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T H E J O C R S A L OF I+\-D[-STRIA4L A S D E S G I , Y E E R I S G C H E S f I S T R Y
in calibrating the turbidimeter must be carefully followed in all subsequent determinations. No originality is claimed for the turbidimetric method described in our paper; it is merely an account of the results obtained in an effort t o adapt the method t o a new use. R . S. MCBRIDE BUREAU OF STAXDARDS E. R. WEAVER
V O ~j, . NO. 7
THE CHEMICAL CONSTITUTION OF RESINOUS PHENOLIC CONDENSATION PRODUCTS-A CORRECTION In my article under the above title, “HI5 JOURNAL, 5, 5 0 6 , there is an error in the last line, page 511: “hexamethylentetramine” should read “hexamethylentetramintriphenol.” L. H. BAEKELAND.
WASHINGTOX, D. C .
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BOOK REVIEWS
A Dictionary of Applied Chemistry. Second edition, revised THORPEand other eminent and enlarged. By SIR EDWARD contributors. To be issued in five volumes. Volume 111, 789 pages. Price of complete set when issued, $67.50. Price per volume, $13.50. Longmans, Green and Company: London and New York. This book is the third of the five volumes of the set. Volumes I and I1 were reviewed in THISJOURNAL, 4,550 and 698. Volume I11 closes with the chapter on Oils and Fats, following the usual alphabetical sequence. The same careful selection of eminent authors obtains in this as in the previous volumes, and a number of new names appear among the contributors. A comparison of the subject matter with that of the older edition shows careful revision and extension of the more important topics. A large amount of new matter has been added, for example, new chapters on Grape, Grape-seed Oil, Greases, Guaiacol, Guanidion, Gypsum, Halogen Acetic Acid, Helium, Hordenine, Hydantoin, Hydrolysis, Indigo (natural and artificial), Invertase, Iridium, Isoprene, Lacquer, Lactic Acid, Lactones, Lard, Leucine, Liquefaction of Gases, Liquors and Cordials, Meat Extracts, Mercerizing, Metallography, Monazite, Monel Metal, Neodymium, Utilization of Atmospheric Nitrogen. The book is excellently printed on a paper well adapted to reference use. The binding is strong and substantial as in previous volumes. It is hoped that the additional two volumes to complete the set will appear promptly. In this revised form the set will be a welcome addition to the working equipment of every works office, laboratory and reference library. M. C. WHITAKER
I
the mechanical engineer, chemist, as well as the practical business man whether a seller or purchaser of coal, on all subjects relating to same. Tables of analyses of coals from all parts of the United States are included. The book is particularly valuable t o the chemist as it goes into details relating to methods of coal and flue gas analysis and calorimetric determinations, giving ample details of procedure, and points out many possible causes of errors, their relative importance, and means of obviating or correcting for same. Much of this data is original and is so important that every chemist who has to do with coal analysis should consult this work. The book appears to be a little weak on a few points where the author has expressed opinions or made statements that are not in accordance with the most recent research work on the subjects without presenting any data or proof t o substantiate same. This is especially so in connection with “Sampling Coal and Fusibility of Ash.” Also in connection with calorimetric work and thermometer calibration, the author rather minimizes the work of the U. S. Bureau of Standards, while the advantage and need of referring all standardization work t o them should have been emphasized. E. G. BAILEY
Electroplating. -4 treatise on the Electro-deposition of Metals with a chapter on metal coloring and bronzing. By WILLIAM AND CECILH. HAINSWORTH. Longmans, Green R. BARCLAY & Co. pp. 399. Price, $2.10, net. This volume is probably the most up-to-date book in English that we have on this subject. The first 116pages are devoted to accessory knowledge in chemistry and electricity, which every Methods for the Analyses of Iron and Steel, Used in Labora- electroplater should know, but of which few have any undertories of tho American Rolling Mill Co., Middletown, Ohio. standing. Thus we have short chapters on fundamental principp. 