Fredrick Accum: an Important Nineteenth-Century Chemist Fallen Into Oblivion
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The Food Industry's Perception of Economically Motivated
University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Masters Theses Graduate School 5-2016 The Food Industry’s Perception of Economically Motivated Adulteration and Related Risk Factors Lindsay Colleen Murphy University of Tennessee - Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes Part of the Other Food Science Commons Recommended Citation Murphy, Lindsay Colleen, "The Food Industry’s Perception of Economically Motivated Adulteration and Related Risk Factors. " Master's Thesis, University of Tennessee, 2016. https://trace.tennessee.edu/utk_gradthes/3792 This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a thesis written by Lindsay Colleen Murphy entitled "The Food Industry’s Perception of Economically Motivated Adulteration and Related Risk Factors." I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Master of Science, with a major in Food Science and Technology. Jennifer K. Richards, Major Professor We have read this thesis and recommend its acceptance: Faith Critzer, Phil Perkins Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) The Food Industry’s Perception of Economically Motivated Adulteration and Related Risk Factors A Thesis Presented for the Master of Science Degree The University of Tennessee, Knoxville Lindsay Colleen Murphy May 2016 ABSTRACT The United States of America has numerous safeguards in place to protect our food supply, including federal regulations and the food and beverage industry’s dedication to food safety. -
Rulers of Opinion Women at the Royal Institution of Great Britain, 1799
Rulers of Opinion Women at the Royal Institution of Great Britain, 1799-1812 Harriet Olivia Lloyd UCL Submitted for the Degree of Doctor of Philosophy in History of Science 2018 1 I, Harriet Olivia Lloyd, confirm that the work presented in this thesis is my own. Where information has been derived from other sources, I confirm that this has been indicated in the thesis. 2 Abstract This thesis examines the role of women at the Royal Institution of Great Britain in its first decade and contributes to the field by writing more women into the history of science. Using the method of prosopography, 844 women have been identified as subscribers to the Royal Institution from its founding on 7 March 1799, until 10 April 1812, the date of the last lecture given by the chemist Humphry Davy (1778- 1829). Evidence suggests that around half of Davy’s audience at the Royal Institution were women from the upper and middle classes. This female audience was gathered by the Royal Institution’s distinguished patronesses, who included Mary Mee, Viscountess Palmerston (1752-1805) and the chemist Elizabeth Anne, Lady Hippisley (1762/3-1843). A further original contribution of this thesis is to explain why women subscribed to the Royal Institution from the audience perspective. First, Linda Colley’s concept of the “service élite” is used to explain why an institution that aimed to apply science to the “common purposes of life” appealed to fashionable women like the distinguished patronesses. These women were “rulers of opinion,” women who could influence their peers and transform the image of a degenerate ruling class to that of an élite that served the nation. -
Alfred Swaine Taylor, Md, Frs (1806-1880): Forensic Toxicologist
Medical History, 1991, 35: 409-427. ALFRED SWAINE TAYLOR, MD, FRS (1806-1880): FORENSIC TOXICOLOGIST by NOEL G. COLEY * The systematic study of forensic toxicology dates from the end of the eighteenth century. It arose as a branch of forensic medicine concerned with the problem of proving deliberate poisoning in criminal cases. It was often very difficult to distinguish symptoms produced by many common poisonous plants like belladonna (deadly nightshade) and henbane from those of certain diseases. Medicines also frequently involved the use of poisonous substances and most physicians agreed that a better knowledge of the chemical properties and physiological effects of poisons would aid diagnosis and treatment as well as the search for antidotes. Moreover, some physiologists thought that the ability to trace the passage ofpoisons through the body would offer a new tool for investigating metabolic changes and the functions of the organs. All of these advances would depend on the development of more reliable methods of chemical analysis. The common reagents, such as barium chloride, silver nitrate, hydrogen sulphide or copper sulphate, used by chemists to identify mineral substances had long been known, but from the beginning ofthe nineteenth century the methods ofinorganic qualitative analysis were improved and systematized. 1 New tests were added to those already well-known, new techniques were devised and better analytical schemes for the identification of mineral acids, bases, and salts in solution were drawn up. Chemists like Richard Kirwan2 in Ireland studied the analysis of minerals and mineral waters while C. R. Fresenius, in Germany, who in 1862 founded the first journal entirely devoted to analytical chemistry,3 devised the first workable analytical tables. -
