JANUARY. 1933
53
evident that most of the problems that the amino-acid analyst will encounter have been considered by the authors. The v d u e of the hook is further enhanced by the extensive data which i t contains of the amino-acid composition of aninal and plant proteins, individually and as they occur in foods.
Part one, (94 pages), is subdivided into the following six chapters: I . Beer's Law, with Consideration of It's Validity; 11. General Principles of Visual and Photoelectric Methods of Measurement; 111. Precision in Visual and Photoelectric Determinations: IV. Details of Makine Colorimetric Determinations:
F. A. CAJORI
U ~ r v ~ n s or r ~COLORADO r 8~x001. OF MEDTCLNE Deamn. C o ~ o m o o
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COLOR IN BUSINESS, SCIENCE, AND INDUSTRY
Deane B. Judd, Chief of the Colorimetry Unit, National Bureau of Standards, Washington, D. C. John Wiley & Sons, Inc., 401 pp. 106 figs. 2 5 tables. 15 X 2 3 New York. 1952. ia om. $6.50.
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METALLURGISTS are concerned primarily with a physical property, such as hardness, in a steel, and only secondarily with the nature of the components and/or their amounts. Similarly, chemists and others often are more interested in the color of a product than in what the colorant is or its amount. Tho color one perceives in a given case may depend upon various factors, such as the illuminant, the immediate surroundings of the object, the nature and oonditions of the object, the conditions of illumination, and the normality of the observer. Thus, color is not a simple property of objects, as is mass or volume. Consequently, discussion of the different aspects of color is a diffioult assignment. I t is not easy, either, to measure or specify color. To deal with this problem, Dr. Judd brings rare ability to write clearly and accurat,ely. Associated with the National Bureau of Standards for a quarter of a century, he has dealt with s, large number of diversified color problems. His awn contrihutions to colorimetry have brought him international renown. Drawing upon this w e ~ l t hof personal experience and knowledge he has produced an outstanding book on color. Part I (79 pages) summarises basic facts of the process of color vision. Inoluded are discussions of phy~ieal, chemical, physiological, physchological, and psychophysical factors. Part I1 (216 ptlges) deals with tools and techniques. This long section covers broadly the instrumental and related means used for measuring, specifying, or describing color. The material ranges from the international C.I.E. spectrophotometric determination of z,y chromaticity coordinates to word designation by means of the system recommended by the Intersociety Color Council-National Bureau of Standards. Part 111 (53 pages) relates to the physics and psychophysics of colorant layers. Included are the general theory of gloss and opacity or biding power, together with suggestions on the problems of identifying and/or formulating colorants. The Appendix canthins tabular data useful for oalculations. A general bibliography an color and a good subject index follow. The book as a whole is anot,her example of Dr. Judd's excellent work. The reviewer recommends it. M. G . MELLON P u n o a ~U ~ r v e n s r w L*r*u~me,INDIANA
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DOSAGES C O L O R I M ~ ~ Q U E S
G. Charlot, Professeur i l'$ole Sup&tieure de Physique et de Chimie Industtielles, and R. Gauguin, Sous-chef de travaux 4 l'$cole SupOlieure de Physique et de Chimie Indushielles. Masson et Cie., Paris, 1952. 243 pp. 42 figs. 16 X 2 5 Em. 1500 francs. THISnew book is divided into two msin ~ections: (1) general principles of ahsorptimetric measurements in the visual region of the spectrum; and ( 2 ) a, r h m 6 of the better known methods applicable to the determination of 58 elements, exclusive of the rare earth group. A dozen nonmetals are included.
Nephelometry. Part two, (144 pages), summarises concisely the facts on which the procedures for each method are based. Application to .. specific materials is not included. Iron may be taken ss an example. Separationsinclude preeipitation as sulfide, hydrous oxide, cupferrate, or oxinate, and extraction as chloroferrr~te,cupferrate, or oxinate. Pure iron and Mohr's salt are suggested standards. Various details are given for the two selected color-forming reagents, thioeyanate and 1,10phenanthroline, with many references to recent literature on them. I n addition, referenoes are given for a halfdozen other reagents. Although the detail of coverage is not comparable t o that in the book by Sandell, or in the set by Snell and Snell, the reviewer likes the work as a whole. The arrangement is good, the methods seem well selected, and the references are adequate. The French style appeals t o him. The addition of subject and author indexes and the use of better binding would be improvements. M. G. MELLON Panom U N ~ V E ~ ~ ~ T V L * P * Y E ~ BIPDI*N* ,
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INDUSTRIAL OIL AND FAT PRODUCTS
AIton E. Bailey, Director of Research, The Humko Compahy, Memphis, Tenn. Second edition. Interscience Publishers, Inc., 967 pp. 164 figs. 131 tables. IS X New York, 1951. x d v 23.5cm. $15.
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As A general reference work on modern technology in the oil and fat industries, this text stands quite done. I t is B book that was crying to be written for years hefore the appearance of its first edition in 1945, and no need was ever more satisfactorily eupplied. "Industrial Oil and F a t Products" covers more than its title implies. I t s opening sections on (a) The Nature of Fats and Oils and (b) Raw Materials for Oil and F a t Products, occupying nearly 200 pages, can be recommended to the advanced student as probably the most satisfactory summary he will find anywhere of the present state of our knowledge of the chemistry of fats and oils. And in the two remaining sections, (e) Industrial Utilkation of Fats and Oils and (d) Unit Processes in Oil and F a t Technology, the descriptions of current industrial practices and their historical development are supplemented by extended discussions of underlying chemical and physieoebemical theory. The author writes most authoritatively and most interestingly in his own field of specialization, the processing and utilization of edible fats, but he is equally thorough in the rest of the book where he had necessarily to rely more fully upon published information and the assistance of colleagues. The industrial products to which separate chapters are devoted include: oooking and salad oils and salad dressings; plastic shortening agents; butter and margarine; bakery products and confections; soap and other surface-active agents; paints, varnishes, and related products; and miscellaneous products from drying and nondrying oils. The unit processes dealt with are: handling, storage and grading of oils and oil-bearing materials; extraction of fats and oils; refining and bleaching; hydrogenation; deodorization; fat wlitting, esterifioation and interesterification; soapmaking; fractionation of fats and fatty acids; qolymerization, isomerieation, and related processes; solidificat~on,homogenization, and emulsification. In this second edition the text has been extensively revised and muoh of it entirely rewritten to incorporate the advances in re-
