Van Laer Research Articles

The Philosophy of Science. By P. Henry van Laer, in collaboration with Henry J. Koren. Editions E. Nauwelaerts, Louvain, 1956. Pp. 159. $3.75.

Previous articleNext article No AccessREVIEWSThe Philosophy of Science. By P. Henry van Laer, in collaboration with Henry J. Koren. Editions E. Nauwelaerts, Louvain, 1956. Pp. 159. $3.75.E. F. CALDINE. F. CALDIN Search for more articles by this author PDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by The British Journal for the Philosophy of Science Volume 9, Number 35November 1958 Society: The British Society for the Philosophy of Science Views: 1Total views on this site Views: 1Total views on this site Article DOIhttps://doi.org/10.1093/bjps/IX.35.245 Views: 1Total views on this site © 1959 by The Author. All rights reserved.PDF download Crossref reports no articles citing this article.

Relaxation Effects Connected with the Transition Between the Superconducting and Normal States

Several authors have suggested that the relaxation effects frequently observed in experiments on the magnetic properties associated with superconductivity may be due to the slow decay, caused by a very small resistance, of eddy currents in the specimen. Similar relaxation effects have recently been observed by the authors and Wilhelm in experiments on persistent currents in a closed superconducting circuit. Viewed in the light of a marked parallelism in behavior of all time effects, these experiments definitely confirm the above suggestion. Further, a simple thermodynamic argument shows that the same cause will produce relaxation in the thermal equilibrium, and so will account also for the time effects in the calorimeter experiments of Keesom and van Laer.

SULPHUR CONTENT OF HAIR AND OF NAILS IN ABNORMAL STATES

Keratin, a simple protein of albuminoid nature, is the chief constituent of hair, indeed of all epidermal tissue—nails, feathers, horns and hoofs. Keratin is peculiar, in that it has a high sulphur content, the sulphur being present almost entirely in the form of the amino-acid cystine. No other protein is so high in cystine as the keratin of human hair. It would appear, therefore, that the metabolism of sulphur probably plays an important role in the development and growth of these tissues. SULPHUR AND CYSTINE CONTENT OF KERATIN; RELATION OF CYSTINE TO GROWTH OF HAIR Vauquelin, 1 in 1806, was apparently the first to report the chemical composition of hair. He found that hair contained considerable sulphur, and that white, blond and red hair contained more sulphur than black hair. Later, van Laer 1 found that the sulphur content of hair of men varied between 4.6 and 5.4

The Diastatic Catalysis of Hydrogen Peroxide applied to Malt Analysis

Journal of the Institute of BrewingVolume 15, Issue 5 p. 553-574 Free Access The Diastatic Catalysis of Hydrogen Peroxide applied to Malt Analysis Henri Van Laer D.Sc., Henri Van Laer D.Sc.Search for more papers by this author Henri Van Laer D.Sc., Henri Van Laer D.Sc.Search for more papers by this author First published: September‐October 1909 https://doi.org/10.1002/j.2050-0416.1909.tb02249.xCitations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume15, Issue5September‐October 1909Pages 553-574 RelatedInformation

“Mycoderma cerevisiœ.”*

Journal of the Federated Institutes of BrewingVolume 7, Issue 4 p. 337-356 Free Access “Mycoderma cerevisiœ.”* H. Van Laer D.Sc., H. Van Laer D.Sc.Search for more papers by this author H. Van Laer D.Sc., H. Van Laer D.Sc.Search for more papers by this author First published: July‐August 1901 https://doi.org/10.1002/j.2050-0416.1901.tb00175.x † Translated from the French of the author's manuscript. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume7, Issue4July‐August 1901Pages 337-356 RelatedInformation

Acids as Starch‐converting Agents in Brewing

Journal of the Federated Institutes of BrewingVolume 6, Issue 3 p. 161-169 Free Access Acids as Starch-converting Agents in Brewing Norbert van Laer, Norbert van LaerSearch for more papers by this author Norbert van Laer, Norbert van LaerSearch for more papers by this author First published: May‐June 1900 https://doi.org/10.1002/j.2050-0416.1899.tb00146.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Volume6, Issue3May‐June 1900Pages 161-169 RelatedInformation

A few words on the Occurrence of Furfural in Alcoholic Liquids

Journal of the Federated Institutes of BrewingVolume 4, Issue 6 p. 2-6 Free Access A few words on the Occurrence of Furfural in Alcoholic Liquids H. Van Laer D.Sc., H. Van Laer D.Sc. Director of the Brewing School, Ghent, Belgium.Search for more papers by this author H. Van Laer D.Sc., H. Van Laer D.Sc. Director of the Brewing School, Ghent, Belgium.Search for more papers by this author First published: November‐December 1898 https://doi.org/10.1002/j.2050-0416.1898.tb00105.xCitations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume4, Issue6November‐December 1898Pages 2-6 RelatedInformation