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A Manual of the Chemistry of the Carbon Compounds

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08 THE CHEMISTRY OF<br />

It is a colourless gas possessing an ammoniacal smell, and condensing<br />

at + 8° to a mobile liquid.<br />

Trimethylamine CH, J-N boils at -f 9-3°, possesses a strong smell <strong>of</strong><br />

CH.J<br />

ammonia and herrings brine, and is miscible with water. It occurs<br />

in many plants, as in <strong>the</strong> flowers <strong>of</strong> <strong>the</strong> hawthorn and <strong>the</strong> pear-tree,<br />

and in Chmopodiuvi mdvaria, as well as in different animal liquids.'<br />

Very <strong>of</strong>ten it is met with as a product <strong>of</strong> <strong>the</strong> decomposition <strong>of</strong> nitrogenous<br />

animal or vegetable compounds; thus herrings' brine contains<br />

it in so large a quantity that it can be easily prepared from it by distillation<br />

with alkalis.<br />

When trimethylamine is mixed with methyl iodide, heat is evolved,<br />

tetramethylammmium iodide "S(CB^tl being formed, a salt which<br />

forms colourless crystals and is not decomposed by alkalis. Ou treating<br />

its aqueous solution with freshly precipitated silver oxide, a<br />

strongly alkaline solution <strong>of</strong> <strong>the</strong> hydroxide N(CHg)40H is obtained,<br />

which by evaporation in, vacuo over sulphuric acid is left behiud as a<br />

crystalline mass, which is as caustic ns caustic potash. When exposed<br />

to <strong>the</strong> air it rapidly absorbs water and carbon dioxide.<br />

PHOSPHORUS BASES OF METHYL.<br />

MethylphospJdiu H >-P.—The hydriodide <strong>of</strong> this base is produced<br />

H J<br />

on heating a mixture <strong>of</strong> methyl iodide, phosphoninm iodide, and<br />

zinc oxide in sealed tubes for four hours to 150 :—<br />

2CH8I + 2PH4I +• ZnO = 2(P(CHS)HS!.HI) + Zur, + H8O<br />

On adding water <strong>the</strong> hydriodide splits up into hydriodic acid and<br />

methylphosphine, a colourless gas, having a most penetrating and<br />

overpowering smell. By pressure or cold it is condensed to a light<br />

liquid, which boils at — 14°. On mixing <strong>the</strong> gas with air it takes<br />

oxygen up, forming white fumes, and when gently heated it takes<br />

fire. With acids it readily combines, forming well-defined salts,<br />

which are all decomposed by water. These salts possess <strong>the</strong> remarkable<br />

property <strong>of</strong> bleaching vegetable colours, whilst <strong>the</strong> free base does<br />

not act upon <strong>the</strong>m. This can be easily shown by holding litmus<br />

paper, which has been partly moistened with an acid and partly with<br />

water, in <strong>the</strong> gaseous base, when only <strong>the</strong> portion moistened with <strong>the</strong><br />

acid will be bleached. Amongst <strong>the</strong> salts <strong>the</strong> most characteristic is<br />

<strong>the</strong> hydriodide N(CHg)HsI, obtained In compact crystals by passing<br />

<strong>the</strong> gaa into most concentrated hydriodio acid, whilst from hydriodic<br />

acid diluted with e<strong>the</strong>r it crystallizes in iridescent platea<br />

On passing methylphosphine into fuming nitric acid it is oxidised

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