periments which can be included in laboretory work a t the undergraduate and graduate level. Indeed, some of the m a terial in the book might be used even in teaching soience in high school. For example, simple experiments in individual differences in the ability to taste substances are suggested by the section on taste sensitivities in Chapter 9. The book is well written and is documented with many references to original papers. I t should be useful in jarring students in the biological sciences out of s, blind faith in "the average" and in giving them an initial insight into the individual differenoes already known in the fields of biochemistry, biology, and medicine. ARTHUR H. LIVERMORE Reeo Cor&~as P o n ~ r ~Onzaoa x~,
BIOCHEMISTRY OF THE AMINO ACIDS Alton Meister, Professor of Biochemistry, Tufts University, School of Medicine, Boston. Academic Press Ino., New York, 1957. xiii + 485 pp. Many figs. 25 tables. 16 X 23.5 om. $10. TnE objective of this book is to present the biochemistry of the amino acids and pertinent information on their chemical and pbysiochemical properties, especially sterochemical, in a comprehensive review of present day knowledge of amino acid metabolism and their biochemical reactions. These limitations are necessary for volumes would be required for a complete coverage of amino acid chemistry, isolation, occurrence in natural proteins, and biological significance in nutrition. The subject matter is presented under five major divisions whose titles indicate the book's scope: The Natural Amino Acids, The Role of Amino Acids in Nutrition, General Biochemical and Phepiological Considerations, Intermediary Metabolism of Amino Acids, and Abnormalities of Amino Acids in Certain Pathological Conditions. The emphasis placed on the third and fourth divisions is apropos as the author has made notable research contributions in this area. The known general biological reactions for each amino acid are thoroughly discussed. These include, for example, transamination, decarhoxylation, oxidative deamination, and peptide synthesis. Intermediates and end products formed during enzymatic degradations, enzyme eo-factors, and schematic systems for these reactions as affected by various tissues are given for many of the amino acids. The material is well documented with a n extensive bibliography for each of the major divisions. For example, there are 1072 references listed for the section on intermediary metabolism alone. The material is presented in an easy straightforward style. ORVILLE G. BENTLEY 0x10 AURICUVPOPAL EXPEBIMENT ~T*TION
W o o s ~ e n ,oxlo
THERMODYNAMICS FOR CHEMICAL ENGINWS Harold C. Weber and Hermmn P. Meissner, Professors of Chemical Engineering, Massachusetts Institute of Technology. Second edition. John Wiley & Sons, Inc., New York, 1957. vii 507 pp. 156 figs. 16 X 23.5 em. $8.50.
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THE fimt edition of "Thermodynamics for Chemical Engineers" by Dr. Weber, published in 1939, was the first of the textbooks aimed a t making thermodynamics specific to chemical engineering. The brevity with which a variety of subjects was treated in its 264 pages was frequently the dismay of the student. Approximately the same topics are covered in about twice the space, so that a. more complete treatment is given. Illustrative problems are now included, which add greatly to the value of the book for student use. As with the first edition, a number of excellent problems are given
reaction to the gas ism, and generalized P-V-T relittions. The second law then is introduced from which are derived entropy and the work functions. Thermodynamics now is applied to fluid flow and its engineering applications, power cycles, and refrigeration. The fugacity and activity concepts are introduced and applied to solutions, homogeneous and hetrogeneous equilibrium, and the effect of temperature on chemical equilibrium. State properties are introduced somewhat later than usual. Final chapters are an phase equilibrium in multicomponent systems and electrochemical effects. A modest amount of data is given in the appendix. When you read the 6rst chapter and find the ice point given as 273.15"K., you say to yourself: "Fine, everything here is going to be right up-to-date." But on the next page the I.T. B.t.u. is defined, but nowhere is the thermochemi d calorie defined. The symbols used are not always those of A.I.Ch.E., which should hold in a book designated for chemical engineers. At least at M. I. T. there should be no excuse for writing about the Beattie-Bridgman [sic] equation of state. The Diihring plot is shown, but no mention made of the simpler and more useful Othmer plot. Heat capacity data are old and the equations (Appendix, Table 2) are inexact. The data of Example 1 (page 95) are at 18'C. and me not from Table 3 of the appendix, which is at 25% This list can be lengthened by continuing to page through the book. Of course, many of these items, though inexact, are minor and can easily be corrected in tesching from the book. But thermodynamics, being an exsot science, should expect greater exactitude in its presentation. Conclusion: Much excellent material well presented and illustrated by exampl~s; but oceasionrtlly marred by minor irritations. KENNETH A. KOBE UNLYERBITY OF T E X A ~ hnsna. Texas
THE ENCYCLOPEDIA OF CHEMISTRY George L. Clark, Research Professor of Chemistry, University of illinais, and G.G. Hawley, Reinhold Book Division. Reinhold Publishing Corp., New York, 1957. 1060 pp. 17.5 X25 em. $19.50. The goal of the editors under whose aegis this volume was prepared has been to provide "convergence rather than divergence, focal condensation rather than scattering." The wide range of chemistry as it is today not only makes this a prodigious task, but also makes the result of their labors a most significant contribution to the literature. This book will be indispensable to the layman (and what specialist is not a layman outside his own narrow field?) as a starting point for gaining an appreciation far and the basic information on almost any chemical topic unfamiliar to him. Subjects range from "abrasion resistance" (Topics related to Chemistry) through "Institute of Paper Chemistry" (Scientific Societies and Research Institutes) to "Zsigmondy" (Names in Science). Meny general classifications are used, e.g.: "allicyclic compounds," "electrochemistry," or "steric hindrance." The coverage afforded descriptive chemistry is better than that far theoretical topics, e.g.: "polerization" is treated but not "resonance." The inclusion of "qumticle theoryNisin peculiar contrast to the omission of "quantum mechanics!' Nearly two pages are devoted to "reclaimed rubber" but nowhere is "radiation chemistry" even defined. There are few figures; most are essential to the discussion. One wonders why possibly so many valuable diagrams were omitted when identical diagrams are repeated under "B.E.T. theory" and "adsorption!' The list of 500 contributors is a. Who's Who of chemistry. They write clearly and in such a way that the reader gets some of the enthusiasm of the specialist not only for his field, but for the relationshio between his soecialtv and the rest of this book.
w.P. K.
A HISTORY OF NUTRITION Elmer VernerMcColIum, Professor of Biochemistry, Emeritus, Johns Hopkins University. Houghton Mifflin Co., Boston, 1957. x 451 pp. 15 X 22 cm. $6.
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PROGRESSin the science of nutrition has often been linked to chemical discoveries on the identity and analyses of various food nutrients. Furthermore, the various chemical entities which comprise the dietary of man and animals provide logical subject matter divisions far the major developmerrtarecmdat'in the vast body of scientific literature on nutrition and related subjects. As an illustration there are chapters in this book on the historical developments which have led (Cmlinued on page AS16)
IOURNAL OF CHEMICAL EDUCATION
