JUNE, 1950 devoted to the principles of eleotron microscopy and descriptions of commercially available electron microscopes, methods of sdjusting the electron microscope (particularly the RCA type E.M.U.), techniques of preparing specimens, and discussion of metal shadowing. The methods given are largely those used in the author's laboratory (Laboratory of Physical Biology, National Institute of Health, Bethesda, Maryland), and though the descriptions are brief they may be expected to serve as a useful guide to the experimenter. The remaining five chapters are devoted to applications of electron microscopy to chemical and hiologicd problems, in particular those of which the author has firsbhand knowledge. These chapters deal with study of surfaces, such as those of metal and of human teeth; viruses, including such aspects as the analysis of bacteria by bacteriophage and the mechanism of reproduction of viruses; macromolecules, such as sea-snail hemocyanin snd other protein moleoules, cellulose fibrils, collagen fibers, and antigen-antibody flocs; the structures of macromolecular solids, such as single crystals formed by viruses and macromolecules. These diverse lines of research are illustrated in the hook by many beautiful electron micrographs, which taken altogether constitute one of the most attractive features of the hook. An extensive hihliograpby, a t the end of each chapter, tends to remove the emphasis on the work of the author's laboratory.
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OUTLINES OF FOOD TECHNOLOGY
Harry W. von Loesecke, Chemist, U.S. Department of Agricdtnre, Washington, D. C. Second edition. Reinhold Publishing Corp., 330 W. 42nd St., New York, 1949. Seoand edition. vii 585 pp. 91 tables. Illustrated. 16 X 2 4 cm. $7.50.
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ITIS the purpose of the second edition of this book to incorporate the advances in food technology which have been madesince the first edition was rrublished about 8 years ago. In the mesent edition the major &tegories of f ~ o d - ~ r o d u %namely; s, dairy, meat, fish, grain, fats and oil, sugar and starch, and fruit and vege table products are discussed from the points of view of handling the raw materials,, processing and preserving the foods, using food processing equipment and machinery, packaging and storing, and marketing. Thus the fist chapter is devoted to the manufacture of tin cans and glass jars and closures and the 14th to the storage and marketing of fruits and vegetables. In the main, the author has achieved his qhjective. The hook could he improved by giving greater stress to certain food categories and by a better arrangement of the useful material it contains. For example, the author points out that dairy products constitute 45 per cent of the food consumed in this oountry, yet he devoted only 36 pages (48 if eggs are included) to this topic while approximately 185 pages are given to vegetables and fruits. An alphabetical arrangement is sdvantttgeous for encyclopedic coverage but in other instances it is more often a disadvantage. For instance, it is disconcerting to find oranges, grapefruit, lemons, and limes in that order together as a group under "Citrus fruits," whereas blackberries (Rubus uillosus) are discussed on page 52, loganberries (which are closely related to the blackberry a d raspberry) on page 88, and raspberries (Rubus strigosus) on page 113. Most of the essential oils are discussed in Chapter X I a n spices, relishes, essential oils, and extracts hut the citrus essential oils rue treated in the citrus fruit section, Chapter XI. Grapes are considered on page 84 and raisins on page 111. There are many other instances of such separation or lack of separation of material. The illustration of the grapefruit knife on page 68 consisting of a blade riveted between 2 wooden grips is what a food-processing knife should not be. Sanitary knives are those having s. onepieos hsndle msde of metal or plastic and having several shallow grooves for a comfortable grip. It should he noted on page 85
351 that Concord, Catawha, and Delaware are Vilis labusea grapes not Vitis vinijera, as the heading appears to indicate. The bonds in some of the chemical formulas on p a e 429 and 430 are not placed properly. It would be helpful if in the next edition related topics were treated together with cross references used when necessary and if other minor changes were made. The hook is easy to read for it is well set up. Proof was read carefully and there are many good illustrations and references. This hook should prove useful to those who are beginners in food technology and to food technologists, chemists, and chemical engineers engaged in the processing of foods. MORRIS B. JACOBS
METALLURGY FOR ENGINEERS
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h C. Rolloaon, Delegate Director and Research Manager, Murex Welding Processes, Ltd., Waltham Cross, Hertfordshire, England. Edward Arnold d Co., London, 1949. Second edition. viii 339 pp. 63 tables. 179 figures. 14.0 X 21.5 om. $3.
