Essentials of volumetric analysis

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John Wiley & sons, Incorporated, 1917 - 366 من الصفحات
 

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الصفحة 281 - ... hour at the temperature of boiling water. The flasks should then be placed in a tray by the side of the balance and covered with a silk handkerchief until they are perfectly cool. They must not be wiped with a silk handkerchief within fifteen or twenty minutes of the time they are weighed.
الصفحة 318 - Open the stopcock of the measuring tube, raise the control-tube, and pour into the latter a saturated solution of NaCl until the measuring tube, including the bore of the stop-cock, is completely filled. Then close the stop-cock and fix the control-tube at a lower level. Now introduce into the funnel at the top of the measuring tube...
الصفحة 281 - The clear, supernatant fat is poured off and filtered through a dry filter-paper in a jacketed funnel containing boiling water. Should the filtered fat, in a fused state, not be perfectly clear, it must be filtered a second time. The...
الصفحة 282 - The flask during the saponification, which should last one hour, should be gently rotated from time to time, being careful not to project the soap for any distance up its sides. At the end of an hour the flask, after having been cooled to near the room temperature, is opened.
الصفحة i - ESSENTIALS OF VOLUMETRIC ANALYSIS. An Introduction to the Subject Adapted to the Needs of Students of Pharmaceutical Chemistry. Embracing the Subjects of Alkalimetry...
الصفحة 283 - ... should be removed from the bath and shaken to and fro until the frothing disappears. The last traces of alcohol vapor may be removed from the flask by waving it briskly, mouth down, to and fro.
الصفحة 339 - Finally, the residue is extracted with about five times its weight of boiling water, and the solution filtered. The filtrate is preserved as test solution, in widemouthed bottles, stoppered with loose plugs of cotton to exclude dust, but to admit air. When kept in closed vessels litmus solution gradually loses color, but this returns upon exposure to air and consequent absorption of oxygen. The fermentation to which the loss of color is due may be prevented by saturating the solution with NaCl.

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