OF STRONTIAN. 291 



8. Acetate of strontian crystallizes in thin Acetate, 

 flat transparent plates ; but, by spontaneous 

 evaporation, it may be obtained in long quadran- 

 gular prisms with rectangular bases. Its taste 

 is sharp, and it gives an impression of bitterness- 

 The salt does not affect vegetable blues. It has 

 a silky lustre, is pretty soluble in water, and is 

 not altered by exposure to the atmosphere. 

 13 '875 grains of this salt were exposed to a red 

 heat in a platinum crucible ; the residual matter 

 was digested in a solution of carbonate of am- 

 monia till the whole liquid was driven off. It 

 was then exposed to a heat sufficient to expel 

 the whole ammonia. The carbonate of strontian 

 thus obtained weighed 9*&5 grains, equivalent to 

 6-5 grains of strontian. Hence, the constituents 

 of the salt are 



1 atom acetic acid 6-25 



1 atom strontian . 6-50 

 1 atom water 1-125 



13-875 



9. Oxalate of strontian is a white tasteless in- 

 soluble powder, obtained by mixing oxalate of 

 ammonia and muriate of strontian together, in 

 the atomic proportions. 13'25 grains of this salt, 

 dried in the open air upon paper, were exposed 

 to a red heat in a platinum crucible. The car- 

 bonate of strontian remaining weighed 9'25 



T2 