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TEXTSan metallurgy written expressly for engineers perform an importrrnt function because mechanical, chemical, and other engineers make a larger number of simple decisions involving the use of metals than do metallurgists. Dr. Rollason's "Metallurgy for Engineers," now available in a second edition, is an outstanding example of this type of book. The materid is presented clearly and enlivened by numerous references to practical applications. The illustrations, some of which are quite original, contribute greatly to the value of the book. The introductory chapters deal with mechanical testing and the macro- and microexamination of metals. A brief discussion of meohanical properties includes meohanical behavior a t high and low temperatures, fatigue, and brittle fracture. Visual inspection and metallographio analysis are stressed as basic metallurgioal terhninrwq ... The swtion ~r solidification, equilibrium diagrams, nnd the deformation and unncaling of mctnli i.; a hi~ltl?condensed, simple trmtrntnt of many of the ha& rlemtnts of ~hvsicalnwtallurrv. -. Such topics as shrinkage, gas porosity, segrigaiion, and internal stresaea are described adequately. Nucleation and growth, Xray diffraotion,ternary diagrams, and superlattices are presented very briefly. The short disoussion of metal-working processes should he valuahle to nonengineers. The specialized part of Dr. Rollason's book, whioh deals in a fairly detailed manner with carbon and alloy steels, cast iron, and nonferrous metals, comprises nearly two-thirds of the book. The last two chapters are devoted to metal joining and the measurement of high temperatures. The author of a text on metallurw -. for eneineers must decide how much space to ~lerotetu principles and laow nruclt to spccifir facts. In this dilcmmn Dr. Rollson hns fxvorrd factual infortution Cmrr fundnmmtxlr. The wisdom of dLeussing fcrrous b e fore nonferrous metals may be questioned. The arrangement of material in this book is unfortunate in some other respects; powder metallurgy for example is included in the chapter on dlay steels and the general suhject of oomsion is discussed in the ohapter on stainless steels. A book written from the stand~ointof British eneineerine .. practice may appear to br of reduced uscfulnes~in this country. It is true t h a t mention of puddlrd n~oughtirlrrr or crucihk? stwl could LC omitted for Americiln enginwrs. Thr British spccifieation standnrds, some tmds names, snd a fewtechnical terms used by the author are largely unknown in the United States. Dr. Rollason's hook, however, is so comprehensive in its approach and so competently written that differences in terminology do not detract seriauslv from its value for use in this countrv. In fact. to of metdlurw this concise ~ r i t i i hmesent,%: ~- American &dents .tion should be cspccinlly stinr'~la1ing. Other~ intcreqted in met ell or^ maill not find a thorough trc'lrmrnt of fundnmrntalr in Dr. lloll~uon'sbook Imt n good nrrount elementary physical ~~
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JOURNAL OF CHEMICAL EDUCATION
352 metallurgy and of many far from elementmy metallurgical problems arising in engineering practice.
based. To tbis the author very cleverly added detailed &soussions of structural viscosity, the phenomenon of creep, and dilatancv. For anyone really interested in rheological problems pertaining to matter., this book iust cannot be overlooked. It -~ eert,ninlv is .. the most rontpr~hensivennd up-to-date trearise on rhnlo&, a properly uf n!:ttrcr wllirh descrvej far more attention than it has
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COLLOID CHEMISTRY
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Harry Boyer Weiser, Professor of Chemistry, The Rice Institute. Second edition. John W h y & Sons, Inc., New York, 1949. x 444 pp. 117 figs. 73 tables. 15 X 23 cm. $5.50.
