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SEW BOOKS
Ten Lectures on Theoretical Rheology. By ~ I A R K G REISER. S 163 pp. Jerusalem: Hubin Mass. S e v York: Sordemann Publishing Company, Inc., 1943. Price: $4.50. This book takes up the problem of the flow of matter from the classical continuum point of view as distinguished from the more recent atomic-molecular approach. This latter approach is dismissed as “nietarheology”. The book begins 11-ith the classical treatment of strain and stress. T-arious idealized behaviors are defined in terms of the tensor equations and are called after the men Jvho first tvorked v i t h them conspicuously. Esamples are the “Euclid” and “Hooke” solids and the “Sen-tonian” and ”Pascalian” liquids. Chapter V deals with special problems-the simple pull of a rod. the bending of a beam. a1id various kinds of viscosimeters. This is follon-ed by a chapter on creep and damping and then by one discussing the effects of structure such as arise when large particles are present in a viscous continuum. Chapter TI11 considers plastic florv and the dissipation of strain-energy. The nest chapter considers the LIohr-Circle and Dimensional Alnalysis,while the final chapter seeks t o lay the more general framework required for treating actual bodies as distinguished from the idealized behaviors called after the names of various investigators. The book provides a sound introduction t o the continuum theory of flon- couched in no more mathematical !anguage than the subject requires. -1larger treatise is promised later Ti-hich will probably alloiv space to consider floiv also i n its molecular and atomic aspects. The book will be a useful addition t o the libraries of students of rheology. RESRYEIRISG.
SILTERIIIS, Chairman, O I L C h e m i c a l s So, Ceraniic l - s e . Compiled by ALEXASDER GEORGE W.NOREP, ASD FREDERICK D. ROSSISI,with the aid of Kuan-Han Sun, Librarian for the Committee. Bulletin Sational Research Council S o . 107, June, 1913. Published by the Sational Research Council, Sational Academy of Sciences, Washington, D . C. The title of this bulletin is misleading, in that the inforimtion contained in i t is much niore extensive than would be inferred from the title. The sub-title reads, “Formulas, molecular weights, colors, crystal forms, densities, refractive indices, melting points, boiling points, transition points, decomposition temperatures.” These d a t a are assembled for a large number of inorganic compounds, and the conipilation is hclieved t o be the most complete t h a t has been niade. Ti slro~il~l hc useful ~ i o tonly t o c-er:imists but, also t,o chcmisis, physicists. arid geologists. (;ErjKci: iV. SIOREY. Data
/ ~ / ! L I / I I ( / [ / 01 1,’oOd Clllt! fi’OOr/ f ’ / ’ ( J d L t c l S . .\I. 13. , ~ . i ( ’ ( I R ~Editor. , 952 PI). i ~ ~ ~1Ok1. ~ s , Price: Sl0.50. S e w T o r k : Iiitersci~actl ’ ~ ~ t ~ l i s lIiic,, The scope of 1hia ~ o l u n 1 estentls t~ Iwyontl that suggcstetl h y the title, to t h c t.\tcnt. t h a t it, includes chapters o n the F;cncr,il prriport its alii1 rlassification of enzymes, hormones, and digestive proccsscs. 111 :idditioii t 0 tiisclosing the quantity of various carbohydrates, lipids, and proteins in certain foods, there are chapters dealing with the detailed structure arid chemical constitution of these food constituents. Lnder the editorship of AI. 13. Jacobs, the chapters have each been written liy a specialist or specialists. X chapter on the physical chemistry of foods hy J. L. St. John is uniquc and singularly useful, since it tlcfincs the terms used t o tlescriiie the common physical properties and outlines the methods and tlc,vices used in thrir nieasureiurnt. This is follovwl by 3 chapter on the carhohydrates by E. F. Degering. -% chapter oii the lipids and another on amino acids and proteins were written by &I.11.Baizer anti Hugo Zahnd. Enzymes arc discussed by Kurt, G. Stern; vitamins, vitagens, and hormones by H . R . Itoscnberg; and mineral matters and other inorganic food adjuncts by R. H . Carr. The chapter on coloring matters in foods, as presented by C. F. Jablonski, deals particularly lvith the art of coloring with coal-tar dyes and natural organic coloring matters rather than n-ith the pigments found in natural, uncolored foods. il. E. Wilhelmi, in a chapter on the digestion and fate of foodstuffs, presents a very concise treatment of the digestive and assimilative processes. Food spoilage and food poisoning are surveyed briefly by H. 0. Halvorson.
