It is tasteless, colourless and odourless gas, which is exceedingly stable and inert.
Oxygen is a colourless, odourless and tasteless gas.
Nitrogen is a colourless, tasteless and odourless gas, which is only very slightly soluble in water.
As the carbon content of the molecule increases, they become less soluble in water, and their smell becomes less marked with the increase in boiling point, the highest members of the series being odourless solids, which can only be distilled without decomposition invacuo.
The next higher members of the series are liquids of low boiling point also readily soluble in water, the solubility and volatility, however, decreasing with the increasing carbon content of the molecule, until the highest members of the series are odourless solids of high boiling point and are insoluble in water.
It is a colourless, odourless gas of specific gravity 0.967 (air = I).
They are exceedingly hard and difficult to pulverize, odourless, bitter and readily confused with black mustard seeds.
Priestley, who obtained it by reducing nitrogen peroxide with iron, may be prepared by heating ammonium nitrate at 170-260° C., or by reducing a mixture of nitric and sulphuric acid with zinc. It is a colourless gas, which is practically odourless, but possesses a sweetish taste.
Sal ammoniac (ammonium chloride, British and United States pharmacopoeiae) as used in medicine is a white crystalline odourless powder having a saline taste.
It Is A Colourless, Odourless Gas, Which Burns With A Blue Flame And Is Decomposed By Heat.
Weith, Ber., 1880, 13, 1300); or in the form of its acetyl derivative by heating /3-naphthol with ammonium acetate to 270-280° C. It forms odourless, colourless plates which melt at 111-112° C. It gives no colour with ferric chloride.
For the export trade it is packed in square boxes made of spruce or some other odourless wood.
Pure hydrogen is a tasteless, colourless and odourless gas of specific gravity 0.06947 (air= i) (Lord Rayleigh, Proc. Roy.
Oleic acid is a colourless, odourless solid, melting at 14° and boiling at 223° (Io mm.).
By passing the products of the decomposition of calcium phosphide with water over granular calcium chloride, the P 2 H 4 gives a new hydride, P1.2H6 and phosphine, the former being an odourless, canary-yellow, amorphous powder.
It is probable, however, that pure phosphorous oxide vapour is odourless, and the odour of phosphorus as ordinarily perceived is that of a mixture of the oxide with ozone.
Pure sulphuric acid, H 2 SO 4, is a colourless, odourless liquid of an oily consistency, and having a specific gravity of 1.8384 at 15°.
The free base is a colourless, odourless, crystalline solid, melting at about 30 C., and boiling at 58° C. (under a pressure of 22 mm.).
In cases where the disease is odourless the larvae are attacked after the cells are sealed over, and just before they change to pupae, when they become slimy, sputum-like masses, difficult to remove from the cells.
They are odourless and tasteless, and some yield clear aqueous solutions - the real gums - while others swell up and will not percolate filter paper - the vegetable mucilages.
The normal alcohols containing r to 16 carbon atoms are liquids at the ordinary temperatures; the higher members are crystalline, odourless and tasteless solids, closely resembling the fats in appearance.
Two forms of foul brood have been long known, one foul smelling, the other odourless; and investigations made during 1906 and 1907 showed that the etiology of the disease is not by FIG.