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T m seoond edition of this well-known book by the author has not been changed essentially in form. There has been added important new matter, and some of the material of the &st edition has been condensed without detracting from the value of the work. In the new material added there is much tbat is related to the biological sciences, thus stressing the importance of the subject in tbis closely related field of science. In addition the value of colloid science to industry is cleady shown in the chapters on contact catalysis and dyeing. This seoond edition fulfills the threefold purpose of the author in an admirable way. Students of this baok will have obtained s good survey of the subject and its theories. The suthor emphasizes the fact that colloid science is a definite part of physical chemistry. Unfortunately there are some bad errors of proofreading with some omissions in mathematical expressions that could cause students some trouble. The book, however, should find as useful a place in the American scene as did the &st edition. L. H. REYERSON MINNEBOTA MnramPowa, MINNE~OT*
UNZVEKBITY OP
0 TABLET MAKING Arthur Little and K. A. Mitchell. The Northern Publishing Co., Ltd., 37 Victoria Street, Liverpod, England, 1949. 121 pp. 41 illustrations. 14 X 22 cm. 15s.
"TABLETMAKING''should be on the handiest shelf to every tablet production man and every development pharmacist. We a11 recogni~ethat the subject tablet manufacture is a most difficult one to cover, and that there is no substitute for experience in this work. Nevertheless, the authors have turned out an exceptionally good manual. The book is replete with examples of diffioulties and very able suggestions on possible methods of ""rrwtinn -----The fact that all the equipment described is of English make offersno difficulties. The reader will see a t once that the descriptions apply equally well to most American made maxhines. CARL J. KLEMME
Lollo & K L E M MINDOBTRTU ~ CONSUUT*NTB ST. Lorna. M~asounr
DEFORMATION AND now Markus Reiner. Professor. The Technical Colleoe. Haifa. Israel. H.K. ~ewisanddo., Ltd., london, 1949,(~nterscienck). 346 pp. 94figs. (including 23 tables). 14 X 23 om. $6.50.
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T m s book is based on a course which the suthor gave in 1945 to dlernists, and nor to an sudicnw of pbyskists. It is fnr more elemenmry and less marhcniltirwl thm his bobk. "Tan Lertures ou Tlrrorr~ivalXhnloev!' nuldishetl in 1913. 'Thy author did whole field of rheology in the present not attempt to cover volume. but his main interest was to cover the material of imoortaner to the chemist, ro whiA hr d J e d materinloiintcreat to the atrueturd or mechanical n1~itier.r. The book covers in eonsiderable drtnil the rheol0~4,i(~I phenomenn on whirh atrain, drforrnation, and flow of matter, its viscosity, plasticity, and strength are ~
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The reviewer th~rrforeis not only very hnppy to be able to revommend "Dcfonnation and Flow" wry highly to anyone r h o has at least a basic knowledcc of ehcmistrv, wlloid chcmistrv. and physics, and who would liketto expand his-&owledge so thatit also covers the rheological properties of matter; but he allso feels that the author. who dedicated this baok to the memow of four rheoln-
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ENGINEERS' DICTIONARY
Louis A. Robb, Member of The American Society af Civil Engineers. b h n Wiley & Sons, Inc., New York, 1949. xvi 664 pp. 14 X 22 Em. $12.50.
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MOREcompletely "bilingual" than most foreign language dictionaries; the introductory material, including title page, preface, and list of abbreviations is in Spanish and English. Although it is scsrcely to be expected that an engineers' dictionary would cover chemical nomenclature very completely, still the coverage is better than fair. The choice is sometimes hard to justify, however. One Iinds "amino acid" and "amide," but no "amine"; "aldohexose" but neither "ketose" nor "ketone"; "peptone," "protochloride," and "nitrogen iodide," but no "aldehyde." Recent electronic and nuclear nomenclature rec~ivrsadequate attention. Ilowever. hlnnj subcnirier arc mnde undrr principnl headings, a practice which is conrcnicnt and saves snare. For imtancr, tlrera are 45 entries between "power ampl
