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Influence of the moisture content upon the deterioration of raw-dried vegetables during common storage

โœ Scribed by J.S.H.

Book ID
104123419
Publisher
Elsevier Science
Year
1921
Tongue
English
Weight
63 KB
Volume
192
Category
Article
ISSN
0016-0032

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โœฆ Synopsis

method for the preparation of lead arsenate in the dry way. Lead monoxide (litharge) and arsenious oxide (white arsenic) are mixed in the proportion of 3 molecules of the former to I molecule of the latter. The mixture is roasted in a rotatory furnace; the optimum temperature for roasting is about 45 ยฐยฐ C. The two oxides combine to form lead arsenite, and this compound is oxidized to triplumbic arsehate Pba (AsO~)... The oxidation at first is very rapid, then occurs very slowly. The amount of watersoluble arsenic in the product depends on the time and the temperature of roasting and on the relative proportions of the two oxides in the initial mixture. The process may be so regulated that the amount of water-soluble arsenic in the product is much less (approximately one-third) than that present in lead arsenate manufactured by the wet process.

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