effect electricity elements ether exposed fermentation flame force found native gases Give glass heat hence hydrate hydric hydric chloride hydrogen ignited insoluble intense iodine iron known light lime lines liquid magnet mass melted mercury metal mixture molecular molecules nitric acid nitrogen obtained odor oxide oxygen particles phosphorus platinum poisonous polar potassic pound prism produced properties pure quantity Quantivalence radicle rays silicate sodic sodium solar solid soluble in water solution specific gravity spectroscope spectrum starch substances sugar sulphate sulphuric acid surface tained taste Tellurium temperature termed theory tion transparent tube vapor vegetable vessel volatile zinc
Pasajes populares
Página 159 - Avogadro to the conception that equal volumes of all gases under the same conditions of temperature and pressure contain the same number of molecules.
Página 19 - This result gives the weight of a bulk of water equal to that of the specimen, and by dividing the weight of the specimen in air by this number, the specific gravity is obtained.
Página 22 - Gravity of a substance is the ratio of its weight to that of an equal volume of water.