02. Chemistry Sets 1
II Three Centuries of the Chemistry Set Part I: The 18th and 19th Centuries 1. Introduction A few caveats before I begin (1). The history of the chemistry set is more of an exercise in the history of popular culture than in the history of science proper. One simply doesn’t go to the library and look up the relevant monographs and journal articles. Most of what I have discovered has been fortuitous and haphazard – the result of accidentally stumbling on an advertise- ment in an old magazine or in the back of an old text- book, or the result of happening on an old chemistry set at a garage sale or in a second-hand shop. Most of the companies that produced the chemistry sets we will be talking about no longer exist, and the same is equally true of the company’s records. As a result, I cannot guarantee that what follows is a complete his- tory. Important gaps may be present, but at least it is a beginning. Also, for obvious reasons, most of what I have to tell you will involve British and American chemistry sets, though there is doubtlessly an equally rich history for continental Europe and for Australia and New Zealand. Figure 1. A French version of Göttling’s Portable Chest of 2. 18th-Century Chemistry Sets Chemistry now in the Smithsonian. The earliest chemistry set I have been able to locate heard complaint that they don’t make chemistry sets dates back to the years 1789-1790 and was designed by like they used to, has a certain validity after all. -
Some Early Examples of Plant Development and Process Control in the Chemical Industry
Durham E-Theses Some early examples of plant development and process control in the chemical industry Quinn, Kevin How to cite: Quinn, Kevin (1977) Some early examples of plant development and process control in the chemical industry, Durham theses, Durham University. Available at Durham E-Theses Online: http://etheses.dur.ac.uk/7448/ Use policy The full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-prot purposes provided that: • a full bibliographic reference is made to the original source • a link is made to the metadata record in Durham E-Theses • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders. Please consult the full Durham E-Theses policy for further details. Academic Support Oce, Durham University, University Oce, Old Elvet, Durham DH1 3HP e-mail: [email protected] Tel: +44 0191 334 6107 http://etheses.dur.ac.uk 2 The copyright of this thesis rests with the author. No quotation from it should be published without his prior written consent and information derived from it should be acknowledged. SOME EAELY EXAMPLES OF PLANT DEVELOPMENT AM) PROCESS CONTROL IN THE CHEMICAL INDUSTRY Thesis presented for the degree of Master of Science in the University" of Durham ^7 K QUINN B.Sc Durham September 1977 WCTIOH ABSTRACT Serenteenth century alxun works were organised rationally and operators used physical and chemical tests to evaluate raw materials and to give necessaiy information for control of the process. -
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i Compound Histories © Lissa Roberts and Simon Werrett, 2018 | doi 10.1163/9789004325562_001 This is an open access chapter distributed under the terms of the CC-BY-NC License. ii Cultural Dynamics of Science Editors Lissa Roberts (Science, Technology and Policy Studies (STePS), University of Twente, The Netherlands) Agustí Nieto-Galan (Centre d’Història de la Ciència (CEHIC) & Facultat de Ciències (Universitat Autònoma de Barcelona, Spain) Oliver Hochadel (Consejo Superior de Investigaciones Científicas, Institució Milà i Fontanals, Barcelona, Spain) Advisory Board Miruna Achim (Universidad Autónoma Metropolitana–Cuajimalpa, Ciudad de México, CDMX) Warwick Anderson (University of Sydney) Mitchell Ash (Universität Wien) José Ramón Bertomeu-Sánchez (Universitat de Valencia) Paola Bertucci (Yale University) Daniela Bleichmar (University of Southern California) Andreas Daum (University of Buffalo) Graeme Gooday (University of Leeds) Paola Govoni (Università di Bologna) Juan Pimentel (CSIC, Madrid) Stefan Pohl (Universidad del Rosario, Bogotá) Arne Schirrmacher (Humboldt Universität zu Berlin) Ana Simões (Universidade de Lisboa) Josep Simon (Universidad del Rosario, Bogotá) Jonathan Topham (University of Leeds) VOLUME 2 The titles published in this series are listed at brill.com/cds iii Compound Histories Materials, Governance and Production, 1760-1840 Edited by Lissa L. Roberts Simon Werrett LEIDEN | BOSTON iv This is an open access title distributed under the terms of the CC-BY-NC License, which permits any non-commercial use, distribution, and reproduction in any medium, pro- vided the original author(s) and source are credited. Cover illustration: “The Dissolution, or The Alchymist producing an Aetherial Representation.” An alchemist using a crown-shaped bellows to blow the flames of a furnace and heat a glass vessel in which the House of Commons is distilled; satirizing the dissolution of parliament by Pitt. -
Historical Group
