ANALYSIS  OF  BEEF  MARROW. 
559 
perature.  He  generally  used  three  equivalents  of  the  alkaline 
iodide  to  one  equivalent  of  the  iodide  of  antimony,  and  in  con- 
tradiction to  Nickles  asserts  that  the  latter  is  never  decomposed. 
Iodide  of  Antimony  and  Potassium  forms  quadrangular  plates 
with  angles  frequently  truncated.  They  appear  blackish  brown 
by  reflected,  and  red  by  transmitted,  light.  By  heating  to 
100°  for  some  time  they  lose  all  their  water  and  are  then  of  a 
beautiful  vermillion  color.  The  composition  of  the  salt 
answers  to  the  formula  : — 
3KI,  2Sb  I3+6HO. 
Iodide  of  Antimony  and  Sodium  forms  rectangular  prisms  of  an 
orange  yellow  color.  Anhydrous  the  salt  is  orange.  Formula: 
3NaI,  2SbI3  +  24HO. 
Iodide  of  Antimony  and  Ammonium.  A  hot  saturated  solu- 
tion of  one  equivalent  of  iodide  of  antimony  and  three  equiva- 
ents  of  hydriodate  of  ammonia  deposits  successively  three  differ- 
ent salts:  the  first  3NH4I,4SbI3-j-18HO  forms  rectangular  prisms 
of  a  scarlet  red  color.  When  dried  it  becomes  crimson  red. 
The  second  3NH4I,2SbI3+6HO  a  good  deal  resembles  the  potash 
salt  described  above.  The  third,  4NH4I,SbI3-J-6HO  presents 
itself  in  large  rectangular  prisms  with  pointed  edges,  almost 
black,  but  ruby  red  when  seen  by  transmitted  light  through  the 
thin  parts  :  when  dried  it  becomes  of  a  carmine  color. 
Iodide  of  Antimony  and  Barium.  Translucid  rhomboidal 
prisms  of  a  deep  orange  color,  and  of  a  glassy  lustre.  Formula  : 
2BaI,SbI3+18HO. 
Water  decomposes  all  the  above  salts  with  the  deposit  of  the 
basic  iodide  of  antimony.  Hydrochloric,  acetic,  and  tartaric 
acids  dissolved  them.  Sulphide  of  carbon  removes  the  iodide  of 
antimony  from  them.  Heat  decomposes  those  with  a  fixed  iodide 
base,  giving  a  sublimate  of  iodide  of  antimony  ;  the  ammoniacal 
salts  sublimate  with  partial  decomposition. — Chemical  News, 
London,  Sept.  1,  1860,  from  Pogg.  Annal.  der  Phys.  u.  Chem* 
Bd.  cix.  s.  611. 
ANALYSIS  OF  BEEF  MARROW. 
By  Dr.  C.  Eylerts. 
Until  now,  we  possess  only  two  investigations  of  the  marrow 
fat  of  the  ox..   The  older  is  by  Berzelius,  (Gehlen's  Journ. 
