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JOURNAL OF CHEMICAL EDUCATION
chemistry's contribution to the production of plastics, textiles, rubber, paints? Do not misunderstand me. We do not attempt to brandish complicated chemical formulas and equations for the benefit of our defenseless economists and journalists, but we do attempt to have the chemistry students familiar with the technical literature (to the extent possible for undergraduates) so that facts will be accurate and explanations can be made in a fairly nontechnical manner. In this course as in all the other seminars the chemists are learning too, since there is an exchange of information on facts and method among all the major fields involved. The fourth and last seminar in the two-year cycle finds the science and mathematics departments by themselves witb the problem of the relationship of science to religion and philosophy. At Marygrove, all students are required to take sixteen hours of philosophy in junior and senior years. All Catholic students take one hour of religion per semester throughout the four-year course. I believe that, for many reasons, you will not question the need for a course such as this in a collegiate institution. Religion and science are not antagonistic; there is no conflict between them. This statement is true, though it is contrary to much that is printed and much that is said. This is not the place to prove the truth of the statement; I place it merely as one of the reasons why it is necessary for students to study the proof for it. so that they themselves may know the point and do what they can to remedy much misunderstanding and misinterpretation that- has grown up around the phrase "the Church and Science:' The study of the influence of science on philosophical systems is fascinating. To mention determinism, cause and effect, evolution, origin of
life, is to mention only a few of the terms that at once evoke concepts involving both science and philosophy. Again the attempt in this course is to lay down principles which govern judgments in these matters. Some of the science and a considerable part of the philosophy are beyond the complete understanding of undergraduate students, but foundations are laid on the basis of which, in more mature periods, they may evaluate more complex problems. Students leave the course with a security of faith in God and in science. With the conclusion of this course the four·semester cycle begins again. Perhaps this has been a tiresome enumeration of aims and accomplishments, but I hope that I have presented to you a rather clear picture of the application of an educator's ideal to a department which is so frequently treated as a difficult but fascinating field all in itself-a field that has given much to mankind in general but is supposed to be known only to the "scientifically inclined." Majors in chemistry perhaps more than in any other subject, excepting physics and mathematics, need the humanizing influence of other fields of knowledge. They also need the stimulus given by an appreciation of their place in the whole picture of the world endeavor in contrast to the far too frequent and disastrous isolationist attitude adopted by scientists toward nonscientists. I do not argue against specialization. Specialization is necessary but is safe and balanced against this integrated background. Mutual sympathy and understanding are among the greatest boons of man's social nature. This attitude is essential in war but above all in peace. Therefore, the particular training in integration afforded in our liberal arts college makes for better citizens and better chemists.
WHY FOOD IS SCARCE
• The extremely nutritive soybean, whose strong flavor has kept it from becoming a food favorite, is now being cooked in such a manner as to give it an extremely palatable taste while preserving its high food value. Soybean flour made by this process can be used by itself; i. e., does not have to be mixed with other flours, as was formerly done. Soybean "nut meats" so processed are d~licious as a meat extender in meat loaf, etc.
1. Production failures attributable to adverse weather, shortages of equipment, and shortages of manpower. 2. Distribution failures due to inadequate storage or trans· portation facilities. 3. Artificially created shortages resulting from uncompen· sated actions of the regulations authorities. . 4. Actual loss of food due to enemy action. 5. Increased demand due to higher purchasing capacity of low income groups. 6. Suspension of buying "brakes" normally supp1i~ by the free operation of the laws of supply and demand. 7. Increased nutritional needs of military and war workers. 8. The requirements of Lend-Lease. 9. Civilian hoarding within the structure of the rationing system. 10. Speculative hoarding by producers and dealers in antici· pation of higher prices. II. Government hoarding in anticipation of indeterminate future needs. 12. Overlap and waste in military purchase and usage.
• • • These influences add up to a positive picture. The answer is to produce more food and to hurry, hurry ... -Food Materials and Equipment, May 29, 1943.
• The liver of one soup fin shark contains enough vitamin A to amply supply the needs of one person from birth to the age of 84.
• Variance in vitamin A content of each shark liver is due to several factors-grounds w.here the sharks have been feeding, grounds where they are caught. the season of the year. Also, male sharks have a much higher vitamin content than female.
