distillate and try to ignite the product. Try the combustibility of commercial alcohol; of Jamaica ginger, or of any other liquid known to contain alcohol. 310. Effect on the System. Experiment 132.--Put a little of the white of egg into an e.d. or a beaker; cover it with strong alcohol and note the effect. Strong alcohol has the same coagulating action on the brain and on the tissues generally, when taken into the system, absorbing water from them, hardening them, and contracting them in bulk. 311. Affinity for Water. Experiment 133.--To show the contraction in mixing alcohol and water, measure exactly 5cc.of alcohol and 5cc.of water. Pour them together, and presently measure the mixture. The volume is diminished. A strip of parchment soaked in water till it is limp, then dipped into strong alcohol, becomes again stiff, owing to the attraction of alcohol for water. 312. Purity.--The most important alcohols are methyl alcohol and ethyl alcohol. The former, wood spirit, is obtained in an impure state by distilling wood; it is used to dissolve resins, fats, oils, etc., and to make aniline. It is poisonous, as are the others. Ethyl alcohol, spirit of wine, is the commercial article. It is prepared by fermenting glucose, and distilling the product. It boils at 78 degrees, vaporizing 22 degrees lower than water, from which it can be separated by fractional distillation. By successive distillations of alcohol ninety-four per cent can be obtained, which is the best commercial article, though most grades fall far below this. Five per cent more can be removed by distilling with CaO, which has a strong affinity for water. The last one per cent is removed by BaO. One hundred per cent constitutes absolute alcohol, which is a deadly poison. Diluted, it increases the circulation, stimulates the system, hardens the tissues by withdrawing water, and is the intoxicating principle in all liquors.--It is very inflammable, giving little light, and much heat, and readily evaporates. Beer has usually three to six per cent of alcohol; wines, eight to twenty per cent. The courts now regard all liquors having three per cent, or less, of alcohol, as not intoxicating. In Massachusetts it is one per cent. CHAPTER LVII. OILS, FATS, AND SOAPS. 313. Sources and Kinds of Oils and Fats.--Oils and fats are insoluble in water; the former are liquid, the latter solid. Most fats are obtained from animals, oils from both plants and animals. Oils are classified as fixed and essential. Castor oil is an example of the former and oil of cloves of the latter. Fixed oils include drying and non-drying oils. They leave a stain on paper, while essential, or volatile oils, leave no trace, but evaporate readily. Essential oils dissolved in alcohol furnish essences. They are obtained by distilling with water the leaves, petals, etc., of plants. Drying oils, as linseed, absorb O from the air, and thus solidify. Non-drying ones, as olive, do not solidify, but develop acids and become rancid after some time. Oils and fats are salts of fatty acids and the base glycerin. The three most common of these salts are olein, found in olive oil, palmitin, in palm oil and human fat, and stearin, in lard. The first is liquid, the second semi-solid, the last solid. Most fats are mixtures of these and other salts. Olefin = Glyceryl) ( oleic) oleate ) ( ) Pahnitin = Glyceryl)salts from (palmitic)acid and glyceryl hydrate. palmitate) ( ) Stearin = Glyceryl) (stearic ) stearate) 314. Saponification consists in separating these salts into their acids and the base glycerin; soap-making is the best illustration. To effect this separation, a strong soluble base is used, KOH for soft, and NaOH for hard soap. Study this reaction: Glyceryl oleate ) (sodium ) (oleate ) Glyceryl palmitate) + (hydrate) = sodium (palmitate) + (glyceryl Glyceryl stearate ) (stearate ) (hydrate Soaps are thus salts of fatty acids and of K or Na. 315. Soap is soluble in soft water, but the sodium stearate probably unites with water to form hydrogen sodium stearate and NaOH. The grease which exudes from the skin, or appears in fabrics to be washed, is attacked by this NaOH and removed, together with the suspended dirt, and a new soap is formed and dissolved in the water. Hard water contains salts of Ca and Mg, and when soap is used with it the Na is at once replaced by these metals, and insoluble Ca or Mg soaps are formed. Hence in hard water soap will not cleanse till all the Ca and Mg compounds have combined. 316. Glycerin, C3H5(OH)3, is a sweet, thick, colorless, unctuous liquid, used in cosmetics, unguents, pomades, etc. It is prepared in quantity by passing superheated steam over fats when under pressure. 317. Dynamite.--Treated with HNO3 and H2SO4 glycerin forms the very explosive and poisonous liquid nitro-glycerin. In this process the C3H5(OH)3 becomes C3H5(NO3)3. C3H5(OH)3 + 3HNO3 = C3H5(NO3)3+3 H2O. H2SO4 is used to absorb the H2O which is formed. Nitro-glycerin, absorbed by gunpowder, diatomaceous earth, sawdust, etc., forms dynamite. For obvious reasons the pupil should not experiment with these substances. 