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