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T H E JOURA-AL OF I i Y D U S T R I A L A.YD E S G I S E E R I N G C H E - V I S T R Y .
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PHENOLFORMALDEHYDE CONDENSATION PRODUCTS: On page 741, second column, second line, strike out “50° or” so as to make the sentence read: “This tendency to foam beA CORRECTION. ln the article on “phenol-Formaldehyde Condensation comes pronounced only a t temperatures above I O O O C., etc.” L. H. BAEKELAND. Products,” published in the October number of THISJOURNAL, an inaccuracy has occurred.
BOOK REV1FW.S
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Industrial Chemistry. A Manual for the Student and Manu- less rambling descriptive matter and more facts, figures and facturer. By ALLEN ROGERS AND ALFRED R. AUBERT, principles. Power and power transmission have been attempted in thirty with thirty-four collaborators. Octavo, 854 pages, 340 pages. If this subject is to be discussed a t all in a book on illustrations. New York: D. Van Nostrand Co. Price, industrial chemistry, considerably more space should be given $5.00. to prevailing types of engines, boilers, pumps, heaters, furnaces, The suggestion has often been made that the difficult probdrafts and innumerable other fundamental considerations. lem of writing a book on industrial chemistry could easily be The power plant is the heart of the factory and such supersolved by having each subject treated by a specialist. This volume is made up of a series of chapters contributed by well- ficial knowledge as might be conveyed in a short chapter in a book on industrial chemistry is of doubtful value. The whole known chemists, engineers and manufacturers and the book field of electrical and mechanical engineering and the practice will be studied with great interest by everyone familiar with of engineering thermodynamics is involved in power and power the problems involved in the presentation of works on applied chemical processes. The selection of topics and the arrange- transmission and unless the work can be directed by men with ment of matter is a serious editorial problem on account of the more than a superficial knowledge of these subjects, it had better be left in the hands of the practical man. vastness of the field to be covered and the diversified interests Sulphuric, nitric and hydrochloric acids are given in three of the readers. The specialist is interested in facts, figures and details while the teacher and student must of necessity deal chapters (71 pages). The consumption, properties, raw matewith principles. The book cannot be said to meet the difficult rials, approved Smerican practice and apparatus in use are all carefully treated and illustrated and the chemistry of the problem of presenting, in one volume and by the same treatprocesses fully elaborated. Various types of apparatus, conment of subjects, both a works managers’ handbook and a struction of functional parts, operating methods and costs are students’ text-book. discussed. These are excellently presented chapters and repreAnother difficulty encountered in this composite book is the lack of uniformity in the scope, method of presentation and analy- sent the most recent developments in heavy acid practice. A chapter on commercial chemicals is devoted largely to sis of the subjects presented. Some of the chapters are l-ery definitions of a number of the standard products. The alkali elementary, general descriptions and others are devoted almost industries briefly described in this chapter might well have been entirely to definitions without any attempt to discuss industreated in considerable detail. The chemistry, past and prestrial principles or practices. The main value of the work is found in the subjects which have been treated as manufacturing ent processes of manufacture and the engineering problems and industrial problems and based upon the applications of involved are all of fundamental importance and have great educational value. physical and chemical principles which are duly and clearly The commercial importance of chlorine is recognized in a good set forth. chapter discussing the electro-chemical and strictly chemical The chapter on general processes shows the effect of too much pruning. Some of the most important fundamental processes processes for the manufacture of this element and its allied products. This is followed by a short description of some have been omitted and others should have been elaborated and illustrated. Stamp mills, Griffin mills, cement kilns, pumps, electrochemical industries such as carbon, carbides, carborundum, graphite, etc. Electrochemical processes and the princimontejus, etc., might have been described and illustrated and multiple effect evaporation, solution, extraction and drying ples involved might well have been treated with more thorapparatus deserve fuller treatment. This is followed by a short oughness and detail both on account of their great industrial importance and their potential possibilities. descriptive chapter on some of the materials used in