a standard text in the field needed a thorough overhauling after a relatively short time. This has been achieved in the second edition to such an extent that it is for all practical purposes a. new book which will be most useful not only to the manufacturer and technologist but also to the student of food technology who will value its comprehensiveness, conciseness, and the many references to original literature. Those readers who are familiar with the first edition d l especially appreciate the inclusion of a new chapter, Dehydration of Miscellaneous Foods, which deals with so common and important items as dried yeast, instant coffee, dried soups, soft drinks, and ice cream mixes, puddings, potato chips, pectin, and horseradish. This list is but an indication what place dehydration has recently attained in our food supply. F R l N C I S JOSEPH WEISS
A ~ L I N ~ T OVA. N.
A
GUIDE TO GRADUATE STUDY
Edited by Freden'c W. Ness. Dean, Dickinson College, Carlisle, Pennsylvania. Association of American Colleges, Distributed by American Council of Education, Washington, D. C., 1957. xi 335 pp. 17.5 X 26 cm. $5.
+
THIS book is part of an effort to increase the supply of candidates for
doctoral programs in all fields with a particular view to improving the supply of college teachers. I t has been prepared by a committee of the Association of American Colleges with financial aid from the Ford Foundation. In keeping with its purposes t,wo copies of the book have bem given to each accredited four-year college. The frst fifth of the book consists of a. set of brief but well-organized chapt,ers on almost all topicsreletingundergraduate and graduate study. Quite helpful are the discussions of: "Who should go to graduate school?" "How to select s. school," "How to gain admission to graduate srhool," "Horv to finance graduatestudy,"and "What to expect ingraduate school." A selective bibliography completes this part. The remainder of the book is a detailed listing of graduate schools which offer doctoral programs, admission requirements, fees, financial assistance, fields of st,rldy in which programs are offered, and finally, the size of iaculty and enrollment in each field. There is 8. useful index of institutions by fields of study. Chemistry is the most frequent field wibh programs offered a t 106 institutions. Physics is second (83) followed closely hy psychology (82), mathematics (75), history (741, and English (72). Doctoral programs in chemical engineering are available a t 51 institutions. Use of this book in conjunction with the American Chemical Society Directory of Graduate Research (1957 Edition) pro(Conlin~iedon page AStO)
JOURNAL OF CHEMICAL EDUCATION
vides a senior chemistry major and his faculty advisor with some hitherto rather inaccessible and pertinent information about the doctoral programs in chemistry a t American universities. Some of the early chapters are most strongly recommended reading for juniors and even sophomores ss they plan their undergraduate programs. This hook would he a helpful addition to any chemistry library. I n view of the already high activity in graduate study of chemistrv the hook ~ r o h a b l vwill not produce a significant increase in the numbcr of graduato chemistry students. In many other fioldn this hook should prove to be a. vital "shot in the arm." EDWARD L. HAENISCH \lirn*sm COLLEOE C n * w ~ o n o a v , ~ ~Im N,D ~ A N *
A STUDENTS' HANDBOOK OF ORGANIC QUALITATIVE ANALYSIS
I. B. Bowen, S. H.Graham, and A. I. S. Williams, University College of Wales, Aberystwyth. University of London Press, Ltd., London, 1957. 189 pp. 14.5 X 22 cm. THE I'reface state8 "This book was written ns nn introduction to qualitative nndysip. for first- and second-year nnivot.sit,v students, but additional matter hm hren included so that the needs of the more advanred student reading for honours are also fullv met "
This book is comparable in scope to the widely used qualitative organic texts by Shriner, Fuson, and Curtin and by McElvain, but it suffers by comparison with these two excellent books in the following particulars: The discussion of the relationship af structure to solubility and to physical constants is very brief. There is no mention of the various techniques for determination of physical constants. Individual compounds listed in the tables of derivatives are not included in the index which would have made their location much more convenient. The tables of derivatives appear adequate in length. JAMES L. A. WEBB S o u ~ n w e s . r m wA T M E Y P H ~ ~ Mrmxls, T~nxrsszs
REASON AND CHANCE IN s c i m n c DISCOVERY
R. Taton. Translated by A. I. Pomemns. Philosophical Library, Inc., New York, 1957. 171 pp. Many figs. IS X 23.5 cm. $10. T o THOSE intere~tedin ease histories describing the varying paths of scientific discovery, this book will come as a welcome addition sinec it brings to the attention of the reader a number of important pieces of continental European nork not generally known in this country. With the increasing concern for the right training of scientists most eomo a. greater interest in the actual ingredients that make for greatness in science. Thcrc is an impressive and growing literature on the creative process in mathematics, and a
number of studies in the are$&of physics have been made. Chemistry has barely been touched and unfortunately this book does little to fill the gap. Of the sciences tabulated in the index (astronomy, biology, chemistry, instrumental techniques, mathematics, medicine, and physics) chemistry is the subject most sparsely treated, only the discovery of the elements through studies of radioactivity and speetrum analy~isbeing dealt uith in detail. Furthermore, apart from the classification of factors in discovery implied by the chapter headings in part 2 (Systematic Discovery, The Fruitfulness of Same Discoveries, Flashes of Thought, The Role of Chance, The Role of Error) the author, according to the preface, has intentionally desisted from theorizing about the natmr of scientific discovery. This has its merits but it leaves the reader bewildered in the face of the multitude of examples. I n part 1, tho author differentiates between three realms of discovery, those in mathematics, theoretical sciences, and observational and experimental sciences. Part 3 deals with the problem of simultaneous discovery, of missed discoveries, and with the distressing struggles man," valuahle ideas and discoveries face before they are accepted and utilized. Throughout the book the qualities of character required by innovators are well brought out. The book ends with a discussion of the
science must guard against,. The es-
JOURNAL OF CHEMICAL EDUCATION
