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Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.
This is the first comprehensive overview of this topic. It serves as a single source for information about the properties, preparation, and uses of all relevant primary explosives. The first chapter provides background such as the basics of initiation and differences between requirements on primary explosives used in detonators and igniters. The authors then clarify the influence of physical characteristics on explosive properties, focusing on those properties required for primary explosives. Furthermore, the issue of sensitivity is discussed. All the chapters on particular groups of primary explosives are structured in the same way, including introduction, physical and chemical properties, explosive properties, preparation and documented use. The authors thoroughly verified all data and information. A unique feature of this book are original microscopic images of some explosives.