composition of foods and the changes that occur in foods during cooking. In the second edition of CHEMISTRY AND COOKERY,the theory of ionization, hydrogen-ion concentration, and addimetry and alkalimetry are treated in accordance with the Debye-Hiickel and Brdnsted theories, which brings this work in line with recent conceptions. Likewise, the chapters relating t o egg and meat cookery have been revised to include the ideas recently developed through experimental work in foods. Especially interesting are the applications of chemistry t o home economics problems in relation to the use of foods which leave a basic residue in the body, the inhence of acid in the formation of fruit jelly, solution tension in cleaning silver, and the position of an element in the electrochemical series and its usefulness in making household utensils. The transition from inorganic t o organic chemistry is nicely made through a review and invaductorv chanter. Cantinuine " the studv of oreanic chemistry, the following types of compounds are discussed: hydrocarbons, alcohols, aldehydes and ketones, acids, tswrs, oils and fats, carbohydrates, proteins, and cyclo-organic compounds. These organic compounds are discussed in relation t o the foods of which they are a part; for example, the proteins of meat, eggs, flour, and cereals, the organic acids of fruits, the esters present in flavoring extracts, the composition of vitamins and of the pigments of fruits and vegetables. The textbook includes a laboratory manual of chemistry and cookery. T o the reviewer, the laboratory work in chemistry seems entirely inadequate from the standpoint of contact with materials and of experience in setting up apparatus. Especislly desirable are such related lessons as supersaturated solutions and candies and frozen desserts, normal solutions and concentration of acids in vinegar, fruit juices and sour milk, colloids and mayannaise salad dressing, starch cookery, and gelatin desserts. The chapters in the text and the experiments in the manual lead in desirable sequence from one to another, each making use of principles previously studied. For such a condensed course in chemistry and cookery, the material is carefully chosen. The book is well bound and printed. NELLIEM. NAYLOR IOWA S r n e COLL&DB AMBS.IOWA
HANDBOOK oa CHEMISTRY.Norman A , Lance, Lecturer in Organic Chemistry a t Cleveland College of Western Reserve University. Second Edition. Handbook Publishers, Inc.. Sandusky, Ohio, 1937. xvi 1501 pp. f 249 pp., mathematical appendix, 30 pp., indices. 13.2 X 19.2 cm. $6.00.
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The &st edition of this handbook, which appeared during the closing months of 1934, was so well received by industrial and academic chemists, that it was only natural that a revised and enlarged edition should be forthcoming. The second edition is a thorough revision of the first, with changes on over four hundred pages. Gravimetric and volumetric factors, as well as molecular weights, have all been changed t o conform with the new 1937 atomic weights. The page width has been slightly increased to make far greater accessibility of subject matter along the inside margin. This extensive revision and inclusion of new material has increased the size of the volume by two hundred thirty-seven pages. The section on the nomenclature of organic compounds has been enlarged. It includes a discussion of the older and Geneva systems in addition to thirteen pages of the more important organic ring systems giving names and numbering. The Beilstein references given in the first edition have been augmented to include references of later volumes. Three thousand nine hundred compounds are listed in the order of their refractive indices. Several thousand organic compounds are arranged in accordance with the values of their melting points. The formula index of organic compounds is arranged in essentially the same method used in Richter's LEXIKONDER KOHLENSTOPF VERBINDUNGEN.There is a new and enlarged section on organic re-
agents for inorganic analysis. The following new tables are offered. Organic Ring Systems Formula Index to the Compounds Listed in the Table of Physical Constants of Organic Compounds Melting Points of Organic Compounds Arranged in Ascending Order of Melting Points Refractive Index of Isotropic Solids, Uniaxial Positive and Negative Crystals, Biaxial Positive and Negative Crystals, Pure Liquids, Water and Aqueous Solutions of Halogen Acids, Aqueous Solutions of Alcohol, Aqueous Solutions of Glycerol Formula Index for Finding Organic Compounds Listed in the Refractive Index Table Calculations of Refractive Index Table for the Conversion of Immersion Refractometer Reading to True Refractive Index Viscosity of Aqueous Glycerol Solutions for Calibration of Viscosimeters Formulas and Properties of Denatured Alcohols Authorized Use of Denatured Alcohol Formulas The author and publishers have enhanced the value of this excellent handbook in its revised and enlarged form. It is heartily recommended by the reviewer. M. H. DASKAIS
TEEWOW OP ATOMS.Arthur Haas, University of Notm Dame. Translated by George B. Welch. Second Edition, enlarged and revised, D. Van Nostrand Company, Inc., NewYorkCity, 1937. xiv f 183 pp. 54 figs. 15 X 23 cm. $3.00. This is a well-connected and entirely non-mathematical account of the development of atomic physics. The reader is led naturally t o appreciate the evolving concepts of the theory by a lucid and pictorial description of the experiments responsible for their introduction. The b w k is highly recommended t o the interested layman, and t o the medical practitioner engaged in radiation therapy. Also, i t shonld be a stimulating and informative addition to the reading of students of elementary physics and chemistry. The present volume, which is a revision of that published in 1928. ~.has been modernized to about the middle of 1936 bv the introduction of much new matwkrl, including additional lectures on ihr rrsults of atomic disintegration, and on cosmic rays. The latter are a~vompaniedby numerous excellent reprodwtions of cloud chamber photographs.
INDUSTRIAL CHEMISTRY.Emil Raymond Riegel, Ph.D.. Professor of Industrial Chemistry, University of Buffalo. Third Edition. Reinhold Publishing Co., New York City, 1937. xiii 851 pp. 275 figs. 15 X 23 cm. 55.75.
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Anyone who has the courage to write an INDUSTRIAL CHEMIShas our sincere sympathy and respect. The new edition of Dr. Riegel's book is well worth serious consideration by all teachers of industrial chemistry. As the author states, certain material has been added, notably recent work on polymerization, solvent extraction, glass, ammoniated superphosphates, sugar from wood, new solvents, synthetic rubber, new uses for rayon, recent developments in stainless steel and other alloys. The principal addition is the appearance of more production figures which are always of intere-t t o the instructor. I b c outstanding chapters arc perhws the 6r,t eleven in which such common subjects are covered such as sulfuric acid, caustic soda, synthetic ammonia, ctc. Othrr important chapters are on wood distillation, fermentation, dyes, and metals.
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