Elements of chemistry, in two volumes / by John Murray.

  • Murray, John
Date:
1828
Catalogue details

Licence: Public Domain Mark

Credit: Elements of chemistry, in two volumes / by John Murray. Source: Wellcome Collection.

    27/768 page 15
    extremity of which a series of globular receivers is like- wise connected. When properly prepared the solution is colourless, and has the pungency of the ammonia un- accompanied with any foetor. Ammonia is decomposed by chlorine gas. Its hydro- gen uniting with the latter forms muriatic acid, with which a portion of ammonia combines, and its nitrogen is libe- rated. If the two gases are dry, the mutual action is at- tended with inflammation. This alkali unites with sul- phuretted hydrogen. When equal volumes of sulphuret- ted hydrogen and ammoniacal gases are mixed together, a thin soft deposite is formed on the sides of the vessel, which exhales a penetrating vapour when exposed to the air: by surrounding the vessel, during its formation, with a freezing mixture, it is obtained in white crystals. This seems to be the proper Hydro-sulphuret of Ammonia. Another combination, long known to chemists by the name of Fuming Liquor of Boyle, is prepared by expos- ing to heat in a retort a mixture of sulphur, lime and muriate of ammonia ; a liquor distils over of a yellow co- lour, which has a sharp fetid odour, and exhales white va- pours, when exposed to atmospheric air or oxygen gas. Ammonia unites with all the acids forming neutral salts. It has been supposed to be inferior in alkaline powers to the other two alkalis, as they decompose the compounds it forms with the acids : this, however, is pro- bably owing to its volatility. From its small combining weight, a given weight of it neutralizes larger quantities of the acids than the same weight of the other alkalis do. The ammoniacal salts retain, in some degree, the pro- perties of the base. They are all volatile, being sublimed generally at a heat of 3 or 400: by a red heat they are decomposed. They are all soluble and crystallizable, and have an acrid taste. They are distinguished by the pun-
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