construcCement, plaster, clay, pottery and glass have been treated tion. Water for industrial purposes is well treated, but might have in three chapters covering forty-four pages. The chapter on been accompanied by fuller descriptions and illustrations of glass is especially well illustrated. The four chapters covering white lead, paints, oils and pigments are followed by a good gravity, pressure and sand filters and by cuts of open and closed chapter on the metallurgy of iron and steel and one on fertilizers. feed water heaters. The fuels chapter discusses gaseous, solid and liquid fuels, Illuminating gas is thoroughly and excellently treated both describes and illustrates two of the standard forms of pyrometer, from the standpoint of text and illustrations. This is followed by good chapters on tar, petroleum and wood distillation inthe Mohler calorimeter for solids and liquids and the Junker for gases. Wood, peat, lignite, bituminous coal, anthracite, dustries. The chapters on oils, fats and waxes, and lubricating charcoal, coke, liquid and gaseous fuels are briefly discussed oils are devoted largely to definitions with practically nothing on industrial processes of manufacture. in the order given. A chapter on producer gas is given over to general discussion Soaps, laundering, essential oils, varpish, sugar, starch and with numerous illustrations of the construction and operation glucose, brewing and malting, wine-making, distilled liquors, textiles, dyestuffs, paper, explosives, leather, tanning materials, of various types of producers. I t is to be regretted that more care and accuracy could not have been used in the presentation glue and casein are each given a chapter. The book is well printed, uTell bound and shows the results of the theoretical principles involved. The producer reactions may be effectively used to illustrate to the student the methods of careful proof-reading. To get out such a work is a great available for controlling physical conditions by a proper adjust- undertaking and the editors are to be congratulated on the dement of chemical conditions and the author might easily have gree of success they have attained. They have invited and greatly enhanced the educational value of this chapter by giving will no doubt receive the constructive suggestions of their fellow
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chemists and engineers with a view to improving future editions. Technical libraries, chemists, engineers and teachers will find this volume a necessary addition to their works on industrial chemistry. M. C. WHITAKER. Food and Drugs. By ERNESTJ. PARRY. Volume I. The Analysis of Food and Drugs (Chemical and Microscopical); vel. 11.The Sale of Food and Drugs Acts, 1875-1907. London: Scott, Greenwood & Son, 1911. (The Van Nostrand Co., Importers.) Large Octavo, 744 and 181 pages. Prices, $7. j o and $3.00. Volume I comprises: Tea, Coffee and Cocoa Products, 40 pages; Milk, Cheese, Butter, Lard, Suet, Olive Oil, 74 pages; Carbohydrate Foods, 74 pages; Spices, Flavoring Essences, etc., 8 z pages; Alcoholic Beverages, 85 pages; Flesh Foods, j8 pages; Microscopical Analysis, 11 pages; Crude Drugs and Certain Galenicals, 74 pages; Drugs Containing Alkaloids, etc., Capable of Approximate Determination, Ioj pages; The Essential Oils of the British Pharmacopoeia, 20 pages; Fatty Oils, Waxes and Soaps of the British Pharmacopoeia, 2 2 pages; The Chemicals of the (British) Pharmacopoeia, 68 pages. The general plan seems to be to give under each food: definitions, a very brief sketch of the source and chemical nature, and a fairly full account of analytical methods and possible adulterants with means for their detection. The arrangement of the book and the manner of treatment (which is strictly from the point of view of the British Public Analyst) are not such as to encourage its use as a text book; the chemist who is already experienced in food analysis and familiar with the standard works on the subject will find here few new methods or helpful criticism of methods, but may gain useful suggestions as to the adulterants to be sought. The analytical data quoted from various sources and the discussion of definitions from the standpoint of British law and custom also add to the value of the book. Volume I1 begins with an introduction which gives a convenient outline of the scope and content of each of the British Acts relating to foods or drugs. Then follow “The Sale of Food and Drugs Act, 1875;” “The Sale of Food and Drugs Act Amendment Act, 1879;” “The Sale of Food and Drugs Act, 18gg;” “The Margarine Act, 1887;” “The Butter and Margarine Act, 1907;’’ a General Index and a n Index of Cases. The text of each act is given section by section with full explanation and discussion and often with illustrative cases. To those who have to do in any way with the drafting or interpretation of our food laws, the British practices and experience as recorded and explained by Mr. Parry, who is both a member of the Society of Public Analysts and a Barrister-atLaw, should be of much interest and importance. H. C. SHERMAN.
