scholarly journals Some experiments on the combustion of the diamond and other carbonaceous substances

1832 ◽  
Vol 1 ◽  
pp. 511-512
Keyword(s):  
Chemical Composition ◽  
Carbonic Acid ◽  
Remarkable Difference ◽  
Refractive Power ◽  
Guyton De Morveau ◽  
Humphry Davy ◽  
The Many ◽  
Sensible Qualities

Notwithstanding the many accurate experiments which have been made and recorded, showing that diamond and carbonaceous substances combine with the same quantity of oxygen, and form the same quantity of carbonic acid, various conjectures have been formed respecting some difference in their chemical composition, which might account for the remarkable difference in various sensible qualities. Messrs. Biot and Arago conjectured, from the great refractive power of the diamond, that hydrogen must be present. Guyton de Morveau imagined that other carbonaceous substances were oxides of diamond; and Sir Humphry Davy himself supposed, on the contrary, that diamond, as a non-conductor of electricity, probably contained oxygen, and afterwards that it contained some new principle of the same class with oxygen.

XXVII. Some experiments on the combustion of the diamond and other carbonaceous substances

1814 ◽  
Vol 104 ◽  
pp. 557-570 ◽  
Keyword(s):  
Chemical Composition ◽  
Royal Society ◽  
Chemical Nature ◽  
Carbonaceous Matter ◽  
Refractive Power ◽  
Muriatic Acid ◽  
Guyton De Morveau ◽  
Sensible Qualities

Since it has been shewn by various accurate experiments, that the diamond and common carbonaceous substances con­sume nearly the same quantity of oxygene in combustion, and produce a gas having the same obvious qualities, a number of conjectures have been formed to explain the remarkable differences in the sensible qualities of these bodies, by suppos­ing some minute difference in their chemical composition; these conjectures have been often discussed, it will not be necessary therefore to dwell upon them: M. M. Biot and Arago, from the high refractive power of the diamond, have supposed that it may contain hydrogene; I ventured to sug­gest in my third Bakerian Lecture, from the circumstance of its non-conducting power, and from the action of potassium upon it, that a minute portion of oxygene may exist in it; and in my Account of some new experiments on the fluoric Compounds,I hazarded the idea that it might be the car­bonaceous principle combined with some new light and sub­tile element of the class of supporters of combustion. M. Guyton de Morveau, who conceived he had proved by ex­periments made fourteen years ago, that common carbona­ceous substances were, oxides of diamonds, from his last re­searches, conducted in the same manner as those of Messrs. Allen and Pepys, seems still inclined to adopt this opinion, though in admitting a much smaller quantity of oxygene than he originally supposed in charcoal; and he considers the dia­mond as pure carbonaceous matter, containing, possibly, some atoms of water of crystallisation. I have long had a desire of making some new experiments on the combustion of the diamond and other carbonaceous substances, and this desire was increased by the new facts ascertained with respect to iodine, which by uniting to hydrogene, affords an acid so analogous to muriatic acid, that it was for some time confounded with that substance. My object in these experiments, was to examine minutely whether any peculiar matter was separated from the diamond during its combustion, and to determine whether the gas, formed in this process, was precisely the same in its minute chemical nature, as that formed in the combustion of common charcoal. I have lately been able to accomplish my wishes; I shall now have the honour of communicating my results to the Royal Society.

VIII. On the movements of the flame in the explosion of gases.

1903 ◽  
Vol 200 (321-330) ◽  
pp. 315-352 ◽  
Author(s):  
Harold Baily Dixon ◽  
E. H. Strange ◽  
E. Graham ◽  
R. Hughes Jones ◽  
J. Bower ◽  
...  
Keyword(s):  
High Temperatures ◽  
Carbonic Acid ◽  
Gaseous Mixture ◽  
Glass Tube ◽  
Chemical Action ◽  
Specific Heats ◽  
Careful Measurement ◽  
Humphry Davy ◽  
Rate Of Movement

(1.) On the Rate of Movement of the Flam, and the produced in theExplosion of Gases. Humphry Davy was the first to observe the rate at which an explosion of gases was propagated in a tube, and he also made the first rough experiment on the tem­perature reached in an explosion. When gas from the distillation of coal (which he found more inflammable than fire-damp) was mixed with eight times its volume ofair, and was fired in a glass tube 1 foot long and 1/4 inch in diameter, the flame took more than a second to traverse the tube. When cyanogen mixed with twice its volume of oxygen was fired in a bent tube over water, the quantity of water displaced showed that the gases had expanded fifteen times their original bulk. Bunsen, in 1867, made the first careful measurement of the rate at which an explosion is propagated in gases, and he also made the first systematic researches on the pressure and temperature produced by the explosion of gases in closed vessels. His results led him to the remarkable conclusion that there was a discontinuous combustion in explosions. When electrolytic gas, or when carbonic oxide with haltits volume of oxygen, is fired, only one-third of the mixture is burnt, according to Bunsen, raising the temperature of the whole to about 3000° C. No further chemical action then occurs until the gaseous mixture falls, by cooling, below 2500° C. Then a further combustion begins, and so on<italic>per Saltum</italic>. These deductions were criticised by Berthelot, who pointed out that they assumed the constancy of the specific heats of steam and of carbonic acid at high temperatures.

