Search results

The Milk and Dairies (Scotland) Order, 1925.—This Order, framed under Section 12 of the Act, and applying to Scotland as a whole, was issued along with the model dairy byelaws. It prescribed the form of register of dairies and dairymen, and contained provisions for the ascertainment of infectious disease at dairies, for the prevention of contamination of milk at railway stations, on the street, by means of unsuitable conveyances or unsuitable surroundings, or through insulticient protection from dust or exposure. The colouring or thickening of cream was prohibited by the Order; me use of wooden vessels, except for buttermilk, was prohibited; milk vessels for transit were required to nave marked on them the name and address of the owner, to have a proper lid, and to be locked or sealed. The Order also filled a gap in the administrative provisions of the Act by requiring every person about a dairy, if he became aware that any person in his household was suffering from an infectious disease, to notify the dairyman immediately. The dairyman must then notify the medical officer of health.

It is not long since, in Scotland at least, the greater part of the food eaten was simple and unsophisticated. Oatmeal porridge and milk, bread, a very few varieties of breadstuffs (such as oatcake and scones), fish, home‐killed meat, with rough dainties in the shape of black and white puddings, were the common food of most people. Thousands of forms in which food is presented to‐day, from homogenised milk to meat extract, did not exist. Along with a multitude of developments in the form in which food was presented to the public came a great number of manipulations. Some of these, like the cooling of milk after production, were laudable; some, like the freezing of meat for importation, were inevitable; and many others, such as preservation with chemicals, were of doubtful necessity, and in any case required careful watching. In the first half of the nineteenth century, and before it, adulterations of food were gross and dangerous. It is doubtful, however, whether the danger to health involved in specific infections of food was realised till much later. It is on the lines of minimising or preventing these two dangers that the administration has developed. One series of miscellaneous enactments deals with the prevention of infection or contamination, and another, the Sale of Food and Drugs Acts, 1875 to 1907, is concerned with “the nature, substance and quality” of articles of food and drink sold. Meat and milk, because of their nature and because of the inevitable risks involved in preparation and handling, are specially liable to infection and contamination. The uniform system and standard of meat inspection established in 1923 by the Public Health (Meat) Regulations (Scotland) have functioned well throughout the country. It was comparatively easy to secure the examination of every carcase, and to take all other necessary precautions, in the public slaughterhouses, but the five hundred private slaughterhouses throughout the country presented difficulties. The Regulations, however, by providing for the restriction of hours of slaughter, brought the majority of private slaughterhouses in populous places into line, and the remainder, principally in outlying districts, are visited by officers of the local authorities from time to time. Food inspectors are in constant attendance at the ports, and the import of certain classes of meat and fat is controlled by the Public Health (Oversea Meat) Regulations, 1925. In regard to milk, the Milk and Dairies (Scotland) Act, 1914, a consolidating statute which came into operation on 1st September, 1925, is the principal enactment. The Milk and Dairies (Amendment) Act, 1922, authorised the system of higher‐grade milk referred to below. In regard to other foods, the Public Health (Regulations as to Food) Act, 1907, authorises the framing of Regulations for preventing danger to public health from the importation, preparation, storage or distribution of articles of food or drink. The Unsound Food Regulations, 1925, provide for the inspection of all imported foods, and Section 43 of the Public Health (Scotland) Act, 1897, authorises inspection of animals, alive or dead, and articles of food exposed for sale, and the condemnation of any of these if found unfit for the food of man.

Under the auspices of the “People's League of Health,” Professor F. E. Dixon, F.R.S., delivered an address before the Medical Society of London on March 25th. It was, he said, obvious that organic foodstuffs were liable to bacterial decomposition. Something must be done to prevent certain foodstuffs from putrefying. The methods were sterilisation, destroying the micro‐organisms by heat or by preventing their growth by chemical substances. None of the chemical substances prevented the growth of the micro‐organisms which caused food poisoning. Putrefaction, in a sense, was the safety‐valve which indicated the condition of the food, and if they used preservatives they allowed the malignant organisms to grow. In Great Britain they had a Committee which sat in 1901, but nothing was done until 1912, when the Ministry forbade the use of preservatives in milk. France, Germany, the United States, and Sweden had absolutely forbidden the use of boric acid except in certain cases, and all countries had forbidden sulphites in meat. These, if sprayed on meat, masked incipient putrefaction and brought back the bright red colour. The United States allowed the use of benzoic acid, under certain conditions which had to be reported.

