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Author: Carl Wilhelm Scheele
Publisher:
ISBN: 9781409937739
Category : Science
Languages : en
Pages : 48
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Book Description
Carl Wilhelm Scheele (1742-1786) was a German-Swedish pharmaceutical chemist, born in Stralsund, Western Pomerania, Germany. Instead of becoming a carpenter like his father, Scheele decided to become a pharmacist. His career began with his apprenticeship at an apothecary in Gothenburg when he was only fourteen years old. He retained this position for eight years before becoming an apothecary's clerk in Malmo. Then Scheele worked as a pharmacist in Stockholm, from 1770-1775 in Uppsala, and later in Koping. In 1776, he was able to establish his own pharmacy. He was the discoverer of many chemical substances, most notably discovering oxygen (although Joseph Priestley published his findings first), molybdenum and chlorine before Humphry Davy. Scheele described the discovery of oxygen and nitrogen (1772-1773), in his only book, Chemische Abhandlung von der Luft und dem Feuer (Chemical Treatise on Air and Fire) in 1777. He called it "fire air" because it supported combustion, but he explained oxygen using phlogistical terms because he did not believe that his discovery disproved the phlogiston theory.
Author: Carl Wilhelm Scheele
Publisher:
ISBN: 9781409937739
Category : Science
Languages : en
Pages : 48
Get Book Here
Book Description
Carl Wilhelm Scheele (1742-1786) was a German-Swedish pharmaceutical chemist, born in Stralsund, Western Pomerania, Germany. Instead of becoming a carpenter like his father, Scheele decided to become a pharmacist. His career began with his apprenticeship at an apothecary in Gothenburg when he was only fourteen years old. He retained this position for eight years before becoming an apothecary's clerk in Malmo. Then Scheele worked as a pharmacist in Stockholm, from 1770-1775 in Uppsala, and later in Koping. In 1776, he was able to establish his own pharmacy. He was the discoverer of many chemical substances, most notably discovering oxygen (although Joseph Priestley published his findings first), molybdenum and chlorine before Humphry Davy. Scheele described the discovery of oxygen and nitrogen (1772-1773), in his only book, Chemische Abhandlung von der Luft und dem Feuer (Chemical Treatise on Air and Fire) in 1777. He called it "fire air" because it supported combustion, but he explained oxygen using phlogistical terms because he did not believe that his discovery disproved the phlogiston theory.
Author: Philip Ball
Publisher: Oxford University Press
ISBN: 0192840991
Category : Science
Languages : en
Pages : 193
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Book Description
This Very Short Introduction is an exciting and non-traditional approach to understanding the terminology, properties, and classification of chemical elements. It traces the history and cultural impact of the elements on humankind from ancient times through today. Packed with anecdotes, The Elements is a highly engaging and entertaining exploration of the fundamental question: what is the world made from?
Author: Joseph Priestley
Publisher:
ISBN:
Category : Oxygen
Languages : en
Pages : 112
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Book Description
Author: Philip Ball
Publisher: University of Chicago Press
ISBN: 022677600X
Category : Science
Languages : en
Pages : 225
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Book Description
From water, air, and fire to tennessine and oganesson, celebrated science writer Philip Ball leads us through the full sweep of the field of chemistry in this exquisitely illustrated history of the elements. The Elements is a stunning visual journey through the discovery of the chemical building blocks of our universe. By piecing together the history of the periodic table, Ball explores not only how we have come to understand what everything is made of, but also how chemistry developed into a modern science. Ball groups the elements into chronological eras of discovery, covering seven millennia from the first known to the last named. As he moves from prehistory and classical antiquity to the age of atomic bombs and particle accelerators, Ball highlights images and stories from around the world and sheds needed light on those who struggled for their ideas to gain inclusion. By also featuring some elements that aren’t true elements but were long thought to be—from the foundational prote hyle and heavenly aetherof the ancient Greeks to more recent false elements like phlogiston and caloric—The Elements boldly tells the full history of the central science of chemistry.
Author: Carl Wilhelm Scheele
Publisher:
ISBN:
Category : Air
Languages : en
Pages : 314
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Book Description
Author: Robert Boyle
Publisher: BoD – Books on Demand
ISBN: 3752370815
Category : Fiction
Languages : en
Pages : 182
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Book Description
Reproduction of the original: The Sceptical Chymist by Robert Boyle
Author: Oliver Joseph Thatcher
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 502
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Book Description
Author: General Giulio Douhet
Publisher: Pickle Partners Publishing
ISBN: 1782898522
Category : History
Languages : en
Pages : 620
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Book Description
In the pantheon of air power spokesmen, Giulio Douhet holds center stage. His writings, more often cited than perhaps actually read, appear as excerpts and aphorisms in the writings of numerous other air power spokesmen, advocates-and critics. Though a highly controversial figure, the very controversy that surrounds him offers to us a testimonial of the value and depth of his work, and the need for airmen today to become familiar with his thought. The progressive development of air power to the point where, today, it is more correct to refer to aerospace power has not outdated the notions of Douhet in the slightest In fact, in many ways, the kinds of technological capabilities that we enjoy as a global air power provider attest to the breadth of his vision. Douhet, together with Hugh “Boom” Trenchard of Great Britain and William “Billy” Mitchell of the United States, is justly recognized as one of the three great spokesmen of the early air power era. This reprint is offered in the spirit of continuing the dialogue that Douhet himself so perceptively began with the first edition of this book, published in 1921. Readers may well find much that they disagree with in this book, but also much that is of enduring value. The vital necessity of Douhet’s central vision-that command of the air is all important in modern warfare-has been proven throughout the history of wars in this century, from the fighting over the Somme to the air war over Kuwait and Iraq.
Author: Henry Marshall Leicester
Publisher: Harvard University Press
ISBN: 9780674822306
Category : Science
Languages : en
Pages : 578
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Book Description
A collection of important writings in the history of chemistry from 1400-1900, each with an introduction by the editors.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
