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C5H4N403 URIC ACID , in organic chemistry, an acid which is one of the penultimate products of the tissue waste in the humanSee also: body
.
While the bulk of the nitrogen of the albuminoids passes off through the bladder as See also: urea, a small portion of it stops at the uric acid stage
.
Human urine contains only a fraction of a per cent. of the acid, chiefly as sodium See also: salt; abundance of uric acid is met with in the excrement of serpents and birds, with whom it is the See also: principal nitrogenous product of tissue waste
.
For its preparation guano is boiled repeatedly with a solution of borax in 120 parts of See also: water
.
The filtered solution is acidified with hydrochloric acid, when impure uric acid separates out as a See also: brown precipitate, which is washed with cold water; it is then dissolved in hot dilute
See also: caustic potash• or soda, the solution filtered, and the filtrate saturated with See also: carbon dioxide
.
An almost insoluble urate is precipitated, which is filtered, washed and decomposed by hot dilute hydrochloric acid
.
Uric acid separates as a See also: white precipitate, which is filtered off, washed and dried, to be repurified by a repetition of the
See also: alkali See also: process or otherwise
.
Pure uric acid forms a snow-white
micro-crystalline powder, devoid of smell or taste, soluble in 'Soo parts of boiling and in 14,000 parts of cold water, but in-soluble in See also: alcohol and in See also: ether
.
For its detection in urine, the urine is mixed with excess of hydrochloric acid, and allowed to stand, when the uric acid separates out, generally coloured reddish by impurities
.
The precipitate is dissolved in a few drops of nitric acid and the solution cautiously evaporated to dryness
.
The See also: residue when exposed to See also: ammonia See also: gas assumes the intense See also: purple colour of murexide
.
The acid, which was discovered by C
.
See also: Scheele in 1776 in urinary calculi, was afterwards investigated by Liebig and See also: Wohler
.
The determination of its constitution, and its relation to other See also: vegetable and animal products, followed from the researches of A. von Baeyer and E
.
Fischer (see See also: PURIN)
.
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