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Scum
| Англо-грузинский словарь |
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ქაფი, грузинский
საზოგადოების ნაძირალები
Накипь, русский
- Твердые отложения на поверхности нагрева, соприкасающейся с водой
- , твердые отложения на стенках труб (теплообменников, теплотрасс и т. д.), образующиеся при нагревании воды вследствие выпадения содержащихся в ней примесей (mgco3, caso4 и др.). ухудшает теплоотдачу.
- Отложения, образующиеся в результате выпадения в осадок карбоната кальция. количество накипи увеличивается с повышением температуры воды и уровня рн.
Пена, накипь, шлак, окалина, русский
Пена, русский
- Дисперсная система, содержащая газ в жидкости.
- Газо-жидкостная смесь, применяемая при вскрытии и освоении пластов с низким пластовым давлением. получают пену путем добавления к жидкости и газу (воздуху) в качестве пенообразователя поверхностно-активных веществ (пав).
- Система из жидкости и распылённых в ней пузырьков газа.
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Scurvy, английский
(from the anglo-saxon scurf = scabby.) until the 18th century, seamen on long voyages were seriously afflicted by this vitamin c deficiency disease, characterized by swollen gums oozing black blood, tooth loss, stinking breath, ulcers, breathing difficulty, and the re-opening of previously-healed wounds. the disease usually appeared after about six weeks at sea, when fresh produce ran out, and by the end of ten weeks it was raging. prolonged cases frequently resulted in death. it has been reliably estimated that scurvy killed two million seamen during the age of sail—more than the combined total due to combat, shipwreck, and all other illnesses. on a trip to india in 1499, vasco da gama lost twothirds of his crew to the disease, and in 1520 magellan lost 80 percent while crossing the pacific. the connection with diet was well understood by experienced ship captains, who tried to bring as many fruits and vegetables on board as possible. but, on extended voyages, spoilage limited foodstuffs to such things as corned beef or pork, dried peas, oatmeal bread, butter, and cheese, none of which contains significant vitamin c. for a long time it was widely believed that daily consumption of beer would protect seamen against the disease, but it did not. then, in 1612, john woodall, surgeon-general of the east india company, persuaded the bombay marine to provide lemon juice for its sailors. five years later, in his book the surgeon’s mate, woodall described the benefits, saying “lemmons, limes, tama- 277 scurvy rinds, oranges and other ... good helps available in the indies ... do farre exceede any that can be carried tither from england.” a decade after that, naval writer john smith recommended “the juyce of limmons for the scurvy.” all these important observations were ignored by the royal navy. next, in 1753, james lind, a physician known as the “father of nautical medicine,” published his classic work a treatise of the scurvy, reporting the medical world’s first example of a controlled clinical nutrition study on human patients, which lind had performed while a royal navy surgeon’s mate. this provided clear evidence of the curative and preventative value of citrus fruits. lind’s work won the attention of first lord of the admiralty george anson, who, during his circumnavigation of the globe in 1740–44 had lost two-thirds of his crew, mostly to scurvy. anson secured lind’s appointment to haslar royal naval hospital at gosport, where one of his first publications was “an essay on the most effectual means of preserving the health of seamen of the royal navy.” this too was ignored. in 1768, on the recommendation of david mc- bride, author of a new method of treating scurvy at sea, published four years earlier, captain james cook’s pacific expedition was issued with substantial experimental supplies of “malt, portable soup, and sauerkraut,” plus a small quantity of lemon juice. the relative vitamin c content of 100 grams of each of these foods is: • malt negligible (about 0.1 mg) • portable soup probably close to zero (due to prolonged boiling) • sauerkraut 15 mg • lemon juice 230 mg cook lost no seamen to scurvy but, because the supply of lemon juice was so limited, mistakenly attributed that good fortune to the efficacy of the first three only. in consequence, lind’s work on lemon juice was ignored by the royal navy for decades longer. it was not until 1795 that an admiralty order was issued requiring the supply of lemon juice to ships. almost immediately, this antiscorbutic virtually eliminated the disease, halving the number of sailors sent to naval hospitals. at about the same time, the french navy decided to replace its traditional daily issue of 750 ml of red wine (which contains just enough vitamin c to partially deter scurvy) with 200 ml of eau-de-vie (brandy, which has none). having inadvertently moved in the opposite direction, the imperial napoleonic navy re-introduced the disease just as the british royal navy escaped from it. shortly afterward, the admiralty bowed to the powerful planters lobby and switched to lime juice which was freely and cheaply available from the british west indies. however, limes are far less effective deliverers of vitamin c than lemons (roughly 4:1), and the latter juice was re-introduced along with orange juice after a serious scurvy outbreak in 1875. a year later, apparently not cognizant of the superiority of lemons, the british board of trade mandated a daily ration of lime juice for every sailor in the merchant fleet. thus british seamen became known as limeys.
ქანდაკება, грузинский
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