58 



CHEMISTRY. 



it* properties, coincides with benzoic acid ; and that 

 the two acidtj if rut absolutely the tame, at least 

 . , H- PP ro ' c k vcr y closely to each other. 



Succinic 

 acid 



HI ^: >- 



T. IV. OfSitcehiic Aciil. 



This acid is obtained when amber is exposed to 

 heat. It sublimes in small needier, coloured by an 

 oil, from which it may be freed by digestion m nitric 

 acid and subsequent crystallization. Trommsdorf 

 afiirms, that when dry saclactic acid is distilled, it 

 yields abundance of succinic acid. 



Iti proper- This acid is white, crystallize* in triangular prisms, 

 *" his an acid taste, and reddens vegetable blues. When 



heated, it melts and then sublimes. 



It i-. but little soluble in cold, but very soluble in 

 hot water. Alcohol acts nearly upon it as water. It 

 dissolves in sulphuric, nitric, and muriatic acids, with- 

 out undergoing decomposition. 



It combine* with the salifiable bases, and forms a 

 class of salts called tucci nates. 



SECT. V. Of Morotylic Add. 



Moroiylic This acid was discovered by Klaproth in a saline 

 acid. exudation incrusting the bark of the white mulberry 



tre -. This salt wa a compound of the acid in ques- 

 tion and lime. 



How oh- The acid was separated by dissolving the salt in 



tawed. water, and precipitating the acid by means of acetate 



of lead. The precipitate was mixed with diluted 



sulphuric acid and digested. Sulphate of lead was 



formed, and moroxybc acid disengaged. 



h proper- It crystallized in needles, which had the taste of 



ties. succinic acid, were not altered by exposure to the 



air, and dissolved readily in water and in alcohol. 



When heated it sublimes, and thus may be obtained 



quite pure. 



SECT. VI. Of Camphoric Acid. 



Camphoric This acid was discovered by Kozcgarten, but first 

 acid. accurately described by Bouillon L,a Grange. 



How ob- It is obtained by distilling a solution of camphor 

 tained. j n nitric acid, repeatedly adding nitric acid till it 

 amounts to 24 times the weight of the camphor. 

 Crystals gradually make their appearance, which con- 

 sist of camphoric acid. 



h proper- This acid is snow-white. Its crystals are parallel- 

 *ie. opipeds which effloresce in the air. Its taste is acid 



and bitter, it has the smell of saffron, and reddens 

 vegetable blues. 



It dissolves in about 100 parts of cold water, but 

 is more soluble in hot water. It dissolves in alco- 

 hol. The salts which it forms are called campho- 



rates. 



S ECT. VII. Of Oxalic Acid. 



Oxalic This acid was discovered by Scheele, and first dc- 



d- scribed by Bergman. It is obtained by heating a 



H .* ol> " solution of sugar in nitric acid. 



tamed. j t cr y 8ta |ii MB i n small four-sided prisms, termiua- 



lu proper- ted by dihedral summits. These crystals are compo- 

 *" td of 77 parts acid, and 23 wter. When exposed 



to licat, it sublimes, but at the same time is partly de- Elements 

 composed. 



These crystals have a very acid taste, and redden 

 vegetable blues. They dissolve in their own weight 

 of boiling water, and in twice their weight of cold 

 water. They dissolve, also, readily in alcohol. 



When exposed to dry air, they i ffluresce ; but in 

 moist air, they are not altered. Neither oxygen, nor 

 the simple combustibles or incombustibles act on this 

 acid. It oxidizes some of the metals; but most of 

 them are not affected by it. 



It combines with the salifiable bases, and forms a 

 class of salts called oialatn. 



Muriatic and acetic acids dissolve it ; sulphuric 

 acid decomposes it, by the assistance of heat. Nitric 

 acid converts it into water and carbonic acid. 



When combined with a base and distilled, it is de- Compost- 



composed, and converted into water, carbonic acid, tim, ao 



carbonic oxide, carbureted hydrogen, and charcoal. 



It is composed, according to tht experiments of IJr 



Thomson, of oxygen, 6+ 



carbon, 32 



hydrogen. 4 



100 



Thenardand G;.y-Lussac make its constituents as According 



follows : oxygen, 70.689 o rh.-nard 



carbon, 2U.-,i 



hydrogen, 2.745 



I.1UMC. 



100 



SECT. VIII. OfMeUilic Acid. 



This acid was discovered by Klaproth, in the mi- Mellitio 

 neral called mellile or Itmicysloiie, which he found acid, 

 composed of alumina and the acid in question. 



It is obtained by boiling the mineral powder in 72 J 

 time* its weight of water, filtering the liquid, and 

 evaporating sufficiently. The mellitic acid crystalli 



zes. 



The crystals are needles, having a brownish colour, '." propen. 

 and a sweetish sour taste. It it but moderately so- u 

 lublc in water. Nitric acid does not seem to decom- 

 pose it. It reddens vegetable blues. The salts which, 

 it forms are called mellalcs. 



SECT. IX. OfTarlaric Acid. 



This acid exists in the salt called tartar, from which Thrtario 

 it was first obtained in a separate state by Scheele. acid. 

 The process is this : 



Dissolve tartar in water, and add chalk in powder How ob. 

 as long as an effervescence continues. A white pow- tained. 

 der precipitates. Pour on this precipitate a quantity 

 of sulphuric acid equal in weight to the chalk em- 

 ployed, previously diluted with water, and digest for 

 a day or two. Then filter and evaporate the liquid. 

 The tartaric acid is obtained in crystals. 



These crystals are white, transparent, and hard. 

 They arc very irregular four-sided prisms, composed 

 of 84.6 real acid, and 15.5 water. 



It is not altered by exposure to the air. At 212, Its propv- 

 it melts and becomes as liquid aa water. At 250, " 

 it boils without losing its transparency or acquiring 