318. Butter and Oleomargarine.--Milk contains minute particles of fat, about 1/500 of an inch in diameter, which give it the whitecolor. These particles are lighter than the containing liquid, and rise to the top as cream. Churning unites the particles more closely, and separates them from the buttermilk. The flavor of butter is due to the presence of five or ten per cent of butyric and other acids of the same series. It was found that cows gave milk after they ceased to have food; hence it was inferred that the milk was produced at the expense of the cows' fat. Why could not butter be artificially made from the same fat? It was but a step from fat to milk, as it was from milk to butter. Oleomargarine, or butterine, was the result. Beef fat, suet, is washed in water, ground to a pulp, and partially melted and strained, the stearin is separated from the filtered liquid and made into soap, and an oily liquid is left. This is salted, colored with annotto, mixed with a certain portion of milk, and churned. The product is scarcely distinguishable from butter, and is chemically nearly identical with it, though less likely to become rancid from the absence of certain fatty acids; its cost is perhaps one-third as much as that of butter. Chapter LVIII CARBO-HYDRATES. 319. Carbon and Water.--Some very important organic compounds have H and O, in the proper proportion to form water, united with C. The three leading ones are sugar, C12H22O11 or C12(H2O)11, starch, C6H10O6, or ?, and cellulose, C18H30O15 or ?. Note the significance of the name carbo-hydrates as applied to them. 320. Sugars may be divided into two classes,--the sucroses, C12H22O11, and the glucoses, C6H12O6. Sucrose, the principal member of the first class, is obtained from the juice of the maple, the palm, the beet and the sugarcane; in Europe largely from the beet, in America from cane. Granulated sugar is that which has been refined; brown sugar is the unrefined. From the sap evaporated by boiling, brown sugar crystallizes, leaving molasses, which contains glucose and other substances. Good molasses has but a small percentage of glucose. To refine brown sugar it is dissolved in water, a small quantity of blood is added to remove certain vegetable substances, after which it is filtered through animal charcoal, i.e. bone-black, a process which takes out the coloring-matter. The water is then evaporated in vacuum-pans, so as to boil at about 74 degrees and to prevent conversion into grape sugar. By this process much glucose or syrup is formed, which is separated from the crystalline sucrose by rapidly revolving centrifugal machines. Great quantities of sucrose are used for food by all civilized nations. A single refinery in New York purifies 2,000,000 pounds per day. 321. Glucose, or invert sugar, the principal member of the second class, consists of two distinct kinds of sugar, --dextrose and levulose. These differ in certain properties, but have the same symbol. Both are found in equal parts in ripe fruits, while sucrose occurs in the unripe. Honey contains these three kinds of sugar. Sucrose, by the action of heat, weak acids, or ferments, may be resolved into the other two varieties. C12H22O11 + H2O = C6H12O6 + C6H12O6. No mode of reversing this process, or of transforming glucose into sucrose is known. Glucose is easily made from starch or from the cellulose in cotton rags, sawdust, etc. If boiled with dilute H2SO4 starch takes up water and becomes glucose. C6H10O5 + H2O = C6H12O6. CaCO3 is added to precipitate the H2SO4, which remains unchanged. State the reaction. The product is filtered and the filtrate is evaporated. Much glucose is made from the starch of corn and potatoes. 322. Starch is found in all plants, especially in grains, seeds, and tubers. Green plants--those containing chlorophyll-- manufacture their own starch from CO2 and H2O. These chlorophyll grains are the plant's chemical laboratories, and hundreds of thousands of them exist in every leaf. CO2 and a very little H2O enter the leaf from the air, H2O being also drawn up through the root and stem from the earth. In some unknown way in the leaf, light has the power of synthesizing these into starch and setting free O, which is returned to the atmosphere.6 CO2 + 5 H2O = C6H10O5 + 12 O. As no such change takes place in darkness, all green plants must have light. Parasitic plants, which are usually colorless, obtain starch ready-made from those on which they feed. 323. Uses.--Glucose is used in the manufacture of alcohol and cheap confectionery, and in adulterating sucrose. It is only two- thirds as sweet as the latter. The seeds of all plants contain starch for the germinating sprout to feed upon; but starch is insoluble, and hence useless until it is converted into glucose.
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