JOURNAL OF CHEMICAL EDUCATION
546
Cadmium, and Mercury), but others will suggest the diversion of this book from conventional patterns: Ionic Crystals; Inorganic Nomenclature; Bond Energies, Electronegativities, and Covalent Bond Lengths; Chelates and Inorganic Stereoisomerism. The first chapter includes as comprehensive and satisfactory a treatment of atomic structure and atomic energy levels as this reviewer has seen for student.. at this stage. Advanced courses in inorganic chemistry have not yet become standardized in character and it would seem that one based upon this textbook could be verv oroduotive. Well olanned exercises accompany each chapter.
0
MARVELS OF SCIENCE
Captain Burr W. Leyson, E. P. Dutton & Co., Inc., New Yak, 1955. 189 pp. Illustrated. 14 X 21 cm. $3.50. HERE are the stories behind epoeh-making industrial developments like the atomic battery and the transistor, the gas turbine and silicones. This engrossing book explains in simple, nontechnical language amazing new products and processes d e veloped by American industrial science and tells of their practical applications in many different fields. It has been said that hehind every man's invention is somebody's dream come true. Captain Leyson has revealed the dramatic stories of pioneer industrial scientists who have given us these priceless henefits we all enjoy. Readers of all ages will enjoy this new book because the author has a special talent for making difficult subjects clear and interesting. GRETA OPPE
The text material is scientifically accurate and up to date with respect to nomenclature and recent developments in instrumentation and chemical analysis. Most of the chapters are followed by problem^ and questions related to thesubject matter, which especially enhances the textbook value of this volume. A list of references also is given at, the conclusion of each chapter. Part 11, entitled Laboratory Experiments, contains 33 exeroises designed to acquaint the student with modern andytical techniques and methods. Laboratory exercises are not given for those methods requiring costly or very special instruments seldom available in collegiate instrumental analysis laboratories. Operating instructions for specific instruments are not given, inasmuch tts these are always available from the instrument menufacturers and would he irrelevant in so many laboratories. The format of this publication is attractive and the schematic illustrations are excellent. This book, in the reviewer's opinion, represents a. significant and important step forward in the evolution of a satisfactory textbook for an intermediate course in analytical chemistry. Professor Ewing, in writing such an improved and satisfactory textbook, has performed a commendable service for teachers of insbrument,aI analysis and for students taking these aourses.
w*mm UN,VDBB,TY
DAVID F. BOLTZ
Dernor~.Mlcnrom
0
EXPERIMENTAL COOKERY FROM THE CHEMICAL AND PHYSICAL STANDPOINT
Belle Lowe, Professor of Focds and Nutrition, Iowa State College. Fourth edition. John Wiley & Sons, Inc., New York, 1955. 573 pp. 78 figs. 43 tables. 15.5 X 23.5 an. $7.50.
"EXPERIMENTAL COOKERY'~ in its fourth edition is a eomprehensive text, laboratory manual, and handbook for students specialieing in foods. Its wealth of up-tedate information as well as over 10W references cited should serve also as a quick INSTRUMENTAL METHODS OF CHEMICAL ANALYSIS reference book for food technologists in various areas. 0 The student is first given some basic background in colloid Galen W. Ewing, Associate Professor of Chemistry, Union College. McGraw-Hill Book Co., Inc., New York, 1954. x 434 chemistry in which the phenomena of colloidal dispersions are related directly to foods. Thorough mastery of this first chapter pp. 298 figs. 31 tables. 16 X 23.5 cm. $6.50. is necessary in order for the reader to comprehend the ensuing THE author indicates in the preface that there have been discussions of specific foods which might otherwise appear to he few books which have attempted to present material on modern vaguely treated at times. analytical techniques on s level suitable for upperclass underAnother excellent feature is the inclusion in this revision of a graduates, or first-yeas graduate students, and that this book concise presentation of the factors in food acceptability, and the was written to fulfill the need for such a textbook. Therefore, various methods utilized by food technologists in its evaluation. this text presupposes only basic courses in quantitative analysis Certainly this is a timely subject inasmuch its success of a food and general physics and does not require a knowledge of phys- product, whether prepared in rs classroom, research laboratory, ical chemistry. or commercial enterprise, will depend upon its aalatabilitv charPart I of Professor Ewing's book consists of 21 chapters de- acteristics. voted to principles. In addition to those topics usually associThe text is presented in 14 chapters, 12 of which are devoted ated with the general term "instrumental method," the author to the detailed discussion of specific foods or types of food prodincludes chapters on Chromatography, Ion Exchange, Extraction uct. Each is well organized and outlined with bold-type par* Analysis, and The Determination of Water. Chapter 15 on graph headings. Repetition is avoided by overlapping of chapThe Analysis of Gases is very appropriate for an analytical course ters where one food product must he discussed from various ass t the level designated by the rtuthor. Too often this topic is pects. Far example, discussion an freezing of meat may he found either slighted or completely ignored in the present-day analyt- under Frozen Foods and not in Meat and Poultry. ical training of undergraduate and graduate students. The The subject information discussed in detail includes the followreviewer raises the question whether it would not be more profit- ing: crystal formation as in sugar cookery and frozen desserts; able to deal more extensively and adequately with such topics the freezing of various foods and food products; the plant acids, as pH, potentiometric titratitions, and colorimetry at this stage pigments, and related compounds; pectin and gelatin gels; of the student's training than to delve into such topics as mass animal proteins including meat and poultry, milk products, and spectrometry, X-ray analysis, and Raman spectrometry. A egg products; emulsions; leavening agents; flour mixtures; chapter on Chemical Microscopy would be a valuable addition and fat cookery. Foams are treated briefly and are incorporated to future editions of this book. into the various chapters on foods in which foam formation may The advantage of a single author of a textbook is manife~t he a. problem-whether desirable as in whipped cream or egg in the uniformity of writing style, the scope with which each foams, or undesirable as in jelly-making and vegetable cookery. topic is treated, and the constant degree of difficulty main- Food processing and objective measuring devices are also treated tained throughout the book. The disadvantage of a single briefly in the discussions of specific foods. Beverages, chemical author, the lack of extensive practical experience in all phases additives, and food preservation methods have been given little of modern chemical analysis, is likewise detectable. or no attention. Most of the chapters are amply illustrated with
+
