and others. The groups are taken up in order of analysis, that is, beginning with the silver group. Preliminary experiments on solutions of salts of the individual ions are designed to show the characteristic properties of the latter. Group I1 is separated into its two parts by means of ammonium sulfide. Magnesium is allowed t o remain unprecipitated by the Group I V reagent and is tested for in Group V. The study of the reactions of the anions and their analytical scheme is rather short, being confined t o twenty-one pages. The particular idea by which these authors make this book different fromother qualitative analyses lies in a n attempted dissemination of facts of general and applied chemistry along with the real qualitative analytical material. In preliminary editions this extraneous material was incorporated with the directions for qualitative procedure in the same paragraph and in the same size of type. This seemed confusing and in this edition the use of a smaller size of type has made a decided improvement. The theoretical principles such as theory' of ionization, law of mass action, etc., which find application to the procedure of qualitative analysis are included and explained in a thorough and understandable manner. CARLOTTO
merit of organic compounds, and then the "source, composition, and functions" of foods ire discussed in their relation t o each organic section: hydrocarbons; halogen derivatives; alcohols with a study of sugar fermentation and of the physiological effect of alcohol; ethers; aldehydes and ketones, formation of acrolein from fats, tests for aldehyde in milk; organic acids, their presence in vinegar and in fruits and vegetables, many tests for organic acids in canned foods; the esters and their relation t o flavors, fats, oils, perfumes, soaps: the carbohydrates correlated with sugar tests and analyses, enzyme action, baking powders: organic nitrogen compounds and their relation to proteins, protein tests in meat, grains, and milk. The hook also includes a very short discussion of digestion, vitamins, water supply, beverages, and thermo-chemistry in its relation to food calories. When a book is planned covering the essentials of organic and food chemistry in a small volume, the material must be condensed. The reviewer thinks that the organic chemistry of this text is not sufficient in scope or intensity t o meet that requised by a general home economics course. However, the material given is well organized. The qualitative and quantitative laboratory experiments in food chemistry, with their descriptions and applications. arc quite complete. The experiments are U N ~ V E R or. S ~MAINS Y Onono, Mmne well written and especially adapted to the needs of home economics students majorOrganic and Food Chemistry. GAUY ing in foods and dietetics. EUGENE CULVER,LLD., and THOMAS NELLIEM. NAYLOR AETHURROGERS,B.S., both of Central IOWA STAT*COLLEOB AYBS, I O W A State Teachers' College, Stevens Point, Wisconsin. First Edition. P. Blakiston's Son and Co., Inc., 1012 Walnut St., Philadelphia, 1929. vi f 212 pp. 13.5 X 19.5 cm. $1.50.
The book combines textbook material and laboratory directions. I t is based on the author's experience in teaching a course in organic and food chemistry t o home economics classes. The material is organized according to the usual arrange-
