July, I 920
T H E J O U R N A L OF I N D U S T R I A L A N D ENGINEERING C H E M I S T R Y
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CHEMICAL READING COURSES’ Prepared by the Committee on the Preparation of a Recommended List of Chemical Texts for Libraries W. A. HAMOR, Chairman. L. C. NEWELL, A. M. PATTERSON, W. SEGERBLOM
ELEMENTARY OR INTRODUCTORY CHEMISTRYz The facts and principles of chemistry are available for all who will take time to read. But do not conclude that the essential facts and leading principles of chemistry are buried deep in technical journals and heavy textbooks. There are many interesting and reliable books on chemistry written solely for those who have not made a special study of this science. Hendrick’s “Everyman’s Chemistry” (Harper, 1917 ; 374 pp.) is a lively account of modern chemistry. This book is “designed chiefly for those who declare that they do not understand anything about the subject.” Another book written for the genefal reader is Philip’s “Romance of Modern Chemistry” (L.ippincott, 1910; 348 pp.). I t contains a n absorbing discussion of flame, fuels, explosives, extremes of temperature, crystals, and the by-products of chemical processes. Still another is Slosson’s “Creative Chemistry” (Century Co., 1920; 311 pp.), which describes in plain language such timely topics as cellulose, rubber, plastics, sugars, fat5, and electric furnace products. Chemistry is so vast that you can read several similar books without duplicating topics. Hence you will enjoy two books by Martin: “Modern Chemistry and Its Wonders” (Van Nostrand, 1915; 358 pp.), a n d “Triumphs and Wonders of Modern Chemistry” (Van Nostrand, 191I ; 358 pp.). Both books describe in non-technical language some of the recent striking advances in chemistry. Special topics are treated in Bird’s “Modern Science Reader” (Macmillan, 191I ; 217 pp.). This book consists of reprints of original articles by experts on such topics as the oxy-hydrogen process of cutting metals, combustion of coal, coal-tar dye industry, electrochemistry, and artificial silk. CHEMISTRY HAS ITS HUMAN INTERESTS Three books by Duncan should be read by everyone who wishes t o know something about modern chemistry and its relation to human interests. “The New Knowledge” (A. S. Barnes and Co., 1905; 263 pp.) is a lucid account of the new physics and new chemistry in their varied applications. “The Chemistry of Commerce” (Harper, 1907; 263 pp.) is a fascinating interpretation of various phases of modern industrial chemistry. “Some Chemical Problems of To-day” (Harper, 1911; 254 pp.) recites recent contributions t o theoretical and industrial chemistry. These books are written in beautiful language, which can be understood by the general reader. Chemistry is a progressive science. Many commonplace facts are deeply rooted in chemistry. Going back many years we can find their origin and trace their growth. Tilden’s “Chemical Discovery and Invention in the Twentieth Century” (Dutton, 1917; 487 pp.) is a vivid narration of the growth and progress of chemistry from 1800 t o the present time. Sometimes its development is so rapid we can hardly keep pace with the movement. We need a survey of the field, especially in the application of what is sometimes called “pure chemistry.” Findlay’s “Chemistry in the Service of Man” (Longmans, 1916; 280 pp.) is a review of the world’s indebtedness to the chemist, including applications of modern principles to chemical industries. Alexander’s “Colloid Chemistry” (Van Nostrand, 1919; go pp.) is a summary of this interesting field of chemistry. HEALTH AND SANITATION The relation of chemistry to personal and public health is a vital topic. Bailey’s “Sanitary and Applied Chemistry” (Macmillan, 1917; 394 pp.) treats of the atmosphere, fuels, heating, ventilation, lighting, purification of water supplies, disposal of sewage and household wastes, cleaning, and disinfectants. The book also contains many experiments. A more elaborate book is Baskerville’s “Municipal Chemistry” (McGraw-Hill Co., 1910; 5 2 6 pp.). This is a compilation of a series of lectures by experts treating of such important topics as city sanitation, drinking water and disease, purification of water, milk, food adulteration, food inspection, street cleaning, smoke, textiles, paints, corrosion of iron, and cement. Everyone has heard of radium, but not all realize the comprebensive inquiries conducted by chemists to find out the many secrets of this marvelous substance. A brief, accurate, and entertaining book on radium is Venable’s “Radio-Activity’’ (Heath, 1917; 54 pp.). A larger work is Soddy’s “The Interpretation of Radium” (Putnam, 1912; 284 pp.). This book is 1 Presented to the Council a t the’58th Meeting of the American Chemical Society, Philadelphia, Pa , September 2. 1919. 2 B y Dr. Lyman C Newell.
