SAP
S A T
( 28G )
Iected in the fpring, has a yellowifli red colourand mild and mucilaginous tafte, and {hewsno excefs of acid.
Ammonia produces an abundant yellowifliprecipitate, refoluble in acids with effervef-cence, and which confifts chiefly of carbonatedlime with a little vegetable matter. Baryticand lime-water produce the fame. Oxalic acidand nitrat of filver give a white precipitate, ful-phuric acid excites a ftrong effervefcence, andthe gas has a powerful fmell of acetous acid.Oxymuriatic acid gives a yellow precipitate,and alcohol a flocculent one. This liquor wasanalyfed in the following way; 1039 grammeswere heated in an open veflel and during theevaporation a brown earthy matter graduallyfell down and fixed to the fides of the veflel."When nine-tenths of the liquid were wafted byflow evaporation the refidue was cooled, andthe brown earth was feparately treated withmuriatic acid which diffblved a portion witheffervefcence, and left an infoluble portion,which when wafhed and dried amounted to637 grammes. The muriatic folution, decom-pofed by carbonated potafh gave 0.5 grammesof carbonat of lime. The evaporated liquidfreed from the earthy depofit, ftill containedmuch flocculent matter which was feparatedby filtration and weighed when dry 43 gram-mes, part of which diffolved in muriatic acid,and produced by precipitation .3x8 grammes ofcarbonat of lime, and .425 of infoluble vegeta-ble matter remained. The concentrated andfiltered liquor was finally evaporated to drynefsand gave 9.553 grammes of a grey extraCt,ftrongly deliquefcent, and with a pungent falinetafte. Sulphuric acid added to it gave a ftrongfmell of radical vinegar, and a notable quantityof this latter acid was procured by diftillingthe extraCt with fulphuric acid.
The author eftimates the above 1039 gram-mes of fap to contain -795 grammes of car-bonat of lime; 1.06 of vegetable matter; and9.24 of acetite of potafti. The latter howeveris probably given by eftimation from the quan-titv of acetous acid obtained by diftillation, andis "therefore liable to much uncertainty, and ifthe particulars of the analyfis are correctlygiven, the carbonat of lime ought to be .818(.318—.5) inftead of .795. The accuracy ofthefe numbers however is of lefs importance, asthere is - no doubt that the varieties of foil, fea-fon, climate^ &c. influence much the compo-fition of the fap.
Sap of the AJh. This juice had a reddifhbrown colour, and an aftringent tafte like the
infufion of tan. With reagents it was fimilarto the laft, except that fulphat of iron wasblackened with this fap, and animal jelly gavea precipitate. It contained a little acid in ex-cefs, a calcareous fait, gallic acid and tan, be-fides a vegetable extract, and a flight trace ofammonia. The extract left after evaporationto drynefs and calcination was found to containa little alumine.
Sap of Hornbeam . This juice is colourlefs andlimpid in its natural ftate, has a foft and. decid-edly faccharine tafte, a fmell refemb ling’ whey,and a confiderable excefs of acid. When ex-pofed to the air undifturbed for a length oftime, it firft becomes milky, and throws up aflight down on its furface, then it parts withmuch carbonic acid, afterwards it acquires avinous fmell and tafte, and at the fame time itsacidity increafes, and it becomes limpid fromthe fubfidence of fome kind of mucilage. Inabout five or fix weeks, in the fummer time,this fpontaneous acidity is at. its higheft, afterwhich it fenfibly diminilhes, a thick white mu-cilaginous mould forms on the furface, all tafteof an acid is gone, and the liquor only taftesmouldy. The fame fubftance, kept in a clofedbottle, remains apparently but little altered,except that there is fo great a generation ofacetous acid that the liquor would make byitfelf a good fubftitute for vinegar in the fea-foning of food.
S p of Birch. This is a colourlefs faccharineacid liquor which is fermentable in its na-tural ftate, and its extract left after evapor-ation is equally fo. The author attempted butwithout fuccefs, to extract fugar from it by theufual means.
Though this excellent chemift has not men-tioned it in this place, it is probable that thefefaps alfo contain a quantity of malat of lime ,the extraction of which is defcribed under thatarticle.
SAPPARE. See Cyanite.
SASaOLlN. Is the native Boracic Aci»of Saflo in Tufcany, which fee.
SaTTIN SPAR. See Limestone fibrous.
SATURATION.
A iubftance is laid to be faturated with ano-ther, either (in the cafe of Ample folution)when the i'civent will take up no more of thefubftance diffolved, or (in the cafe of mutualchemical aCtion) where the compound pro-duced is perfectly neutralized.