10. When the appointment of a Public Analyst is submitted for the Minister's approval, particulars of the appointment should be given on a form to be obtained from the Department.

THE Newcastle school, like most others, was established after the second world war to provide full‐time education in librarianship as an alternative to the part‐time system which until 1946 was the only one available to the majority of librarians. At first most of the students were returning servicemen whose library careers had been interrupted by the war and they were followed by students direct from libraries, universities and schools. From a handful of students and one full‐time member of staff in the first year the school has grown steadily until there were 53 students and five staff during the session 1962–3 which was the last course held for the Registration Examination.

Modern semiconductor physics has developed from the quantum mechanical work on energy band theory of charge carriers in semiconductors associated with the name of A. H. Wilson and his classic papers on the subject, and also with the name of Schottky who pioneered the atomistic approach to disorder phenomena in solids. This work dates from about 1930 and theoretical developments up to the beginning of the War were relatively slow. Semiconductor technology in the same period was represented by a few devices only. These included the copper oxide and selenium rectifiers which were in use in certain equipment and in the process of further development. The silicon whisker detector was being used for the detection and measurement of microwave power. It will be recalled that silicon carbide and galena had been used as detectors of radio waves before the common usage of the thermionic valve. The development of radar during the War, which required semiconductor devices for detecting and mixing microwaves meant that considerable work was carried out on silicon, and parallel work on germanium meant that by the end of the War high‐back voltage rectifiers, using germanium, were available in developmental quantities. Problems of thermal detection meant that photo‐conductive and photo‐voltaic cells were developed for this purpose based on the materials thallium sulphide and lead sulphide. Attention was also focussed on electronic processes in ionic crystals in terms of improving display screens for cathode ray and similar tubes.

This paper examines the ethical dilemmas of a multi-dimensional contributor and end-user in the world of knowledge management by underscoring the different techniques of knowledge hiding observed in practice.

We categorize the ethical issues into identity, ownership, privacy, and reputation. We also analyze the different knowledge hiding techniques organizations can use to provide privacy to their contributors.

To help organizations better understand how to implement knowledge hiding, we present a new typology: the Heptagon Model.

This manuscript provides a practice-oriented overview of the key knowledge hiding techniques. This overview provides the reader with an introduction to techniques used in an emerging and vital construct.

Men maintain advantages in “women's” professions in large part because masculinity retains higher status than femininity even in feminized jobs mostly filled by women. Thus, men in these jobs tend to perform masculinity in very traditional ways, and are generally rewarded with increased access to higher-status positions, often with the cooperation and approval of their women coworkers. Yet much of the research in this area has neglected to explore how race intersects with gender to shape the ways men perform masculinity when they are employed in professions where they do “women's work.” How do men of color perform masculinity in female-dominated jobs? Are they able to engage in the expressions of masculinity documented among their white counterparts? Based on semi-structured interviews with black men nurses, I argue that these men encounter gendered racism from colleagues, supervisors, and customers that impacts the ways they construct and perform masculinity.

Corrosion is a major concern for many industries that use metals as structural or functional materials, and the use of corrosion inhibitors is a widely accepted strategy to protect metals from deterioration in corrosive environments. Moreover, the toxic nature, non-biodegradability and price of most conventional corrosion inhibitors have encouraged the application of greener and more sustainable options, with natural and synthetic drugs being major actors. Hence, this paper aims to stress the capability of natural and synthetic drugs as manageable and sustainable, environmentally friendly solutions to the problem of metal corrosion.

In this review, the recent developments in the use of natural and synthetic drugs as corrosion inhibitors are explored in detail to highlight the key advancements and drawbacks towards the advantageous utilization of drugs as corrosion inhibitors.

Corrosion is a critical issue in numerous modern applications, and conventional strategies of corrosion inhibition include the use of toxic and environmentally harmful chemicals. As greener alternatives, natural compounds like plant extracts, essential oils and biopolymers, as well as synthetic drugs, are highlighted in this review. In addition, the advantages and disadvantages of these compounds, as well as their effectiveness in preventing corrosion, are discussed in the review.

This survey stresses on the most recent abilities of natural and synthetic drugs as viable and sustainable, environmentally friendly solutions to the problem of metal corrosion, thus expanding the general knowledge of green corrosion inhibitors.