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 Description
HEALTH PROMOTION IN NURSING, 3E takes readers through a holistic
approach of health and wellness that examines healthy lifestyles from a biological,
psychological, social, and environmental perspective. Beginning with an overview
of health promotion concepts and nursing theories, the book then delves into issues
of nutrition, physical fitness, weight control, avoiding substance abuse, and pre-natal
care. The Third Edition also covers new issues relating to technology, as well as
wellness strategies that enable patients to maintain healthy lifestyles in the face of
grief or terminal illness. With content directed towards caring for communities and
groups, HEALTH PROMOTION IN NURSING, 3E is the resource that readers of
all nursing types and specialties can use for years to come.
Table of contents
Title
Statement
Copyright
Contents
Preface
Contributors
Reviewers
Section I: Conceptual Foundations and Theoretical Approaches
Ch 1: Health Promotion: Past, Present, and Future
Key Terms
Objectives
Introduction
Defining Health Promotion
Health Promotion: Past
SocioPolitical Influences for Health Promotion in the Twentieth Century
Government Initiatives for Health Promotion in the Twentieth Century
Health Care Cost Containment
Health Promotion : Where Is It Going?
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 2: Nursing Concepts and Health Promotion
Key Terms
Objectives
Introduction
Professional Nursing Practice and Health Promotion
Nursing and Health Promotion in a Global Community
Nursing's Metaparadigm
Defining Nursing
Person, Environment, Health, and Nursing
Nursing
Nursing as a Profession
Nursing Educational Levels and Health Promotion
Integrating Health-Promotion Concepts into Nursing Practice
Theoretical Foundations
Organizing Nursing Theory
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 3: Theoretical Foundations of Health Promotion
Key Terms
Objectives
Introduction
Clarifying Terms
Theoretical Foundations
Theories of Human Behavior and Health
Models for Groups, Organizations, and Communities
Health-Promotion Models
Developing a Health-Promotion Plan
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 4: The Role of the Nurse in Health Promotion
Key Terms
Objectives
Introduction
Domains Fundamental to Nursing Practice in Health Promotion
Holistic Philosophy
Holistic Nursing Practice
Roles of the Nurse in Health Promotion
Overview of the Nursing Process
Nursing Process and Health Promotion for the Individual, Families, and
Communities
Risk Factors and Health Promotion
Current Factors Affecting Nursing Roles in Health Promotion
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Section II: Factors Influencing Health Promotion
Ch 5: Communication
Key Terms
Objectives
Introduction
Communication, Nursing, and Health Promotion
Types of Communication
Communication and the Therapeutic Relationship
Using Communication for Health Promotion
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 6: Cultural Considerations
Key Terms
Objectives
Introduction
The Concept of Culture
Cultural Assessment
Cultural Competence in a Multicultural Society
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 7: Environmental Factors
Key Terms
Objectives
Introduction
Problem Identification
The Body’s Response to Environmental Influences
Sources of Pollution Exposure
Environmental Disasters
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 8: The Mind-Body-Spirit Connection
Key Terms
Objectives
Introduction
The Physiological Basis
The Role of Stress
Psychoneuroimmunology Research
Nursing Implications
Summary
Key Concepts
Chapter Review
Organizations and Websites
Videos
Audiotapes and CDs
References
Bibliography
Section III: Promoting Health throughout the Life Cycle
Ch 9: Promoting Mother, Infant, and Toddler Health
Key Terms
Objectives
Introduction
The Mother
The Infant and Toddler
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 10: The Child
Key Terms
Objectives
Introduction
The Preschool and School-Age Child
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 11: The Adolescent and Young Adult
Key Terms
Objectives
Introduction
The Adolescent
The Young Adult
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 12: The Middle-Aged Adult
Key Terms
Objectives
Introduction
Importance of Health Promotion in Middle Adulthood
Middle Adulthood: A Time of Planned Change
Culturally Competent Care
Guidelines for Health Promotion and Screening
Strategies for Achieving Lifestyles that Promote Health
Nursing Role in Health Promotion and Early Detection
Assessment of the Middle-Aged Adult
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 13: The Older Adult
Key Terms
Objectives
Introduction
Demographic Characteristics of Older Adults
Developmental Domain
Biological Domain
Socioeconomic Domain
Psychological Domain
Spiritual Domain
Cultural Domain
Environmental Domain
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Ch 14: Health Promotion through End-of-Life
Key Terms
Objectives
Introduction
