Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume ICooley, Arnold James
Science
Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I
Cooley, Arnold James
Formulas, recipes, etc.; Industrial arts -- Dictionaries; Technology -- Dictionaries
(_a_) Wide-mouthed flask, containing the sample for examination,
hermetically stopped by the cork (_e_) and supporting the
tubes (_b_) and (_c_).
(_b_) Bulbous tube, containing fragments of fused chloride of
calcium, terminating in a capillary tube (_g_).
(_c_) Bent tube, reaching nearly to the bottom of the flask (_a_).
(_d_) Small tube containing bicarbonate of soda.
(_e_) Cork fitting bottle (_a_), and the tubes (_b_) and (_c_),
hermetically.
(_f_) Silken thread, suspending the small tube (_d_).]
The two above methods of estimating the amount of acid are only superior
to the generally used methods first described, when the presence of
colouring matter interferes with the reaction of the litmus used to show
the point of neutralisation.
_Observations._ When great accuracy is required in conducting the
neutralisation of the solution in estimating volumetrically with litmus as
an indicator, it is proper to prepare and keep standard solutions of
sulphuric acid and oxalic acid, with which occasionally to try the
alkaline test-liquor. The only difficulty in the process is to avoid
over-saturation of the acid-sample. Great care must be taken not to exceed
the precise point of neutralisation of the acid. After adding each portion
of the test-liquor, the solution should be well stirred up, and as soon as
the effervescence becomes languid the greatest caution must be observed in
adding more. The proper point is arrived at when the liquor ceases to
redden litmus, and does not alter the colour of turmeric paper; if it
turns the latter brown, too much of the test-liquid has been added, and
the operation becomes useless. Towards the end of the experiment, when
great precision is required, a gentle heat may be applied, in order to
expel the free carbonic acid in the liquor; but otherwise this is
unnecessary. The peculiar soapy odour gradually acquired by the liquor as
it nears saturation will materially assist the operator when testing
vinegars, and some of the other vegetable acids. A good method is to tint
either the acid-sample or the test-liquid with a few drops of litmus, as
noticed under ACETIMETRY; when the reddish shade will gradually deepen
into ‘purple,’ or the purple into ‘red,’ as the point of saturation is
approached; and the blue colour will be perfectly restored as soon as this
point is reached. Dr Ure recommends keeping the ammonia-test ready tinged
with litmus, and the same applies to other test-liquors.
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