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Quantifications of the Secondary Qualities, Heat and Cold, on the Earliest Scales of Thermoscopes
Early Science and Medicine ( IF 0.3 ) Pub Date : 2021-02-25 , DOI: 10.1163/15733823-00256p03
Albrecht Heeffer 1
Affiliation  

Abstract

While scaled thermoscopes were developed only at the beginning of the seventeenth century, the medical tradition had already started to quantify some secondary qualities towards the end of sixteenth century. However, degrees of heat and cold were only meaningful in connection with Galenic-Aristotelean ontology, consisting of elements, temperaments and degrees of the four humours. The first graduated thermoscopes transformed the prevailing conceptualizations of heat and cold. By delegating some specific senses of heat and cold to an external contrivance, together with the evolution towards a linear numerical scale, these qualities became objectified as observable phenomena. The degree of expansion and compression of air, and later liquid, became an observable measure of temperature and narrowed down the existing conceptualizations of temperature. The paper also discusses the three types of scale that were used in the early thermoscopes between 1610 and 1640.



中文翻译:

在最早的温度计上量化热和冷的次要质量

摘要

虽然比例式温度计仅在17世纪初才被开发出来,但医学传统已经开始量化到16世纪末的一些次要质量。但是,热度和冷度仅与Galenic-Aristotelean本体有关,后者由四种幽默的元素,气质和程度组成。第一批带刻度的测温仪改变了热和冷的流行概念。通过将某些特定的热和冷感委托给外部设计,以及向线性数值尺度的演变,这些品质被客观化为可观察到的现象。空气以及后来的液体的膨胀和压缩程度成为可观察到的温度量度,并缩小了现有的温度概念。

更新日期:2021-03-16
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