VOLUME
39 A
2 0, N O . 4, A P R I L 1 9 4 8
Kjeldahl Nitrogen Apparatus
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Petroleum Cellulose & Paper Dyes & Textile C h e m istry P a i n t s , Varnishes & Lacquers Rubber Plant Equipment & U n i t Operations Pictured is α 1 2-capacity combination Digestion and Distillation unit with electric three heat heaters. M o d els in other sizes, arrangements, and type heat are available.
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PROTEINS AND AMINO ACIDS IN N U T R I T I O N
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this book is one of the most valuable con UNQUESTIONABLY tributions to the literature on food and nutrition in recent years. Each chapter is the work of an outstanding expert. Though written primarily for those having a scientific background, the material is presented in such a readable manner that everyone having an interest in any aspect of the food industry or of human or animal nutrition will derive a tremendous amount of useful information from it.
by MELVILLE S A H Y U N , Chemist Consultant and Seventeen Contributing Authors
CONTENTS Proteins in Nutrition (Historical) Eliot F. Beach Biological Utilization of Proteins and Protein Requirements H . H . Mitchell Caloric, Vitamin and Mineral Requirements Harry J. Deuel, Jr. Economic Aspects of Food Proteins Lela E. Booher Nutritive Aspects of Meat and Meat Products H . R. Kraybill Amino Acid Requirements of Avian Species H . J. Almquist Relation of Hormones to Protein Metabolism Abraham White Plasma Proteins and Their Relation to Nutrition Melville Sahyun Protein Deficiency and Its Relationship to Nutritional Anemia, Hypoproteinemia, Nutritional Edema, and Resistance to Infection Clarence P. Berg
10. 11. 1S.
Protein and Amino Acid Nutrition in Pediatrics and in Pregnancy. -S. Z . Levine Protein Nutrition in Surgical Patients. .Charles C Lund and Stanley M.Levenson Relation of Fluid and Mineral Balance to Protein Metabolism William E. Abbott 13. Proteins as Related to Burns Alfred Large and Charles G . Johnston 14. Protein Nature of Toxins, Antitoxins and Related Substances. .Elvin A . Kabat 15. Protein Nature of Filtrable Viruses Max A . Lauffer Appendix—Table 1 . Proximate Composition of American Food Materials. Table 2. Nutritive Value of 100 Grams of Selected Foods, Edible Portion. 582 pages Illustrated $7.50
INDUSTRIAL WEIGHING
M O D E R N LIBRARY O F C H E M I C A L ENGINEERING
Douglas M. Considine, Ch.E. T h e great advances made in scale engineering in recent years . . . especially in new designs and wider
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Here is a complete design, con struction, and coii-saving hand book o n scales, weighing, batch ing, proportioning . . . manual,
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560 pages, profusely illustrated
. For All Who Use Scales
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