Research Results For 'Root'

ADULTERATION

Adulteration is a term not only applied in its proper sense to the fraudulent mixture of articles of commerce, food, drink, drugs, seeds, etc, with noxious or inferior ingredients, but also by magistrates and analysts to accidental impurity, and even in some cases to actual substitution.

The chief objects of adulteration are to increase the weight or volume of the article, to give a colour which either makes a good article more pleasing to the eye or else disguises an inferior one, to substitute a cheaper form of the article, or the same substance from which the strength has been extracted, or to give it a false strength.

Among the adulterations which were commonly practised around 1905 for the purpose of fraudulently increasing the weight or volume of an article are the following: Bread was adulterated with alum or sulphate of copper, which gives solidity to the gluten of damaged or inferior flour; with chalk or carbonate of soda to correct the acidity of such flour; and with boiled rice or potatoes, which enables the bread to carry more water, and thus to produce a larger number of loaves from a given quantity of flour. Wheat flour is adulterated with other inferior flours, as the flour from rice, bean, Indian-corn, potato, and with sulphate of lime, alum, etc. Milk was usually adulterated with water. The adulterations generally present in butter consisted of an undue proportion of salt and water, lard, tallow, and other fats; when of poor quality it was frequently coloured with a little annatto, and, at times, with the juice of carrots. Genuine butter should not contain less than 80 percent of butter-fat. Cheese was also coloured with annatto and other substances. Tea was adulterated chiefly in China with sand, iron-filings, chalk, gypsum, China clay, exhausted tea leaves, and the leaves of the sycamore, horse-chestnut, and plum, whilst colour and weight were added by black-lead, indigo, Prussian-blue (one of the deleterious ingredients used by the Chinese in converting the lowest qualities of black into green teas), gum, turmeric, soapstone, catechu, and other substances.

Coffee was mingled with chicory, roasted wheat, roasted beans, acorns, mangel-wurzel, rye-flour, and coloured with burned sugar and other materials. Chicory was adulterated with different flours, as rye, wheat, beans, etc, and coloured with ferruginous earths, burned sugar, Venetian red, etc. Cocoa and chocolate were mixed with the cheaper kinds of arrow-root, animal matter, corn, sago, tapioca, etc. Sugar was adulterated to some extent with flour. Tobacco was mixed with sugar and treacle, aloes, liquorice, oil, alum, etc, and such leaves as rhubarb, chicory, cabbage, burdock, coltsfoot, besides excess of salt and water. Snuffs were adulterated with carbonate of ammonia, glass, sand, colouring matter, etc.

Confections were adulterated with flour and sulphate of lime. Preserved vegetables were kept green and poisoned by salts of copper. The acridity of mustard is commonly reduced by flour, and the colour of the compound is improved by turmeric. Pepper was adulterated with linseed-meal, flour, mustard husks, etc. Colour was given to pickles by salts of copper, acetate of copper, etc. Ale was adulterated with common salt, Cocculus Indicus, grains of paradise, quassia, and other bitters, sulphate of iron, alum, etc. Porter and stout were mixed with sugar, treacle, salt, and an excess of water. Brandy was diluted with water, and burned sugar was added to improve the colour; sometimes bad whisky was flavoured and coloured so as to resemble brandy, and sold under its name.

Gin was mixed with excess of water, and flavouring matters of various kinds, with alum and tartar, were added. Rum was diluted with water, and the flavour and colour kept up by the addition of cayenne and burned sugar. For champagne gooseberry and other inferior wines were often substituted. Port was manufactured from red Cape and other inferior wines, the body, flavour, strength, and colour being produced by gum-dragon, the washings of brandy casks, and a preparation of German bilberries. Cheap brown sherry was mixed with Cape and other low-priced brandies, and was flavoured with the washings of brandy casks, sugar-candy, and bitter almonds. Pale sherries were produced by gypsum, by a process called plastering, which removes the natural acids as well as the colour of the wine. Other wines were adulterated with elderberry, logwood, Brazil-wood, cudbear, red beetroot, etc, for colour; with lime or carbonate of lime, carbonate of soda, carbonate of potash, and litharge, to correct acidity; with catechu, sloe-leaves, and oak-bark for astringency; with sulphate of lime and alum for removing colour; with cane-sugar for giving sweetness and body; with alcohol for fortifying; and with ether, especially acetic ether, for giving bouquet and flavour.

