890
NEW BOOKS
+
Advances in Ei~zymoloyy. Vol. 6 . Edited by F. F. KORD. s 563 pp. 215 Fourth Ave., New York: Interscience Publishers, Inc., 1946. Price: $6.50. This is the sixth annual review of current advances in enzyme chemistry and related fields of biochemistry. Following a n established precedence, the editor has secured articles from men who have contributed t o the fields of their several specialties. The first article treats of the amino acid decarboxylases produced by bacteria; it is by E. F. Gale, who has been active in this field. One of the problems encountered in the use of sulfa drugs and the antibiotics involves the resistance or “adaptation” developed by the organisms. M. G. Sevag discusses this problem particularly as i t involves the question of the production of “adaptive enzymes.” T o complete the picture, D. W. Woolley submits a n article on biological antagonisms between structurally related compounds. I n the field of intermediate metabolism, the rble of myosin is being actively studied. V. A . Engelhardt summarizes the experimental work pointing t o the rdle of myosin as a n adenosinetriphosphatase. A companion article by C. L. Iloagland considers the altered metabolism in diseases of muscle and points t o the possibility t h a t impairedmusclettctivity may involve reactions which have their origin in other tissues. Recent work has indicated that the energy-rich bond in acetyl phosphate is of considerable importance, particularly in certain bacterial reactions; a chapter on this field is by F. Lipmann. C. E. Clifton reviews the literature in the extensive field of assimilation of carbon and of nitrogen by microijrganisms. A separate chapter by W . G . Frankenburg summarizes the changes produced in the curing of tobacco. The rdle of the tocophcrols (vitamin E) as components of certain enzyme systems is surveyed by K . C. D. Hickman and P . L. Harris, who conclude their chapter with a summary of the needs for the tocopherols and the levels a t which these are found in foodstuffs. The amylases are of importance wherever starch is inelaboliacd or used in industrial processes. The actions of the two recognized forms (alpha and beta) are summarized by R. €1. Hopkins; this is followed by a complete discussion by W .F. Geddes of thc importance of the amylases in the cereal industry. The current volume maintains the high standard achievcd in former years. We arc indebted t o the authors for the excellent summaries and the critical discussions in thest: ficlds where the literature is bcconiing voluminous. The editor i s to be cwmmendccl for securing three of the eleven articles from scientists in Europe. W. M. SASUSTROM.