Health Promotion and the End-of-Life
End-of-Life Issues
Loss, Grief, Mourning, and Bereavement
Theories and Models of Grief
Palliative and Hospice Care
End-of-Life: The Good Death Concept
Death with Dignity: Promoting Wellness at the End-of-Life
Summary
Key Concepts
Chapter Review
Organizations and Websites
References/Resources
Bibliography
Section IV: Health-Promotion Strategies and Interventions
Ch 15: Embracing Proper Nutrition
Key Terms
Objectives
Introduction
Importance of Nutrition in Health Promotion
Domains Influencing Eating Behavior
Nutritional Excesses, Deficits, Fads, and Health Promotion
Dietary Strategies to Promote a Healthful Diet
The Nursing Process in Promoting Nutritional Health
Critical Analysis of Data
Nursing Diagnosis
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 16: Engaging in Physical Fitness
Key Terms
Objectives
Introduction
Physical Fitness
Components of Health Related Fitness
Assessing Health-Related Fitness
Starting a Fitness Training Program: Making that Decision
General Principles of Fitness Training
Planning a Fitness Program
Principles and Concepts of Cardiovascular Fitness
A Balanced Fitness Program
Implementation of Fitness Program: Essential Elements of Training
Common Problems Related to Exercise
Rice Concept for Injury Treatment
Myths about Exercise
Health Belief and Health-Promotion Models
Utilizing the Nursing Process in Developing a Physical Fitness Plan
Getting Started and Sticking To It
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 17: Controlling Weight
Key Terms
Objectives
Introduction
Consequences of Obesity
Health Promotion and Weight Control
Obstacles to Weight Control
Domains Influencing Obesity, Weight Control, and Eating Behaviors
Issues Related to Weight Control
The Nursing Process in Weight Control
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 18: Avoiding Tobacco, Alcohol, and Substance Abuse
Key Terms
Objectives
Introduction
Substance Use and Abuse
What are Drugs?
Sources and Categories of Drugs
Drug Mechanics: How They Work
Drugs Misuse, Drug Abuse, and Addiction
Commonly Abused Psychotropic Drugs
Tobacco Use and Addiction
Alcohol Use and Addiction
Substance Abuse Patterns
Strategies for Health Promotion
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 19: Enhancing Holistic Care
Key Terms
Objectives
Introduction
What is Holistic Care?
Holistic Nursing: Past, Present, and Future
The Nurse-Patient Relationship
Holistic Techniques for Health Promotion
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Section V: Health-Promotion Concerns
Ch 20: Concerns of the Health Professional
Key Terms
Objectives
Introduction
Change and its Impact on the Health Professional
Issues Impacting the Health Care Professional
Factors Affecting the Nursing Profession
Health Behavior Patterns
Health-Promotion Practices by Domain
Nursing Process and Health-Promotion Planning
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 21: Economic and Quality Concerns
Key Terms
Objectives
Introduction
Factors Driving Costs Up
Efforts to Control Costs
Consumer Efforts in Cost Containment
Managed Care
Nursing’s Role in Managed Care
Quality Measures and Managed Care
National Standards and Managed Care
Health Promotion, Health Care Cost, and Managed Care
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Ch 22: Ethical, Legal, and Political Concerns
Key Terms
Objectives
Introduction
Ethical and Legal Issues Influencing Nursing Care
Ethical Issues
Ethical Theories
Basic Principles of Ethics
Nursing and Ethics
Ethical Decision Making and Personal Values
Legal Issues
Law and Nursing Practice
Competency Indicators
Torts, Negligence, and Breaches in Legal Duty
Right to Refuse Treatment
Student Nurse Liability
Ethical, Legal, and Political Concerns Related to Health Care Cost and Access
Ethical-Legal Concepts and Health Promotion
Nursing and Health Promotion
Summary
Key Concepts
Chapter Review
Organizations and Websites
References
Bibliography
Glossary
Index
Other documents randomly have
different content
cakes from the congelation of their water, or a shower of rain may
cause much work and damage. In consideration of all these
inconveniences, it is best to conduct the operation in a drying-room.
To insure a constant circulation of air, which is absolutely necessary
for the expulsion of the aqueous vapor caused by the evaporation of
such a large quantity of water, the drying-room should be at least 10
feet high, even if intended for summer use only, and the windows be
provided with Venetian blinds so as to shut out the sun, if necessary,
without disturbing the circulation of air.
To dry the cakes in heated rooms in winter is a more difficult matter,
as provision has to be made for the removal of the aqueous vapor,
and a current of warm dry air has to be kept up at the same time.
But such a room is an absolute necessity for the manufacturer on a
large scale, who, in order to carry on his business without
interruption throughout the entire year, must be independent of the
changes of wind and weather.
Fig. 24.

