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Hop-bitter acid appears to possess the character of an aldehyde and of a weak acid; for the present I am not in a position to state its constitution more clearly. Most of the oxidizing processes have an energetic effect on it, forming also considerable quantities of valerianic acid.
C H O Valerianic Acid boiling point 175° melting point . And so on to C H O , Melissic Acid, which melts first at 180°, and which has no boiling point, because it does not evaporate without splitting up. Here we see therefore a whole series of qualitatively different bodies, produced by single quantitative additions of the elements and always in the same proportions.
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