Medicines, such as jalap, opium, rhubarb, cinchona bark, scammony, aloes, sarsaparilla, squills, etc, were mixed with various foreign substances. Castor-oil has been adulterated with other oils; and inferior oils were often. mixed with cod-liver oil. Cantharides were often mixed with golden-beetle and also artificially-coloured glass.

The adulteration of seeds was largely practised also, the seed which forms the adulterant being of course of the most worthless kind that can be had. Thus turnip-seed was mixed with rape, wild mustard, or charlock, which are steamed and kiln-dried to destroy their vitality, so as to evade detection in the progress of growth; old and useless turnip-seed was also used fraudulently mixed with fresh seeds. Clover was also much mixed with plantain and mere weeds.

Acts against adulteration have been passed in various countries and at various times. In Britain there was a law against it as early as 1267.
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ALGEBRA

Algebra is a kind of generalized arithmetic, in which numbers or quantities and operations, often also the results of operations, are represented by symbols. Algebra is an invaluable instrument in intricate calculations of all kinds, and enables operations to be performed and results obtained that by arithmetic would be impossible, and its scope is still being extended.

The beginnings of algebraic method are to be found in Diophantus, a Greek of the fourth century of our era, but it was the Arabians that introduced algebra to Europe and from them it received its name. The first Arabian treatise on algebra was published in the reign of the great Kaliph Al Mamun (813-833) by Mohammed Ben Musa. In 1202 Leonardo Fibonacci of Pisa, who had travelled and studied in the East, published a work treating of algebra as then understood in the Arabian school. From this time to the discovery of printing considerable attention was given to algebra, and the work of Ben Musa and another Arabian treatise, called the Rule of Algebra, were translated into Italian.

The first printed work treating on algebra (also on arithmetic, etc) appeared at Venice in 1494, the author being a monk called Luca Pacioli da Bergo. Rapid progress now began to be made, and among the names of those to whom advances are to be attributed are Tarfcaglia and Cardan. About the middle of the sixteenth century the German Stifel introduced the plus, minus and square root symbols, and Recorde the equals sign. Recorde wrote the first English work on algebra. Francois Vieta, a French mathematician (1540-1603), first adopted the method which has led to so great an extension of modern algebra, by being the first who used general symbols for known quantities as well as for unknown. It was he also who first made the application of algebra to geometry.

Albert Girard extended the theory of equations by the supposition of imaginary quantities. The Englishman Harriot, early in the seventeenth century, discovered negative roots, and established the equality between the number of roots and the units in the degree of the equation. He also invented the less than and greater than signs, and Oughthred that of the x multiplication symbol. Descartes, though not the first to apply algebra to geometry, has, by the extent and importance of his applications, commonly acquired the credit of being so. The same discoveries have also been attributed to him as to Harriot, and their respective claims have caused much controversy. He obtained by means of algebra the definition and description of curves. Since his time algebra has been applied so widely in geometry and higher mathematics that we need only mention the names of Fermat, Wallis, Newton, Leibnitz, De Moivre, MacLaurin, Taylor, Euler, D'Alembert, Lagrange, Laplace, Fourier, Poisson, Gauss, Horner, De Morgan, Sylvester, Cayley. Boole, Jevons, and others have applied the algebraic method not only to formal logic but to political economy.
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ART UNION

An Art Union is an association for encouraging art, an object which it mainly pursues by disposing of pictures, sculptures, etc, by lottery among subscribers. They seem to have originated in France during the time of Napoleon I. They soon afterwards took root in Germany, where they have been very successful. The first art union established in Britain was that at Edinburgh in 1834.
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CLUB

A club, a select number of persons in the habit of meeting for the promotion of some common object, as social intercourse, literature, politics, etc. It is a peculiarly English institution, which can scarcely be said to have taken root in any other country except America. The coffee-houses of the 17th and 18th centuries are the best representatives of what is meant by a modern club, while the clubs of that time were commonly nothing but a kind of restaurants or taverns whero people resorted to take their meals. But while anybody was free to enter a coffeehouse, it wao absolutely necessary that a person should have been formally received as a member of a club, according to its regulations, before he was at liberty to enter it.