62. Illustrations 7. The Republican Publishing Co., ples of chemistry, electrochemistry, electricity, primary batteries, Hamilton, Ohio. the lead storage battery, the dynamo, etc. While this infonnation is available in many other sources it is probably an advantage The preface states that this bulletin is issued on account of the numerous requests received for copies of the methods used to have it included in a book on electroplating, thus bringing in the laboratories of the American Rolling Mill Co., especially it directly to the attention of the electroplater. In the discussion of voltage calculation on pages 67 and 68 those referring to the analysis of American Ingot Iron. The methods given for the ordinary elements are those of common according to the Kelvin equation, the shortcomings of the method use in iron and stecl laboratories, and no claim is made for origi- are not mentioned, which is unfortunate. Chapters VI1 and VI11 describe the details of the plant for nality. The bulletin is intended as an aid to experienced chemists, thoroughly conversant with the standard methods for the electroplating, construction of vats, rheostats, electrical measuranalysis of iron and steel. For detail of method the reader ing instruments, cleaning, scouring, sand blast, etc. All of is referred to standard text books with the exception of the de- this is well treated and considered in a practical manner. The terminations of nitrogen, hydrogen, and oxygen in steel, which rest of the book deals with the electro-deposition of silver, are given in detail. Criticism and suggestions are invited in copper, nickel, gold, zinc, brass, iron, cobalt, tin, platinum, etc., in a very thorough way. The control of the baths is dereference to new or modifications of old methods. scribed and analytical methods given. The formulas for the WILLIAMBRADY different baths appear to have been carefully chosen. ReferCoal, Its Composition, Analysis, Utilization and Valuation. ences are given in many cases, and some of these refer to recent E. E. SOMERMEIER.167 pages. Illustrations and tables. work in this line. For example, Field’s admirable work on New York: McGraw-Hill Book Co. 1912. Price, $2.00. brass is referred to, and also Kern’s copper, nickel, and zinc baths. This book contains a very complete and readable presentation The last chapters are devoted to metal coloring and finishing. of coal testing, including sampling, analysis, calorific determina- Taken as a whole the book is excellent and should prove extions, flue gas analysis, boiler test calculations, coal washing tremely useful. S. A. TUCKER tests, etc. It is written with a view to meeting the demand of
July, 1 9 1 3
T H E J O C R - Y - I L OF Ii17DCSTRIrlL A.YD E.\-GIA\-EERIAYG
Food Inspection and Analysis.
For the use of public analysts, health officers, sanitary chemists and food economists. By ALBERTE. LEACH,S.B., late Chief of the Denver Food and Drug Inspection Laboratory, Bureau of Chemistry, U. S. Department of Agriculture. Third Edition. Revised and enlarged by ANDREWL. WINTON,Ph.D., Chief of Chicago Food and Drug Inspection Laboratory, Bureau of Chemistry, U. S. Department of Agriculture. New York: John Wiley & Sons. Large 8vo. xxi 1 0 0 1 pp., 1 2 0 figures, 40 full page half-tone plates. Cloth. Price, $;.jo net. This very popular treatise is so well known that a detailed description of it is unnecessary. “The period since the appearance of the second edition has been, in America, one of steady progress in food science as compared with the period of special activity, stimulated by federal legislation, immediately preceding and the pioneer period, in which the author mas a prominent figure, that led to the publication of the first edition. Without changing the general plan of the work, which ought ever to remain as a monument to the author’s remarkable grasp of the subject, new matter equivalent to about 80 pages, not including some 40 pages changed in the last thousand of the second edition, and 1 2 new cuts, have been added. The size of the work, however, has been increased but 47 pages, as much antiquated matter has been replaced by new, thus performing a double service to the reader.” The text of the book is divided into twenty-one chapters as follows : Chapter I, pp. 1-13, discusses Food Analysis and Official Control. Chapter 11, pp. 14-38, The Laboratory and Its Equipment. A cut showing the Freas electric drying and constant temperature oven is a new addition to the discussion of laboratory cquipment. Chapter 111, pp. 39-52. While this chapter is called Food, I t s Functions, Proximate Components, and Nutritive Value, the major part consists of the classification and discussion of the proteins, The small part devoted to nutritive value of foods is very inadequate; it is rather strange that the old Rubner physiological fuel values have not been replaced by the more correct figures of Atwater which are so generally used a t the present time. Chapter IV, pp, j3-80, General Analytical Methods. The reviser has improved this chapter by giving a more complete discussion of the modern methods for the detection and determination of arsenic than was to be found in the old edition. Apparatus for drying in a n atmosphere of hydrogen and the Hoskins electric furnace for ashing are illustrated and described. Chapter V, pp. 81-99,The Microscope in Food Analysis. Chapter VI, pp. 