Illustrations of a novel and successful treatment of psoriasis / by James Adams.

  • Adams, James Maxwell, 1818-1899.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Illustrations of a novel and successful treatment of psoriasis / by James Adams. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    therefore easy to iiiiclerstRnd why the meat Joes not lose so much weight in the gassing process. It is already suiTounded with a watery atmosphere that lessens evaporation. If the meat had been roasted before a clear fire, and a pan of water holding 2 lbs. had been boiled and evaporated into steam underneath tlie joint, the two processes would have been perfectly analogous, with the exception that in the gassing process there is mixed with the watery vapour some 200 or 300 cubic feet of the waste products of gas combustion. These arejrfacts worthy of being pondered over, and so I leave them. I will now cite some evidence of the efficiency of my hot-air stove. And here, if I confined myself to a bald statement, that so many units of heat are utilized in the combustion of so much gas, you would—at least, many would—be little the wiser. To ap- praise the statement you must know the value of the units, and have some standard or data for comparison. The standard in this country is that amount of heat which will raise the temperature of 1 lb. of water by one degree at 32° F. It may equally be reckoned in grains or ounces, grammes or litres, but 1 lb. is usually assumed. This standard is not conveniently applicable to determining the calorific force of a gas stove. The specific heat of air, its weight per lb. at every degree of temperature, the quantity of moisture it contains, the material of which the stove is composed, the shape in which it is fashioned, the absorbing power of the waUs and other surroundings, &c., all form so many factors which must be taken into account. Then there is necessary a variety of foi-mulfe, tables, and other data, close at elbow on every occasion, and on which' are based arithmetical calculations, so intricate, tedious, and complicated, that very few individuals, although otherwise well-informed, can follow out perfectly the series of operations which ao to the taking of a single test. So numerous are the fallacies to which the working of the rules are Uable, that none of my chemist friends consider them practicable for ordmary use. But they all are satisfied that the method I adopt, although not perfectly accurate, is perfectly fair and perfectly sufficient in determmmg approximate values, and for ordinary purposes of comparison. I take the temperature of the air delivered, and deduct the imtial temperature. I measure by an anemometer the quanUty of that en^.r. the stove to be warmed. I multiply the cubic feet of air by the degrees of temperature it has ga^ned, and ca the pro- duct uniteofh^^ Thus, 1000 cuHc;eeJ.^ir, we will assume,