A manual of practical hygiene intended especially for medical officers of the army and for civil medical officers of health / by Edmund A. Parkes. London : Churchill, 1873
Content
- PDF Front cover
- PDF Endsheet
- PDF Vortitelblatt
- PDF Title page
- PDF Dedication
- PDF VIIPREFACE TO THE FOURTH EDITION
- PDF IXPREFACE TO THE FIRST EDITION.
- PDF XICONTENTS.
- PDF XVIICORRECTIONS AND ADDITIONS.
- PDF XIXINTRODUCTION.
- PDF 1BOOK I.
- PDF 1CHAPTER I. WATER.
- PDF 1SECTION I. ON THE QUANTITY AND SUPPLY OF WATER.
- PDF 17SECTION II. QUALITY OF DRINKING WATER.
- PDF 26SECTION III. PURIFICATION OF WATER.
- PDF 35SECTION IV. EFFECTS OF AN INSUFFICIENT OR IMPURE SUPPLY OF WATER.
- PDF 57SECTION V. EXAMINATION OF WATER FOR HYGIENIC PURPOSES.*
- PDF 87SECTION VI.
- PDF 90CHAPTER II. AIR.
- PDF 91SECTION I. IMPURITIES IN AIR.
- PDF 107SECTION II. DISEASES PRODUCED BY IMPURITIES IN AIR.
- PDF 128SECTION III. PURIFICATION OF THE AIR BY CHEMICAL METHODS.
- PDF 133CHAPTER III. VENTILATION.
- PDF 134SECTION I. QUANTITY OF AIR REQUIRED.
- PDF 138SECTION II. THE MODE IN WHICH THE NECESSARY QUANTITY OF FRESH AIR CAN BE SUPPLIED.
- PDF 155SECTION III. ARTIFICIAL VENTILATION.
- PDF 162SECTION IV. RELATIVE VALUE OF NATURAL AND ARTIFICIAL VENTILATION.
- PDF 163CHAPTER IV. EXAMINATION OF AIR AND OF THE SUFFICIENCY OF VENTILATION.
- PDF 163SECTION I. MEASUREMENT OF CUBIC SPACE.*
- PDF 165SECTION II. MOVEMENT OF AIR IN THE ROOM.
- PDF 167SECTION III. EXAMINATION OF THE AIR.
- PDF 171SECTION IV. SCHEME FOR THE APPLICATION OF THE FOREGOING RULES.
- PDF 172CHAPTER V. FOOD.
- PDF 190CHAPTERV VI. QUALITY, CHOICE, AND COOKING OF FOOD, AND DISEASES ATTRIBUTABLE TO IMPROPER QUALITY.
- PDF 190SECTION I. MEAT.
- PDF 204SECTION II. WHEAT.
- PDF 231SECTION III. BARLEY.
- PDF 231SECTION IV. OATS.
- PDF 232SECTION V. MAIZE AND RYE.
- PDF 232SECTION VI. RICE.
- PDF 233SECTION VII. MILLET, RAGGY, BUCKWHEAT, GRAM.
- PDF 235SECTION VIII. LEGUMINOSÆ.*
- PDF 236SECTION IX. SUCCULENT VEGETABLES.
- PDF 239SECTION X. COW'S MILK.
- PDF 246SECTION XI. BUTTER.
- PDF 249SECTION XII. CHEESE.
- PDF 250SECTION XIII. EGGS.
- PDF 250SECTION XIV. SUGAR AND STARCHES.
- PDF 252SECTION XV. CONCENTRATED AND PRESERVED FOOD.*
- PDF 257CHAPTER VII. BEVERAGES AND CONDIMENTS.
- PDF 257SECTION I. ALCOHOLIC BEVERAGES.
- PDF 287SECTION II. NON-ALCOHOLIC BEVERAGES.
- PDF 295SECTION III. CONDIMENTS.
- PDF 300SECTION IV. LEMON AND LIME JUICE.
- PDF 303CHAPTER VIII. SOILS.
- PDF 303SECTION I. CONDITIONS OF SOIL AFFECTING HEALTH.
- PDF 318SECTION II. EXAMINATION OF SOIL.
- PDF 321SECTION III. METHOD OF EXAMINING A LOCALITY FOR MILITARY PURPOSES.
- PDF 322SECTION IV. PREPARATION OF SITE FOR MILITARY PURPOSES.
- PDF 323CHAPTER IX. HABITATIONS.
- PDF 336CHAPTER X. REMOVAL OF EXCRETA.
- PDF 336SECTION I. AMOUNT AND PRODUCTS OF THE SOLID AND FLUID EXCRETA.
- PDF 337SECTION II. METHODS OF REMOVAL OF EXCRETA.
