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Article
Publication date: 1 March 1949

E.M.R. DITMAS

Thisissue of Aslib Proceedings is mainly devoted to papers presented at the 24th Annual Conference, held at Ashorne Hill, near Learnington Spa, Warwickshire, from 9 to 11…

25

Abstract

Thisissue of Aslib Proceedings is mainly devoted to papers presented at the 24th Annual Conference, held at Ashorne Hill, near Learnington Spa, Warwickshire, from 9 to 11 September, 1949. In addition, we have pleasure in printing the annual report and accounts of the British Union Catalogue of Periodicals.

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Aslib Proceedings, vol. 1 no. 3
Type: Research Article
ISSN: 0001-253X

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Article
Publication date: 1 February 1949

This issue of Aslib Proceedings is mainly devoted to papers presented at the 24th Annual Conference, held at Ashorne Hill, near Leamington Spa, Warwickshire, from 9 to 11…

18

Abstract

This issue of Aslib Proceedings is mainly devoted to papers presented at the 24th Annual Conference, held at Ashorne Hill, near Leamington Spa, Warwickshire, from 9 to 11 September, 1949. In addition, we have pleasure in printing the annual report and accounts of the British Union Catalogue of Periodicals.

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Aslib Proceedings, vol. 1 no. 2
Type: Research Article
ISSN: 0001-253X

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Book part
Publication date: 23 August 2019

Eleanor Peters

Abstract

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The Use and Abuse of Music: Criminal Records
Type: Book
ISBN: 978-1-78769-002-8

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Article
Publication date: 1 December 1901

The Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food, have now issued their report, and…

48

Abstract

The Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food, have now issued their report, and the large amount of evidence which is recorded therein will be found to be of the greatest interest to those concerned in striving to obtain a pure and unsophisticated food‐supply. It is of course much to be regretted that the Committee could not see their way to recommend the prohibition of all chemical preservatives in articles of food and drink; but, apart from this want of strength, they have made certain recommendations which, if they become law, will greatly improve the character of certain classes of food. It is satisfactory to note that formaldehyde and its preparations may be absolutely prohibited in foods and drinks; but, on the other hand, it is suggested that salicylic acid may be allowed in certain proportions in food, although in all cases its presence is to be declared. The entire prohibition of preservatives in milk would be a step in the right direction, although it is difficult to see why, in view of this recommendation, boric acid should be allowed to the extent of 0·25 per cent. in cream, more especially as by another recommendation all dietetic preparations intended for the use of invalids or infants are to be entirely free from preservative chemicals; but it will be a severe shock to tho3e traders who are in the habit of using these substances to be informed that they must declare the fact of the admixture by a label attached to the containing vessel. The use of boric acid and borax only is to be permitted in butter and margarine, in proportions not exceeding 0·5 per cent. expressed as boric acid, without notification. It is suggested that the use of salts of copper in the so‐called greening of vegetables should not be allowed, but upon this recommendation the members of the Committee were not unanimous, as in a note attached to the report one member states that he does not agree with the entire exclusion of added copper to food, for the strange reason that certain foods may naturally contain traces of copper. With equal truth it can be said that certain foods may naturally contain traces of arsenic. Is the addition of arsenic therefore to be permitted? The Committee are to be congratulated upon the result of their labours, and when these recommendations become law Great Britain may be regarded as having come a little more into line— although with some apparent reluctance—with those countries who regard the purity of their food‐supplies as a matter of national importance.

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British Food Journal, vol. 3 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1966

S.D. PROBERT and J.P. MARSDEN

Periods spent in various industries are essential in all applied science courses, and enable the student to keep his academic studies, especially experimentation, in perspective…

1507

Abstract

Periods spent in various industries are essential in all applied science courses, and enable the student to keep his academic studies, especially experimentation, in perspective. The type of sandwich course consisting of six‐monthly periods spent alternately in college and industry for three years followed by a final year completely in college provides the wisest combination of industrial training and academic studies. This sandwich course is a headache for administrators but offers the students a very wide range of experience; the scheme also permits two end‐on streams per year to be accommodated by our universities, so enabling existing academic facilities to be used more efficiently, as well as producing an even demand on industrial training facilities (Probert, 1964).

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Education + Training, vol. 8 no. 3
Type: Research Article
ISSN: 0040-0912

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Article
Publication date: 1 April 1901

The question has been recently raised as to how far the operation of the Sale of Food and Drugs Acts of 1875, 1879, and 1899, and the Margarine Act, 1887, is affected by the Act…

48

Abstract

The question has been recently raised as to how far the operation of the Sale of Food and Drugs Acts of 1875, 1879, and 1899, and the Margarine Act, 1887, is affected by the Act 29 Charles II., cap. 7, “for the better observation of the Lord's Day, commonly called Sunday.” At first sight it would seem a palpable absurdity to suppose that a man could escape the penalties of one offence because he has committed another breach of the law at the same time, and in this respect law and common‐sense are, broadly speaking, in agreement; yet there are one or two cases in which at least some show of argument can be brought forward in favour of the opposite contention.

