trade names arc so frequently mentioned will be of value to many workers. I t should be noted that the names arealways those used in industry, not those known to the retail trade so the teacher of Home Economics vill he helped less than the worker in thc textile industry." The new d t i o n announces market cstimates are a new feature which should he most vnluahle. Like the first edition, thc hook contains canrise, accurate, n-ell-witton data. on practically every use of chemicals in the ohemical procefising industry. Except for the addition of one new chapter and the extensive rewriting of the chapter on flameproofing, and the market estimntcs, tho changes in the second edition RTC minot.. WILLIAM G. CHACE
A m F o n c ~RESEARCH CEITEA
PLANT DESIGN AND ECONOMICS FOR CHEMICAL ENGINEERS Moa S. Peters, Professor of Chemical Engineering, University of Illinois. McGraw-Hill Book Co., New York, 1958. xi 511 pp. 115 figs. 16 X 23.5 cm. $11.
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"Tae purpose of bhis book is to present eeonomie and design principles as applied in chemical engineering processes and operations. The expression plant design connotes indostrid applications; eonsequently, the dollar sign must always he kept in mind when carrying out the design of a plant." Dr. Peters has devoted the first third of the hook to applied economics and the remainder of the hook to methods and important factors in design of plants and equipment. The first sectinn (170 pages) on economies consists of nine chapters: introduction, costs in chemical processes, interest and investment costs, tares and insurance, depreciation, alternative investments and replacements, cost estimation, east and asset accounting, optimum design. The second section (272 pages) on fmt,ors in design consists of eight chapters: general design considerations, waste disposal and treatment, the design report, equipment design and fabrication, materials handling and and costs transfer equipment-design heat transfer equipment-dc~ign and costs, mass transfer equipment-design and costs, filters and miscellaneous equipment-design and costs. Appendix A lists three major design prohlems, three minor desim oroblems and ten oracticeweights, ronnversion factors, specific gravities and the like. The book is recommended for a one-or twosemester ronrse for advanced undergraduates or graduate chemical engineers. Kevertheless the chapters on equipment design give the elementary and hasio equations thzt these students should (Contint~edon page A508)
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have had in unit operations. The c h a p ter on heat transfer equipment refers to specialized texts on heat transfer, but then gives the basic equations and the determination of heat transfer coefficients. This finnlly develops into a section on the opbimnm design of heat e x c h a n g e r s the meat of the chapter. I t seems that the material presented is hardly af graduate level, but tho application of senior level chemical engineering courses xrcarding to the met,hads illustrated here could give grad"& level work. The section on applied economies could he taught a t any level above the freshman year. The other material on design and cost could well he worked into courses an unit operations t o be sure that the student always is aware that the $ is the important end result, rather than U or other transfer coefficient. The hook is wellwritten, interesting, and up-to-date. I t will be a desirable textbook and give supplementary material for other courses. KENNETH A. KOBE UNIVERB~TY OP T E X ~ A U ~ T I NTSXU ,
PROCESS ENGINEERING IN THE FOOD INDUSTRIES R. I. Clarke. Philosophical Library, New York, 1957. viii 355 pp. 138
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figs. 14.5 X 22 cm. $10. "THE pmsent text ha6 the hackground of t,he food indust~.y,in whieh ohemieal applmeh was formally publicized by the conference on ohemicnl engineering methods in the food industry. The $ox introduction of the disciplines of chemical (or process, as the preferred term) engineering is due t o the complex nature of foodstulTs. Unit operations and processes are retained as the system of clnssifieation; each is treated under three headings: (a) the general principles, based upon purpose, meohanisms, rate factors, methods, and horsepower required: ( h ) d e ~ c r i p t i o nof~ equipment, arranged to classify and detail plant in common use in Great Britain; (c) illustrative descriptions of plant used in the food industries." This book is a very elementary unit, operations test whieh illustrates applications in the food industries. Thc unit operations diseusscd arc: liquid flaw, hest exchange, hont processing methods-I, liquid filtration, evaporation and distillation, extraction and expression, c~.ystalliaation, gas flow, drying and dehydration, siee sepwation of solids, adsorption, centrifugal separation, size rednetions of solids and liquids, mixing, gas absorptioa and desorption, and heat processing methods-I1 (actually refrigeration and freezing), Theory is given briefly, equipment is described, no illustrated problems are solved, the greatest merit of the book is pointing out applications of the particular unit operation in the food industries. (Continued on page -4510)
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