On Steam and Brines 171 



of the great elevation of boiling-point, and on account of the 

 readiness with which it solidifies to a crystalline mass the 

 moment the temperature begins to fall. 



The chief part of the research is contained in Table IV. 

 Three columns are devoted to each experiment ; namely, 

 (t T} the elevation of the boiling temperature of the mixture 

 or brine above that of pure water at the same time and place ; 

 W the weight of steam condensed in the time from the 

 beginning of the experiment until the value of (/ 7*) has 

 become as tabulated ; and W(t T) the product of the corre- 

 sponding pairs of numbers. The experiments are numbered 

 consecutively in the first headline (N}, while under u each line 

 in the table is numbered consecutively from o upwards. In 

 this way any entry in the table can be referred to at once by 

 its co-ordinates (N, n). The second headline gives the name 

 and quantity of salt taken expressed in gramme-molecules. 

 In the third headline will be found the temperature of satu- 

 rated steam, or that of pure water boiling at the same time 

 and place. The temperature of the boiling mixture or brine 

 is obtained at once from the values of T and (t T}. 



The figure o is always used as a suffix when the boiling 

 mixture of steam and salt or saturated brine is being dealt 

 with. Thus /! A Wo always represent the temperature of the 

 boiling saturated mixture, the steam tension of pure water of 

 that temperature and the dilution of the mixture ; that is, the 

 weight of water exactly saturated by the amount of salt at 

 temperature /. The temperature of the mixture when the 

 steam was stopped for the first time, and the first weight of 

 condensed steam, W ascertained, is always t^ It has already 

 been pointed out that it was the custom to stop the steam 

 while there were still some particles of solid salt present, and 

 while the temperature of the mixture showed that there was also 

 already unsaturated water present. The idea was that the 

 moment might be correctly judged when the amount of free 

 salt present would be just enough to saturate the amount of 

 free water if time were given. As a matter of fact, this was 

 in most cases very nearly attained, as will be seen by com- 

 paring the observed values of W-^ with the computed values 