- PDF 369SECTION III. DEODORISATION OF SEWAGE.
- PDF 374CHAPTER XI. WARMING OF HOUSES.
- PDF 379CHAPTER XII. EXERCISE.
- PDF 379SECTION I. THE EFFECTS OF EXERCISE.
- PDF 387SECTION II. AMOUNT OF EXERCISE WHICH SHOULD BE TAKEN.
- PDF 390SECTION III. TRAINING.
- PDF 391CHAPTER XIII. CLOTHING.
- PDF 397CHAPTER XIV. CLIMATE.
- PDF 399SECTION I. TEMPERATURE.*
- PDF 404SECTION II. HUMIDITY.
- PDF 405SECTION III. MOVEMENT OF AIR.
- PDF 406SECTION IV. WEIGHT OF THE AIR.
- PDF 409SECTION V. COMPOSITION OF THE AIR.
- PDF 411SECTION VI. ELECTRICAL CONDITION — LIGHT.
- PDF 412CHAPTER XV. DESCRIPTION OF THE METEOROLOGICAL INSTRUMENTS, AND A FEW REMARKS ON METEOROLOGY.
- PDF 413SECTION I. THERMOMETERS FOR TAKING THE TEMPERATURE OF THE AIR.
- PDF 418SECTION II. HYGROMETERS — HUMIDITY OF THE AIR.
- PDF 423SECTION III. BAROMETER.
- PDF 430SECTION IV. RAIN.
- PDF 431SECTION V. EVAPORATION.
- PDF 432SECTION VI. WIND.
- PDF 434SECTION VII. CLOUDS.
- PDF 435SECTION VIII. OZONE.*
- PDF 436SECTION IX. ELECTRICITY.
- PDF 436SECTION X. THERMOMETER STAND.
- PDF 436SECTION XI. DISEASES AND VARIATIONS IN THE METEOROLOGICAL ELEMENTS.
- PDF 437CHAPTER XVI. INDIVIDUAL HYGIENIC MANAGEMENT.
- PDF 440CHAPTER XVII. DISPOSAL OF THE DEAD.
- PDF 443CHAPTER XVIII. ON THE PREVENTION OF SOME IMPORTANT AND COMMON DISEASES.
- PDF 473CHAPTER XIX. DISINFECTION.
- PDF 484CHAPTER XX. STATISTICS.
- PDF 492BOOK II. THE SERVICE OF THE SOLDIER.*
- PDF 492CHAPTER I. THE RECRUIT.
- PDF 498CHAPTER II. THE CONDITIONS UNDER WHICH THE SOLDIER IS PLACED.
- PDF 498SECTION I. BARRACKS.
- PDF 523SECTION II. THE FOOD OF THE SOLDIER — ARMY REGULATIONS.
- PDF 531SECTION III. CLOTHING OF SOLDIERS.
- PDF 533SECTION IV. ARTICLES OF CLOTHING.
- PDF 540SECTION V. WEIGHTS OF THE ARTICLES OF DRESS AND OF THE ACCOUTREMENTS AND ON THE MODES OF CARRYING THE WEIGHTS.
- PDF 545SECTION VI. CARRIAGE OF THE NECESSARIES AND ARMAMENT.
- PDF 551SECTION VII. WORK OF THE SOLDIER.
- PDF 566CHAPTER III. THE EFFECTS OF MILITARY SERVICE.
- PDF 567SECTION I. THE LOSS OF STRENGTH BY DEATH AND INVALIDING, PER 1000 PER ANNUM.
- PDF 580SECTION II. LOSS OF SERVICE FROM SICKNESS PER 1000 PER ANNUM.
- PDF 583SECTION III.
- PDF 586CHAPTER IV. FOREIGN SERVICE.
- PDF 586SECTION I. MEDITERRANEAN STATIONS.*
- PDF 595SECTION II. WEST INDIES.
- PDF 606SECTION III. BERMUDA.
- PDF 608SECTION IV. AMERICAN STATIONS.
- PDF 611SECTION V. AFRICAN STATIONS.
- PDF 616SECTION VI. MAURITIUS.
- PDF 618SECTION VII. CEYLON.*
- PDF 620SECTION VIII. INDIA.
- PDF 646SECTION IX. CHINA.
- PDF 648CHAPTER V. SERVICE ON BOARD SHIP.*
- PDF 649SECTION I. TRANSPORTS FOR HEALTHY TROOPS.
- PDF 649SECTION II. TRANSPORTS FOR SICK TROOPS.
- PDF 650SECTION III. HOSPITAL SHIPS.
- PDF 652CHAPTER VI. WAR.
- PDF 667INDEX.
- PDF Verlagswerbung
- PDF Endsheet
- PDF Back cover