E621
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The Rise and Fall of the Fifth Force
This book provides the reader with a detailed and captivating account of the story where, for the first time, physicists ventured into proposing a new force of nature beyond the four known ones - the electromagnetic, weak and strong forces, and gravitation - based entirely on the reanalysis of existing experimental data. Back in 1986, Ephraim Fischbach, Sam Aronson, Carrick Talmadge and their collaborators proposed a modification of Newton’s Law of universal gravitation. Underlying this proposal were three tantalizing pieces of evidence: 1) an energy dependence of the CP (particle-antiparticle and reflection symmetry) parameters, 2) differences between the measurements of G, the universal gravitational constant, in laboratories and in mineshafts, and 3) a reanalysis of the Eötvos experiment, which had previously been used to show that the gravitational mass of an object and its inertia mass were equal to approximately one part in a billion. The reanalysis revealed that, contrary to Galileo’s position, the force of gravity was in fact very slightly different for different substances. The resulting Fifth Force hypothesis included this composition dependence and also added a small distance dependence to the inverse-square gravitational force. Over the next four years numerous experiments were performed to test the hypothesis. By 1990 there was overwhelming evidence that the Fifth Force, as initially proposed, did not exist. This book discusses how the Fifth Force hypothesis came to be proposed and how it went on to become a showcase of discovery, pursuit and justification in modern physics, prior to its demise. In this new and significantly expanded edition, the material from the first edition is complemented by two essays, one containing Fischbach’s personal reminiscences of the proposal, and a second on the ongoing history and impact of the Fifth Force hypothesis from 1990 to the present.
Dictionary of Food
The Dictionary of Food covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.
What's In This Stuff?
We all like to buy things that make our lives easier, keep us healthy and provide a bit of luxury. But, few of us are aware that many of the products we buy every day are polluting our homes and bodies. In this fascinating and sometimes shocking book, Pat Thomas reveals that many widely-used products contain a cocktail of cheap, poorly-tested chemicals that are implicated in long-term health problems. Many of us now scan food labels for unwanted ingredients, yet we unthinkingly use toiletries and other products that contain a multitude of undesirable chemicals, believing that what we put on our bodies is not as influential to health as what we put in them. However, scientists now believe that household and beauty products and everyday foods expose us a witches' brew of chemicals that wage a kind of chemical warfare against our bodies. Wide-ranging and practical, What's In This Stuff? examines everything from food additives, beauty products and household cleaners, to pharmaceutical products and garden and pet supplies. It also contains a glossary of chemicals and E numbers, a list of the 50 chemicals you should definitely avoid, and suggests non-toxic alternatives to conventional products.