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Thermal constant of the entire system in calor. Final Developed heat
Water sample Weight of water in gr. temperature C temperature corr. C found in calor: calculated pr. salt -f aqua1 found pr 1 gr. of the water
’■{ 3-9736 137.02 — 9°.oo — 7°-47 209.6 286 52.7
3-74545 136.84 -8°.35 — 6°,94 192.9 271 5i-5
V.J 4.8761 13499 ^ 7°-3> — 4°-855 33*-4 364 67.9
4-5972 139-53 ’ — 6°-77 — 40.605 302.1 344 65.7
v! 2-7555 133-59 -7°-7S — 6°.2S5 199.8 206 72-5
5-6358 140.70 — 6°.49 — 3°-685 394-6 426 70.0
IV 4-°949 136.99 5°.8i — 3°-55 3°9-5 312 75-6
J 3-93I3 134-49 — 5°-46 3°-22 301.2 301 76.6
It strikes us at once, that the latent heat, developed by
the freezing of sea-water, is extraordinarily inferior to that of
pure water. We further observe, that the law of Person has
no application to sea-water. Its latent heat seems to be greater
at lower temperatures than nearer to its melting-point.
Unhappily the ratio of this alteration of the latent heat cannot
be determined with the same exactness as in pure water, on
account of the slowness of the freezing process in salt water.
Still 1 think much can be done by further experiments in this
way, for the present it will suffice to call attention to the fact,
that water of the sample V at —7°.7S showed a latent heat
of 72.5 cal. and at —6°.49 only 70.o cal. etc.
From these observations the following conclusions are
inevitable:
I. Any theory, which considers the salt of the sea-ice to
be mechanically included as crystallized salt, must be false.
For in this case we ought to have found for the developed
heat the values of column 7 instead of those in column 6.
II. Any theory, which ascribes the saltness to adhering
drops of liquid, concentrated brine, will prove insufficient.
Sea-water seems to be divided by freezing into three parts:
ice, solid cryohydrates and liquid brine containing dissolved
salts. The relative proportion of these components depends
upon the freezing temperature. By the freezing of sea-water
in nature, the salt brine for the most part separates from the
ice and mingles with the adjacent unfrozen water. This was
not the case in my experiments. The brine remained in the
1 The slight amount of heat, which ought to be developed by the
supposed crystallisation of the salt, is not taken into account here.
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