The size of the drying-room should be proportional to the daily

production. Constructions are fitted up with the requisite frames for
the reception of the glue cakes, and are heated by steam pipes
arranged along the walls. In the floor in the immediate
neighborhood of the steam pipes are openings, which can be
opened and shut at pleasure, for the admission of fresh dry air. The
latter on entering the room is heated, and after passing over the
frames and absorbing water from the glue cakes, escapes through
openings in the ceiling to a space above it from which it is
withdrawn by means of ventilators in the roof. A constant change of
air must be kept up. The quick drying of the glue is of the utmost
importance, as otherwise the jelly putrefies either entirely or
partially, and the glue acquires a turbid and mean appearance. Too
much heat causes the cakes to bend and crack. The cakes are laid
upon widemeshed nets of twine stretched in frames 6½ to 8 feet
long and 3¼ feet wide. Fig. 24 represents the form of nets
commonly used. The nets are placed upon frames, such as shown in
Fig. 25, arranged around the drying-room in the neighborhood of the
steam pipes and air flues. As the cakes have to be occasionally
turned upside down upon the nets, the latter must be placed at
convenient distances, one above the other in the frames.
Fig. 25.

The use of twine netting has been found to be attended with many
disadvantages, the principal ones of which are given by S. Rideal as
follows:
1. “Being freely handled in the making, the netting is almost always
impregnated with dangerous organisms which penetrate the moist
glue cakes, and cause moulding or putrefaction. When this occurs, it
is usually attributed to a state of the atmosphere, but if the cakes
are examined, the alteration will generally be found to originate
along the lines made by the netting. The fault could be cured by
sterilizing the net for an hour at 212° to 248° F. in a hot oven, but
besides the expense, the fibre is thereby weakened. Moreover, the
spores of a few bacteria, such as Bacillus subtilis, which is widely
distributed and has the power of liquefying gelatine, will bear a heat
of 248° F. for over an hour, and still be capable of growing.
2. “However smooth the fibre, the glue will stick in places, leaving
small remains, which being hygroscopic, become ’sour,’ and set up
the objectionable bacterial changes in the subsequent batches.
3. “Owing to sagging, rotting, scouring, or wearing into holes, the
life of cotton or hemp netting is so short that the constant renewal is
a considerable item. A whole batch is frequently spoilt by the fault of
a net. In some works, heaps of old netting are found, which become
very putrid in the rain and sun, and give rise to mysterious bacterial
inroads in the factory. In others they are regularly burnt under the
boilers.
4. “The considerable overlap or selvedge required for securing the
edges of the net involves a waste of the area, and also some
difficulty in refixing.”
For this reason metallic netting has been largely adopted. The best
material has proved to be a heavily galvanized iron-wire netting
having no less than 15 to 25 per cent. of its weight of zinc. It can be
strengthened by longitudinal and transverse wires or ribs. It must be
examined by the microscope to see that it is perfectly free from
holes or cracks, and should last at least two years in constant use.
The temperature of the drying-room requires careful regulation, and
should never be allowed to rise above 68° to 77° F., as otherwise the
glue would soften and run through the meshes of the net, or adhere
so firmly to the twine as to require the nets to be put in hot water
for its separation. Dryness of air is of far greater importance in the
drying process than a high temperature. To promote this dryness of
air and prevent the aqueous vapor from condensing, evaporating,
and again condensing upon the cold walls of the room, they are
wainscoted. Thus protected by a bad conductor, they acquire a
higher temperature, and the aqueous vapor, instead of being
precipitated upon them, is carried off by the air-currents.
As the cakes placed in the immediate neighborhood of the steam
pipes and near the floor where the dry air enters, dry quickest, the
nets containing them are shifted after some time to a higher part of
the drying-room and their former places filled with cakes still wet.
When the cakes are dry, they are finally desiccated in a room at a
higher temperature, which serves to harden and improve them.
In modern times drying-rooms have been almost entirely abandoned
and in this country long drying galleries are used, sometimes 250
feet in length and 6 to 8 feet square, with traveling platforms on rails
carrying the sheets of glue on stout galvanized netting. Wood is
found to be a better material for the galleries than stone or brick.
Figs. 26 to 28 show an apparatus for drying glue which is the
invention of W. A. Hoeveller.
Fig. 26 is a plan section, and Fig. 27 a side elevation in section, of
this improved drying-alley. Fig. 28 is an end view in section.
The form and arrangement are as follows:—
A B represent the two parts of the alley, separated by the partition
C, which is shorter than the alley, so as to leave a communicating
space at both ends.
At the front of section A, is located a blower, D, actuated by a
steam-engine or other motor, E, also located within the walls of the
alley. The whole current from blower D, is directed through section A
of the alley, whence it turns into section B, and comes back through
it, to be again drawn into and forced out of the blower into section
A. By this means the contained air of the alley is set in continuous
motion through the two sections successively, and as the structure is
made as air-tight as practicable in such cases, the air remains
unchanged until the doors F, or either of them, are opened to
discharge the vitiated air and let in the fresh.
In sections A and B, is placed the railway a a, to admit of the
convenient movement of the contents in process of drying, which
are generally set on cars or buggies.
Fig. 26.
 Fig. 27.

Fig. 28.