Among the earliest of the London clubs was the Kit-cat Club, formed in the reign of Queen Anne, among whoso forty members were dukes, earls, and the leading authors of tho day. Another club formed about the same time was the Beefsteak Club. Originally these two cluba had no pronounced political views, but in the end they began to occupy themselves with politics, the Kit-cat Club being Whig, and the Beefsteak Club Tory. Perhaps the most celebrated club of the 18th century was that which was first called The Club par excellence, and numbered among its members Dr. Johnson, Sir Joshua Reynolds, Edmund Burke, Oliver Goldsmith, Edward Gibbon, and others.

Clubs are often provided with reading-room and library, and formerly a smoking-room, billiard-room, coffee-room, dining-room, drawing-room, etc, and also may have a certain number of bed-rooms. Besides being convenient for social intercourse, members may obtain their meals in them, served in the best style and at moderate cost. New members are admitted by ballot, and pay a certain entrance fee as well as an annual subscription.
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DEFINITION

A definition is a brief and precise description of a thing by its properties; an explanation of the signification of a word or term, or of what a word is understood to express. Logicians distinguish definitions into nominal and real. A nominal definition explains the meaning of a term by some equivalent word or expression supposed to be better known. A real definition explains the nature of the thing. A real definition is again accidental, or a description of the accidents, as causes, properties, effects, etc; or essential, which explains the constituent parts of the essence or nature of the thing. An essential definition is, moreover, metaphysical or logical, defining 'by the genus and difference', as it is called; as, for example, 'a plant is an organized being, destitute of sensation', where the part first of the definition states the genus (organized being), and the latter the difference (destitute of sensation, other organisms/beings possessing sensation); or physical, when it distinguishes the physical parts of the essence; thus, a plant is distinguished by the leaves, stalk, root, etc. A strictly accurate definition can be given of only a few objects. The most simple things are the least capable of definition, from the difficulty of finding terms more simple and intelligible than the one to be defined.
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DUDGEON

Dudgeon is the timber from the root of the box-tree. It was at one time used for making the handles of small daggers, which were then known as dudgeons.
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DYEING

Dyeing is the art of giving colour to textile and other articles in such a way that the colours are more or less permanent, and not readily affected by the action of light, washing, etc. Like spinning and weaving it was originally a home industry, as it still is in many places. Until about 1850 natural dye-stuffs alone were employed, but the discovery of dyes of all colours that can be obtained from coal-tar products revolutionized dyeing as an industry, and the vegetable dye-stuffs were gradually superseded by the newer colours.

Before dyeing, the materials have generally to be cleansed or bleached to get rid of undesirable colouring matters or impurities; and frequently a textile material is subjected to some subsidiary treatment in order to obtain special effects. For example, cotton yarn may be subjected to the action of strong caustic soda ('mercerizing' process) while in a state of great tension, in order to give it a permanent silky lustre.

Dyeing is not only an art, it is also a branch of applied chemistry. One fundamental principle is, that the colouring matter and other necessary substances must be applied in a state of solution, and while in direct contact with the fibre they must be rendered insoluble, so that they are precipitated within or upon the fibre and thus permanently fixed. The method of effecting this varies greatly according to the fibre and the colouring matter employed. As a rule the vegetable and the animal fibres are dyed by very different methods. The affinity of the animal fibres for certain colouring matters is often so great that they are readily dyed by simple immersion in hot colour solutions;
but this simple process is not generally sufficient. According to the method of their application in dyeing the following groups: of dye-stuffs may be distinguished: Avid Colours, Basic Colours, Direct Colours, Developed Colours, Mordant Colours, Miscellaneous Colours, Reactive Colours.

