Or mark in shining letters Kunckel's name In the pale phosphor's self-consuming flame. CANTO I. l. 231. Kunckel, a native of Hamburgh, was the first who discovered to the world the process for producing phosphorus; though Brandt and Boyle were likewise said to have previously had the art of making it. It was obtained from sal microcosmicum by evaporation in the form of an acid, but has since been found in other animal substances, as in the ashes of bones, and even in some vegetables, as in wheat flour. Keir's chemical Dict. This phosphoric acid is like all other acids united with vital air, and requires to be treated with charcoal or phlogiston to deprive it of this air, it then becomes a kind of animal sulphur, but of so inflammable a nature, that on the access of air it takes fire spontaneously, and as it burns becomes again united with vital air, and re-assumes its form of phosphoric acid. As animal respiration seems to be a kind of slow combustion, in which it is probable that phosphoric acid is produced by the union of phosphorus with the vital air, so it is also probable that phosphoric acid is produced in the excretory or respiratory vessels of luminous insects, as the glow-worm and fire-fly, and some marine insects. From the same principle I suppose the light from putrid fish, as from the heads of hadocks, and from putrid veal, and from rotten wood in a certain state of their putrefaction, is produced, and phosphorus thus slowly combined with air is changed into phosphoric acid. The light from the Bolognian stone, and from calcined shells, and from white paper, and linen after having been exposed for a time to the sun's light, seem to produce either the phosphoric or some other kind of acid from the sulphurous or phlogistic matter which they contain. See note on Beccari's shells. l. 180. There is another process seems similar to this slow combustion, and that is bleaching. By the warmth and light of the sun the water sprinkled upon linen or cotton cloth seems to be decomposed, (if we credit the theory of M. Lavoisier,) and a part of the vital air thus set at liberty and uncombined and not being in its elastic form, more easily dissolves the colouring or phlogistic matter of the cloth, and produces a new acid, which is itself colourless, or is washed out of the cloth by water. The new process of bleaching confirms a part of this theory, for by uniting much vital air to marine acid by distilling it from manganese, on dipping the cloth to be bleached in water repleat with this super-aerated marine acid, the colouring matter disappears immediately, sooner indeed in cotton than in linen. See note XXXIV. There is another process which I suspect bears analogy to these above- mentioned, and that is the rancidity of animal fat, as of bacon; if bacon be hung up in a warm kitchen, with much salt adhering on the outside of it, the fat part of it soon becomes yellow and rancid; if it be washed with much cold water after it has imbibed the salt, and just before it is hung up, I am well informed, that it will not become rancid, or in very slight degrees. In the former case I imagine the salt on the surface of the bacon attracts water during the cold of the night, which is evaporated during the day, and that in this evaporation a part of the water becomes decomposed, as in bleaching, and its vital air uniting with greater facility in its unelastic state with the animal fat, produces an acid, perhaps of the phosphoric kind, which being of a fixed nature lies upon the bacon, giving it the yellow colour and rancid taste. It is remarkable that the super-aerated marine acid does not bleach living animal substances, at least it did not whiten a part of my hand which I for some minutes exposed to it. |