46 PRINCIPLES OK CIIK.M1STKY 



are salt, fresh, iron, and other waters. The presence of about 3^ per 

 cent, of salts renders sea-water 4 heavy and bitter to the taste. Fresh 

 water also contains salts, only in a comparatively small quantity. 

 Their presence may be easily proved by simply evaporating water in a 

 vessel. By evaporation the water passes away as vapour, whilst the 

 salts are left behind. This is why a crust (incrustation), consisting of 

 salts, previously in solution, is deposited on the insides of kettles or 

 boilers, and other vessels in which water is boiled. Running water 

 (rivers, etc.) is charged with salts, owing to its being formed from the 

 collection of rain water percolating through the soil. While percolating 

 the water dissolves certain parts of the soil. Thus water which niters 

 or passes through saline or calcareous soils becomes charged with salts 

 or contains calcium carbonate (chalk). Rain water and snow are much 

 purer than river or spring water. This is because snow and rain are 

 only condensed aqueous vapour, and salts do not pass into the vapour. 



waters have an inky taste, and are coloured black by an infusion of galls ; on being 

 exposed to the air they usually give a brown precipitate. Generally, the character of 

 mineral waters is mixed. In the table on page 45 are given the analysis of certain 

 mineral springs which are known for their medicinal properties. The quantity of the 

 substances is expressed in millionths by weight that is, in grams per cub. metre or 

 milligrams per litre. 



I. Sergieffsky, a sulphur water, Gov. of Samara (temp. 8 C.), analysis by Clause. 

 II. Geleznovodskya water source No. 10, near Patigorsk, Caucasus (temp. 22'5), analysis 

 by Fritzsche. III. Aleksandroff sky, alkaline-sulphur source, Patigorsk (temp. 46'5), average 

 of analyses by Herman Zinin and Fritzsche. IV. Bougountouksky, alkaline source, 

 No. 17, Essentoukah, Caucasus (temp. 21'6), analysis by Fritzsche. V. Saline water, 

 Staro-Russi, Gov. of Novgorod, analysis by Nelubin. VI. Water from artesian well at 

 the factory of state papers, St. Petersburg, analysis by Struve. VII. Spriidel, Carlsbad 

 (temp. 83'7), analysis by Berzelius. VIII. Kriitznach spring (Elisenquelle), Prussia 

 (temp. 8'8), analysis by Bauer. IX. Eau de Seltz, Nassau, analysis by Henry. X. Vichy 

 water, France, analysis by Berthier and Puvy. XI. Paramo de Ruiz, New Granada, 

 analysis by Levy ; it is distinguished by the amount of free acids. 



4 Sea-water contains more non-volatile saline constituents than the usual kinds of 

 fresh water. This is explained by the fact that the waters flowing into the sea supply 

 it with salts, and whilst a large quantity of vapour is given off from the surface of the 

 sea, the salts remain behind. Even the specific gravity of sea-water differs con- 

 siderably from that of pure water. It is generally about T02, but in this and also in 

 respect to the amount of salts contained, samples of sea-water from different localities 

 and from different depths offer rather remarkable variations. It will be sufficient to 

 point out that one cubic metre of water from the undermentioned localities contains the 

 following quantity in grams of solid constituents : Gulf of Venice 19,1^2, L-gli..rn 

 Harbour 24,812, Mediterranean, near Cetta, 87,655, the Atlantic Ocean from :j-2.:,sr, t., 

 85 695 the Pacific Ocean from 85,283 to 84,708. In closed s'eas which do not communi- 

 cate, or are in very distant communication, with the ocean, the difference is often still 

 greater. Thus the Caspian Sea contains 6,800 grams ; the Black Sea and Baltic 17,700. 

 Common salt forms the chief constituent of the saline matter of sea- or ocean-water ; thus 

 in one cubic metre of sea-water there are 25,000-81,000 grams of common salt, '2,C,(>0- 

 6,000 grams of magnesium chloride, 1,200-7,000 grams of magnesium sulphate, i.:,oo-t;,<H)i> 

 grams of calcium sulphate, and 10-700 grams of potassium chloride. The small amount 

 of organic matter and of the salts of phosphoric acid in sea- water is very remarkable. 



