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Updated: May 5, 2025
No mode of protecting the external sheath from oxidation had then been discovered; and the kind of machinery necessary for submerging cables in deep water could only be theoretically assumed.
This is not the ordinary kind of fermentation that goes on in vegetable accumulations. It requires special conditions and possibly special kinds of fermenting organisms. Peat is not formed in all climates. In warm regions, or where the woody matter is freely exposed to the air, the fermentation of vegetable matter is more complete, and it is entirely destroyed by oxidation.
If we dissolve black oxide of manganese, permanganate of potash, or any other compound of manganese of a higher degree of oxidation than the protoxide in hydrochloric acid, we obtain, as is well known, a dark colored solution of perchloride of manganese, which, when heated to boiling loses color pretty rapidly, chlorine being given off, until finally only protochloride remains.
To see this we need only take into consideration carbon's relationship to oxidation and reduction respectively. As it is natural for sulphur to be in the reduced state, and for phosphorus to be in the oxidized state, so it is in the nature of carbon to be related to both states and therefore to oscillate between them.
I doubted if it were copper, since even in this hot, moist air it seemed to have no property of oxidation. I asked Miela about it, and she gave me its Mercutian name at once; but of course that helped me not a bit. She added that outcroppings of it, almost in the pure state, like the great deposits of native copper I had seen on earth, occurred in many parts of Mercury.
At the same time, a more pronounced odor of fatty acids and aldehydes is apparent. Still more rapidly will this oxidation occur if a thin layer of an alcoholic solution of the acid is allowed to evaporate in the air.
Now, if the vinegar plant gives rise to the oxidation of alcohol, on account of its merely physical constitution, it is at any rate possible that the physical constitution of the yeast plant may exert a decomposing influence on sugar.
In accordance with the principle ruling the physical plane of nature, that differences of level tend to disappear, oxidation can occur by itself, whereas reduction requires the expenditure of energy. Let us from this point of view compare the transformation of oxidized into reduced iron, as it takes place inside and outside the realm of life.
What, then, is the result of experiments in this direction? They have been conducted through long periods and with the greatest care, by men of the highest attainments in chemistry and physiology, and the result is given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. "No one has been able to detect in the blood any of the ordinary results of its oxidation."
Drill a hole for the reception of the soft metal, say 1/2 to 3/4 inch diameter, wash the parts not to be tinned with a clay wash to prevent the adhesion of the tin, wet the part to be tinned with alcohol, and sprinkle fine sal-ammoniac upon it; heat the article until fumes arise from the ammonia, and immerse it in a kettle of Banca tin, care being taken to prevent oxidation.
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