RECENT BOOKS THE OCEANS. THEIR PHYSICS.CHEMISTRY, AND GENERAL BIOLOGY.H . U.S~erdrufi,Professor of Oceanography, University of California, Director, Smipps Institution of Oceanography, Martin W. Johnson, Assistant Professor of Marine Biology, University of California, Scripps Institution of Oceanography, and Richard H. Fleming, Assistant Professor of Oceanography. University of California, Scripps Institution of Oceanography. Prentice-Hall, Inc., New York, 1942. x 1087 pp. 265 figs. 121 tables. 7 charts. Computation tables. 15 X 22.5 cm. ' S . 0 0 . This war has made us more than ever conscious of the importance in our lives of the air and the sea. The latter is, of course. not so new t o us a s the former.. but nevertheless. there are few ofus who nppreciatc that the SIIIIIY of the oreatlis not only a science in itself but the nrceting ground of a number of dinerent szicnccs, among which chemistry ir one of the most important. The field of oceanography, a3 a scientific study, is only some 7 0 yearc old. since thc expedition of the Challmaer (1873-76) is generally taken to be its origin. ~ e v e r t h e l e & it has now accumulated an extensive literature, and a considerable number of prominent figures in the contributing sciences are numbered among its scientific profession. This book is without doubt the most comprehensive and authoritative treatise or text which has thus far appeared in this field. The authors include the director and two of the staff of the oldest of the three oceanographic institutions in this country and are thoroughly conversant with the physical, chemical, and biological aspects of the subject. They have collaborated to oroduce a book which is readable and interestine to anvone with a modurnte scientific harkground. It comhines the lucidity of n guod texthook with the thoroughncs,of a sound reference vork. Very few chemists h a w a, y c t devoted themselves to the study of the sea, except perhaps to its exploitation as a source of such valuable products as bromine and magnesium. Nevertheless, there is an enormous field of chemical interest in the sea as an environment for life, and this is the question involved in the work of most "oceanographic chemists," thus far. Two chapters ("Chemistry of Sea Water" and "Organisms and the Composition of Sea Water") are entirely devoted to the results of chemical investigations. The extent of the cooperation between chemistry and biology is seen from the fact that chemical work makes up much of the background for five other chapters: "The Sea a s a Biological Environment," "Phytoplankton in Relation to Physical-Chemical Properties of the Environment," "Animals in Relation t o Physical-Chemical Properties of the Environment," "Interrelations of Marine Organisms." and "Organic Production in the Sea." Also, a considerable portion of the chapter on "Marine Sedimentation" deals with chemical factors, particularly the deposition of calcium carbonate. When i t is remembered that two-thirds of the earth's surface is covered by the oceans and that probably three-fourths of the world's creatures live there, i t can be appreciated that here is a marine world in some ways more important than our terrestrial one. For the most part, chemical phenomena are the same in the two worlds, but sometimes the applications of them are startlingly different. This book is a valuable addition to anyone's scientific library. The only fault likely t o be found with i t is the inadequacy of its index. he authors should be excused for tbis, perhaps, in view of the extensiveness of the field covered. Nonnrs W. RAKBSTRAW
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OF SCIENCE AND TECHNOLOOY. Maxim NewDIC~ONARY mark, Department of Modern Languages, Brooklyn Technical High School. Philosophical Library, New York, 1943. VIII 386pp. 15 X 22.5 cm. $6.00. This book is unusual in that the 10,000 English scientific and polytechnical terms defined are also listed in French. German. and Spanish.
