The ferrotype and how to make it - The Grian Press
The ferrotype and how to make it - The Grian Press
The ferrotype and how to make it - The Grian Press
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DEVELOPEE AND DEVELOPMENT. 87<br />
<strong>The</strong> action of sulphate of iron upon the n<strong>it</strong>rate<br />
of silver solution is <strong>to</strong> change <strong>it</strong>s character by<br />
convertino^ the silver of the solution <strong>to</strong> a metallic<br />
state, in which state <strong>it</strong> is depos<strong>it</strong>ed in the form of<br />
a grayish powder, the character of the depos<strong>it</strong><br />
being somewhat aifected by the acid.<br />
Various acids are used in the developing so-<br />
lution. <strong>The</strong> most prominent are acetic, glacial<br />
acetic, n<strong>it</strong>ric, c<strong>it</strong>ric, gallic, <strong>and</strong> pyrogallic acids.<br />
<strong>The</strong> last three, <strong>how</strong>ever, are more used in the<br />
process of re-development of negatives. <strong>The</strong><br />
first is, for many reasons, the best, <strong>and</strong> is gen-<br />
erally used in solutions for the primary develop-<br />
ment of negatives <strong>and</strong> always for pos<strong>it</strong>ives.<br />
Acetic acid is a product of the oxydation of<br />
alcohol. Spir<strong>it</strong>uous liquors when perfectly pure<br />
are not affected by exposure <strong>to</strong> the air, but if a<br />
portion of yeast or n<strong>it</strong>rogenious organic matter of<br />
any kind be added <strong>it</strong> soon acts as a. ferment, <strong>and</strong><br />
causes the spir<strong>it</strong> <strong>to</strong> un<strong>it</strong>e w<strong>it</strong>h oxygen derived<br />
from the atmosphere, <strong>and</strong> so <strong>to</strong> become sour from<br />
the formation of acetic acid or vinegar. Acetic<br />
acid is also produced on a large scale by heating<br />
wood in a close vessel. A substance distills over,<br />
which is acetic acid contaminated w<strong>it</strong>h empyreu-<br />
matic <strong>and</strong> tarry matter; <strong>it</strong> is termed pyrolig-<br />
neous acid, <strong>and</strong> is much used in commerce.<br />
<strong>The</strong> most concentrated acetic acid may be<br />
obtained by neutralizing common vinegar w<strong>it</strong>h<br />
carbonate of soda, <strong>and</strong> crystallizing out the acetate<br />
of soda so formed. This acetate of soda is then