3024
JOmAL
OF CHEM[ICAL EDUCATION
This book, which is based upon the author's "Outlines of Organic Chemistry," is intended, according t o the preface, for complete beginners, boys and girls, who have just passed the school certificate examination in England. "The number of compounds drscribcd hnc dcliherntels bren krpt small" in order that the insuuctor may "make haste slowly" and "allow the elementary work t o be thoroughly assimilated." Within the limits established, this text is an excellent piece of work. The organization of the material is worthy of note. Especially commendable too is the emphasis put on structure in Chapter 111. Here with painstaking detail the author discloses the methods for determining the arrangements of the atoms in alcohol, formaldehyde, acetaldehyde, formic acid, and ethyl formate. The discussion of the two series, aliphatic and aromatic, begins in each case with the hydrocarbons and continues through the derivatives. The plan, in general, seems t o be t o discuss the most tvdcal member of a ho.. mologaus series in some detail, after which a general discussion of the series as a whole follows. The few number of compounds discussed wilt undoubtedly result in adverse criticism from some quarters. Of the sixtyfive common organic substances listed a t the beginning, approximately twenty per cent receive no further mention. For instance, there is no discussion of the alkaloids, the organo-metal10 compounds, the heterocyclic compounds, the carbocyclic compounds other than those of the aromatic series, and many other types frequently met in elementary organic texts. I n other words the author attempts nothing but a discussion of the simpler types of the aliphatic and aromatic series, a method which cannot by its very nature consider some very interesting compounds of great practical importance. I n the opinion of the reviewer this is not a serious objection. The author aims a t thoroughness which is t o he followed by a more advanced study later.
DecEMwsn, 1930
Several of the new features introduced in recent American texts are noticeably lacking in this work. The Geneva system of nomenclature is completely ignored; even the names methanol and ethanol, which have come to be quite common in America, are not mentioned. The electron and the part which it presumably plays in organic combinations have likewise been omitted. The b w k is remarkably free fram errors. To be sure the statement in regard t o phenol-"an ample supply of which is always available fram coal tar"-is not true, a t least, in America. I n the discussion of the sugars clarity might be introduced by giving the ring formulas for some of the hexases since these are later used in the structural formulas for sucrose and lactose. The distinctness of the type, together with the s.~ a ~. i mannement ng of the eauations, makes reading easy. The plates add a great deal t o the attractiveness of this work. For the student who desires a limited treatment of the subject this text offers a clear, well-arranged, presentation. C. A. BUSBLER Unrwasrrv os TBNNBSBE KNOXYILL.L, TBNN.
Dietetics and Nutrition. MAUDE A. PERRY, B.S., formerly Director of Dietetics a t the Michael Reese Hospital, Chicago, Illinois, and a t the Montreal General Hospital, Montreal. Canada. C. V. Mosby Co., St. Louis, Missouri, 1930. 332 pp. 13.5 X 19.5 cm. $2.50. The purpose of the hook, as stated by the author in the preface, "is to present scientific and technical material in plain and simple language, t o meet the needs of schools, training schools for nurses, graduate nurses, physicians, teachers, and all others interested in personal and public health problems." The author has fulfilled the aim in that the information, as presented, is stated in simple language, making the material readily available far any reader. An excellent feature is a short outline preceding
VOL.7, NO. 12
RECENTBOOKS
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some knowledge of chemistry, hut who do not have the time or inclination to go deeply into the technical phases of the subject, yet who seek an insight into the constitution, composition, and methods of analysis of milk and other dairy products. About one-third of the text is devoted to a brief discussion of the chemical nature of the several constituents of milk, some of their "characteristic" qualities. the extent to which they are present, and the influence of various factors in affecting the composition of milk and its constituent parts. The detection of adulteration in milk, through a determination of the freezing .-point or the refractive index of the milk serum, is lightly touched upon. A few pages are allotted to brief statements respecting the method of processing and the composition of such milk products as condensed milk, milk powders, aeam. and ice cream. The composition of butter, together with the application of chemical means for the detection of adulteration and of butter substitutes is touched upon. Some space is also devoted to the action of rennin npon milk and t o the chemical changes involved in the ripening of cheese and the development of flavor. Changes in milk caused by the application of heat and the action of milk npon certain metals receives brief, but concise attention. S p d c directions are contained ~ L for the separation and examination of the major constituents present in milk. Special emphasis is given to the analysis of milk, particularly to the Gerber, the Adams, and the Rose-Gottlieb methods A Textbook of Dairy Chemistry. EDGAR for the determination of milk fat, and the R. Lwo, M.Sc. (Lond.), A.R.C.Sc., Kjeldahl and aldehyde figure methods of F.I.C., Lecturer in Agricultural Chem- estimatmg protein. Means of deterministry a t the Midland Agricultural Col- ing the specific gravity of milk, the acidity lege, and Official Deputy Agricultural of milk, the detection of the presence of Analyst for the Lindsey Division of preservatives in milk, and the determinaLincolnshire, England. John Wiley & tion of the freezing point of milk are inSons, Inc., New York City. 1930. vii f dicated and explained. Directions for the 213 pp. 12 X 18.5 cm. $2.25. sampling and analysis of aeam, butter, and This textbook of " D a j i Chemistry" is cheese are given some consideration. The hook is a source of valuable inwritten to meet the requirements of students in dairying and others who have formation with reference to the chemistry
each chapter, setting forth the high points of the ground covered by that chapter. The first two chapters discuss food and its relation to the normal diet and the factors which affect food requirement. Foods and their particular characteristics are discussed according to the following chapter headings: Nitrogenous Foods, Non-Nitrogenous Foods (Carbohydrates), Non-Nitrogenous Fwds (Fats and Oils), Water and Beverages, Mineral Salts, Vitamins, Food Adjuncts, Care, Preserwtion, and Cooking of Foods. The Chemistry of Nutrition is covered in two chapters, namely, Nutrition and Metabolism. The next few chapters deal with the food reanirements a t certain age levels. The remainder of the book, which is the major part of it, deals with diet in disease. These chapters on dietary treatment, in which she has very carefully presented the various dietary practices, show a wide experience and knowledge in this field on the uart of the author. Earlier in the book, there are a number of statem a t s of a scientific nature which seem rather ambiguous. These no doubt could have been avoided by a more careful editing. Footnotes, or a bihliagraphy, giving the complete names of the authors and investigators quoted by Miss Perry would have been helpful. C L ~ p,~w~~~~ ~ ~ M. MARIEMOUNT