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METALSAND ALLOYS DATABOOK. .Sarnud L.Hoyl. Reinhold Publishing Corporation. New York, 1943. 334 pp. 26 X 18 cm. $4.75. The purpose of this hook is clearly indicated in the opening sentences of the p r e f a c t W I nher book, 'Willard Gibbs,' Muriel Rukeyser states that 'one of the reasons that I wrote this book was that I needed to read it.' The same holds with considerable emphasis for the present book and author. I n fact the book is the direct outgrowth of an attempt to satisfy a desire of my o h t o accumulate reliable data on the metals." This desire has been admirably met by Dr. Hoyt, and the information is exactly what an engineer needs in selecting a metal for a particular purpose. The material, which is largely in the form of tables, charts, and curves, has been logically assembled from a number of reliable sources of published information as well as data from private sources not yet published. I t covers not only the conventional mechanical characteristics of the ferrous and non-ferrous alloys but also many special properties not available without reference to original articles. I t is not possible even to list all of these property tables but a few may be cited as indicating the scope of the book: Hot Hardness of Tool and Die Steels, End Quench (Jominy) Hardenability Data. Effect of Section Thickness, Properties of "Cold Drawn" Steel, Steel Plates for High-temperature Service, Effect of Strain Aging, Fatigue Strength of Copper Alloys, Corrosion Resistance of Caooer. . . . and manv other DroDerties. . . 'l'llc reader who has had a limited experience in the sclcction of metal% ir urgrd to study the prcfnce with unusual car?, as in it Dr. lfoyl has indtrated clcnrly the limitation, in a n y sct of data and given many suggestions as to the proper use of tabulated information. The hook should be in the library of anyone who is concerned with the properties and uses of metals and alloys. ROBERTS. WILLIAMS MASSACAUSRTTS INOTITOTB OP TBC~NOLOOY CAHB~DCB M&SSACR~SITS .
ORoANrc CHEMISTRY SIMPLIFIED. Rudolph Macy, Chemical Warfare Service, formerly Assistant Professor of Chemistry, University of Maine. Chemical Publishing Company. Inc., Brwklyn. New York, 1943. ix 431 pp. 15 X 23 cm. 83.75. Frequently a b w k is advertised as having a different approach to a subject, but upon examination the difference shrinks almost to the vanishing point. This book is more than just difierent; it is, so far a s the reviewer knows, unique. The book is divided into four parts, of which the first two are primarily theoretical. Part 1 (pp. 1-56) discusses "The Unique Position of the Carbon Atom in Chemistry" and is devoted t o the development of the meaning of valence. This includes an elementary treatment of the structure of the atom, the periodic system, the various types of bonds (including the dative bond), dipole moments, and thedielectiveconstant. Part 2 (pp. 57-184) is on "The Architecture of Carbon Compounds." Topics discussed include morphology of chain and ring compounds, double and triple bonds, stereochemistry and isomerism, partial valence, bond energies, resonance, conjugated systems, structure of benzene, and a theoretical treatment of orientation. Part 3, entitled "The Classification of Carbon Compounds" (pp. 185-308), more nearly conforms t o the standard organic text in its treatment of the chemical nature of various types of structure. The approach of the author can be illustrated by the fact that it is in this section, after almost 200 pages of theoretical material, that the properties of an alcohol are first found. Part 4, "Special Topics in Organic Chemistry" (pp. 308416). gives something more than s glimpse of heterocycles, terpenes, proteins, carbohydrates, dyes, drugs, hormones, vitamins, isotooic chemistm. .. and eiant molecules. The author's style is conversational. He speaks directly to the reader in a most informal manner. The book is easily read
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and is interesting. The most complex theoretical concepts are dealt with and expressed in relatively simple terms. The bwk very definitely is not the ordinary 6rst course in orffanic chemistry, simplified. The author has, rather, tried to simplify the fundamental and complex theoretical background t o a sound and thorough knowledge of organic chemistry. T o mast teachers of traditional courses in elementary organic chemistry the b w k would not be acceptable a s a first text. It should, however, be of interest to anyone who uses a distinctly theoretical approach to the subject. I t would appeal to the reader with a sound traditional background of organic chemistry, acquired some time ago, who wishes a simplified introduction to modem theory. The author himself states, "In this book we have laid little stress on the synthesis of organic compounds." And again, "For more thorough treatment of these topics (synthesis) the larger textbooks and laboratory manuals of organic chemistry should be consulted." As a result i t follows that, even by one particularly interested in the theoretical approach, the lack of greater emphasis on synthesis will be deprecated. Since the theoretical discussions given should (and they will) stimulate the thoughts and imagination of the reader, it is unfortunate that no references whatsoever are given for further reading and study. OSBORNER. QUAYLE
from an enormous field. There is a combined author and subject index. This book is a comforting sign that the science of nutrition has come out of the kitchen and has entered the field of international relations where i t belongs. Dr. Sherman has long been an influence on our national food policy through his teaching and writing, and through his own researches and those of his students. As Chief of the Bureau of Human Nutrition and Home Eeonomics in the Department of Agriculture he will have a hand in shaping international policies and in helping t o sohe some of the enormous problems that face the United Nations in the production and distributiau of food. MARION FAX.
