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Article
Publication date: 1 December 2000

Lawrance Hurst

This paper explains the reasons for the appointment of an engineer by an adjoining owner’s surveyor in the context of party wall and adjacent excavation works. Recent changes in…

1625

Abstract

This paper explains the reasons for the appointment of an engineer by an adjoining owner’s surveyor in the context of party wall and adjacent excavation works. Recent changes in contract procedures and professional relationships, together with associated downward pressures on fees, are identified as having contributed to a vulnerability for adjoining owners in these circumstances. The engineer’s role in scrutinising temporary works is therefore demonstrated to provide an increasingly important safeguard for adjoining owners.

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Structural Survey, vol. 18 no. 5
Type: Research Article
ISSN: 0263-080X

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Article
Publication date: 1 May 2000

Lawrance Hurst

235

Abstract

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Structural Survey, vol. 18 no. 2
Type: Research Article
ISSN: 0263-080X

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Article
Publication date: 1 March 1999

Lawrance Hurst

384

Abstract

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Structural Survey, vol. 17 no. 1
Type: Research Article
ISSN: 0263-080X

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Article
Publication date: 21 June 2019

Nigel Isaacs

The purpose of this paper is to review the historic development of the requirements for sub-floor (also known as “basementless space” or “crawl space”) moisture management in the…

137

Abstract

Purpose

The purpose of this paper is to review the historic development of the requirements for sub-floor (also known as “basementless space” or “crawl space”) moisture management in the USA, UK and New Zealand (NZ) from 1600s to 1969.

Design/methodology/approach

The review of 171 documents, including legislation, research papers, books and magazines, identified three time periods where the focus differed: 1849, removal of impure air; 1850–1929, the use of ground cover and thorough ventilation; and 1930–1969, the development of standards.

Findings

Published moisture management guidance has been found from 1683, but until the 1920s, it was based on the provision of “adequate” ventilation and, in the UK, the use of impermeable ground cover. Specific ventilation area calculations have been available from 1898 in the UK, 1922 in the USA and 1924 in NZ. These are based on the area of ventilation per unit floor area, area of ventilation per unit length of perimeter wall, or a combination of both. However, it was not until 1937 in the USA, 1944 in NZ and after the period covered by this paper in the UK, that numerical values were enforced in codes. Vents requirements started at 1 in. of vent per square foot of floor area (0.7 per cent but first published in the USA with a misplaced decimal point as 7 per cent). The average vent area was 0.69 per cent in USA for 19 cases, 0.54 per cent in NZ for 7 cases and 0.13 per cent in UK for 3 cases. The lower UK vent area requirements were probably due to the use of ground covers such as asphalt or concrete in 1854, compared with in 1908 in NZ and in 1947 in USA. The use of roll ground cover (e.g. plastic film) was first promoted in 1949 in USA and 1960 in NZ.

Practical implications

Common themes found in the evolution of sub-floor moisture management include a lack of documented research until the 1940s, a lack of climate or site-based requirements and different paths to code requirements in the three countries. Unlike many building code requirements, a lack of sub-floor moisture management seldom leads to catastrophic failure and consequent political pressure for immediate change. From the first published use of performance-based “adequate” ventilation to the first numerical or “deemed to satisfy” solutions, it took 240 years. The lessons from this process may provide guidance on improving modern building codes.

Originality/value

This is the first time such an evaluation has been undertaken for the three countries.

Details

International Journal of Building Pathology and Adaptation, vol. 37 no. 4
Type: Research Article
ISSN: 2398-4708

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Publication date: 1 January 1915

Dealing with the subject of the artificial bleaching of flour, The Lancet observes that the public criterion of quality in respect of foods and beverages shows some interesting…

32

Abstract

Dealing with the subject of the artificial bleaching of flour, The Lancet observes that the public criterion of quality in respect of foods and beverages shows some interesting anomalies. Appreciation is often based, for example, on appearance, on how things look, and it is in this direction that conclusions often and obviously become illogical. In some instances the article demanded must be spotlessly white, while in others, if naturally white, it must be artificially coloured. The white loaf is a popular fancy, but white milk is suspected, and yet natural flour may be of a rich golden colour, while rich milk may have only a shade of brownish colour which is supposed to connote cream. The result is that in the one case flour is often deprived of its colour by a process of chemical bleaching, and that in the other an artificial colouring is added. Natural colour is objected to on the one hand, and on the other an artificial addition is demanded. It may be urged that both expedients are justifiable inasmuch as they meet a popular fancy, and that this counts in the enjoyment and even digestibility of the foods. If artificial means are employed to adjust the appearance of food to a popular standard, the proceeding can clearly only be allowed when it has been proved beyond all doubt that the products are not dietetically impaired or that they do not masquerade as something which they are not.