Historical Group NEWSLETTER and SUMMARY OF PAPERS No. 71 Summer 2017 Registered Charity No. 207890 COMMITTEE Chairman: Dr John A Hudson ! Dr Noel G Coley (Open University) Graythwaite, Loweswater, Cockermouth, ! Dr Christopher J Cooksey (Watford, Cumbria, CA13 0SU ! Hertfordshire) [e-mail: [email protected]] ! Prof Alan T Dronsfield (Swanwick, Secretary: Prof. John W Nicholson ! Derbyshire) 52 Buckingham Road, Hampton, Middlesex, ! Prof Frank James (Royal Institution) TW12 3JG [e-mail: [email protected]] !Dr Michael Jewess (Harwell, Oxon) Membership Prof Bill P Griffith ! Dr David Leaback (Biolink Technology) Secretary: Department of Chemistry, Imperial College, ! Dr Viviane Quirke (Oxford Brookes London, SW7 2AZ [e-mail: [email protected]] ! University) Treasurer: Dr Peter J T Morris ! Prof Henry Rzepa (Imperial College) 5 Helford Way, Upminster, Essex RM14 1RJ Newsletter Dr Anna Simmons Editor Epsom Lodge, La Grande Route de St Jean, St John, Jersey, JE3 4FL [e-mail: [email protected]] Newsletter Dr Gerry P Moss Production: School of Biological and Chemical Sciences, Queen Mary University of London, Mile End Road, London E1 4NS [e-mail: [email protected]] http://www.chem.qmul.ac.uk/rschg/ http://www.rsc.org/membership/networking/interestgroups/historical/index.asp 1 RSC Historical Group Newsletter No. 72 Summer 2017 Contents From the Editor 2 ROYAL SOCIETY OF CHEMISTRY HISTORICAL GROUP MEETINGS 3 Chemistry and Anaesthesia – Some Historical Perspectives 3 Royal Society of Chemistry Historical Group AGM 4 RSC News 5 -
Durham E-Theses
Durham E-Theses The development of the teaching of chemistry in England, 1799-1853 Byrne, Michael S. How to cite: Byrne, Michael S. (1968) The development of the teaching of chemistry in England, 1799-1853, Durham theses, Durham University. Available at Durham E-Theses Online: http://etheses.dur.ac.uk/9867/ Use policy The full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-prot purposes provided that: • a full bibliographic reference is made to the original source • a link is made to the metadata record in Durham E-Theses • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders. Please consult the full Durham E-Theses policy for further details. Academic Support Oce, Durham University, University Oce, Old Elvet, Durham DH1 3HP e-mail: [email protected] Tel: +44 0191 334 6107 http://etheses.dur.ac.uk ABSTBACT OP THESIS THE DEVEL0PI4iSi\'T OF THE TEACHING OF CHEMISTHY IN* BiJGLAWDj 1799-1853 o The thesis traces the developnent of chemistiy^ teaching in England set against the scientific and educational development of the period» At the end of the eighteenth centuiy, chemistzy was little studied and then only as an adjunct to other professional studieso Chemistry as a profession did not exist and there were no laboratories in which a student could receive a practical training. -
Depicting Chemical Process
‘Exalting Understanding without Depressing Imagination’ Depicting Chemical Process David Knight Abstract : Alchemists’ illustrations indicated through symbols the processes being attempted; but with Lavoisier’s Elements (1789), the place of imagina- tion and symbolic language in chemistry was much reduced. He sought to make chemistry akin to algebra and its illustrations merely careful depictions of apparatus. Although younger contemporaries sought, and found in electro- chemistry, a dynamical approach based upon forces rather than weights, they found this very difficult to picture. Nevertheless, by looking at chemical illus- trations in the eighty years after Lavoisier’s revolutionary book, we can learn about how reactions were carried out, and interpreted, and see that there was scope for aesthetic judgement and imagination. Keywords : visualization of chemical process , chemical manipulation, laboratory apparatus, textbook illustrations . 1. Chemistry as poetry, realized Friedrich Schlegel used the method or logic of chemistry, illuminating mix- ture and combination, in his romantic fragments (Chaouli 2002, pp. 27-9), thus taking the science into literature. Samuel Taylor Coleridge declared 1 that in the work of the chemists Humphry Davy, Charles Hatchett, and William Hyde Wollaston “we find poetry, as it were, substantiated and realized in nature: yea, nature itself disclosed to us […] as at once the poet and the po- em”. The key was imagination; and he quoted Shakespeare 2 Lovers and madmen have such seething brains, Such shaping fantasies, that apprehend More than cool reason ever comprehends. The lunatic, the lover, and the poet, Are of imagination all compact. HYLE – International Journal for Philosophy of Chemistry, Vol. (2003), No. 2, 171-189. -
Michael Combrune, Peter Shaw and Commercial Chemistry: the Boerhaavian Chemical Origins of Brewing Thermometry JAMES SUMNER University of Manchester
