Skip to main content Accessibility help
×
Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-05T03:35:47.107Z Has data issue: false hasContentIssue false

ART. 168 - Measurements of the Amount of Oil Necessary in Order to Check the Motions of Camphor upon Water

Published online by Cambridge University Press:  05 July 2011

Get access

Summary

The motion upon the surface of water of small camphor scrapings, a phenomenon which had puzzled several generations of inquirers, was satisfactorily explained by Van der Mensbrugghe as due to the diminished surface-tension of water impregnated with that body. In order that the rotations may be lively, it is imperative, as was well shown by Mr Tomlinson, that the utmost cleanliness be observed. It is a good plan to submit the internal surface of the vessel to a preliminary treatment with strong sulphuric acid. A touch of the finger is usually sufficient to arrest the movements by communicating to the surface of the water a film of grease. When the surface-tension is thus lowered, the differences due to varying degrees of dissolved camphor are no longer sufficient to produce the effect.

It is evident at once that the quantity of grease required is excessively small, so small that under the ordinary conditions of experiment it would seem likely to elude our methods of measurement. In view, however, of the great interest which attaches to the determination of molecular magnitudes, the matter seemed well worthy of investigation; and I have found that by sufficiently increasing the water surface the quantities of grease required may be brought easily within the scope of a sensitive balance.

In the present experiments the only grease tried is olive oil. It is desirable that the material which is to be spread out into so thin a film should be insoluble, involatile, and not readily oxidised, requirements which greatly limit the choice.

Type
Chapter
Information
Scientific Papers , pp. 347 - 350
Publisher: Cambridge University Press
Print publication year: 2009
First published in: 1902

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

Available formats
×