SALTS 



taste, is very sparingly soluble in water, but 

 strongly reddens vegetable blues. 22*17<5 grains 

 of this salt when heated to redness in a platinum 

 crucible, left 12*5 grains of carbonate of barytes. 

 Hence, the constituents are 



2 atoms oxalic acid 9 



1 atom barytes 9*75 



3 atoms water 3-375 



22-125 



11. Tartrate of barytes forms irregular crys- 

 talline grains ; it is tasteless, and does not alter 

 the colour of vegetable blues. It loses no weight 

 unless it be exposed to a heat sufficiently high 

 to decompose the acid. 18 grains of the salt in 

 powder, kept in a red heat till it had become 

 white, were reduced to 12-5 grains, which were 

 carbonate of barytes. Hence, the salt is anhy- 

 drous, and composed of 



1 atom tartaric acid 8-25 

 1 atom barytes 9*75 



18 



Bitanrate. 12. Bitartratc of barytes forms transparent 

 crystals in the form of right prisms with bases 

 apparently square. Taste acid, and reddens 

 vegetable blues slowly, on account of its little 

 solubility. 100 parts of water, at the temperature 

 of 65, dissolve 1-24 parts of this salt. Its con- 