In section A, in front of blower D, is placed a steam or other heating

device, G, which may be of any form or design adapted to allow the
air from blower D to pass through it and to heat such air while
passing therethrough. The inventor prefers the radiating coil for such
purpose, the steam entering at b, and emerging at c. At the other
end of the alley, which by the double construction is in section B,
just back of the blower and heating-coil, there is placed a
condensing-coil, H, of a construction similar to coil G, and having
inlet d, and outlet e. Through this condenser there is kept flowing a
refrigerating liquid or brine, which renders the condenser very cold.
The continuous current of air from the blower passes over the
contents of the cars or trays in the alley and takes up moisture in its
passage. After such passage the air is charged with moisture and
comes in contact with the coils of the condenser H, upon which the
charge of moisture is condensed, and the air emerges dry again,
enters the blower, and is again made the vehicle by which the
moisture of the glue or other contents is transported to and
deposited on the condenser.
In drying glue by this method do not use the steam-coil at the first
stage of drying a charge, as the drying should not be effected too
rapidly; but as soon as the product begins to stiffen properly, admit
the steam to the coil G, and thereafter the operation is continuous,
as above described.
By doubling up the alley into two sections, as shown, the inventor is
enabled to erect the alley in a more contracted space. In a length of
ninety feet he obtains the benefit of a single alley one hundred and
eighty feet long. Section B may, if desired, be located on top of
section A. Doors may be located wherever desired, to facilitate the
movement of the trays or cars and the placing of them in and their
removal from the alley.
Fig. 29.

By the above apparatus the drying can be perfected in a very much

shorter time than can be done by the old alleys, and operations can
be conducted in hot weather without hindrance from the condition of
the atmosphere.
In cases where the atmosphere is dry enough to dispense with the
heater and the condenser, the inventor can throw the doors F wide
open, extend the partition C out to that end of the alley, and then
preserve a continuous forced draft of sufficiently dry air in both
alleys for the purpose. As there are many days during the year fine
enough to give reasonably dry air, operations can be conducted with
the blower alone in this way, and thus economize the steam and the
refrigerating-brine.
Fig. 30.

Figs. 29 and 30 show a longitudinal section, with upper and ground

floor plans of a modern drying-house, as given by Thomas Lambert.
In the ground floor the whole of the liquors are jellied in coolers,
and then cut into cakes by the two cutting machines in the centre.
Here a hoist, E, Fig. 30, is placed which carries the cut cakes on
“glasses” to the floor above. This forms the drying-floor, and is
partitioned off in three divisions, running nearly the length of the
building. The two outer divisions form the tunnels proper, and at the
ends are fixed two powerful revolving fans, driven at high speed and
drawing the air through the tunnels at a high rate. At the opposite
ends of the fans are fixed a series of 6-inch pipes, heated up by
waste steam, and the air passing between is warmed up to any
desired temperature, of necessity below 78° F. In the center passage
a number of girls are employed in transferring the cut cakes to the
nets, which are built upon a carriage running on a small railway. The
carriage with the complement of filled nets is run to the end of the
division, transferred to the lower railway, C, by which it is carried
either to the right or left hand tunnels as desired; the glue when
dried on the nets is run to the other end and by another lower
railway brought to the middle division, and ultimately by the hoist
raised to a large store-room, seen in section, where the glue is
sorted and bagged. At the end of the store-room is placed a grinding
machine, and all the off-color and twisted cakes are ground to a
powder and sold as powdered glue. The manufacturer by varying
the size of the cake, its thickness, and its color, may make any
number of grades from the same boiling.
Fleck proposes to accelerate the drying of glue by utilizing the water-
absorbing power of some salts, such as Epsom and Glauber’s salts,
ammonium sulphate, crystallized acid sodium sulphate, etc., for the
purpose of withdrawing water from the glue cakes. For the practical
application of this principal a shallow, water-tight, wooden box is
required. The bottom of the box is sprinkled with a layer of the
water-absorbing salt about half an inch deep, and covered with a
moist linen cloth. Upon this is placed the jelly cut into sheets and
also covered with a moist cloth, a layer of salt being finally scattered
over it. After standing for a few hours, the box is slightly inclined
and the salt solution allowed to drain off through a hole in the
bottom, the dropping ceasing in from 12 to 18 hours. If now the
upper cloth is taken off with its layer of salt, the glue beneath it will
be found so far deprived of its moisture that when placed in the sun
or exposed to other heat, it will become completely dry in a short
time without either melting or spoiling, and in winter may be laid
upon drying-floors with the same result. The salt-solution formed
may be evaporated to crystallization and the salt thus obtained be
again used.
After the treatment with the salt, the jelly contains 70 to 75 per
cent. of anhydrous glue, while the content in jelly not thus treated
varies between 7 and 28 per cent. according to the concentration of
the liquor from which it has been derived. It is claimed that the
adhesive power of the glue is not injured by this treatment.
Commercial glue must not only be thoroughly dry, but should also
present a good appearance, showing especially lustre. However,
after drying, the glue is dull, spotted, dusty and sometimes even
mouldy. To give a good lustrous appearance the dry cakes are
dipped in warm water and replaced upon the nets to dry.
 CHAPTER V.
MANUFACTURE OF BONE-GLUE.
The manufacture of bone-glue differs chiefly from that of skin-glue
in the processes employed for the conversion of the glue-yielding
tissues. This conversion may be effected by boiling the bones with
water, or subjecting them to the action of steam, or by first
extracting their mineral constituents with acid, and boiling the
remaining cartilaginous mass with water until dissolved.
When the finest quality of all varieties of glue, namely, colorless
gelatine, is to be manufactured, the bones should not be
comminuted in a stamping mill, because in consequence of the
unavoidable development of heat, they acquire a slightly
empyreumatic odor which adheres to the gelatine prepared from
them, and cannot be removed.
In factories working on a small scale, the bones are comminuted by
hand, being placed upon a grate-like support of heavy iron rods and
crushed with a wooden hammer, the face of which is studded with
big-headed nails. In larger establishments the crushing rolls
previously described are used, and in order to lessen the effect of
heating as much as possible, the crushed bones are allowed to fall
directly into a vessel filled with water.
Fat being a very valuable constituent of bones, it should be gained
as completely as possible, by boiling or steaming the bones, or by
extracting them by means of a solvent, such as benzine or carbon
disulphide.

