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BIG ENCYCLOPEDIA FOR CHILDREN AND ADULTS
When did the Red Cross start? Detailed answer
Directory / Big encyclopedia. Questions for quiz and self-education Did you know? When did the Red Cross start? On a hot June day in 1859, after the battle of Solferino in Italy, fifteen thousand dead and wounded remained on the battlefield. There were few doctors and many of the wounded died before they could receive medical attention. Driving across the battlefield, the young Swiss Heinrich Dunant was shocked by the carnage and the groans of the wounded. He gathered female volunteers from the nearest Italian village. Under his leadership and following his example, the women cared for the wounded. Heinrich Dunant wrote an article about the horrific scenes he witnessed. He stated that many deaths and suffering might not have happened if an organization had been created to care for the wounded, regardless of their nationality. Thanks to the humanitarian efforts of Dunant, fourteen nations accepted the treaty establishing the Red Cross. The treaty was signed at an international conference in Geneva in 1864 and revised in 1906. During the war, it provides for measures in various countries to alleviate the suffering of society. The reversed Swiss flag has been approved as the emblem of the Red Cross. Today, in the event of wars or national disasters, the hearts of the people of many nations unite under the flag of the Red Cross in the service of mankind. In any war, this flag of mercy is respected by friends and foes alike. The British Red Cross Society was founded in 1870 and incorporated in 1908. The British Armed Forces also has its own medical service. During the war, the Red Cross provides the necessary assistance. In Russia, the Red Cross Society was established in 1918, and in 1923, as a result of the merger, the "Union of Red Cross and Red Crescent Societies" arose. Author: Likum A.
What are fats? Fats are part of the organisms of plants and animals in a liquid or solid state. Most animal fats are in a solid state. Liquid fats are also called fatty oils. However, not all oils are fats. Whether liquid or solid, fats share a common characteristic: they do not dissolve in water. Water does not even wet fats - it does not spread over the surface, but is collected in droplets. Fats are lighter than water: this is why fats and oils float on the surface of water. The study of fats showed that they are all composed of three chemical elements: carbon, hydrogen and oxygen. Therefore, these are organic compounds. As a result of chemical reactions, fats decompose into components, one of which is always glycerol. The second component is "fatty acid". The different components of the fatty acid and lead to the presence of different types of fats and oils. Fats do not dissolve in water, but dissolve well in other liquids, such as gasoline. Some of these liquids that remove grease stains are marketed as "stain removers". If you boil fat with alkali, you get glycerin and soap. Soap is nothing but an alkaline salt of a fatty acid. This process is called "saponification". If the fat is shaken or treated with soapy water, the fat breaks down and forms a mass of bubbles, causing the water to become milky. This process is called "emulsification" and all fats can be emulsified. Together with carbohydrates and proteins (proteins), fats belong to the three main types of human food. They are emulsified in the body and burned to produce energy. In terms of energy content, 30 grams of fat is equivalent to about 60 grams of carbohydrates or protein. Both solid and liquid fats quickly deteriorate when exposed to air for a long time. They become "rancid", that is, they acquire an unpleasant taste and smell. This is because the fat breaks down and the fatty acid changes its chemical composition.
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