SOLITDILITY OF EARTHS BY MEANS OF SUGfAR. | I 



Consequently sup^ar dissolved in water at the temperature of t^^e proportion 

 50 degrees is capable of dissolving one half pf its veeight of sugar.^' 

 lime. 



As most salts combine with greater facility, and in gene- Heat does not 

 ral in lafger proportion by the medium of heat, it was J^s^solvenT^^* 

 thought, that the action of the sugar on the lime might be power, 

 increased, and a greater quantity of it dissolved, at a higher 

 temperature. Fresh quicklime was boiled in the solution of 

 sugar. On filtering and cooling the liquid, it was found, 

 that very little of the earth was dissolved. On the addition 

 of dilute sulphuric acid, a slight cloudiness only appeared ; 

 but by the addition of oxalic acid to another portion of the 

 liquid, a precipitation of oxalate of lime took place, which 

 was estimated at about t\^ce the quantity of lime that would 

 have been precipitated from common limewater by the same • 



agent. 



The solution of lime in sugar is of a beautiful white wine Chemical pro- 

 colour, and has the smell of fresh slacked quicklime. 



It is precipitated from the solution, by the carbonic, citric, 

 tartarous, sulphuric, and oxalic acids. And it is decomposed 

 by double affinity, by caustic and carbonated potash and 

 soda, the citrate, tartrite, and oxalate of potash, &c. 



Having ascertained the quantity of lime that is dissolved Sugar in solu- 



in a o-iven quantitv of susirar, I next tried it as a solvent of t>on dissolves 



", ^ - , l-4tn or stron- 



strontites. Two ounces of this earth were taken, and the tltes at 50", 



carbonic acid expelled by dilute nitric acid; the mixture vt' 



was evaporated to dryness, and then put into a crucible in 



a red heat, until the nitric acid was decomposed. A portion - 



of the solution of sugar was taken, and the earth added to 



it in the cold state ; the specific gravity was increased to 



1050. This solution was boiled on a fresh portion of earth, and an equal 



and the liquid immediately filtered; for some time it re- weight at 2 12% 



malued of a pure white wine colour, but as the liquid cooled, ^ains at 50''. 



it gradually deposited a number of gray coloured crystals, 



which are soluble in water, and have the same taste as the 



saccharine solution of strontites. At the temperature of 50 



degrees, the specific gravity of this solution was as under. 



Solution of sugar • • 1 040 



Jncreased sp, grav. from strontites in solution • • • • 40 



1080 

 Consequentlj 