1. BOILING BONES.

This is the older and more incomplete process of extracting the fat.
The bones are placed in a boiler, covered with water so that it stands
a few inches deep over them, and the whole is boiled over an open
fire. The melted fat collecting on the surface of the water is skimmed
off. By boiling, a portion of the glue-yielding substance is, of course,
converted into glue, and passes into the water. In order not to lose
this glue, the same water is repeatedly used for boiling fresh
quantities of bones, and is finally used for feeding pigs. By this
method 4 to 5 per cent. of fat is at the utmost obtained.
The bone fat obtained by direct boiling of the bones, is, if entirely
fresh material has not been used, of very inferior quality. It is dark
yellow to deep brown and of a disagreeable odor. It is only fit for
certain purposes, and to be utilized in the manufacture of soap has
to undergo a special process of purification, whereby it is rendered
white and odorless.

2. STEAMING BONES.

In order to obtain a larger quantity of fat than is possible by boiling,

the bones are preferably steamed, i. e., subjected to the action of
high-pressure steam. This is effected in a closed cylinder of thick
boiler-plate, into which steam of ½ to 1 atmosphere pressure is
admitted. The cylinder is provided with a perforated false bottom
upon which the bones are placed. By steaming for two or three
hours, all the fat is extracted from the bones and collects, together
with the condensed water formed by the steam coming in contact
with the cold bones, underneath the false bottom. However, by the
continued action of high-pressure steam upon the bones, a
considerable portion of the glue-yielding tissue is converted into
glue, which passes into the resulting liquor. This, however, is no
drawback if only fat and glue are to be obtained from the bones,
since by continued steaming, a liquor still richer in glue results, and
need only be evaporated. But, as a rule, the greater portion of the
bones, especially the granulated parts, are to be utilized in the
manufacture of animal charcoal, and, hence, great care has to be
observed in steaming.
Animal charcoal is produced by calcining bones in vessels from which
the air is excluded, whereby the glue-yielding tissue is converted into
carbon, which is distributed upon the bone-earth. Since the value of
animal charcoal depends on the quantity of carbon it contains, a
product prepared from bones highly steamed, will evidently be of
little value, as a considerable portion of the glue-yielding substance
has been converted into glue.
If the bones are to be used for the production of animal charcoal
they should be subjected to the action of high-pressure steam only
long enough to extract the fat, but the resulting glue-liquor is very
thin and difficult to work. The watery glue-liquor is first drawn off,
and the fat which comes last is caught by itself. The thin glue-liquor
is evaporated in vacuum.

3. EXTRACTION OF BONES.

To avoid the loss of glue-yielding substance which is unavoidable in

steaming bones, even if only for a short time, in many plants the fat
is now extracted by treating the bones with benzine or carbon
disulphide. No loss of glue-yielding substance being involved by this
process, bones thus treated yield the best quality of animal charcoal.
The fat obtained by extraction with carbon disulphide has such a
disagreeable odor as to render it almost worthless. In addition this
solvent is very volatile, consequently very inflammable, and is also
very poisonous. For these reasons its use for the extraction of fat
has been almost entirely abandoned.
Figs. 31 and 32 show an apparatus for the use of benzine which is
the invention of Messrs. Wm. Adamson and Charles F. A. Simonis, of
Philadelphia, Pa. It is for the purpose of treating animal and
vegetable substances with hydrocarbons for extracting therefrom
oily, fatty and resinous matter; and the object of this invention is to
cause hydrocarbons to trickle through such substances instead of
flooding the same, so that it will take up the oily, fatty and resinous
matter without any of the albuminous or gelatinous ingredients.
Fig. 31 is a vertical section of apparatus wherewith this invention
may be carried into effect; Fig. 32, an inverted plan view of part of
Fig. 31.
Fig. 31.

