Boyle, Robert
,
New experiments physico-mechanicall, touching the spring of the air and its effects
,
1660
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in this Liquor, as it were in ſholes,
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and ſhifted places among themſelves in
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their aſcent; yet the Intumeſcence of the
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whole bulk of the Liquor was ſcarce at all
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ſenſible, the bubbles moſt commonly
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breaking very ſoon after their arrival at
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the top, where during their ſtay, they
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compoſ'd a kinde of ſhallow froth, which
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alone appear'd higher in the Neck of the
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Glaſs, then was the Wine when it was
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firſt let down. </
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>Neither yet did Milk, con
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vey'd into our Pneumatical Veſſel, pre
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ſent us with any thing memorable, ſave
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that (as it ſeem'd by reaſon of ſome un
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ctuouſneſs of the Liquor) the bubbles
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not eaſily breaking at the top, and thruſt
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ing up one another made the intumeſcence
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appear much greater then that of common
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Water. </
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>We likewiſe convey'd Hens Eggs into
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the Receiver, but, after the exſuction of
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the Air, took them out whole again. </
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>That
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which invited us to put them in, was, That
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(as perhaps we mention in other Papers)
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we had among other Experiments of
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cold, made Eggs burſt, by freezing them
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within doors with Snow and Salt: The
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Ice, into which the aqueous parts of the
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Egge were turned by the cold, ſo diſtend-</
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