SALTS 



open air it is a white tasteless powder, which 

 does not alter vegetable blues ; it is insoluble in 

 water. 11 grains of this salt, when exposed to 

 a red heat, give out 2'&5 grains of water ; hence, 

 the constituents are 



1 atom phosphoric acid 3*5 



1 atom oxide of zinc . 5-25 



2 atoms water 2-25 



11-0 



Bipho*. 5. Biphosphate of zinc. I formed this salt by 

 dissolving phosphate of zinc in phosphoric acid, 

 and evaporating the solution. Small white co- 

 loured scales, with a silky lustre, were deposited, 

 which constituted the salt in question. It has 

 scarcely any taste, reddens vegetable blues, and 

 is slightly soluble in water. When 16*75 grains 

 of this salt were exposed to a heat gradually 

 raised to redness, they lose 4%5 grains of weight j 

 hence, the constituents must be 



2 atoms phosphoric acid 7 



1 atom oxide of zinc . 5-25 

 4 atoms water . . 4' 5 



16-75 



6. Arseniate of zinc. This salt was formed 

 by mixing solutions of sulphate of zinc and ar- 

 seniate of soda in the atomic proportions. The 

 arseniate of zinc was immediately deposited in a 