Fig. 32.
A is a vessel, preferably of cylindrical form, and containing an upper
perforated diaphragm, a, and lower perforated diaphragm, b, the
former having a central opening, through which the material to be
treated may be introduced between the two diaphragms, and this
opening having a detachable perforated cover, d.
On the top of the vessel there is an opening, e, furnished with a
detachable cover, f, and at the bottom of the vessel there is an
outlet-pipe, h, furnished with a suitable cock or valve, i.
Liquid hydrocarbon, preferable such as is of a volatile character—
benzine, benzole, or gasoline, for instance—is introduced into the
vessel above the diaphragm a through a pipe, H, and perforated
ring, I, or otherwise, the hydrocarbon passing through the
diaphragm and falls in a shower on the substance contained in the
vessel.
The hydrocarbon will trickle through the mass, taking up whatever
oily, resinous, or fatty matter it comes in contact with until it falls
through the lower diaphragm into the space D, whence it may be
drawn off from time to time through the outlet-pipe, h.
In extracting oily, fatty, or resinous matter from vegetable or animal
substances by hydrocarbons, it has been the practice either to
subject them to hydrocarbon vapors, or to immerse or steep the
substances in hydrocarbon until the latter takes up the oily, fatty, or
resinous matter.
The vapor plan is preferable in treating wet animal substances, such
as offal; but for dry vegetable or animal matter—seeds, for instance,
or the residuum resulting from the rendering of tallow—we prefer
the plan before described.
The flooding or steeping of animal or vegetable matter in liquid
hydrocarbon results in a mixture or emulsion of gelatinous,
albuminous, and fatty or oily matter, combined with animal or
vegetable tissues, the whole forming an amalgamated mass; hence,
whatever fatty or oily matter is extracted is accompanied by more or
less of the suspended gelatine or albumen, either of which is more
difficult to remove from the oil or fat, and has a tendency to discolor
the same.
This difficulty, it has been found, can be obviated by preventing the
hydrocarbon from remaining in a quiescent state in contact with the
material; in other words, by causing it to trickle through the mass,
which, by this plan, retains its granular condition, and gives out its
oil or fat to the hydrocarbon without the albuminous or gelatinous
matter.
In the apparatus before described, for instance, an occurrence of the
objectionable flooding of the material, tending to bring about the
results previously mentioned, is obviated by never permitting the
extract in the lower portion of the vessel A to reach the lower
diaphragm b. By drawing off the extract from time to time, any
impediment to the free discharge of the hydrocarbon with such oily
and resinous matter as it has taken up, through the lower
diaphragm, is prevented, and a continuous dripping of the
hydrocarbon through the mass secured.
The extract obtained by the trickling or filtering process is much
more concentrated than that obtained by the steeping and flooding
process.
Adamson’s Method for Treating Substances with Hydrocarbon Vapor
for the Purpose of Extracting Oils, Fats, etc. This improvement is
intended to prevent the fetid or other odors imparted to the vapor
from the substances treated from being recommunicated to the said
substances, and to the extracts obtained therefrom through the
medium of the vapor from the re-used hydrocarbon. The vapor is
obtained from benzine, benzole, etc.
Fig. 33 represents, partly in section, the apparatus whereby the
invention may be carried into effect.
A is a vessel in which the substances have to be treated by
hydrocarbon vapor, the said substances being introduced into the
vessel through a manhole, x, and deposited on a perforated
diaphragm, B, the manhole being provided with a suitable cover. A
steam-coil, D, is placed in the vessel in a space beneath the
diaphragm, and liquid hydrocarbon is introduced into the said space,
and is there vaporized by the steam-coil. The vapor rising through
the perforated diaphragm permeates the substance upon the same,
so as to extract therefrom the oily, fatty, or resinous matter, which
passes downward through the diaphragm into the space below the
same, whence it may be drawn off from time to time through the
discharge-pipe j. Liquid hydrocarbon may be introduced from a tank,
or from a source explained hereafter, into the top of the vessel A, so
that it will pass through the material and be vaporized when it
reaches the coil; the said material being in this case subjected to a
downward current of liquid hydrocarbon and an upward current of
vapor.
Previous to this invention it was Mr. Adamson’s practice to cause the
vapor, after acting upon the substances in the vessel, to pass
through a worm in a condenser, the lower end of the worm
communicating with the vessel, A, beneath the diaphragm, as shown
in Fig. 35, p. 85, so that the hydrocarbon was used over and over
again. But in practice this has been found objectionable in many
cases for the following reason:—
In treating animal offal, for instance, for the extraction of fats, fetid
odors are imparted to the hydrocarbon vapor, and remain, to a
considerable extent, in the condensed vapor when the latter is
restored to the vessel A; hence, the fetid odors were
recommunicated both to the fatty extracts and to the material. The
same objections have been experienced in treating meat for
preservation and vegetable matter for the extraction of oil by
hydrocarbon vapor.
This difficulty is obviated in the following manner: The vapor-pipe D´
communicates with a vessel H at the top of the same, and the vapor
is met by numerous small jets of cold water—in the present
instance, from a perforated tubular ring, m, into which the water is
forced through a pipe n.
Many different appliances may be used, such as roses, revolving
jets, etc., for causing a spray through which the vapor must pass,
and by which it must be condensed. The result of this will be a
supply, I, of tainted water on the bottom of the vessel, H, and a
quantity, J, of washed and purified hydrocarbon above the water, the
latter having taken up the fetid odors.
The washed hydrocarbon may be drawn off through a pipe, g, into
any suitable vessel, and thence introduced through the pipe h into
the vessel A, or may pass directly into the latter to be again
vaporized therein, the vapor after permeating the material and
passing through the pipe D´ being simultaneously condensed and
washed in the vessel H, preparatory to being returned in the
condition of purified liquid hydrocarbon to the vessel A.
Fig. 33.
By the practice of this process, the inventor is enabled to obtain a
purer extract than heretofore, and, at the same time, the substances
acted upon are more free from noxious odors.
Changes may be made in the apparatus shown in Fig. 33, as, for
instance, the vessel A may consist of a horizontal hollow cylinder,
and the vaporizing of the hydrocarbon may be accomplished
otherwise than by a steam-coil.
Fig. 34.
Adamson’s Method for Treating Substances with Liquid Hydrocarbon
for the Purpose of Extracting Oils, Fats, etc. This invention relates to
a method of treating animal and vegetable substances with liquid
hydrocarbons, such as benzene, benzole, etc., for the purpose of
extracting from such substances oils, fats, etc.
The object of this improvement is to prevent the fetid and other
odors imparted to the liquid hydrocarbon by the substances treated
from being recommunicated to the substances and to the extracts
therefrom by the liquid hydrocarbon when re-used.
In Fig. 34, there is shown a sectional view of apparatus whereby this
invention may be carried into effect.
A is a vessel into which the substances to be treated are introduced
through a manhole, x, provided with a suitable detachable cover,
and through an opening in the upper perforated diaphragm, B, a
