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Article
Publication date: 1 December 1949

H.L. Cox and Mrs M.J. Windle

IN the present note a comparison is made between normal aluminium alloys and alloys with increased values of the modulus of elasticity for covering the upper surfaces of wings of…

34

Abstract

IN the present note a comparison is made between normal aluminium alloys and alloys with increased values of the modulus of elasticity for covering the upper surfaces of wings of moderately thick sections, particularly of the smooth wing type. This comparison is intended to form the basis for the design of test panels for experimental verification of the theoretical conclusions.

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Aircraft Engineering and Aerospace Technology, vol. 21 no. 12
Type: Research Article
ISSN: 0002-2667

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Publication date: 1 July 1944

One can easily see that there is abundant opportunity for the introduction of harmful impurities unless every care is taken to avoid contamination due to impure ingredients or by…

33

Abstract

One can easily see that there is abundant opportunity for the introduction of harmful impurities unless every care is taken to avoid contamination due to impure ingredients or by metals, if used, in the plant. The Departmental Committee already referred to considered that the maximum permissible quantity of arsenic in any colouring substance used for food purposes should be 1/100th of a grain a pound, and that the total amount of lead, copper, tin and zinc should not exceed 20 parts per million. Thus a dyestuff should be of a high degree of purity in spite of the fact that it is only added in very small proportions to food. In America the Food and Drug Authorities issue certificates for each batch of dyestuff after it has passed thorough physiological and chemical tests. There is no doubt that if such tests were carried out in this country by officially appointed chemists and physiologists the health of the community would be more securely safeguarded from the possible ill effects of ingested dyestuffs. Under the present system it is apparently no one's business to detect the presence of harmful colours in food other than those actually prohibited, for obviously such work does not come within the scope of the Public Analyst. My last point is concerning the labelling of food containing added colouring matter. It has already been seen that colours are very frequently added to conceal inferior quality, or to simulate a valuable ingredient which is not actually present in the food. Therefore, in my opinion, the presence of added colouring matter should definitely be declared to the purchaser either by a label attached to the article or by a notice displayed in the shop. Such a declaration would help to counteract unfair competition. It is true that the Departmental Committee reported that “If a list of permitted colours is prepared in the way we have suggested, we do not think that, as far as health considerations are concerned, a declaration of their use need be required.” It is obvious that the Committee made that recommendation from health reasons alone and did not take into account cases where colour was added to conceal inferior quality. The food laws of this country lag far behind those of some others, and the tightening up of legislation in this respect is overdue. It is interesting to note that the following countries make the declaration of added colours to some or all types of food compulsory: The United States of America, Canada, New Zealand, Australia, Germany, Italy and France. Argentina takes a bold stand and prohibits absolutely the use of artificial colours in food, only harmless natural colours in certain instances are allowed. In America a food is not covered by a declaration of the addition of colouring if it is added to make the food appear of better quality or of greater value than it is. Also in America the labels of compound food such as confectionery must have a list of the quantities of the separate ingredients, exemption being allowed where there is of necessity insufficient space on the label to accommodate all the statements and information required. Unpacked confectionery, owing to the difficulty of labelling satisfactorily, is exempt. It has been remarked that a certain proposed label for use in America looked like a newspaper, and even the Readers' Digest could not condense it! Still, I feel sure that the intelligent purchaser would far rather have too much information, if that is possible, regarding the quality of the food he eats rather than too little, and those who, owing to lack of knowledge, are less discriminating in their choice of food, need to be protected. In conclusion, then, in my view, there is no objection to the artificial colouring of food provided that the colouring agent employed has no adverse effect upon the human organism, that it is not added to imply superior quality or to otherwise deceive, and that its presence, where practicable, is declared to the purchaser.