THE MICROSCOPE AND ITSUSE. Frank I. Mufios, Techntcal
Microscope Consultant, in collaboration with Harry A Charipper. Professor of Biology. New York University. Chemical Publishing Ca.. Inc.. Brooklyn, N. Y., 1943. xii 334 pp 14 X 22 cm. $2.50. EMOer UN~VBRUTY KMOPY UNIV~ISITY, GBOROIA From the author's preface: "There appears to he a definite need for a small, practical guide t o the use of this fascinating instrument, which we call 'the microscope."' ."Obvioudy, to write such a book, two different types of authoritative experience are necessary. The experience of an educator who has THE SCIENCEOF NUTRITION. Henry C. Sherman, Mitcbill Pro- taught thousands of students in a subject that requires the use fessor of Chemistry, Columbia University. Columbia Uni- of the microscope and that of an optical man who has had to meet versity Press, New York, 1943. xi 253 pp. 14.5 X 22 cm. and help solve many and diverse problems in the use of the $2.75. microscope for research and teaching." . . ."The book is not Dr. Henry C. Sherman has done as much or more than any intended as a scientific treatise hut as a guide to aid technicians other scientist t o change food fads into facts and to substitute and students in the use of the instrument." It is profusely illustrated with pictures of microscopes, which, a solid foundation of good dietary practice for superstition. His new volume, with a title reminiscent of the classic by Graham with the exception of early models, are mostly taken from manuLusk, is not designed for the expert or the lay public, hut for facturers' literature, as are the optical diagrams. About eight the intelligent reader who wants to know the truth about foods photomicrographs, of which four are apparently by the authors, and their importance in health and life. I n a college this hook are included. The pre3entation is elementary; in places the style is rather could serve as a text in one of those survey courses planned t o informal ("Don't let us close the iris"; "O.K."; "This is quite stimulate thinking and further study. The caloric needs of the bcdy are discussed in a chapter on tricky"; "Take and clean"), and is further reminiscent of energy, and the importance of factors other than caloris is undergraduate writing in the numerous statements that preskilfully developed. "Haw the Body Manages" describes the sumably the authors can hardly mean: Materials "affected by" flexibilitv of the reactions accurrine in the tissues and the con- polarized light are not ordinarily thought t o "rotate" the plane stnnt changes in the living hody. Just cnough history ii added of "polarization." Resolution does not "break u p an object into its component details." "It is no longer enough to know to the c h q m r s on vitamin.; and a n the chief group5 of foods to give a background of names and events famous in the develop- the weight of a metal and its reaction t o a chemical attack in ment of nutrition as a science. As one would expect, the dis- order t o decide whether it is adequate for a certain function cussion of calcium is particularly well done, and evidence from Now we must measure the size of its minute crystal grains, and perhaps even the distance between them." researches carried out in the author's laboratory adds authority. Considerable practical emphasis is placed upon illumination Dr. Sherman writes with authority but is not dogmatic, and his easy style arouses no antagonism in the reader. From the techniques, and on the choice of lenses for visual and photographic particular problems of the individual he gently leads up t o the studies. The discussion on microtomy is the most specific and general problems of world nutrition. The relation between the clear, but much mare is said ahout how knives are sharpened size of the grain crop and the choice the farmer must make t o than about how specimens are prepared. The directions for produce meat or milk is presented in terms of calcium and other metallographic surfacing are vague, and no etchants are given. Polarizing microscopes and optical crystallography are not protective factors. The importance of the national policy is reduced t o terms of bane building in children and lactation in easy t o discuss in simple terms, hut if inclusion of interference mothers. The book closes with a summary of the evidence for figures and a picture of a universal stage are justifiable, a sound the good effects of superior nutrition upon the length of life and treatment of more elementary material might he expected. Inupon accomplishments made possible by health. With due stead. the oresentation is confusine " and reoetitious. hardlv a regard t o the geneticists, the author argues that optimum rather paragraph is free lrom rnisaatm~entj,and 1oo.c terminolom ir than minimal or subminimal nutrition might well change the prevalent nhrre its rigurous avoidance is requisite to urnlcrst~nd. internal environment (fully ar. important as the external) and ing. The book contains a glossary and a bibliography. extend and amplify the possibilities of the individual. C. W. MASOIC The h w k is attractively printed though the figures of the type used have same idiosyncrasies that plague the eye in tables. A COPNBLLUN~VBPSITY short selected bibliography gives a well-chosen list of sources Irarc*, Naw Yoaa
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