detachable perforated plate, b, being placed over the opening after
the substances have been passed through the same, the substances
being supported by the lower perforated diaphragm, B´, beneath
which is a space for receiving the extract and liquid hydrocarbon
after the latter has percolated through the mass in the vessel. The
extract, which occupies the lowest position in the vessel, may be
removed therefrom from time to time prior to being purified by
distillation or otherwise. The liquid hydrocarbon is permitted to pass
from time to time through a pipe, d, into a vessel, D, where it is met
by jets of water from a pipe, f, the hydrocarbon and water being
thoroughly agitated in the vessel by a revolving paddle-wheel, E.
This washing of the liquid hydrocarbon may be accomplished by
different appliances. For instance, the paddle-wheel may be
dispensed with, and water forced upward into the vessel from below
in the form of numerous small jets. The water and hydrocarbon after
this washing operation are permitted to pass into the subsiding-
vessel, H, the hydrocarbon being above and the water below, the
fetid and other odors divided by the hydrocarbon from the
substances in the vessel, A, having, during the washing operation,
been transferred to the water, which may be drawn off from time to
time.
The washed and purified hydrocarbon may be pumped directly
through a pipe, m, into the vessel, A, to be re-used for treating the
substances therein; or it may be pumped, first, into a reservoir, and
permitted to flow from the same into the said vessel, A.
More or less hydrocarbon is wasted by being drawn off with the
extract, and to make up for this loss a supply may be introduced at
intervals from a tank through the pipe, h.
By the practice of the process described above, the inventor is
enabled to obtain a purer extract than by the ordinary process of
treating substances with liquid hydrocarbon. At the same time the
substances treated will be much more free from noxious odors than
when the hydrocarbon is used over and over again without washing.
It is not essential strictly to adhere to the apparatus shown in Fig.
34, as the construction of the apparatus will, in fact, depend in a
great measure on the locality in which it is to be situated.
Adamson’s Process for Removing Hydrocarbons from Substances
which have been treated therewith. This process consists of washing
from animal and vegetable substances the hydrocarbon which they
retain after being treated therewith for the extraction of oils, fats,
etc., and for other purposes.
Different apparatus may be employed for carrying out this process,
and it may be conducted in the same vessel in which the material is
treated with hydrocarbon.
The vessel, which is shown in Fig. 35, has been found to answer well
for this purpose.
This vessel is furnished with a suitable detachable cover, a, and with
two perforated or wire-gauze diaphragms, b and d, both extending
across the interior of the vessel, one near the top and the other near
the bottom of the same.
A steam-coil, B, communicating with any adjacent steam-generator,
is contained in the vessel below the lower diaphragm, to vaporize
the hydrocarbon, the vapor passing through the substance between
the two diaphragms and out through a pipe, D, which passes
through a condenser, E, the latter restoring the hydrocarbon to a
liquid form, in which it is reconveyed to the vessel through a pipe, D
´.
In practicing the washing process a pipe, m, to introduce water into
the vessel, and one or more outlet-pipes, n n′, two in the present
instance, are necessary. There may also be a pipe, p, through which
air can be introduced into the vessel, under the circumstances
explained hereafter.
When the treatment of the material in the vessel with hydrocarbon
vapor or liquid hydrocarbon has been completed, steam is cut off
from the coil B, the pipes D and D´ are closed, and the cover a may
be removed.
Fig. 35.
Water is now admitted through the pipe m to the space in the vessel
below the diaphragm d, and the cocks of the outlet-pipes n n′ are
opened.
The water permeates the material, passes upward through the
same, and carries with it the hydrocarbon, the latter having a
tendency to rise with the water.
As the water, and whatever hydrocarbon accompanies it, pass
through the upper diaphragm, b, the hydrocarbon will at once rise to
the surface, and will pass through the upper outlet-pipe, n, into any
suitable receptacle, the water passing off through the lower outlet-
pipe.
If this mode of separating the hydrocarbon from the water is
practiced, the admission of water to the vessel should be such in
respect to the outflow that the liquid will remain at or near a uniform
level, that is, the surface of the liquid should bear the relation shown
in the drawing to the upper outlet.
The water and hydrocarbon, however, may be drawn off
indiscriminately into a suitable receptacle, and then separated by
decantation; but it is advisable in all cases that the water should
extend above the mass of material in the vessel, so that the
hydrocarbon can at once rise to the surface as it escapes from the
substance.
When the material is of such a character as to be closely packed and
not easily displaced by the upwardly-flowing water (and this is
especially the case with seeds which have been treated with
hydrocarbons), it is necessary to agitate the mass, so that the water
can gain access to every part thereof. This agitation the inventor
prefers to effect by air under pressure introduced through a pipe, p,
although mechanical appliances may be used for the purpose.
It will be understood that the process may be conducted in a vessel
separate from which the substances have been treated with
hydrocarbon. A vessel similar to that shown, for instance, but
without the coil and pipes, D D´, may be used, and may be
furnished with trunnions (shown by dotted lines) and adapted to
bearings, so as to be easily tilted when its contents have to be
removed; or the vessel may have an opening near the lower
diaphragm for the withdrawal of its contents, a suitable detachable
door being adapted to the opening.
F. Seltsam’s apparatus. In this process the solvent is boiled with the
bones, previously coarsely crushed and the dust sifted out, in a
strong closed vessel, so as to obtain a higher temperature, greater
penetration and avoidance of loss. The vapor ascending condenses
in the pores, extracts the fat and collects under the false bottom as
a layer of solution which is subsequently distilled. The apparatus is
shown in Fig. 36. The cylinder, A, is capable of withstanding a
pressure of 10 atmospheres, and serves for the generation of steam
and as an extracting vessel. It is filled with bones and hermetically
closed. The required quantity of solvent is then brought by means of
the pump, B, from the reservoir, C, through the pipe, D, into the
cylinder, A, and the latter is heated. The vapors formed force the air
through the pipe, E, into the condenser, F, where any vapor which
may be carried along is condensed and passes through the pipe, G,
back into the reservoir, C.
Fig. 36.
When all the air has been expelled from the apparatus and the pores
of the bones, the cock on the pipe, E, is closed. The cylinder, A, is
then heated so that a pressure of a few atmospheres prevails in it.
The vapors now act energetically upon the bones, the dissolved fat
collecting upon the cylinder; the cock on the pipe, H, is then opened,
and the superheated fluid discharged under high pressure into the
distilling apparatus, J, and the solvent is distilled off from the fat by
means of steam. The vapors of the solvent pass through the pipe, K,
into the condenser, F, and from there back into the reservoir, C.
When the manometer on A indicates no pressure, the cock on the
pipe, H, is closed and the cylinder, A, again heated, the pipe, E,
being open, so that any solvent still adhering to the bones may
escape to the condenser, F.
Fig. 37.

