BOOK REVIEWS of thc subject matter considered. The author has thus rhosen to deal nit,h t,he prol,lems of cosmology, mechanism, evolution, f i ~ l dthcory, relstivit,y and the quantum rnrchnrrirr. And in each case he surcreds in developing with forre and vigor n perspert,ive, the present status, and the probable future impact of the problem on the development of both sciencc and sorirty. The storirs of the growth of t,he N e w toninr world machin?, orgmic rvolution, a d ninetmnth r ~ n t a r y optimifim are stimuhtingly told. Thp role of mathcmatics is skillh~llyinterwoven into t,he story. The, dilcmmns of modern physics are presented with clarity. But, in thc reviewer's opinion, it is
this very success which makes the book unsuitable for thc layman or scientifically unsophisticated reader looking for the answcr to the question-"What is science all about?" The essentially historical or chronological drvolopment helps to alleviate this shortcoming but does not solve it. I t seems unlikely, for example, that the general render ail1 be able to cope nith thc development of the ideas of F a r d a y and Maxncll concerning the electromagnetic field if hc encounters them here for the first time. This is not to say that the conventional "gee-whiz" or "pills and plastics" approach so often encountered in science writing for the layman is to he preferred. But rather that s. certain minimum of familiarity with the ddnils of science is necessary before its philosophical implications can be appreciated. Perhaps
it must be conceded that understanding cannot be impartod in one book or one course no matt,er how clearly written or presented. However, there is no question but that the book is ideally suited to the scientifically literate reader who wishes to fit hi8 npecialized knorq-ledgo into the broad historical outlines of tho subject or who wishes t,o gain further insight into the philomphiesl implication8 of scientific endeavor. As Professor H. Margenau writes in his laudatory foreword, "I developed a strong desire to see thi8 sort of treatment in the hands of my physics and philosophy students." I t would be esph eidly suited to the beginning graditate student or senior science major who a1 too frequently hss had no time in which to relate the subject matter of many individual courses to the discipline as a whole. RUSSELLH. JOHPSEN Flolida Stale Uniuersity Tallahassee General Chemistry
Garth L. Lee and Harris 0. Van Orden, both of Utah State University, Logan. W. B. Saundorr Co., Philadelphia, Pennnylvania, 1960. vi G3i pp. Figs. and tables. 16.5 X 24 cm. Si.25.
+
Although not specifically so statpd in the preface, this book appears to be intended for students who lack previous preparation in chemistr,v. The subject matter falls into three divisions: chapters 1 to 7 covering general definitions and introducing atomic structure and bonding, chapters 8 to 26 containing a more eatenfiive description of the elements wibh particular emphasis on their periodic relationahips interspersed with chapters dealing with principles and theories, and chapters 2 i to 37 devoted to organic chemiatry. The amount of spaeo allotted to organio chemistry (30%) is somewhat greater than is usual in a. general ehemist,ry textbook. The textual material is easy reading and the illustrations profuse and clear. The diagram showing the operation of the mass speotrograph (p. 27) is particnlarlv " mad. A few of the illustrations. however, (e.g., 8.7 p. 91) do not add much while others (e.g., 17.5 p. 251 with aecompanying description) might better be used in a. laboratory manual. Care is taken in working out problems so that the student can follow each step with ease. The subject of logarithms is appropriately introduced in an elementary and understandable manner. Ins. few places terms are used which sre not in accord with common usage. These include "decimal system" for metric system, "physical reactions," "banks" for gas cylinders, "hydrogen salt" instead of acid salt, and "lye water" for sodium hydroxide solution. Some inaccurate, or a t best, misleading statements were found; for example, "Bismuth. [forms] most of its compounds by loss of the five valence electrons!' "Electron hurled from a radium atom." The definition of an atom (p. 42) would exclude ordinary hydrogen.
-
..
(Cmtinued on page A l l d )
A 1 10
/
Journal of Chemical Education
B O O K REVIEWS There is a generous supply of questions and problems a t the ends of the chapters, although some of tho questions seem a trifle unimaginative. The treatment of ionization is well handled. In particular, an ingenious set of experiments is described t o illr~strate ionic equilibrium. A numher of flow sheets nre included which give a very clear picture of the processes under discussion. The principle of dipole moments is presented with clarity. The portion a n organic chemistry is well handled, molecular motlel~ and reaction mechanisms being illustrated in s, most understandable manner. On the whole, this tevt should prove m i t e satisfactory for the elementarv
The Chemical Senses in Health and Disease
H. Kalmzts, University of London, and 8. J. Hubbard, University College, London. Charles C Thomas, Publisher, Springfield, Illinois. vii 95 pp. Figs. and tables. 15.5 X 23.5 em.
+
83.75. The authors of this little book have attempted t,o discuss all canceivsble aspects of the scnses of smell and taste, viz., the everyday uses of these senses and their survival value in evolutionary processes, the chemical nature of the stimuli, chemical and phy,.siologiealtheorics of smelling and tasting, the nnat,omy and physiology of the sensory organs and nerves, genetic differences in perception, and the practical details of &king up tests for evaluating foods, cosmetics, repellents, etc. Because of this broad coverage, different part8 of the book will appeal more or less strongly to different sorts of readers. The chemist will appreciate the discussion of bhe complexity of the chemical stimuli, and will he interested but disappointed to learn that no generally accepted theory yet exists relating chemical structure to the sensation perceived. Tho intelligent layman, which includes the chemist when nan-chemiral topics are discussed, will probably enjoy the sections on the role of chemical senses in survival and adaptation, on the comparative sensory acuity of primitive and civilized peoples, on the psychological aspects of tasting and amelling, and an human genetio polymorphism with respect to tasting various suhstaners. The physiological parts will be beyond the average chemist, but not the biorhemi~twith a physiological background, and the discussions of how to set up tests to determine whether margarine redly tastes different from butter, or a-hich brand of chocolate is oreferred industrirs. The morc than 50 reforences appended should he sufficient to guide the reader in lparnina more (or indeed all there is to (Continued on page A1 14)
A 1 12 / Journal o f Chemical Education