The acid colours are so called because they are of an acid character and are applied in an acid dye-bath. As a rule, they are only suitable for dyeing the animal fibres, e.g. wool and silk, also leather, horn, feathers, etc. Only a few vegetable dye-stuffs belong to this class, for example, the purple colour orchil and the blue colour indigo extract. On the other hand, the acid colours derived from coal-tar - and increasingly petroleum - are very numerous and yield a great variety of hues - red, orange, yellow, green, blue, violet, brown, and black, each with its particular name.

The basic colours are so called because their essential constituents, to which they owe their dyeing power, are organic bases. The bases themselves are colourless and too insoluble in water to be of use, hence they are employed in the form of their soluble coloured salts, usually the hydrochlorides of the colour-bases. Their solutions are precipitated by tannic acid, because it combines with the colour-bases to form insoluble tannates. Wool, silk, and animal substances generally have a direct attraction for colour-bases, and hence these fibres are readily dyed by simple immersion in hot aqueous solutions of the basic colours. Cotton and linen, on the other hand, are not dyed so readily; they need first to be prepared or impregnated with tannic acid, and thus prepared are said to be mordanted, the tannic acid in this connection being styled the mordant. Most of the colours of this class are fugitive to light, and all but one, barberry root, are derived from coal-tar products.

The direct colours are so called because they dye cotton direct, that is, without the aid of any mordanting process. The first of this class derived from coal-tar was congo red, discovered in 1884; this group includes a very great variety of fast colours, and forms, indeed, one of the most important and valuable series of dye-stuffs employed. Cotton, linen, and the vegetable fibres generally are dyed in the simplest possible manner by merely boiling them in a solution of the dye-stuff, with or without the addition of a little soap, carbonate or sulphate of soda, etc. Wool and silk are frequently dyed in the same manner as cotton. Very few vegetable dye-stuffs belong to the direct colours, e.g. Safflower, Turmeric, Saffron, Annatto. They are all fugitive, and have been of little or no importance to the dyer since the end of the 19th century. The coal-tar colours of this class, on the other hand, are extremely numerous.

The developed colours include a variety of colours which are formed in situ upon the fibre by the successive application of two or more substances. These colours are all of coal-tar origin. A number of them belong to the so-called azo colours, derived from compounds containing nitrogen.

The mordant colours form one of the most important classes of colouring matters, for they include not only most of the vegetable dye-stuffs, e.g. madder, logwood, fustic, etc, but also many valuable fast coal-tar colours, commonly known as the alizarin colours, after their typical representative, alizarin. These mordant colours have by themselves very little colouring power, as a rule, and if employed alone in dyeing give little or no result. If applied, however, in conjunction with metallic salts, notably those of chromium, aluminium, iron, tin, and copper, they each yield a variety of colours, according to the metallic salt employed. In employing them usually two distinct operations are involved: first, that of applying the metallic salt or mordant, called the mordanting process ; and second, that of dyeing proper, in which the mordanted material is boiled in a solution or decoction of the dye-stuff. During the dyeing operation the colouring principle of the dye-stuff combines with the metallic salt already upon the material, and the colour is thus produced and fixed upon the fibre. The method of mordanting varies with the fibre and the metallic salt employed. The vegetable dye-stuffs of this class include Madder, Sapanwood, Camwood, Barwood, Old Fustic, Young Fustic, Quercitron Bark, Persian Berries, Weld, Logwood. Madder was formerly the most important and highly valued of the dye-stuffs of this class, being especially employed to produce the fine 'Turkey-red' dye; but was entirely superseded by the coal-tar colour alizarin towards the end of the 19th century.

Reactive colours combine directly with the fibre being dyed through a chemical reaction and result in a fast colour. The first ranges of reactive dyes for cellulose fibres were introduced in the mid-1950s.

Similarly, the employment of cochineal (an insect dye) has also greatly diminished through the introduction of the cheaper colours. Camwood and barwood are almost entirely used in wool-dyeing, either in conjunction with the indigo-vat or for the purpose of dyeing various shades of brown. Old fustic is the most important of the yellow mordant dye-stuffs, and the colours are fast although not very brilliant. Young fustic yields fugitive colours, and has been little used since 1900. Quercitron bark is an excellent dye-stuff employed by wool-dyers for the production of bright orange and yellow colours. Persian berries and weld, a species of wild mignonette, are both excellent dye-stuffs, but their employment is now limited. Logwood is largely employed by wool, silk, and cotton dyers for dyeing black and dark-blues, which, although fast to washing, are only moderately so towards light. During the 20th century dyewoods were gradually replaced by coal-tar colours.

