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Updated: May 18, 2025
Wiley took a piece of scheelite and pounded it in a mortar until it was fine as flour, then dropped it into a test-tube and boiled it over a flame in a solution of hydrochloric and nitric acids. "Now," he said, when the tungstic acid had been dissolved, and he had dropped a small bar of tin into the solution. It turned a dark blue and Blount sighed again, for he had looked up the test in advance.
"By weighing the sample first and extracting the tungsten we get the percentage, when it's been filtered and dried and weighed again, of the tungstic acid in the ore. But it's quite an elaborate process." "Yes, yes," assented Blount, still managing to smile pleasantly. "Rather out of my line, I guess. What per cent do your samples average?" "Oh, between sixty and seventy when I pick my specimens.
It had gone up from forty dollars to sixty, and now seventy, for a twenty-pound unit of concentrates running sixty per cent or better of tungstic acid and as Wiley resumed his shipments he received a frantic offer of seventy-five dollars a unit. And then once more he smiled.
In 1780 he discovered lactic acid, and showed that it was the substance that caused the acidity of sour milk; and in the same year he discovered mucic acid. Next followed the discovery of tungstic acid, and in 1783 he added to his list of useful discoveries that of glycerine. Then in rapid succession came his announcements of the new vegetable products citric, malic, oxalic, and gallic acids.
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