Table IV.—Cane Sugar at 30° C. (continued). 
OSMOTIC PRESSURES DERIVED FROM VAPOUR-PRESSURE MEASUREMENTS. 309 
True mean 
coefficient 
of 
compres¬ 
sibility. 
h io lO (M 
1 COOiOiP- 
O CO CO CO 
r—1 .... 
x ci <m ci ci 
00 O Cl Cl 
1—1 O 00 V- 
CO CO Cl Cl 
Cl Cl Cl Cl 
GO CO CO LO 
h*H CO pH O 
Cl Cl Cl Cl 
Cl Cl Cl Cl 
Coefficient 
of 
compres¬ 
sibility of 
the glass. 
o Ci 
1 Cl 
suill 
X ° 
0-229 
Ci 
Cl 
? 1 
0 
Mean 
relative 
coefficient 
of 
compres¬ 
sibility. 
o Cl CO CO 
1 O O CO ^ 
O Cl pH r— 1 pH 
x Cl Cl Cl Cl 
Ci »—i co co 
OONiO^ 
o o o o 
Cl Cl Cl Cl 
Ci ^ ^ 0 
1-H 0 GO V- 
O O Ci Ci 
Cl CI pH pH 
Pressure 
range in 
atmo¬ 
spheres 
above the 
atmospheric 
pressure. 
t -^ LO Cl 
ci to t- o 
pH 
o ~ ~ ~ 
+3 ~ ~ ~ 
O N ^ LO 
Cl lO N 
I> ^ (M Oi 
Cl LO GO o 
o p p p 
-M p p p 
O A -* Cl 
CI lO 00 
0 to 27 
27 „ 61 
61 „ 88 
88 „ 116 
Mean 
tempe¬ 
rature of 
observation. 
co 
. lO 
° <M 
Cl 
Ci 
Cl 
CO 
IO 
Ci 
Cl 
No. of 
piezometer 
and con¬ 
centration. 
lA 
185 - 3 gr. 
sugar to 
100 gr. 
water 
(850). 
?H O 
bO+n Sh s-t 
< • & © cS =5 
00 0 ^ 
pH pH 
O') ” 
l 
lA 
243"0 gr. 
sugar to 
100 gr. of 
water 
(960). 
True mean 
coefficient 
of 
compres¬ 
sibility. 
O ^ CO 05 
1 CD* lO ^ 
O CO CO CO CO 
pH .... 
x Cl Cl Cl Cl 
CO Cl ^ O 
pH O SO pH 
rH CO CO ^ 
Cl Cl Cl Cl 
— 
Ci p+h CO co d' Ci 
LO 00 Cl ^ Ci O 
CO Cl r-4 r-4 i—i r-4 ci 
Cl Cl Cl Cl Cl Cl Cl 
Coefficient 
of 
compres¬ 
sibility of 
the glass. 
o Ci 
1 Cl 
O Cl j 
X o 
-T* 
Cl 
? II 1 
0 
Ci -+< 
Cl Cl 
‘T 1 1 ?.l 1 1 ! 
0 0 
Mean 
relative 
coefficient 
of 
compres¬ 
sibility. 
o IO ^ O i-p 
1 O ^ CO pH 
pH pH pH pH 
pH .... 
x Cl Cl Cl Cl 
Ci 00 0 0 
00 co ^ CO 
pH pH pH pH 
Cl Cl Cl Cl 
00 Ci 0 0 CO 
CO O N pH Cl N «j 
pH Ci Ci Ci Ci Ci 
Cl Cl r “”H pH pH pH pH 
Pressure 
range in 
atmo¬ 
spheres 
above the 
atmospheric 
pressure. 
^ fO Ol D* 
CO N O 
pH pH 
O p p ~ 
p p p 
O ^ iO c 
CO N o 
pH 
pH Cl pH O) 
co O 0 Cl 
pH 
O p p p 
-+H p p *■' 
O r—H CI pH 
Cl CO O ^0 
rH 
P+I pH pH CO pH D— pH 
T^H 1>- I s - pH i>- Cl T'- 
pH 
Op O p p p p 
-*-> P P P p 
^ H ^ H b 
H P^H Cl I> pH I> CI 
Mean 
tempe¬ 
rature of 
observation. 
co 
. IO 
o ■ 
cs 
0 <M 
O 
Ci 
Ci 
Cl 
CO pH Cl 
LO LO N 
Ci Ci Ci 
Cl Cl CI 
No. of 
piezometer 
1 and con¬ 
centration. 
3C 
185-3 gr. 
sugar to 
100 gr. 
water 
(850). 
7 
183-6 gr. 
sugar to 
100 gr. of 
water 
(850). 
lA 
1920 gr. sugar 
per litre at 
laboratory 
temperature.; 
7 
238 - 3 gr. 
sugar to 
100 gr. 
water 
(960). 