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British Food Journal, vol. 46 no. 7
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 January 1970

The long interval between the last abortive attempt to negotiate entry to the European Economic Community and the present time, when, if we read the signs aright, the atmosphere…

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Abstract

The long interval between the last abortive attempt to negotiate entry to the European Economic Community and the present time, when, if we read the signs aright, the atmosphere is more favourable, seems to have been a period of reflection for great numbers of people. Nothing has changed politically; “getting into Europe” is the official policy of both Government and Opposition, but many of the so‐called Marketeers are now ready to admit to there being problems. What has emerged, however, in the last year or two is that to the British people, the Common Market is not a political question; there are probably as many against it in both camps; big business remains for it, but the spate of letters in the correspondence columns of newspapers from people who, having had time to think, expressing misgivings, cannot have escaped observation by the policy‐makers. A few politicians confess to having second thoughts, mainly from concern at the price the British public may be called upon to pay.

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British Food Journal, vol. 72 no. 1
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 October 1964

These substances, resulting from the constant building‐up and breaking‐down of living tissues, have most friendly relations with their host, although…

36

Abstract

These substances, resulting from the constant building‐up and breaking‐down of living tissues, have most friendly relations with their host, although antagonists—antimetabolites—appear now and then and disrupt their functions. In some of the inborn errors of metabolism, the antagonism is permanent and unless replacement therapy occurs at a very early stage, it interferes with physical and/or mental development. That metabolites from other sources introduced into a host could be extremely toxic was amply illustrated when a metabolite of certain strains of Aspergillus flavus, a fungus commonly found in peanuts and other vegetable seeds, caused severe losses to turkey breeders a few years ago. In 1960, it was discovered that the toxic principle was aflatoxin, which had a number of components and that all farm and laboratory animals, with the exception of sheep, were sensitive to it. Now, it has been confirmed that pure aflatoxin added to a normal laboratory diet is carcinogenic. (J. H. Butler and J. M. Barnes, 1963, Brit. J. Cancer, 17, 699.) Cows fed on highly toxic meal secreted a milk factor which proved to be toxic to ducklings. (H. de Iongh, R. O. Vles, and J. G. van Pelt, 1964, Nature, 202, 466.)

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British Food Journal, vol. 66 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1969

Few regret the passing of an old year, with its darkening days and cold nights, its message fading as the voice weakens. A new year always looks more attractive with hopes of…

83

Abstract

Few regret the passing of an old year, with its darkening days and cold nights, its message fading as the voice weakens. A new year always looks more attractive with hopes of better things to come, but an occasional look back over one's shoulder, as it were, is seldom completely without profit, for experience can sometimes be more potent than hope. 1968 seemed to have more than its share of uncertainties, tragedies and disasters, in this country and in the world at large. An unsure economic state, to say nothing of monetary confusion, was reflected in every field of industry and public administration, but in the field of food quality and purity control, steady progress towards a comprehensive system of food standards, of hygiene and of food additive control was maintained. In fact, the year may be seen as not an entirely unfruitful one, with one or two events which may well prove to be landmarks.

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British Food Journal, vol. 71 no. 1
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 June 1962

Since the introduction of very recent times of methods of tissue cultivation of viruses, strikingly different in so many aspects to the older and orthodox methods of bacterial…

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Abstract

Since the introduction of very recent times of methods of tissue cultivation of viruses, strikingly different in so many aspects to the older and orthodox methods of bacterial cultivation, there has been a rapid increase in the knowledge of pathogenic viruses and their habitats. A sizeable literature has developed on the subject. Upwards of seventy viruses thrive in the intestines of man and exist in his excreta in large quantities; in sewage and even in the ultimate product of excreta—sludge. It goes without saying that with such a massive reservoir of infection, water and certain foods could play a part in the epidemiology of at least some of the diseases caused by the entero‐viruses. That up to the present there seems to be little evidence that they do is the result of what has been called “the imponderable elements” of such infections; the very great difference between the infectivity and morbidity of the organisms; between the silent and overt infections they produce.

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British Food Journal, vol. 64 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1972

Glenn Wellman

The personnel function has not, in general, been involved in the high‐level strategic decision‐taking activities of the firm. This lack of involvement seems largely to be caused…

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Abstract

The personnel function has not, in general, been involved in the high‐level strategic decision‐taking activities of the firm. This lack of involvement seems largely to be caused by an inability on the part of the personnel manager to present information regarding the enterprise in its labour market and by an inability on the part of general management to appreciate the significance of such information.