the substance of several popular lectures and is written in nontechnical language. Chemistry does not stand alone. It overlaps other sciences, especially physics. To understand part of the language of $ e m i s t r y we need t o read border-line topics. In Stewart’s Chemistry and Its Borderland” (Longmans, 1914; 327 pp.) physico-chemical topics are discussed. Talbot and Blanchard’s “Electrolytic Dissociation Theory” (Macmillan, 1907 ; 85 pp.) treats of the theory of electrolytic dissociation, ions, and ionization in a compact, informative way. A summary of the work of the leaders in chemistry and physics during the last quarter of a century may be found in Jones’s “New Era in Chemistry” (Van Nostrand, 1913; 328 pp.). Chemistry grows so fast it is hard to keep up with i t ; hence sometimes we must resort to periodic reports. One of the best of these is “Annual Reports &I the Progress of Chemistry” (Van Nostrand). These are epitomes of the progress of pure chemistry compiled by specialists selected by the Chemical Society of London and are indispensable for those who wish the latest data. HISTORY AND B I O G R A P H Y
Chemistry is essentially a human science. Its important discoveries are linked with the names of men whose lives are often like a romance. Some knowledge of the history of chemistry, especially of the great discoveries, is needed for an intelligent interpretation of the chemistry of to-day. There are scores of books telling about famous chemists and their work. One of the best of the shorter books is Thorpe’s “History of Chemistry” (Putnam, 1910; Vol. I, 195 pp.; Vol. 11, 2 0 2 pp.). It begins with the chemistry of the ancients and ends with contemporary chemistry. Many portraits add to its interest Venable’s “Short History of Chemistry” (Heath, 1894; 163 pp.) is a compact, brief book. Two other books covering the same ground, though in a different way, are Hilditch’s “History of Modern Chemistry” (Van R’ostrand, 191I ; 273 pp.) and Armitage’s “History of Chemistry” (Longmans, 1907; 286 pp.). The former contains a biographical index of chemistry and a chronology of chemical events since the time of Boyle. We must not forget that chemistry is largely the product of experiments and that these experiments were performed by diligent men who worked much as chemists work to-day. Hence, there are many books devoted to the biographical side of chemistry. Roberts’ “Famous Chemists” (Macmillan, 191I ; 247 pp.) describes briefly the chief work of famous chemists and the part played by each in the development of chemistry. Muir’s “Heroes of Science-Chemists’’ (Young, 1883; 338 pp.) recounts the progress of chemistry by incorporating selected biographies into a popular history of chemistry, while Smith’s “Chemistry in America” (Appleton, 1915; 356 pp.) is a vivid story of the chemical pioneers in our own country; this book contains valuable and interesting information not readily found elsewhere. Thorpe’s ‘‘Essays in Historical Chemistry” (Macmillan, I 902 ; 582 pp.) is a collection of biographies of about a dozen famous chemists from Boyle to Mendeleeff; considerable space is given to the French chemist Lavoisier, who laid the broader foundations of the science of chemistry. Ramsay’s “Gases of the Atmosphere” (Macmillan, 1916; 314 pp.) is a narrative of early experiments and speculations on gases and of the author’s discovery of argon, helium, and other rare gases in the atmosphere. Portraits enhance the value of the book‘. Among the larger books devoted to the history of chemistry, which may be consulted or read in part, are “Chemical Society Memorial Lectures, I 893-1900” (Gurney and Jackson, London, I ~ O I ) ,Von Meyer’s “History of Chemistry” (Macmillan), Muir’s “History of Chemical Theories and Laws” (Wiley, 1907; 5 5 5 pp.), and Freund’s “Study of Chemical Composition” (Macmillan, 1904; 650 pp.). PERSONALITIES There are many books about the life or the special work of a single chemist. The Century Science Series” (Macmillan) includes in separate volumes biographies of Dalton, Davy, Faraday, and Liebig. No one should fail to read Tyndall’s “Faraday as a Discoverer” (Appleton, 1894; 171 pp.)-a charming biography of a famous chemist written by a noted scientist. A discoverer’s own account of his work brings us close to the man. Fortunately there are reprints in English of many original papers. Several are included in the “Alembic Club Reprints” (University of Chicago Press, Chicago, Ill.). In these little books Priestley tells how he discovered oxygen, Cavendish recounts his work on air, etc. Nos. I , 2, 3, 4, 6, 7, 8, g , 12, 13, 18 are the best.
