The change in glass which annealing is intended to prevent is known as devitrification. In spite of all precautions, this does occur sometimes, and specimens of old window glass are often seen to have lost their transparency completely and to have an opalescent sheen. In these cases, the silicates have crystallized. An extreme case of badly annealed glass is illustrated by Rupert’s drops, a scientific curiosity of very old standing. These are “tears” of glass made by dropping the molten substance into water. When the tail of the drop is nipped off, the whole thing is shattered to powder with something like explosive violence. Clearly there is a very great internal strain, due to the fact that the outer parts have solidified and contracted, while the inner part is still warm and dilated. Another remarkable feature of glass is the ease and simplicity with which it can be fashioned into articles of various shapes. As a plastic material, molten glass almost ranks with clay. This again is due to the property of passing through a viscous state, that is, one which is intermediate between a solid and a liquid. Water Glass, or soluble glass, is mainly sodium silicate. It is made by fusing sand or powdered flint with caustic or with mild soda; sometimes, by digesting crushed flint or chert with caustic soda solution under considerable pressure in autoclaves or specially constructed boilers. In the latter case, no extraction is necessary; but in the former, the residue is treated with water and the solution evaporated until it becomes a viscous transparent liquid. This liquid is used in various ways in industry. It is added to the cheaper varieties of yellow soap, and is employed as a mordant in dyeing and printing calico. An artificial sandstone is made by mixing sand, calcium chloride, and sodium silicate; the two last-named substances interact to form calcium silicate, which is insoluble in water. For domestic purposes, water glass is best known in connection with the preserving of eggs. When the film of water glass dries on the surface of the egg shell, the latter becomes impervious to air. CHAPTER VII ORGANIC ACIDS Organic Chemistry. About a century ago, when the science of Chemistry was still in its infancy, several substances were known which could then only be obtained from animals or plants. The composition of these substances was not understood, and they were not classified; moreover, since none of them had ever been prepared artificially, it was supposed that it was impossible to do this—the reason given was that “vital force” was necessary for their production. In time, however, some of the most typical animal and vegetable products were prepared in the laboratory, and the belief in vital force disappeared.