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British Food Journal, vol. 3 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1966

S.D. PROBERT and J.P. MARSDEN

Applied physics and engineering are essentially experimental philosophies, and so an appreciation of techniques is fundamental to their understanding. However, academic tradition…

1454

Abstract

Applied physics and engineering are essentially experimental philosophies, and so an appreciation of techniques is fundamental to their understanding. However, academic tradition is biased so heavily in favour of pure thought that the experimentalist is usually regarded as intellectually inferior to, rather than complementary with, the theoretician. Even some engineering teachers contribute to this snobbery by pretending that they are pure scientists (so alleges Thring 1965). However, there is the converse opinion: frequently the required knowledge does not exist when the technologist has to make a decision, and so in some respects he feels superior to the pure scientist.

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Education + Training, vol. 8 no. 1
Type: Research Article
ISSN: 0040-0912

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Article
Publication date: 1 February 1966

S.D. PROBERT and J.P. MARSDEN B.Sc. Ph.

As mentioned at the conclusion of the first part of this article last month, the first fortnight a student spends at college is devoted entirely to an induction course about…

1000

Abstract

As mentioned at the conclusion of the first part of this article last month, the first fortnight a student spends at college is devoted entirely to an induction course about experimental methods. The syllabus is given below: it is only an introduction, of course, since later laboratory work develops the theme and provides examples of the problems discussed.

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Education + Training, vol. 8 no. 2
Type: Research Article
ISSN: 0040-0912

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Article
Publication date: 1 June 1901

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things…

51

Abstract

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things in their way. But while it is important that better and more scientific attention should be generally given to the preparation of food for the table, it must be admitted to be at least equally important to insure that the food before it comes into the hands of the expert cook shall be free from adulteration, and as far as possible from impurity,—that it should be, in fact, of the quality expected. Protection up to a certain point and in certain directions is afforded to the consumer by penal enactments, and hitherto the general public have been disposed to believe that those enactments are in their nature and in their application such as to guarantee a fairly general supply of articles of tolerable quality. The adulteration laws, however, while absolutely necessary for the purpose of holding many forms of fraud in check, and particularly for keeping them within certain bounds, cannot afford any guarantees of superior, or even of good, quality. Except in rare instances, even those who control the supply of articles of food to large public and private establishments fail to take steps to assure themselves that the nature and quality of the goods supplied to them are what they are represented to be. The sophisticator and adulterator are always with us. The temptations to undersell and to misrepresent seem to be so strong that firms and individuals from whom far better things might reasonably be expected fall away from the right path with deplorable facility, and seek to save themselves, should they by chance be brought to book, by forms of quibbling and wriggling which are in themselves sufficient to show the moral rottenness which can be brought about by an insatiable lust for gain. There is, unfortunately, cheating to be met with at every turn, and it behoves at least those who control the purchase and the cooking of food on the large scale to do what they can to insure the supply to them of articles which have not been tampered with, and which are in all respects of proper quality, both by insisting on being furnished with sufficiently authoritative guarantees by the vendors, and by themselves causing the application of reasonably frequent scientific checks upon the quality of the goods.

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British Food Journal, vol. 3 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 May 1907

An International Exhibition of Hygiene, Arts, Handicrafts, and Manufactures will be held in the Crystal Palace, Madrid, from September to November next, under the patronage of the…

27

Abstract

An International Exhibition of Hygiene, Arts, Handicrafts, and Manufactures will be held in the Crystal Palace, Madrid, from September to November next, under the patronage of the Spanish Government. The participation of British exhibitors is particularly desired by the promoters, who state that the attendant expenses will be small. His Excellency the Spanish Minister of Commerce will be the Honorary President; the President of the Committee will be his Excellency the Duke of Tamames and Galisteo, Grandee of Spain, Senator, and ex‐Governor of Madrid. The American war on the one hand, and political changes on the other, have had the effect of seriously damaging the credit of Spain, and many exporters, in view of then existing difficulties, refused to trade until affairs became mere settled. To‐day, however, the Spanish Government are making every effort to restore the economical prosperity of their country. Markets have gained strength, commerce has quadrupled, imports have trebled, and exchange is greatly improved. Well‐advised manufacturers sell in quantity and at good prices, the demand being greater than the supply. Again, the immense natural richness of the Iberian Peninsula, which has not yet received the attention of enterprising and powerful capitalists in any proportion to its value, makes Spain one of those countries where industrial progress is the more certain. The decision to hold this exhibition is evidently a wise one, and considerable advantages may accrue to British manufacturers and merchants taking part therein. There appear to be ample guarantees to show that the undertaking may be supported with every confidence. We understand that all detailed particulars with reference to this important exhibition can be obtained from the Spanish representative in London, Mr. A. DONDERIS, Spanish Arts Exhibition, Compton House, 99A, Charing Cross Road, London, W.C.

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British Food Journal, vol. 9 no. 5
Type: Research Article
ISSN: 0007-070X

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