The Principles of Chemistry, Volume IMendeleyev, Dmitry Ivanovich
Science
The Principles of Chemistry, Volume I
Mendeleyev, Dmitry Ivanovich
Argon; Chemistry; Periodic law
[Illustration: FIG. 6.--Example of the form belonging to the
regular system. Combination of an octahedron and a cube. The
former predominates. Alum, fluor spar, suboxide of copper, and
others.]
[Illustration: FIG. 7.--Rhombic Dodecahedron of the regular
system. Garnet.]
[Illustration: FIG. 8.--Hexagonal prism terminated by hexagonal
pyramids. Quartz, &c.]
[Illustration: FIG. 9.--Rhombohedron. Calc spar, &c.]
[Illustration: FIG. 10.--Rhombic system. Desmine.]
[Illustration: FIG. 11.--Triclinic pyramid.]
[Illustration: FIG. 12.--Triclinic system. Albite, &c.]
The temperatures at which water passes from one state to another are
taken as fixed points on the thermometer scale; namely, the zero
corresponds with the temperature of melting ice, and the temperature
of the steam disengaged from water boiling at the normal barometric
pressure (that is 760 millimetres measured at 0°, at the latitude of
45°, at the sea level) is taken as 100° of the Celsius scale. Thus, the
fact that water liquefies at 0° and boils at 100° is taken as one of
its properties as a definite chemical compound. The weight of a litre
of water at 4° is 1,000 grams, at 0° it is 999·8 grams. The weight of a
litre of ice at 0° is less--namely, 917 grams; the weight of the same
cubic measure of water vapour at 760 mm. pressure and 100° is only 0·60
gram; the density of the vapour compared with air = 0·62, and compared
with hydrogen = 9.
These data briefly characterise the physical properties of water as a
separate substance. To this may be added that water is a mobile liquid,
colourless, transparent, without taste or smell, &c. Its latent heat
of vaporisation is 534 units, of liquefaction 79 units of heat.[11]
The large amount of heat stored up in water vapour and also in liquid
water (for its specific heat is greater than that of other liquids)
renders it available in both forms for heating purposes. The chemical
reactions which water undergoes, and by means of which it is formed,
are so numerous, and so closely allied to the reactions of many other
substances, that it is impossible to describe the majority of them at
this early stage of chemical exposition. We shall become acquainted
with many of them afterwards, but at present we shall only cite certain
compounds formed by water. In order to see clearly the nature of the
various kinds of compounds formed by water we will begin with the most
feeble, which are determined by purely mechanical superficial properties
of the reacting substances.[12]
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