AMBIX, Vol. 54, No. 1, March 2007, 5–29 Michael Combrune, Peter Shaw and Commercial Chemistry: the Boerhaavian Chemical Origins of Brewing Thermometry JAMES SUMNER University of Manchester Recent work by David P. Miller indicates how the chemical activity of a much-studied figure, James Watt, has been obscured by the retrospective assigning of heat studies in general to physics. This paper applies a similar analysis to the work of Michael Combrune, a philosophically inclined brewer of the mid-eighteenth century; remembered chiefly within the brewing profession as a pioneering thermometrist, Combrune understood the thermo- meter as the central diagnostic tool in a chemically derived system of management that is now largely forgotten. In the course of retrieving this scheme, I display its origins in the chemistry of Herman Boerhaave as mediated by his unauthorised translator Peter Shaw, Combrune’s intellectual patron, whose association with the gentlemanly representatives of artisanal trades derived from his concern to establish “commercial chemistry.” I next demonstrate Combrune’s considerable conceptual independence and forcefully reductive quantitative agenda, and finally outline three reasons why later practitioners abandoned his scheme: the displacement of its supporting authorities, the affording of independence to users, and the acceptance of its practical outcomes as simple givens — all circumstances that might befall a “mainstream” as easily as a “marginal” theory. Introduction In 1758, Michael Combrune, owner of an ale brewery at Hampstead (then a village outside the metropolis of London), published a small work entitled An Essay on Brewing, with a View of Establishing the Principles of the Art. The proposed means to this end are strikingly revealed in a title-page engraving, the work’s sole illustration, presenting a curious symbolic scene (figure 1). -
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WHITE PAPER THE PURSUIT OF FOOD AUTHENTICITY: RECOMMENDED LEGAL & POLICY STRATEGIES TO ERADICATE ECONOMICALLY MOTIVATED ADULTERATION (FOOD FRAUD) Michael T. Roberts Whitney Turk ACKNOWLEDGEMENTS This White Paper was researched and written by Michael T. Roberts and Whitney Turk and produced by the Resnick Program for Food Law and Policy at the University of California, Los Angeles School of Law. Tiana Carriedo assisted with cite-checking sources, Emilie Aguirre provided editing suggestions, and Rudi Vanzin provided editing, design, and formatting assistance. Additionally, the following scientists, consumer advocates, food industry leaders, and legal practitioners experienced on issues related to economically motivated adulteration, reviewed and advised on portions of the contents of this white paper: Jeffrey Moore, United States Pharmacopeia Karen D. Everstine, United States Pharmacopeia Paul Miller, Australian Olive Oil Association, Ltd Michael R. Reese, Reese LLP Adam Gutride, Gutride Safier LLP This White Paper was made possible due to a generous gift by the Cortopassi Family Foundation. The recommendations in this White Paper do not necessarily represent the views of these the reviewers, the contributors, or the University of California, Los Angeles School of Law. ABOUT THE RESNICK PROGRAM FOR FOOD LAW & POLICY The Resnick Program for Food Law and Policy studies and advances solutions for improving the modern food system. Based at UCLA School of Law, the Resnick Progrm is a national think tank focused on developing key legal and policy strategies, timely research, and practical tools to foster a food system that benefits consumers. Statement of Independence and Objectivity: The Resnick Program for Food Law and Policy is committed to the highest standards of independent inquiry, academic excellence and rigor. -
William Thomas Brande: Químico Precoz Y Entusiasta Jaime Wisniak
Historia de la Química 144 Jaime Wisniak William Thomas Brande: químico precoz y entusiasta Jaime Wisniak Resumen: William Thomas Brande (1788-1866) fue un químico inglés, autodidacta, que reemplazó a Humphry Davy en la Royal Institution, y realizó investigación en química, geología, y fi siología. Sus principales contribuciones fueron acerca de la composición de la sangre y otros fl uidos animales, la pirolisis del carbón, el uso del gas de carbón en iluminación, propiedades de principios animales y vegetales, y el examen del naftaleno (sin identifi carlo). Palabras clave: Productos naturales, Royal Institution, electroquímica, fi siología, alcohol. Abstract: William Thomas Brande (1788-1866) was a self-formed British chemist who replaced Humphry Davy at the Royal Institution and did research in the several areas such as Chemistry, Geology, and Physiology. His major contributions were on the constitution of blood and other animal fl uids, the destructive distillation of coal, the use of coal gas in illumination, properties of vegetable and animal principles, and the examination of naphthalene (without identifying it). Keywords: Natural products, Royal Institution, electrochemistry, physiology, alcohol. Resumen de su biografía[1-6] William Thomas Brande (1788-1866) (Figura 1) na- ció el 11 de febrero de 1788 en Londres, el sexto vásta- go y tercer hijo de Ann Thomas (1753-1837) y Augustus Everard Brande (1746-1834), quien fue farmacéutico del rey George III y la reina Charlotte entre los años 1783 y 1801. Recibió su educación primaria en escuelas privadas en Kensington (1794-1797) y Westminster, y a su término no siguió estudios universitarios formales. A pesar de los deseos de su padre de que siguiera una carrera eclesiásti- ca, Brande decidió estudiar medicina para profundizar sus conocimientos de química.