Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: chapter{Section 4AGRICULTURAL QUALITATIVE AND QUANTITATIVE CHEMICAL ANALYSIS. CHAPTER I. REAGENTS. The following list contains all the reagents used in the various courses of analysis described in this book, arranged in alphabetical order. Most of them can be procured of the druggists, or the dealers in apparatus and chemicals. Directions are given here for the preparation of such reagents only as cannot be thus obtained conveniently. The chemical tests to which each reagent should be subjected, in order that the analyst may be assured of its purity, and the strength of the solutions to be made, are also given, when it is necessary. Most of this information is taken from the works of Fresenius. The new system of nomenclature and the new formulas being adopted iu this work, the new name and formula of each reagent are given first, and, for the benefit of those who are less familiar with these, the old name and formula are afterwards enclosed in parentheses, whenever there is any essential difference between the new and the old. ' chapter{Section 51, a.—Acid, acetic,—HC3H3O3. (HO,C4H303. HO,A.) —This should leave no residue on evaporation, and should emit no empyreumatic odor when evaporated after saturation with sodic carbonate; neither hydrosulphuric acid, argentic nitrate, nor baric chloride should produce any change in it, nor ammonic sulphide, after neutralization with ammonia. b. Acid, citric.—H3C0HB0,. (8HOH.O,,.)—Recrys- tallize it, unless clean and colorless. c. Acid, hydrochloric.—HCL (Chlorhydric acid. Mu riatic acid.)—This must be colorless, and it should leave no residue when evaporated on platinum foil, nor should it attack the foil; it should give no blue color to starch- paper, nor should it bleach starch that has been faintly colore...