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T H E J O U R N A L OF I N D U S T R I A L A N D E N G I N E E R I N G Z C H E M I S T R Y OTHER BOOKS
This reading list is short. There are many other interesting books on chemistry, especially on single topics. Here is a supplementary list of a few more books you may wish to read: Benson, “Industrial Chemistry.” A condensed treatment of important industries. Derr, “Photography for Students of Physics and Chemistry.” Treats of the general principles and processes of photography Greene, “Coal and Coal Mines.” An account of personal experiences. Martin, “Story of a Piece of Coal.” Condensed. Meade, “Story of Gold.” Non-technical. Smith, “Story of Iron.” Non-technical. Snyder, “Chemistry of Plant and Animal Life.” Popular. Surface, “The Story of Iron.” Non-technical. Tower, “Story of Oil.” A non-technical account of the ipdustry. Woolman and McGowan, “Textiles.” A comprehensive account of the chemical nature of textiles.
HOUSEHOLD CHEMISTRY’ The home is the center of our national life. Chemistry plays a large part in the activities of the home, and some knowledge of chemistry is essential for its successful management. ECONOMY I N THE HOME Let us begin with the household itself. The United States Government recently issued a series of bulletins containing indispensable information on household chemistry and allied subjects (Circulars 55, 70, and 75, Bureau of Standards, Washington, D. C.). The first tells about measurements in the home. The second describes the most common materials, other than food and drugs, used in the home. The third discusses the problem of safety. However, the main task in the home is to feed the family. You may find out how to do it in Rose’s “Feeding the Family” (Macmillan, 1917; 449 pp.). The author tells in a clear and concise way how to provide proper food for different members of the family, young, old, thin, fat, sick, and well. Even if you yourself do not have to feed a family, you will find the book an entertaining and accurate account of the application of the science of nutrition to daily living. Household management is also a task in the home. A suggestive, practical book is Kinne and Cooley’s “Foods and Household Management” (Macmillan, 1914; 401 pp.). This book treats of kitchen furnishings, preparation of food, cost and purchase of food, menus and dietaries, the family budget, how to buy, clean, and launder. Cook books are not usually regarded as books to read, but perhaps a cook book may be needed to supplement the two books just described. Farmer’s “Boston Cooking-School Cook Book” (Little, Brown and Co., Boston, 1918; 656 pp.) is said to be “The best general cook book on the market.” It contains considerable information about food besides the recipes. More description and fewer recipes will be found in Wellman’s “Food Study” (Little, Brown and Co., Boston; 324 pp.); besides the selected recipes and the accurate descriptive material, there are practical tables of food values; a supplementary pamphlet on ‘‘Economy in Food” (36 pp.) contains helpful suggestions about saving money in buying, serving, storing, and cooking food. FOOD AND NUTRITION
If you wish t o read about the whole field of food and nutrition in its intimate relation to yourself and others, you will find reliable information in “Food and the War” (Houghton Mifflin Co., 1918; 379 pp.). Don’t be misled by the title. Although this book was prepared under the direction of the United States Food Administration as a war book, it has become a peace book. It is full of all kinds of up-to-date information about food, nutrition, and diet. Incidentally, you will find in this book a great deal about feeding the Belgians and other European peoples. After all, eating is the large problem. We have many old-fashioned notions on food and eating. Now if you wish to start on the right track in improving your food habits, read Hawk’s “What We Eat” (Harper, 1919; 232 pp.). This book is based on simple experiments which were performed to find out “what the human stomach actually thinks of all the common foods which enter into the diet of man.” It answers in a simple way questions about drinking water with meals, drinking milk, coffee, and tea, oleomargarine versus butter, and eating ice cream, pastry, and candy. Parents who wish to fee:, their children properly ought to read this book. Sherman’s Chemistry of Food and Nutrition” (Macmillan, 1918; 454 pp.) is a more scientific book on food requirements and nutrition. While it is a textbook and perhaps intended for those who have some knowledge of chemistry, much of the book is suited to the needs of readers I
By Dr. Lyman C. Newell.
