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undergraduate thesis
Zanimljiva povijest pseudoznanstvene primjene radija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:862577
Vukas, Tomislav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vukas, T. (2017). Zanimljiva povijest pseudoznanstvene primjene radija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:862577

Vukas, Tomislav. "Zanimljiva povijest pseudoznanstvene primjene radija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:862577

Vukas, Tomislav. "Zanimljiva povijest pseudoznanstvene primjene radija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:862577

Vukas, T. (2017). 'Zanimljiva povijest pseudoznanstvene primjene radija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:862577

Vukas T. Zanimljiva povijest pseudoznanstvene primjene radija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:862577

T. Vukas, "Zanimljiva povijest pseudoznanstvene primjene radija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:862577

Metadata
TitleZanimljiva povijest pseudoznanstvene primjene radija
Title (english)Interesting history of the pseudoscientific radium application
AuthorTomislav Vukas
MentorTomislav Klapec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Radij (Ra) je otkriven 1898. godine zaslugom svjetski poznatih kemičara Pierre i Marie Curie, a ime je dobio po latinskoj riječi radius, što znači zraka. Od samog otkrića radioaktivnog zračenja, zbog njegovih neobičnih osobitosti, javilo se popularno vjerovanje u njegova čudotvorna i nadasve, ljekovita svojstva. Tijekom prve polovice 20. stoljeća na tržištu su se pojavili brojni lijekovi, prehrambeni proizvodi i kozmetika, čiji su pretpostavljeni učinci objašnjeni slabom radioaktivnošću. Vjerovalo se da njihovo suptilno zračenje potiče vitalne sile tijela, što dovodi do oporavka od bolesti, poboljšanja ljepote i pomlađivanja. Tijekom ovog maštovitog razdoblja, nesputanog potrebom za osobnom zaštitom od zračenja, zračenje radijem se u službenoj medicini primjenjivalo ne samo u terapiji karcinoma, već svugdje gdje se mislilo da učinak može donijeti korist. Radij je bilo moguće naći i u prehrambenim proizvodima, čiji su oglašivači to s ponosom isticali. Do odlučujuće promjene javnoga mišljenja, protiv radioaktivnih tvari, došlo je tek oko dva desetljeća nakon Drugoga svjetskoga rata.
Abstract (english)
Radium (Ra) was discovered in 1898 thanks to world renowned chemists Pierre and Marie Curie, and it was named after the Latin word radius, meaning ray. Since the discovery of radioactive radiation, due to its unusual peculiarities, there has been a popular belief in its miraculous and above all healing properties. During the first half of the 20th century, numerous drugs, food products and cosmetics appeared on the market, whose presumed effects were explained in terms of weak radioactivity. Their subtle radiation was believed to stimulate the vital forces of the body, leading to recovery from illness and enhancement of beauty and rejuvenation. During this imaginative period, unbridled by compulsory radiation protection, radium radiation was applied not only in cancer therapy, but everywhere where it was thought that the effect could be of benefit. The radium could also be found in food products, the addition of which was proudly advertised. Decisive changes to public opinion against radioactive substances occurred only about two decades after the World War II.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:862577
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-12 16:08:20