LIQUID ACIDS. 
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CLASS II. 
LIQUID MINERALS, NOT COMBUSTIBLE. 
These substances are liquid at ordinary temperatures, and are not combustible. One of 
them is acid; the others do not possess that property. 
ORDER I. LIQUID ACIDS. 
There is only one substance in New-York belonging to this order, viz. Hydrous Sulphuric 
Acid. 
HYDROUS SULPHURIC ACID. 
Sulphuric Acid. Clcaveland and Shepard. — Tropfbare Schwefel-Saure. Mohs. — Liquid Sulphuric Acid. Jame¬ 
son. — Acide Sulphurique Hydrate. Beudant. — Oil of Vitriol. 
Description. In its pure form it is a heavy inodorous oily liquid, which is exceedingly 
corrosive. Even when largely diluted with water it has a very sour taste, and reddens litmus. 
Its specific gravity when concentrated is 1.847, water being 1.000. By the action of carbon 
aided by heat, it is converted into sulphurous acid. Its presence may always be detected by 
the white insoluble precipitate produced in a dilute solution of it by the addition of a few drops 
of the solution of nitrate or muriate of barytes. To distinguish the native sulphuric acid from 
sulphates with an excess of acid, recourse may be had to evaporation ; in the former, little or 
no residuum is perceived. 
Composition. In its concentrated form this acid contains sulphur 32.79, oxygen 48.88, 
water 18.83. Its formula is S0 3 + HO. 
Uses. Sulphuric acid is known to be one of the most important substances now manufac¬ 
tured. There are very few arts in which it is not in some way or other employed. Indeed 
it has been remarked by Dumas, that the state of the arts in any country can be in a great 
measure determined by ascertaining the amount of this acid which is manufactured. 
LOCALITIES. 
The occurrence of this acid has heretofore been noticed almost exclusively in the vicinity 
of volcanoes, or in volcanic districts. A remarkable locality of it exists in the southwest 
corner of the town of Byron, in Genesee county. The acid is produced from a hillock ele¬ 
vated several feet above the surrounding plane. The hillock is covered with vegetable matter 
Min. —Part II. 23 