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British Food Journal, vol. 17 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 May 1901

The Sanitary Committee of a certain County Council, strong with the strength of recent creation, have lately been animated by a desire to distinguish themselves in some way, and…

52

Abstract

The Sanitary Committee of a certain County Council, strong with the strength of recent creation, have lately been animated by a desire to distinguish themselves in some way, and, proceeding along the lines of least resistance, they appear to have selected the Public Analyst as the most suitable object for attack. The charge against this unfortunate official was not that he is incompetent, or that he had been in any way negligent of his duties as prescribed by Act of Parliament, but simply and solely that he has the temerity to reside in London, which city is distant by a certain number of miles from the much favoured district controlled by the County Council aforesaid. The committee were favoured in their deliberations by the assistance of no less an authority than the “Principal” of a local “Technical School”;—and who could be more capable than he to express an opinion upon so simple a matter? This eminent exponent of scientific truths, after due and proper consideration, is reported to have delivered himself of the opinion that “scientifically it would be desirable that the analyst should reside in the district, as the delay occasioned by the sending of samples of water to London is liable to produce a misleading effect upon an analysis.” Apparently appalled by the contemplation of such possibilities, and strengthened by another expression of opinion to the effect that there were as “good men” in the district as in London, the committee resolved to recommend the County Council to determine the existing arrangement with the Public Analyst, and to appoint a “local analyst for all purposes.” Thus, the only objection which could be urged to the employment of a Public Analyst resident in London was the ridiculous one that the composition of a sample of water was likely to seriously alter during the period of its transit to London, and this contention becomes still more absurd when it is remembered that the examination of water samples is no part of the official duty of a Public Analyst. The employment of local scientific talent may be very proper when the object to be attained is simply the more or less imperfect instruction of the rising generation in the rudiments of what passes in this country for “technical education”; but the work of the Public Analyst is serious and responsible, and cannot be lightly undertaken by every person who may be acquainted with some of the uses of a test‐tube. The worthy members of this committee may find to their cost, as other committees have found before them, that persons possessing the requisite knowledge and experience are not necessarily indigenous to their district. Supposing that the County Council adopts the recommendation, the aspirations of the committee may even then be strangled in their infancy, as the Local Government Board will want to know all about the matter, and the committee will have to give serious and valid reasons in support of their case.

Details

British Food Journal, vol. 3 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 November 1900

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,”…

62

Abstract

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.

Details

British Food Journal, vol. 2 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 21 December 2021

Leyla Ozgen, Mehmet Güllü and Elif Esra Ozturk

The aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another…

315

Abstract

Purpose

The aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another purpose of the study is to determine whether or not the students' knowledge mean scores about nutrients of tropical and traditional fruits vary based on their demographic information.

Design/methodology/approach

The design of the study was the survey model. While the population consisted of 1,551 students studying in the faculty of health sciences, Gazi University, the sample consisted of 668 students who were determined based on criterion sampling.

Findings

When examining in terms of gender of the students, it was determined that even though mean score of the knowledge scale for nutritional values of tropical and traditional fruits was slightly higher in female students (X¯ = 8.12) than male students (X¯ = 7.71), there was an insignificant difference between them (t(666) = 1.25, p > 0.05). A significant difference was determined between the students' knowledge mean scores of the knowledge scale for nutritional values of tropical and traditional fruits in terms of residence place (t(666) = 2.86, p < 0.5). While the nutritional value mean score of the students residing in Ankara was low (X¯ = 7.67), the nutritional value mean score of the students residing out of Ankara was high (X¯ = 8.58).

Originality/value

When the scale developed in this study is analysed according to demographic information, it can be asserted that the students had knowledge about the nutrients of tropical and traditional fruits. Although tropical fruits are expensive, they still prefer these fruits. It can be stated that the students had knowledge about the diversity, nutritional compounds and antioxidant content of tropical and traditional fruits.

Details

British Food Journal, vol. 124 no. 11
Type: Research Article
ISSN: 0007-070X

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