Am.  Jour.  Pharni. 
Sept.,  1892. 
Action  of  Water  on  Glass. 
473 
(3)  The  constituents  of  the  solution  vary  according  to  the  con- 
ditions of  digestion. 
(4)  The  quantity  of  alkali  which  passes  into  solution  from  a  given 
surface  under  given  conditions  is  a  measure  for  the  attackability  of 
the  glass  under  these  conditions. 
(5)  The  attackability  of  surfaces  of  glass  by  cold  water  decreases 
at  first  very  rapidly  with  the  duration  of  digestion,  and  subsequently 
approach  constant  values. 
(6)  Different  sorts  of  glass  display  a  different  persistence  of  the 
solution.  (By  this  term  Kohlrausch  characterizes  the  relation  of 
its  solubility  after  a  prolonged  digestion  to  its  original  solubility.) 
(7)  The  attackability  of  glass  increases  very  rapidly  with  a  ris- 
ing temperature. 
(8)  The  relation  of  the  attackabilities  of  different  kinds  of  glass 
depends  on  temperature. 
(9)  From  glasses  of  equal  attackability  unequal  weights  may 
pass  into  solution. 
(10)  The  attackability  of  good  glass  is  decidedly  decreased  by  a 
previous  treatment  with  water. 
(11)  The  worse  a  glass  the  less  its  attackability  is  diminished  by 
treatment  with  water. 
(12)  The  attackability  of  glass  surfaces  is  modified  by  "weather- 
ing." 
(13)  After  treatment  with  water,  surfaces  of  glass  have  the  prop- 
erty of  taking  up  alkali  from  the  solutions  which  have  been  formed 
and  of  giving  it  up  again  on  renewed  treatment  with  water. 
(14)  Potash  glasses  are  much  more  soluble  than  soda-glasses,  but 
the  differences  disappear  in  proportion  as  the  glass  is  richer  in  lime. 
(15)  In  the  substance  of  glass  vessels,  which  are  not  readily 
attacked  by  cold  and  hot  water,  the  lime,  alkalies  and  silica  must 
bear  a  certain  proportion  to  each  other. 
(16)  Among  the  best  known  glasses  plumbiferous  flint  glass  is 
least  soluble  in  water,  but  it  is  corroded  at  its  surface  and  easily 
decomposed  by  acids. — Zeit.  Anal.  Chemie  ;  Chemical  News,  August 
5,  P-  73-   ___ 
Corrective  for  cod  liver  oil. — For  disguising  the  taste  of  cod  liver  oil 
100  gm.  of  it  are  recommended  to  be  flavored  with  three  or  four  drops  of  a 
mixture  consisting  of  the  volatile  oils  of  wintergreen  4,  sassafras  4,  and  neroli  2 
parts.— Gazz.  d.  Ospit.,  1892,  No.  73. 