The Wilkins Lecture - Sir Humphry Davy, Bt., P. R. S. 1778–1829

1960 ◽  
Vol 255 (1281) ◽  
pp. 153-180 ◽  
Keyword(s):  
Chemical Composition ◽  
Balance Sheet ◽  
Scientific Work ◽  
Formative Period ◽  
Great Activity ◽  
Chemical Research ◽  
Chemical Balance ◽  
Atomic Theory ◽  
National Wealth ◽  
Humphry Davy

A visitor to the Society’s apartments passes on the staircase, first the bust of our Royal Founder and Patron by Nollekens and then the romantic portrait by Lawrence of the most romantic of our Presidents, Humphry Davy, whose name, next to that of Newton, is the most widely remembered of them all. And rightly so, for it was his discovery of the principle of the safety-lamp that made possible the great expansion of coal mining, the basis of our national wealth. It removed so largely the risk of explosions and saved untold human agony and suffering. The invention of the lamp, based as it was on a fortnight’s brilliant work in the laboratory, was typical of Davy’s genius for making a decisive experiment. Davy’s scientific work was done mainly in the first two decades of the nineteenth century. It was a formative period in which chemistry having shaken off the leading strings of medicine and pharmacy was emerging as an independent science. It was a time of great activity in chemical research. Every year saw some new line of attack and a new harvest of chemical discoveries. Lavoisier had established the balance as the arbiter of the chemical balance-sheet but the laws of chemical composition only came to light in the new century. Dalton’s atomic weights had opened a new chapter of the atomic theory and by 1820 Berzelius’s chemical formulae were fast becoming the chemists’ shorthand for the communication of their results.

On the quantity of carbon in carbonic acid, and on the nature of the diamond

1832 ◽  
Vol 1 ◽  
pp. 272-275
Keyword(s):  
Carbonic Acid ◽  
Horizontal Position ◽  
Present Communication ◽  
Small Furnace ◽  
Guyton De Morveau ◽  
The Subject ◽  
Oxygen Gas ◽  
The Difference

The experiments, which form the subject of the present communication were undertaken, not only on account of the difference between the estimates that have been made of the quantity of carbon in carbonic acid, but because those of Guyton de Morveau, which are most frequently preferred at this time in various systems of chemistry, appeared liable to many objections, from the manner in which they were conducted; while the original experiments of Lavoisier, on the contrary, appear to have been performed with much accuracy, and had moreover been confirmed by Mr. Tennant in his researches on the nature of the diamond. The design of the authoi’s was to consume certain known quantities of diamond and of other carbonaceous substances in oxygen gas; for which purpose it had been originally their intention to employ he sun’s rays, by means of a powerful lens; but, considering the uncertainty of a favourable opportunity in this country, they resolved to employ an apparatus consisting of two mercurial gas-holders, with a tube of platina interposed between them in a horizontal position, and passing through a small furnace, by which the tube and its contents might be heated to any degree requisite for the combustion of the substance employed.

Early Opposition to the Phlogiston Theory: Two Anonymous Attacks

1970 ◽  
Vol 5 (2) ◽  
pp. 128-144 ◽  
Author(s):  
Carleton Perrin
Keyword(s):  
Weight Gain ◽  
Chemical Composition ◽  
Chemical Processes ◽  
Current Understanding ◽  
Equal Weight ◽  
Phlogiston Theory ◽  
Guyton De Morveau ◽  
Simultaneous Loss ◽  
General Fact

For French chemistry the early 1770's were lively years of discovery and controversy. Two neglected areas of research were opened up in 1772 with the publication of the Digressions académiques by Louis-Bernard Guyton de Morveau and with the first knowledge of later British pneumatic chemistry. Guyton's book established the general fact of weight-gain in metals upon calcination, thereby raising the problem of reconciling this gain with simultaneous loss of phlogiston. The spread of pneumatic chemistry, which proceeded rapidly in 1773, stimulated a renewed interest in the nature of air and its part in chemical composition. It was, of course, Antoine Laurent Lavoisier who perceived a relationship between these two developments—one which he believed would revolutionize the current understanding of chemical processes. In 1772 Lavoisier began the series of investigations which culminated in his Opuscules physiques et chimiques (1774), in which he demonstrated that weight-gain in both calcination and combustion is correlated with absorption of an equal weight of air.

