The theory and practice of hygiene (Notter and Firth) / by J. Lane Notter ... and W. H. Horrocks.

  • Notter, J. L. (James Lane), 1843-1923.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The theory and practice of hygiene (Notter and Firth) / by J. Lane Notter ... and W. H. Horrocks. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    CONTEJNTTS. CHAPTER I. WATER. PAGE Properties of water, ........] On the quantity and supply of water, ..... 3 : Sources of water-supply, ....... 8 Modes of supply, and distribution of water, . . . . .18 Effects of an insufficient or impure supply of water, . . . .29 Purification of water, ........ 45 Examination of water for hygienic purposes, ..... 56 Bacteriological examination of water, ...... 96 ' Bibliography and references, . . . . . . .140 CHAPTER 11. AIR. ' The composition and physical properties of air, . . . .144 I Impurities in air, ........ 151 1 Effects produced by impurities in air, . . . . .170 Examination of air, . . . . . . . .189 i Bibliography and references, ....... 200 CHAPTER III. VENTILATION AND HEATING. Quantity of air required for ventilation, ..... 203 : Methods by which the necessary quantity of fresh air can be supplied, . 210 Methods of heating and cooling, ...... 236 1 Examination of the sufficiency of ventilation, .... 259 1 Bibliography and reference.«, ....... 264 CHAPTER IV. FOOD. < Classification of the food-stuffs, I The nutritive functions of the food-stuifs, 1 The nutritive value of the food-stuffs,. . . Quantity of the food-stuffs requisite to preserve health, Diseases connected with food, ^Meat, . ' iFish, . • \m\k, . 267 271 278 283 295 299 317 320 320