The Romance of Modern Chemistry
Forfatter: James C. Phillip
År: 1912
Forlag: Seeley, Service & Co. Limited
Sted: London
Sider: 347
UDK: 540 Phi
A Description in non-technical Language of the diverse and wonderful ways in which chemical forces are at work and of their manifold application in modern life.
With 29 illustrations & 15 diagrams.
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BELOW ZERO
globe as being normally about 250° Fahrenheit, then
water would exist only in the form of vapour or steam,
and in order to liquefy it we should have to bring the
temperature below 212°, the boiling-point of water. At
any temperature lower than 212° steam will condense
under the ordinary pressure of the atmosphere. Now
we must remember that every other liquid, has its own
boiling-point, and substances which we know as gases
are simply liquids whose boiling-points are at a tempera-
ture lower than that prevailing on the surface of the
globe.
Sulphur dioxide, for example, the colourless, choking
gas which is produced when sulphur is burned, is very
easily obtained as a liquid at temperatures not much
below the freezing-point of water. The boiling-point
of this liquid sulphur dioxide is 18° Fahrenheit under
the ordinary pressure, so that when the gas is passed
through a tube surrounded by a freezing mixture of ice
and salt, it condenses to the liquid form just as steam
would do if it were passed through a tube surrounded
by cold water. It is, in fact, quite easy to obtain liquid
sulphur dioxide, and it is now sold in syphons, just as
if it were so much soda water.
When we come to gases like ammonia and carbon
dioxide, which are less easily condensed, it is found advis-
able to use high pressure as an aid to liquefaction. The
reader will understand the object of this if he remembers
that the boiling-point of a liquid gradually rises with
the pressure to which it is exposed. For example, water
boils at 212° Fahrenheit under a pressure of one atmos-
phere, but at 250° when the pressure is two atmospheres.
Conversely, then, when a gas is kept under high pressure,
less cooling is necessary to bring it below its boiling-point.
184