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Poglądy na temat leczniczych właściwości antymonitu w przeszłości, ze szczególnym uwzględnieniem okresu alchemicznego

Bela Z.

Kwartalnik Historii Nauki i Techniki

2017

R. 62, nr 1

7--27

The main purpose of this review of opinions on the therapeutic properties of stibnite is to demonstrate that the 16th and 17th-century experiments of alchemists with stibnite and its compounds, although they did not “rejuvenate an old man” (Paracelsus), nor did they “eliminate all poisons from the human body” (Basilius Valentinus), were nevertheless appreciated by official medicine not only in the abovementioned period but still in the 20th century.

Naczynia z oranżowego szkła są najlepsze

Więcek M., Maszewska A., Wiśniewski M.

Szkło i Ceramika

2015

R. 66, nr 6

38--39

Problemy fałszowania żywności w publikacjach warszawskiego farmaceuty Alfonsa Bukowskiego (1858–1921)

Trojanowska A.

Kwartalnik Historii Nauki i Techniki

2014

R. 59, nr 3

81--104

In the second half of the 19th century, the economic changes, industrial development and migration of the population from rural to urban areas in Europe, there was an increasing demand for cheap foodstuffs, which contributed to the growth of mass food production, as well as to the increase in adulteration of foodstuffs. In the Kingdom of Poland, the research on this problem was conducted by a Warsaw pharmacist and chemist, Alfons Bukowski (1858-1921), the author of the first Polish textbook on bromatology - Podręcznik do badania pokarmów; (1884) ("A manual for food testing"). The methods and results of his research were published in magazines, among others, in "Wiadomości Farmaceutyczne" ("Pharmasist News"), "Zdrowie" ("The Health") and "Czasopisma Towarzystwa Aptekarskiego" ("Journals of the Pharmasist Association"). He paid attention to the social noxiousness of the adulterations, indicating that it is especially the poor people, who buy the cheapest products that are particularly vulnerable to adulteration of foodstuffs. In this paper, there have been presented selected issues related to adulteration of food products, issues to which Bukowski paid particular attention, and which were significantly affected by contemporary development of food chemistry, among other the development of methods of chemical and microscopic analysis and the generation of new surrogates, which replaced the natural food products.