Vol.
12,
No. 7
who wish to have reliable information about digestion, metabolism, food requirements, dietary standards, and inorganic food of material. Special emphasis is laid on the food requirem::ts man. The best of the brief books on food values is Sy’s Food Values” (Bulletin No. 2, University of Buffalo, Buffalo, N. Y., 1917; 40 pp.; not available for free distribution). This compact account of the value of food is illustrated by colored charts depicting the proportions of the food principles in common foods. If you desire general information about food products, read Bailey’s “Source, Chemistry, and Use of Food Products” (Blakiston, 1917; 539 pp ). The book contains practical rather than specialized information about the sources, history, manufacture, preparation, composition, and uses of the important foods and beverages. One of the simpler books dealing with food, its nutritive value, and cost, is Olsen’s “Pure Foods” (Ginn and Co., 1911; 2 1 0 pp.). Numerous experiments of varying degrees of difficulty are grouped a t the ends of the chapters. DEFEAT FOR THE HIGH COST OF LIVING The relation of the composition,pf food to its cost may be found in two books. In Rose’s Laboratory Handbook for Dietetics” (Macmillan, 1917) there is an explanation of the problems involved in calculating food values, food requirements, and the construction of dietaries; while in Gephart and Lusk’s “Analysis and Cost of Ready-to-Serve Foods” (American Medical Association, Chicago, 1915; 71 pp.) you will find both text and tables showing the composition, fuel value, and cost of wellknown kinds of food served in a chain of New York restaurants. This is a unique book, because it shows the close relation of money to food actually prepared and served to thousands of patrons. A book devoted entirely to household Chemistry is Snell’s “Elementary Household Chemistry” (Macmillan, 1914; 307 pp.). It contains text and experiments. The first half is devoted to general chemistry; the second half to household chemistry, including the study of foods, soap, bleaching, dyeing, and many other chemical topics. Besides the books described in this reading course, there are many others you may wish to read. The following might be mentioned. Belcher, “Clean Milk” (Orange Judd Co , N. Y ) Describes practical methods for excluding bacteria from milk Conn, “Bacteria, Yeasts, and Molds in the Home ” Well-tested book on the relation of microorganisms t o household affairs. Grant, “Chemistry of Bread-Making” Treats of the process on a large scale H a r t , “Leavening Agent%” Brief discussion of baking powders a n d yeast Halligan, “Fundamentals of Agriculture ” Answers many questions about the farm Jordan, “Principles of Human Nutrition.” Non-technical; helpful tables Kellogg and Taylor, “The Food Problem ” A war book on food and’ digestion. Sherman, “Food Products ” A comprehensive book (594 pages); contains an appendix on the Food and Drugs Act Vult6 and Venderbilt, “Food Industries ” Covers the production a n d manufacture of staple foods. Wood, “Story of a Loaf of Bread” Starts with wheat growing a n d ends with the finished loaf.
GENERAL AND PHYSICAL CHEMISTRY The Great War raised American chemistry to its rightful place. First came the shutting-off of imports, then the demands of the Allies, and finally the needs of Uncle Sam in action. The story is so recent that, for the most part, it has yet to be told, but all men know t h a t the American chemist acquitted himself well, both in research and in engineering. Is he quitting his efforts with the ending of the emergency’ Of course not! Stimulated by great opportunities and by the knowledge t h a t the nation now realizes much more clearly its need of him, the chemist returns t o the arts of peace with a new spirit and with new recruits. War called for quick action and the use of knowledge and skill already attained; now comes “the long pull,” in which the successful will be those who best learn and keep up with their subject-who saturate themselves with it. And this means reading, both review and new. UP OUT OB THE DARKNESS To turn, once in a while, and look down over the way we have come is an inspiration; and what a fascinating past chemistry has! Our present-day commonplaces take on new interest 1
By Dr. Austin M. Patterson.