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Personnel Review, vol. 1 no. 3
Type: Research Article
ISSN: 0048-3486

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Article
Publication date: 1 June 1963

AS J. L. Hobbs shows so clearly in his recent book, the interest in local history is growing enormously at present. The universities, training colleges and schools, as well as the…

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Abstract

AS J. L. Hobbs shows so clearly in his recent book, the interest in local history is growing enormously at present. The universities, training colleges and schools, as well as the institutions of further education, are all making more use of local studies—geographical, economic, social and historical—in their regular courses, in their advanced work, and in their publications.

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New Library World, vol. 64 no. 12
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 January 1920

The final report of the Departmental Committee on the Production and Distribution of Milk was issued on January 2nd. It is pointed out that the importance of pure milk in securing…

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Abstract

The final report of the Departmental Committee on the Production and Distribution of Milk was issued on January 2nd. It is pointed out that the importance of pure milk in securing health for the nation's children is still insufficiently recognized, and that few people realize how far we are from attaining not only an adequate supply, but a pure supply, or the inherent difficulties in securing both at a price within the reach of the poorest consumer.—High prices designed to maintain production during the war, it is stated, have checked consumption and offer no permanent solution to the problems before the dairying industry. The committee have appreciated from the first that it is not high prices that the farmer requires or desires, but a reasonable profit on a very arduous industry; and that by steady development on the lines of advanced and scientific agricultural knowledge production can be increased and its cost greatly diminished, prices lowered, and reasonable profits maintained. The recommendations of the Committee are interesting and important. Under the heading of national policy it is submitted that the aims of an enlightened milk policy should be to bring about the utmost possible economy in production in order that the consumption of milk may be increased to the desired level; that an adequate supply of milk may be brought within the reach of the poorest families, that the hygienic quality of milk should be improved; that the total supply should be increased in order to meet the extended consumption1 that should follow improved quality and the education of the public with regard to the nutritive properties of milk, and that the exploitation of the producer or the consumer by any trust or combination, either of a provincial, national, or international character, should be prevented. In regard to education and research it is suggested that the development of research in dairying should be assisted to the fullest extent; that provision should be made for adequate itinerant instruction in every county with regard to the production, management, and utilization of milk, that longer and better proportioned courses of training should be provided for teachers of dairying; that educational centres should demonstrate the best method of farm and dairy practice; and that courses of instruction in dairy factory management should be provided. It is also proposed that further instruction should be provided for farmers and herdsmen as to the best methods of feeding and management of dairy herds and of handling milk intended for human consumption, and that further financial assistance should be given to dairy research institutes to enable them to carry out investigations into the efficacy of milking machines. To attain a reduction in the cost of production of milk it is proposed that systems of herd management should be improved ; only bulls of a good milking strain should be used; economical and scientific feeding of dairy cattle should be studied; pastures should be improved by suitable manuring; the practice of co‐operative purchase should be developed; and a suitable system of account‐keeping adopted. The keeping of milk records is advocated, and for this purpose it is submitted that the staff of the Board of Agriculture should be increased so as to facilitate the formation of new milk record societies, that courses of training should be provided for intending milk recorders, and that the information collected by the milk recording societies should be analysed by the agricultural colleges and the results published in a simple and concise form.

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British Food Journal, vol. 22 no. 1
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 June 1902

So speaks Mr. Iles in an article on “Trustworthy Guides to Books.” Nevertheless, fiction, the most difficult division to annotate and classify, is, at the present day, by far the…

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Abstract

So speaks Mr. Iles in an article on “Trustworthy Guides to Books.” Nevertheless, fiction, the most difficult division to annotate and classify, is, at the present day, by far the most interesting, and it has been boldly attacked by several authors of guide books.

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New Library World, vol. 4 no. 10
Type: Research Article
ISSN: 0307-4803

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