Figs. 37 and 38 illustrate Seltsam’s apparatus as improved by Th.

Richter, whereby the operation becomes entirely free from danger,
the vaporization of the solvent being effected by steam only, and the
work is carried on continuously.
There are two extracting vessels, A and B, of thick boiler-plate, and
provided with false bottoms, G, upon which the bones are placed,
steam being admitted into the space between the true and false
bottoms. The extracting vessels are surrounded by the jackets, C,
and are further provided with the vacuum gauges, E, and the air-
cocks, F.
There are, in addition, two other vessels, H and J, which contain
water, a vessel, K, for the solvent, and an air-pump, L. The operation
is carried on as follows:
Fig. 38.

The extracting vessels, A and B, are charged with bones, all the
cocks, with the exception of M and N closed, and the air-pump, L, is
set in motion, whereby a vacuum is formed in A. When this is
sufficiently large, water is admitted from H through the cock O into
the space P. The water-cock is then closed and the steam-cock, Q,
opened. The steam entering the space, R, brings the water in P to
the boiling-point, and the air-pump sucks off the steam formed after
the cock, N, is opened. The air-pump is then stopped and all the
cocks closed, except S. The solvent now passes from the vessel, K,
into the space P, and after closing the cock S, is evaporated by the
admission of steam into R. The water-cock is then opened and cold
water admitted into the jacket C, the solvent saturated with fat
being thereby condensed in P. The water is then discharged from C
and steam introduced into R1, whereby the solvent is evaporated
and forced into the extracting vessel B by means of the air-pump, L,
after closing the cocks M and V.
The process is then repeated in B, after a vacuum has been created
in the same manner as in A.
In the meanwhile the vacuum in A is interrupted by opening the air-
cock F and the fat drawn off through P by opening the cock U.
The bones freed from fat are removed through the manhole D, and
A is charged with fresh material while the operation is carried on in
B. Thus the operation is continuous, the solvent passing without any
loss whatever from one extracting vessel to the other.
Fig. 39.