100-103,The Refractometer. These chapters remain unchanged. Chapter VII, pp, 124-210, is on Milk and Milk Products. This chapter shows careful revision-cuts illustrating new forms of Babcock apparatus are substituted for the old ones and the discussions of the methods, e. g., in the case of the detection of nitrates, have been augmented in order to include improvements which have appeared since the publication of the second edition. The sub-chapters on condensed milk, cream, and ice-cream have been very much improved, a process for the detection of foreign fat constituting a new and valuable addition. Chapter VIII, pp. 211-269,is headed Flesh Foods. The subchapter on meats contains the discussion of the composition, wholesomeness and effect of treatment as in the earlier edition; the number of analytical methods, however, has been increased by methods for the determination of ammonia in meat and of acidity of fat. A paragraph on the effects of floating of shellfish is new to this chapter. Chapter IX, pp. 261-270, Eggs. Chapter X, pp. 271-364,Cereals and Their Products, Legumes, Vegetables and Fruits. This chapter has been rewritten and
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CHEMISTRY
62I
improved in several places, especially the part devoted to flour. A method for the determination of sugar in cereal products is a noteworthy addition; the sub-chapters on yeast and baking powders contain some new material. Chapter XI, pp. 365-407, Tea, Coffee and Cocoa. The subchapter on tea contains the new methods for detection of “facing.” The determination of sucrose and lactose in cocoa products assumes a new form. Chapter X I I , pp. 408-470, Spices. Several parts of this chapter have been rewritten. Chapter XIII, pp. 471-564,Edible Fats and Oils. No important change. Chapter XIV, pp. 565-652, Sugar and Saccharine Products. The description of several of the analytical methods in this chapter have been revised and brought up-to-date; Munson and Walker’s lactose table has been corrected and more accurate tables of the relation between density and percentage of sugar solutions supplant the old one on pages 617 to 620. Chapter XV, pp. 653-7 j8, headed Alcoholic Beverages, has undergone a couple of slight changes. The Bureau of Standards table for the calculation of the percentage of alcohol-water solutions from the densities is not to be found. Chapter XVI, pp. 7 j9-78I , on Vinegar has been enlarged in order to contain a method for the determination of glycerol in vinegar. Chapters XVII, pp. 7 8 2 - 8 2 0 , Artificial Food Colors. In addition to the extensive schemes for the separation and identification of the various dyestuffs used in sophistication of food material contained in the old edition, there are presented Price’s scheme for separating the seven permitted colors and Mathewson’s method for the quantitative separation of acid coal tar colors. Chapter XVIII, pp. 821-849, Food Preservatives. ; i subchapter on a new food preservative, formic acid, has been added. Chapter XIX, pp. 8jo-8j6, Artificial Sweeteners. Chapter XX, pp. 857-899, Flavoring Extracts and Their Substitutes. . The section devoted to vanilla extract has been revised to include several new methods, tests and a “summary of the analyses of authentic samples of vanilla extract.” The lemon extract sub-chapter contains a new section devoted to the methods of analysis of lemon oil (also applicable to orange oil). Ginger extract is given place in this chapter. Chapter XXI, pp. 900-964, on Vegetable and Fruit Products, has been completely revised and widened in scope to embody, according to the revising author’s preface, “new sections on tomato ketchup, dried fruits, preserves (including maraschino cherries), fruit juices, and non-alcoholic carbonated beverages. ” “In the final chapter are included descriptions of recent methods for the determination of tin, vegetable acids, and habit-forming drugs, and for the detection of saponin, also microscopic methods for the detection of spoilage.” Following the final chapter there is a n appendix containing the amended Federal Pure Food Law and the Meat Inspection Law. The 40 excellent photomicrographic plates are convenientIy placed a t the back of the book as in the past editions. The reference lists following the chapters do not seem to have been so carefully revised as the general text of the book. While the recent work published in the government bulletins has been included in these reference lists, it is to be regretted that much that has appeared in the general chemical literature since the publication of the second edition of Leach’s book has been omitted. Dr. Winton’s revision, however, has greatly strengthened and improved the text of the treatise making i t a valuable addition to the libraries of “public analysts, health officers, sanitary chemists and food economists.” A. W. THOMAS