Chemical composition and genesis of the carbonic-acid mineral waters of the Tersinskoe deposit (Kuzbass)

2011 ◽  
Vol 436 (2) ◽  
pp. 284-289 ◽  
Author(s):  
Yu. G. Kopylova ◽  
O. E. Lepokurova ◽  
O. G. Tokarenko ◽  
S. L. Shvartsev
Keyword(s):  
Chemical Composition ◽  
Carbonic Acid ◽  
Mineral Waters

INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

2021 ◽  
Author(s):  
Д.Ю. БОЛГОВА ◽  
Н.А. ТАРАСЕНКО ◽  
И.А. ЧУМАК
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Essential Amino Acids ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Biological Value ◽  
Grain Processing ◽  
Confectionery Products ◽  
The Many ◽  
Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

scholarly journals XIV. On the quantity of carbon in carbonic acid, and on the nature of the diamond

1807 ◽  
Vol 97 ◽  
pp. 267-292 ◽  
Keyword(s):  
Great Degree ◽  
Carbonic Acid ◽  
Guyton De Morveau

The estimates of the quantity of real carbon in carbonic acid differing very widely, and the experiments of Guyton de Morveau upon the combustion of the diamond, detailed in the 31st volume of the Annales de Chimie , being liable to some objections from the manner in which the operations were conducted, we determined to institute a set of experiments, in order, if possible, to settle the question. Lavoisier, from the result of experiments apparently conducted with much accuracy, concluded that every hundred parts by weight of carbonic acid consisted of 28 carbon and 72 oxygene. This was in a great degree confirmed by the very valuable researches of Smithson Tennant, Esq. on the nature of the diamond, an account of which is printed in the Transactions of this Society for the year 1797, and which were made previously to the experiments of Guyton; but notwithstanding this, the result of Guyton's experiment, which only allowed 17, 88 per cent, of carbon to carbonic acid, has been adopted in all the systems of chemistry to the present time.

ETUDE HISTOLOGIQUE DE LA BIGARRURE NERVALE, DE LA GRISELURE DU LIMBE ET DE LA MEDIANE NOIRE, TROIS DESORDRES DU CHOU EN ENTREPOT

1987 ◽  
Vol 67 (1) ◽  
pp. 321-329
Author(s):  
L. S. BÉRARD ◽  
M. A. DUBUC-LEBREUX ◽  
J. VIETH
Keyword(s):  
Cell Wall ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Brassica Oleracea ◽  
Similar Response ◽  
Physiological Disorder ◽  
Cytoplasmic Matrix ◽  
Parenchyma Cells ◽  
The Many

The evolution in storage of three physiological disorders of cabbage (Brassica oleracea var. capitata) has been studied by means of histological tests done in situ or after fixation and staining. The tissues tested were sampled on necrotic and healthy parts from the three outer-head leaves of the susceptible cv. Safekeeper and of the resistant cv. Hitoma. The tissues affected by vein streaking, grey speck disease or black midrib showed a similar response to the many tests: the absence of lipids, lignin and suberin in the necrotic cells, but the presence of unidentified phenolic compounds, concomitantly with a modification of birefringence of the cell wall and an alteration of the cytoplasmic matrix. Vein streaking is associated with creases on the adaxial epidermis of the midrib, grey speck disease with abundant wax on the abaxial blade, and black midrib with large vesicles in the necrotic parenchyma cells of the midrib.Key words: Brassica oleracea var. capitata, chemical composition, cytology, pepper spot, physiological disorder, storage

The seasonal variation in the ruminal microorganisms of grazing sheep

1951 ◽  
Vol 2 (3) ◽  
pp. 322 ◽  
Author(s):  
RJ Moir
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Seasonal Cycle ◽  
Gram Stain ◽  
Seasonal Fluctuations ◽  
Stomach Tube ◽  
Dietary Changes ◽  
Ruminal Microorganisms ◽  
The Many ◽  
High Level

Samples of rumen liquor were taken by stomach tube, at approximately monthly intervals for a period of 19 months, from three mature Merino wethers grazing annual pastures in a Mediterranean-type climate in Western Australia. Counts were made, on the rumen liquor samples, of the total numbers of 'free' microorganisms, of protozoa, and of the organism Oscillospira guilliermondi. Qualitative variations in the organisms present were examined by means of wet iodine preparations and the Gram stain. Marked seasonal fluctuations in the numbers of total organisms were found. Two definite levels were evident, a high level associated with the green grazing in winter, with a peak in the spring, and a low level associated with the dry grazing. The lowest mean count obtained was 32 million per cu. mm. in April 1949, and the highest was 88 million per cu. mm. in November 1948. The numbers of protozoa and of Oscillospira were found to follow a similar seasonal cycle, the former showing an extremely high spring peak. Except for minor additions during the period of green grazing, all morphological types were found to be constantly present, but the balance of the many constituent organisms changed at different times of the year. The relation of these various changes in the numbers and balance of the ruminal microorganisms to changes in the chemical composition of the grazing, particularly the protein content, is briefly discussed and the need for further investigation of the influence of dietary changes on these organisms is stressed.

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