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Book, page 321 / 424 (about four pints) in capacity, we put: Pure, crystallized, neutral tartrate of lime. .. 100 grammes Phosphate of ammonia. ... . ... . .. ... . ... 1 grammes Phosphate of magnesium. ... . ... . ... . ... .. 1 grammes Phosphate of potassium. ... . ... . ... . .. 0.5 grammes Sulphate of ammonia. ... . ... . ... . ... .. 0.5 grammes (1 gramme = 15.43 grains) To this we added pure distilled water, so as entirely to fill the flask. In order to expel all the air dissolved in the water and adhering to the solid substances, we first placed our flask in a bath of chloride of calcium in a large cylindrical white iron pot set over a flame. The exit tube of the flask was plunged in a test tube of Bohemian glass three-quarters full of distilled water, and also heated by a flame. We boiled the liquids in the flask and test-tube for a sufficient time to expel all the air contained in them. We then withdrew the heat from under the test- tube, and immediately afterwards covered the water which it contained with a layer of oil and then permitted the whole apparatus to cool down. [Illustration with caption: Fig. 9] Next day we applied a finger to the open extremity of the exit- tube, which we then plunged in a vessel of mercury. In this particular experiment which we are describing, we permitted the flask to remain in this state for a fort-night. It might have remained there for a century without ever manifesting the least sign of fermentation, the fermentation of the tartrate being a consequence of life, and life after boiling no longer existed in the flask. When it was evident that the contents of the flask were perfectly inert, we impregnated them rapidly, as follows: all the liquid contained in the exit-tube was removed by means of a fine caoutchouc tube, and replaced by about 1 c. (about 17 minims) of liquid and deposit from another flask, similar to the one we have just described, but which had been fermenting spontaneously for twelve days; we lost no time in refilling
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