APRIL, 1955
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integration of qualitative analysis with general chemistry and announce another text in which the two fields will be "fused." However, they also intend t o continue with occasional revisions of the present text. Chapters 1 (The Atomic and Molecular Concept of Matter), 4 (Qurtntised Atoms and Molecules), and 14 (Nuclear Chemistry) are new. Although this material has little t o do with qualitative analysis, the suthors feel that it cannot be neglected in a modern text. Chapter 11 on Complex Ions has been considerably revised through the introduction of considerations an molecular orbitals. The procedures of Part I1 have been largely rewritten to introduce centrifugation as an alternative to filtration. The use of thioaoetamide is presented ras an alternative to that of the ordinary source of hydrogen sulfide. However, the hydrolysis of thioacetamide is rather slow and many instructors will no doubt continue to prefer the old method, particularly since semimicro analysis leads to a marked decrease of contamination of the laboratory atmosphere. The sections on cation analysis have been expanded, while those on anion analysis have been reduced, the objective in both changes being the greatest possible emphasis on chemical principlesrather than on isolated facts. The tables in the appendix have been thoroughly revised. In particular, the table of solubility products of sulfides has been corrected on the basis of the new values for the diasociation constants of hydrogen sulfide. With its wealth of clearly presented discussions, of well tasted practical details, of well chosen examples, of problems and review que.qtions, of exhaustive tables of data, etc., this book will remain one of the very best pedagogical achievements in chemistry. PIERRE VAN RYSSELBERGHE
Um~snsrrrOF ORBOON. Eooerm, O R ~ ~ O N
BEITRAGE ZUR GESCHICHTE DER NATURWISSEN SCHAFTEN UND DER TECHNIK. VOLUME 2
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MAN'S FOOD: NUTRITION AND ENVIRONMENT IN FOOD GATHERING TIMES AND FOOD PRODUCING TIMES
Lloyd B. Jensen, Research Laboratories, Swift & Co. The Gerrard Preas, Champaign, Illinois, 1953. x 278 pp. 16 X 23.5 cm. $4.50.
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THIS book is concerned with the nutritional influences of various foods on the development of man, and with an introductory surveyof foods used by man from the paleolithic epochs to the close of classical times. Dr. Jensen shows that eiviliaation was able to develop only after man did not need to spend most of his time gathering his food supply. The book is divided into three major sections, dealing a i t h (1) food-gathering times, (2) food-producing times, and (3) food, environment, and man's nutrition. The first portion of the book deals with methods used by the food-gatherers, both preHomo s a p i a s and early H m o s a p i a s , in getting their food, and with the type of faod which these species ate. I t is unlikely that we would now consider such foods (earthworms, slugs and grubs, insects, human flesh, etc.) as suitable, although the author does show that such faod materials have nutritional value. In wnnection with this section, it is doubtful that "the layman a i t h an interest in science and history will find this hook fascinating reading." The first seotion of the book (40 pages) could be in)pmvrd by cithrr ir.rorpo,.:tting x glos~nryo; I,," t l w urr ol evplnnsrory mterinl uhout thr ~trthroi*rl~~yicsl no~nrncl~turr wrd. Thr wwnd sortion of the book. Jralinr with food-uroduvine times, covers the period from the'neoliths age to the'spread 2 of faod production to Europe. The development of cereals, garden food^, and of protein foods is discussed. I n the third section, the social and cultural aspects of nutrition, the effect of nutrition on bodily change, and the effect of rmtritian on man'^ welfare are considered. Some 600 references to the literature are arranged alphabetically a t the end of the book. The book is well printed, neatly bound, and there are remarkahlv few tvnoeranhicd errors. The author states that i t is his
MORRIS B. JlCOBS BATBIDE. NEWYORR
Edmund 0. von Lipprnann. Edited by Richard von Lippmann. Verlag Chernie, GMBH, Weinheim, Germany, 357 pp. 16.5 X 23 om. DM. 21.80. 1953. xii
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FROM 1878, when von Lippmann began work on the chemistry of sugar, many papers appeared from his pen on sugar chemistry and technology as well as on other technological problems. His papers on the history of science and technology were first gathered into the "Beitriige" in 1923. The present volume under review includes 72 works which appeared in the years 1923 to 1940. Among the articles reprinted are those dealing with the chemistry in the Papyrus Edwin Smith, Herodotus, Lucretius, Alexander von Humboldt, Boerhaave, Alexander Neokham, Jabir, Newtan, Achard, and Kopp. The volume contains excellent indexes of geographic names, proper names, authors' names, and subject matter. An appendix, of interest to historians of chemistry, lists the historical works of each author in their order of publication; a second appendix lists the works acoording to their historical period of reference. These provide a handy list of those works whieh have been collected and published in the two volumes of the "Beitrage" and in the two volumes of his "Ahhandlungen und Vortragen zur Gesohichte der Natumissenschaften" (1906, 1913). Not only are the von Lippmann volumes indispensable for those doing scholarly work in the history of ancient chemistry; they also provide interesting and readable accounts of chemical techniques and chemists of ancient times and of the more recent past.
ENTSTEHUNG UND AUSBREITUNG DER ALCHEMIE. VOLUME 3 Edmund 0. von Lippmann. Edited by Richard von Lippmann. Verlag Chemie, GMBH, Weinheim, Germany, 1954. 166 pp. 16.5 X 2 3 cm. Paper bound. DM 14. FROM 1886 until his death, von Lippmann (1857-1940) devoted his leisure hours to the study of the history oi chemistry. His works have well earned him a place as the outstitnding historian of chemistry of his time. The "Entstehung" stands out as one of his most important works. The first volume appeared in 1919 followed by the second in 1931. The present volume is the last readied for the press before the death of the author. It is arranged in the same alphabetical order of topics as were the earlier two volumes. Many subjects, which were treated in the earlier volumes, however, are hrought up to date (1939). Particular emphasis is paid to the history of alchemy with attention devoted to Albertus Maenus., .Tahir., CTPrhec ~~~, Hermes, Trismegistos, Pamcelsus, al-RM, the Philosopher's Stone, and the Twba Philosopho?um. I n addition, there are included convenient indexes of authors, geographic and proper names, and subject matter. It is a volume whieh should he especially useful to workers in ancient and medieval chemistry.
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MARTIN LEVEY
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