Nov.,
1912
the rare earths-zirconium, titanium, columbium, and tantalum. The book is a valuable contribution, containing as it does all of the important analytical methods in this field, together with the essential descriptive matter pertinent to their chemistry.
VICTORLENHER. Researches in Cellulose. Vol. 111, 190j-1910. By C. F. CROSS AND E. J. BEVAN. pp. 170. Longmans, Green & Co. Price, $ 2 . j0,net. The third volume of the Researches in Cellulose (I9Oj-1910) has been developed along the same lines as the first two volumes which included the Researches of 1895-1900 and from 19001905. The preparation of the present book was delayed to include the research work of 1911. The subject matter is divided into five chapters with following general headings: I. General Review; 11. Cellulose; 111. Cellulose Esters; IV. Ligno Celluloses; V. Technical Developments. The authors have provided in their third volume of the Researches in Cellulose, a valuable addition which will be appreciated by all interested in the scientific or technical develop0. KRESS. ment of cellulose.
Methods of Organic Analysis. By HENRYC. SHERMAN, PH.D., Professor of Food Chemistry in Columbia University. Second Edition, rewritten and enlarged. New York: The Macmillan Co., 1912. Price, $2.40, net. This work, first published in 1905 by Professor Sherman for the use of his chemistry classes in Columbia University, now appears rewritten and considerably enlarged both in volume and scope. Designed primarily to cover the subjects grouped under the general title of food chemistry, i t has now been enlarged to cover solid and liquid fuels, industrial alcohol, drying oils, petroleum, etc. We consider it to be an excellent book for the use of students and for general purposes of instruction. Besides frequent foot-notes, each chapter concludes with references to the special books bearing on the subject treated and to quite a full list of journal references chronologically arranged. While not intended to be encyclopaedic or to review all methods in use as do works like Allen’s “Commercial Organic Analysis,” or to convey information as to the composition of food products as does Leach’s “Food Inspection and Analysis” in its, tables of analyses, the purely analytical side is very fully covered. For instance, Chapter 111, on Carbohydrates, General Methods; Chapter IV, on Special Methods of Sugar Analysis; and Chapter V, on Starch and Amylase, cover in a most admirable and thorough way these important related classes. Many of the special qualitative tests first described by Mulliken in his “IdentificaDie Analyse der seltenen Erden und der Erdsauren. By PROF. tion of Pure Organic Compounds” have been tested by the DR. R. J. MEYER AND DR. 0. HAUSER.Stuttgart: Ferdinand author and are discussed a t some length. Enke, 1912. IO M. I n the chapter on fuels, the author reviews the methods of The appearance of this book a t this time is of peculiar interest, determining calorific power by the use of the different bomb inasmuch as the importance of the chemistry of the rare ele- calorimeters and the relations of chemical composition and ments is daily increasing, largely due to the uses made of them calorific power of organic compounds, noting the general formulas in the incandescent gas mantle, the incandescent electric light, for calculation of calorific power from the results of ultimate the flaming arc lamp, the Nernst glower, and in the metallurgy analyses and illustrating the subject by experimental work of his of modern steel. own. Much attention is given in the discussion of food analytical Probably no two chemists better fitted by experience with subjects to the methods of the Association of Official Agrithese elements could have been selected to bring together the cultural Chemists and in several cases the proposals of the Inmatter herein presented than R. J. Meyer and Otto Hauser. ternational Commissions for the Unification of the Methods of The literature has been thoroughly reviewed and the subject Analysis of special industries are given. I n addition to the book and journal references before referred matter is well presented. In addition to the qualitative and quantitative treatment, a large amount of space is devoted to to, as accompanying each Chapter, the book has a satisfactory the general characteristic chemistry of the elements and also subject index and is thus made a practical and convenient book for the student. I t ought to meet very general acceptance to the conventional methods of separation, which latter in many cases are not adaptable for analytical work. As a result, the from all interested in the analysis of food products and allied book will prove of great value to those who desire to work with S.S . SADTLER. subs tances.
