"Recently some scholars have demonstrated that chemical translation can assist with historical work. The goal of this paper is to translate some of Robert Boyle's alchemical experiments involving aqua regia to contemporary chemistry. Most of them are related to his mechanistic ideas and addresses to routes of productions and for standardization of chemical procedures. Several involve precise descriptions of properties, such as melting point, change of taste, hissing, corrosion, bubbles etc., which may be very useful as tools for chemical translation."
