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RECENTBOOKS
tion of organic chemicals" contains d i r e tions for preparing the following compounds: acetyl benzoin, d-arginine hydrochloride, benzyl phthalimide, p-chlorobenzaldehyde, desoxybenzoin, desvl chloride, dihenzalacetone, 1,2-dibramocyclohexane, 2.6-diiodo-p-nitroaniline,2.4-dinitrobenzaldehyde, 4.5-diphenylglyoxalone, ethyl a,@-dibromo-8-phenylpropionate, ethyl-N-methylcarbarnate. hippuric acid, iodothiophene, mercury di-8-naphthyl, methyl isopropyl carbinol, S-methyl isothiourea sulfate, 8-naphthylmercuric chloride, nitrobarbituric acid, phenylpropiolic acid, phenyl thienyl ketone, propionaldehyde, sucdnic anhydride, 0-thiodiglycol, thiophene, thiosalicylic add, p-tolualdehyde, uramil, and diethyl zinc. The subject index includes also the material in Volumes X and XI, volumes which are not combined in the collective work which appeared recently. [For reviews of Vols. X, XI, and the Collective Volume, respectively, see J. C ~ ME .~ u c . , 7, 1218 (May, 1930); 8, 1242 (June, 1931); 9, 1499 (Aug., 1932).] Later references to certain of the preparations described in these same two volumes are also included. The arrangement of subject matter is the customary one: a section which describes procedure is followed by a second which includes notes on specific parts of the procedure. A third section gives a very brief summary of other methods of preparing the same substance, and includes literature references. All of the methods described have been tested in a laboratory other than that of the contributor, so that one can depend on obtaining the described results.
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The author states that "the purpose of this book is to present the principles of the chemistry of food and nutrition both as an integral part of the study of chemistry and with reference t o the food requirements of man and the considerations which should underlie our judgment of the nutritive value of foods and the choice and use of food for the maintenance and advancement of positive health and vitality." That the author has accomplished this purpose is probably best indicated by the favorable reception which previous editions of the book have been accorded by teachers and students of nutrition. The present book i s rewritten and enlarged but follows the same general plan whlch characterized previous editions. A comparison af the third and fourth editions shows that the latter contains twenty-four chapters, while the former consisted of but twenty. The former brief "Introduction" has been expanded into Chapter I of the new edition. Formerly the author discussed proteins in a single chapter. In the new edition one chapter is devoted to "The General Chemistry of the Proteins and,Amina Adds" and a new chapter has been added expanding the "Nutritional C h e m i s e of the Proteins and Amino Acids." The chapter on "Iron in Food and Nutrition" is now "Iron and Copper in Food and Nutrition" and covers the recent work on iron and copper in blood regeneration. The reviewer feels that the new edition is materially strengthened by the addition of a new chapter entitled "Acid Base Balance in Foods and Nutrition," in which the author has brought together into one chapter the discussion of hydrogen-ion L. DRAKE NATHAN concentration, buffer action, blood buffers, UN~YEESITYOR MARYLAND COLLEGE PARX, MD. acid elimination, effect of diet, etc. From a pedagogical paint of view this is often Chemishy of Food and Nutrition. HENRY much more effective than t o discuss the various chemical and biological phases of C. SKEXMAN. Ph.D., Sc.D., Mitchill Professor of Chemistry, Columbia Uni- acidity and alkalinity a t scattered points versity. Fourth edition. The Mac- throughout the text. millan Co.. New York City. 1932. xiii I t is for this reason that the reviewer 614 pp. 32 Figs. 13 X 20 cm. regrets to find that an important former 8.00. chapter entitled "Chemical Nature and
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Regulation of Oxidative Processes in the Body" had been omitted in the new edition. The probable mechanism of biological oxidations is a matter of extreme interest to students of biology, medicine, and nutrition and, in the mind of the reviewer, is sufficiently important to be treated as a special topic. The vitamin chapters have been expanded to include separate chapters for vitamins B and G. The appendixes have been modified and some new additions have been made t o this very useful portion of the book. Carefully selected and revised bibliographies are appended to each chapter. The index, which occupies 39 pages, is unusually complete but has one fault which is likewise common t o previous editions, viz., that a single topic may he followed by as many as 50 page citations. Considerable time could be saved far the busy reader if this fault could be remedied in future editions. No teacher whose work involves the application of chemistry to biological problems can afford t o call his active reference list complete unless Sherman's, "Chemistry of Food and Nutrition" is included. The choice of subject matter, the clarity with which involved scientific topics are treated, and the authoritative but fair and impartial way in which the author, in his characteristic manner, discusses controversial theories, must command the reader's interest and admiration.
Dr. Sherman's new text will commend itself t o every teacher and student who desires i well-printed text containing a wealth of chemical and nutritional infarmation interpreted by an outstanding teacher and research worker. R. ADAMSDUTCHER THEPBNNSYT.VANIA STAT&COLLBCB
srms Co'Boe.
PBNNSYLVANI*
MISCELLANEOUS PUBLICATIONS Education in Belgium. J m s F. ABEL, Chief, Division of Foreign Schools Systems. U. S. Dept. Interior, Office of Education, Bulletin, 1932, No. 5. U. S. Government Printing Office, Washington, D. C. (Far sale by the Superintendent of Documents, Washington, D. C.) 145 pp. 15 X 23 cm.
$0.15. Science Reading Material for Pupils and Teachers. C. M. PRWITT. Reprint from Science Educelion, Montclair, N. J., 1932. 27 pp. 15.5 X 23.5 cm. $0 20. While this suggestive reading list covers the whole field of science, it is classified under various headings so that the chemis* teacher may easily pick out the lists of particular interest t o him. Pupil references, teacher references, and periodical literature appear in separate lists. Representative chemistry textbooks, both college and high-schwl, workbooks, and tests are included.
