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JOURNAL OF CHEMICAL EDUCATION
FEBRUARY, I930
tive manner many of the important ques- in physiological chemistry a t the Unitions in colloid chemistry of interest not versity of Minnesota began in 1893 and only to chemists but also to physicians, seven professors have helped in shaping it. biologists, and many others." A dignified ancestry to say the least. The outstanding feature of the fourth The book does just what the last sentence states, covers many important ques- edition is the number of well-selected tions of interest to chemists, physicians, illustrations which were not in the previous and biologists. The lectures were written editions. It is hoped that succeeding with apparent enthusiasm, and the reader editions will contain still more diagrams, who understands such subject matter is and other illustrative material. The reviewer would like to see some sure to be enthused. The b w k is especially good for students of chemistry other hopes fulfilled. The more modern who have not yet seen the many applica- names far carbohydrates, proteins, and fats tions of their subject matter in the field of should be used in place of or as well as the older ones. Chapter six which is headed biology. P. W. Z~MMERMAN "Some Important Foodstuffs and Some BOYCB TROMPSON INSTZTVIB, IN". Important Tissues" might he divided in YONXBR~, NHW Y O = = three smaller chapters: one on "Foodstuffs," another on "Tissues" and a third Pettibone's Textbook of Physiological on "Vitamins." Eacb one of these topics Chemistry. Revised and rewritten by deserves rather complete treatment. This J. F. MCCLENDON, Ph.D., Professor of would make the b w k somewhat larger but PhysiologicalChemistry, MedicalSchool, would add to its usefulness and completeUniversity of Minnesota, Minneapolis. ness without confusing the beginner. The Fourth edition. The C. V. Mosby absorption spectra on page 115 would look Company, St. Louis, Ma., 1929. 368 much better in color. The description of pp. lifigures. 14 X 21.5 cm. $3.75. a calorimeter an page 54 would be much Professor McClendon has made a nice ,more readily understood if a diagram were job of revising the well-known Pettibane added. The laboratory work should which has been used in introductory inch& an exercise in determination of courses of physiological chemistry for over hydrogen-ion concentration. The publishers have done their work a decade. I n the preface of the first edition occurs remarkably well. Only one error has been this statement: "My aim in writing this discovered so far; the structural formula book has been to prepare an intermediate for amino acetic acid on page 21 is not text which would cover the aeneral field of correct, and that may not be the printer's . physiological chemistry in such a way as fault. The reviewer has used Pettibone for to give students a familiarity with compounds important from a biological view- seven yean in his introductory course of point, and to acquaint them with the physiological chemistry, and during this fundamental processes which go on in the time has not seen a better text. I t inanimal body. I have attempted to avoid cludes the essentials of such a course for confusing the beginner with lengthy dis- students of biology and chemistry, and, with additional lecture notes, is quite cussions of debated points." The reviewer agrees with this idea. I t suitable for the medical and dental stuA. P. SY is of course quite essential that debated dent. and disputed points should be considered a t some time, hut that time is not in a heginner's course. Like most of the better texts, Pettibone has developed out of a c o r n . The wurse
U N ~ B R S Ioe F PBUPIALO Ro~&uo, N&wYOBE
The Science of Nutrition Simplified. A Popular Introduction to Dietetics. D. D. R O ~ B W A R M.R.S.C. N~, (Sngland),
VOL.7, NO. 2
RECENT BOOKS
L.R.C.P. (London), Late Honorary Actino-Therapeutist and Assistant Physician, City of London and East London Dispensary; Specialist Pathologist, R.A.M.C.; Officer in Charge, Central Military Laboratorg, Port Said; Officer in Charge, Anzac Field Laboratory, Sinai, Palestine; Late Assistant Pathologist and House Physician, St. Mary's Hospital. The C. V. Mosby Company, 314 pp. St. Louis, Mo., 1929. viii 7 figures. 13.5 X 19.5 cm. $3.50.
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the purpose ascribed to the remainder of the hook. Throughout the text the material is presented in logical sequence with sufficient repetition to correlate the several phases of the discussion without requiring the reader to master the earlier chapters. Where possible the experimental basis for the scientific results are explained and every effort made to foster confidence in, .and the demand for, the scientific method. Aside from the fact that the author has I n the introduction, the author defi- presented an unbelievable amount of nitely states that his aim is the presenta- scientific material in so interesting, simple tion of the principles of nutrition in a form and lucid a manner, he has avoided those so simple that they may be understood extremes which make up so much of the by one who has no technical knowledge of propaganda that is offered to the public chemistry and physiology. I n PART I as the truth concerning nutrition. The plan of brevity and simplicity has (80 pp.) he has attempted to give those led to definitions and assertions which a t chemical and physiological facts which are absolutely required, in as simple a form as times are not quite technically sound but is compatible with an understanding of on the whole the abridgment is justified by the subject to be presented. PART I1 the aim of the treatise. If the reader be(92 pp.) includes a discussion of the food comes a student of nutrition, further study requirements of the organism. It points will supplement his imperfect ideas. If out the kinds and amounts of the food he goes no further into the subject, he will constituents and accessories, that is, pro- be guided in the right direction by the teins, carbohydrates, fats, minerals, and general impressions that he receives. I n view of *he lack of reliable material vitamins, that are used in the life processes on the subject which is available to the of man and explains the function of each. I n PARTI11 (70 pp.) the foods are divided layman, "The Science of Nutrition Simpliinto classes and it is shown to what extent fied" should fill a verv definite need. LILASANDS the different classes are efficient in supplyUNrVHRSITY OI. ARIZONA ing the required food constituents and Tucson, A~rrom accessories for nutrition. PARTIV (66 BULLETINS pp.) explains how a diet containing the necessary constituents in the required State School Taxes and School Funds and Their Apportionment. FT,ETCHER HARamounts can be calculated. For this PER Professor of Education, and purpose, a table giving the percentage BRUCE LEWIS ZIMYERMAN, Research composition of the common foods has been Assistant in Education, bath of the included. University of California. Department I t is probable that PARTI presented the of the Interior. Bulletin, 1928, No. 29. most difficult task to the author. It seems U. S. Government Printing Office, impossible that a discussion of eighty Washington, D. C., 1929. 431 pp. pages could include chemistry enough to 15 X 23 cm. $0.50. be of any practical value in the understanding of a subject so complex as that of A report of the practices of the fortynutrition, yet the few well-chosen f a d s are eight states. presented in a manner which is not only interesting but sufficiently complete to A Program of Educational Guidance for High Schools. E. 0. BOTTENFXELD. allow the author to admirably accomplish
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