86 



C H E M I S T R Y. 



Klrr.itntt Sp. 6. Tartrale of IJmt. This salt it a white 

 powder, insoluble in cold water. It is difficult to 

 *^,' free it from water by heat. An excess of acid ren- 

 ders it soluble. 



Tartar forms a triple salt when neutralized by 

 lime. 



Sp. 7. Tartnilf of linri/ltt. This salt is soluble 5 

 but its properties have not been ascertained. 



Sp. 8. Tartrale of Stronlian. This salt crystal- 

 lizes in triangular tables. It is insipid, and nearly 

 insoluble in water. 



Tartar forms triple salts when neutralized by bary- 

 tes and strontian. 



Sp. 9. Tartrale of Alumina. This salt does not 

 crystallize, but forms a gummy mass soluble in wa- 

 ter. Its taste is astringent. It does not deliquesce. 



Tartar forms a triple salt when neutralized by 

 alumina. 



Sp. 10. Tarlrate of Ytlrin. This salt is soluble 

 in water, but not to a great degree. 



The following Table exhibits the composition of 

 the tartrates as far as it has been ascertained. 



titrates. 



GEMS IX. Citrates. 



When barytes is poured into a solution of a citrate, 

 a precipitate appears. They are decomposed alsuby 

 the mineral acids, and by oxalic and tartaric acids. 

 When distilled, they yield traces of acetic acid. When 

 kept dissolved in water, the acid is gradually decom- 

 posed. 



Sp. 1. Citrate of Potash. This salt does not cry- 

 stallize easily. It is very soluble in water, and readily 

 deliquesces. 



Sp. 2. Citrate of Soda. This salt crystallizes in 

 six-bided prisms, not terminated by pyramids. Its 

 taste is salt and cooling, but mild It dissolves in 

 less than twice its weight of water. When exposed 

 to the air it effloresces slightly. 



Sp. 3. Citrate of Ammonia. This salt crystalli- 

 zes in elongated prisms. Its taste is cooling, and 

 moderately saline. It is very soluble in water. 



Sp. 4. Citrate of Magnesia. This salt is very so- 

 luble in water. It does not crystallize. 



Sp. 5. Citrate of Lime. This is a white powder 

 carcely soluble in water, but with an excess of acid 

 it may be obtained in crystals. 



Sp. 6. Citrate of Barytes. This salt is very im- 



perfectly insoluble in water. It may be obtained in Element* 

 the state of a white powder, or of silky flakes. 



Sp. 7. Citrate of Strwtinn. This salt is soluble 

 in water. It may be obtained in crystals ; and is 

 said to resemble in its properties the oxalate or tar- 

 trate of strontian. 



GENUS X. Kinalet. 



Only one species of this genus of salts has been Kinatei. 

 hitherto examined, namely kinate of' lime, obtained 

 by macerating yellow Peruvian bark in water, and 

 evaporating the solution. It is white, crystallizes in 

 rhomboidaf plates, dissolves in about live times its 

 weight of cold water, and is insoluble in alcohol. 

 When heated sufficiently, it is decomposed, and the 

 acid destroyed. > 



GENUS XI. Saccolatcs. 



These salts have hitherto been too superficially ex- 

 amincd to admit of description. The alk-ilme sacco- 

 lates are soluble in water, but the earthy are inso- 

 luble in that liquid. 



GENUS XII. Scbalrs. 



From the observations of Berzelius, it appears that Sebates. 

 the sebates approach very nearly to the ben/.oates in 

 their properties. 



GENUS XIII. Urates. 



For the best account of these salts, we are indebt- Urates. 

 ed to Dr Henry. They are white powders desti- 

 tute of taste, and imperfectly soluble in water. Urate 

 of ammonia is the most soluble, and urate of barytci 

 the least soluble. 



GENUS XIV. Malales. 



This genus of salts has also been imperfectly inves- Malatet. 

 tigated. The alkaline malates are soluble in water, 

 and deliquesce in the air. Malates of barytes and 

 lime are nearly insoluble, but the latter combines with 

 an excess of acid, and forms a supermalate of lime, 

 which dissolves in water. This last salt is common 

 in the vegetable kingdom. Malate of strontian dis- 

 solves in water, and malate of magnesia is very so- 

 luble in that liquid. 



GENUS XV. Fonniates. 



These salts resemble the acetates in their proper- Formiates. 

 ties, but they have been only superficially examined. 



GENUS XVI. Suberates. 



These salts have a bitter taste. They are all so- Subcrates. 

 luble in water, except the suberate of barytes. The 

 earthy suberates scarcely crystallize. Most of these 

 salts have an excess of acid. 



GENUS XVII. GaUatet. 

 The gallic acid seems scarcely capable of forming Gallato. 