Among miscellaneous colours are several dye-stuffs applied in a distinct manner. Indigo is a dark-blue powder quite insoluble in water, but can be rendered soluble for dyeing purposes by two methods. The first method converts the indigo into so-called indigo extract, which is sold as a blue paste and applied as an acid colour in dyeing wool and silk. In the second method the indigo-blue is converted into indigo-white, which readily dissolves in the alkali present, the solution thus obtained being called an indigo-vat. If cotton, wool, or silk is steeped for some time in the clear yellow solution of such a vat, and then exposed to the oxidizing influence of the air, they are dyed a permanent blue. The indigo-white absorbed by the fibre loses its acquired hydrogen, and thus insoluble indigo-blue is regenerated within and upon the fibre. Aniline black is a valuable colour, produced direct upon the fibre by the oxidation of aniline, and remarkable for its extreme permanency.

Catechu is a vegetable dye-stuff used in dyeing cotton and woollen brown. On wool, catechu yields khaki browns in single bath by using copper sulphate as the mordant. On silk it is largely employed for weighting purposes in the process of dyeing black. Chrome Yellow, Iron Buff, Prussian Blue, and Manganese Brown, employed in cotton dyeing, are frequently classed as mineral colours. Chrome yellow is obtained by immersing cotton successively in solutions of acetate of lead and bichromate of potash, whereby the yellow precipitate of chromate of lead is fixed upon the fibre. Iron buff is obtained in a similar manner by the successive application of iron sulphate and carbonate of soda, and finally developing the full colour by washing with water and exposure to air. The buff colour is really due to the precipitation of oxide of iron on the cotton. Prussian blue is at once developed by passing the buff-dyed cotton through an acidified solution of potassium ferrocyanide. The production of manganese brown on cotton is similar to that of iron buff. The brown colour ultimately produced upon the fibre is an oxide of manganese. The mineral colours are very useful for certain purposes, and are to be regarded as very fast to light.
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FALLOW

Fallow is land left unsown for a period of time, usually a year in order that it may recover itself from an exhausted state. Strictly spealdng, fallow ground is left altogether without crops; but in agricultural usage strict fallow is not always adopted, and the term fallow is applied to various modes of treatment, of which at least three distinct varieties are recognized: baref allow, bastard fallow, and green-crop fallow. Bare fallow is that in which the land remains completely bare for a whole year; in bastard fallow it is ploughed up and worked after the removal of a spring or summer crop, preparatory to the sowing of a root or forage crop, to occupy the ground during autumn or winter; in green-crop fallow the land is sown with a root-crop, such as turnips or potatoes, placed in rows far enough apart to admit of the intermediate spaces being stirred, pulverized, and cleaned, during its growth, by machine or hand implements.

Fallowing is an ancient process, it has been known for centuries that the same crop frown on the same land deteriorates after a few years, partly because the soil is exhausted and partly because of disease. By leaving the land for a year, it can recover and subsequent crops improve.
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FRANGIPANI

Frangipani was a perfume invented by the Marquis Frangipani, Marechal des Armees of Louis XIII of France. It was a powder composed of every spice then known, with the addition of ground orris-root and musk. Later it was prepared from the flower of the West Indian red jasmine tree.
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GENEALOGY

Genealogy is the account or history of the descent of a person or of a family from an ancestor or ancestors in the natural order of succession. Persons descended from a common father constitute a family. Under the idea of degree of relationship is denoted the nearness or remoteness of relationship in which one person stands with respect to another. A series of several persons, descended from a common progenitor, is called a line. A line is either direct or collateral. The collateral lines comprehend the several lines which unite in a common progenitor. For illustrating descent and relationship genealogical tables are constructed, the order of which depends on the end in view. The common form of genealogical tables places the common stock at the head, and shows the degree of each descendant by lines. Some tables, however, have been constructed in the form of a tree, in which the progenitor is placed beneath, as if for a root.
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