"Benzoic" Quotes from Famous Books
 ... boils a few degrees higher. At the latter temperature dense white fumes appear, and a condensation of tufts of acicular crystals (some well defined) is found upon the cool surface of the apparatus. These crystals, except for a slight sweetness of taste, correspond in characters and tests to benzoic acid. The sweet flavor, I think, may be due to the presence of a very small quantity of undecomposed saccharin, carried mechanically with the fumes. The escaping vapors, which are very irritable, and give a more decided odor of hydride of benzole than the powder itself, also ...
— Scientific American Supplement, No. 620, November 19,1887 • Various
... called hydroxy-azo dyes, and are quite of modern introduction. They are azo dyes, one of whose constituents is a body like salicylic acid, amido-benzoic acid, dihydroxy-naphthalene-sulpho acid, which contain the group OH, hydroxyl with carboxyl COOH. The first group imparts phenolic characters, while the second gives true acid properties, and both of these acting together cause the dyes to be able to form ...
— The Dyeing of Woollen Fabrics • Franklin Beech
... odorous substance as camphor is placed upon it. Monsieur Ligeois has further shown that the particles of an odorous body, placed on water, undergo a rapid division, and that the movements of camphor, or of benzoic acid, are inhibited, or altogether arrested, if an odorous substance be brought into contact with the water ...
— Five Years Of Theosophy • Various
... of benzyl benzoate and cinnamate, together with styracin, or cinnamyl cinnamate, and a small quantity of free benzoic and cinnamic acids. ...
— The Handbook of Soap Manufacture • W. H. Simmons
... coarsely imitated by adding to rum a small quantity of pyroligneous acid and some flowers (acid) of benzoe. The compound thus produced, however, must be pronounced a bad one. The author of a very popular Cookery Book,[96] directs two scruples of benzoic acid to be dissolved in one quart of rum, to make ...
— A Treatise on Adulterations of Food, and Culinary Poisons • Fredrick Accum |
