VOL.8, No. 6
RECENT BOOKS
student who will never take a course in physical chemistry. Altogether the book seems t o be well worthwhile. Some details which p r o s p d v e adopters of the book may like t o know are the following. The order of the analytical groups of cations begins with the alkali proup. The copper and tin groups are separated by ammonium polysudiide. In many instances alternative procedures are given. Amplifying notes and review questions accompany the discussion of each group. Twenty-seven pages are devoted t o the reactions of the anions and their separation and identification. The preliminary examination of the solid is limited t o heating in a closed tube and treatment with concentrated sulfuric acid. Directions are given t o remove organic matters and silicates, if present, before the analysis proper is begun. Phosphates and oxalates are t o be detected and the effect of their presence neutralized by changes in the procedures of Group 111.
1243
recent determinations of the specific rotatory powers of certain sugars are not included in the tabulation on page 262. The factor for the wnversion of degrees Ventzke to angular given on page 268 is strictly valid only for sucrose. I n the discussion of the determination of starch there is no mention of the Rask method. I n the discussion of the Roese-Gottlieb method for the determination of fat in milk, the reviewer feels that a brief description af the widely used Mojonnier apparatus should have been included. The thorough discussions of analytical methods and interpretation of results in Professor Woodman's book are in a large measure responsible for the fact that it is one of the well-thumbed volumes in every food analyst's library. ARTHURW. THOMAS COLUYBI*U N I V B R ~ ~ Y NBW Y O B g
CrrY
Su~ervisedStudent-Teaching. ARTHUR MEAD,Head of bepartment of Education, Ohio Wesleyan University. UNWEFCSITY oa M ~ r l r n Oaoao, Mnrirs and Sometime Visiting Professor of Education, Teachers' College, Columbia University. Johnson Publishing Co., Food Analysis. Typical Methods and InNew Yark. Chicago, etc., 1930. xxii terpretation of Results. A. G. WOODUN, Associate Professor of Chemistry 891 pp. 13.25 X 20.25 cm. 8.00. of Foods, Massachusetts Institute of A comprehensive treatise dealing with Technology. Third edition, McGrawthe problems of the laboratory school and W Book Co.. Inc., New York and Louteacher-preparation in the United States. don, 1931. xii f 557 pp. 110 Figs. In twenty-five chapters the author sum14 X 20 cm. 8.50. marizes the large and varied body of maSince the publication of the hrst edi- terials which he has collected since 1914 tion of professor Woodman's Food Analy- in connection with his service as chairman sis in 1915 the book has established such of the Committee on Practice Teaching of an excellent reputation as t o tender the Society of College Teachers of Educas u p d u o u s any general review of the tion and as chairman of the Research present edition. The author states that Committee of the Supervisors of Studenthe has made practically no change in Teaching. The volume is divided into the plan of the book and has not attempted three parts. Part One deals with introductory data, definitions of problems, and t o include additional topics. Perusal of the book shows that the author has taken the basic theory involved. Pert Two decognizance of improvements in methods scribes the work of the student-teacher; which have a w e d since the earlier edi- and Part Three is devoted t o the larger tion of his hook. The reviewer noticed, problems of an administrative type such however, that the thiocyanogen-iodine as the selection and assignment of studentnumber is not mentioned and that more teachers, the organization of laboratory CARL OTTO
LYMOND
+
