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JOURNAL OF CHElMICAL EDUCATION
It is a careful, scholarly work that should prove of the greatest usefulness to every one interested in this increasingly important subject. The fundamental theory is developed by a number of methods and the applications are reported in sufficient detail so as to make their understanding as simple as possible. If any criticism is to be made of this exceedingly worth-while hook, it is that it bears too closely the earmarks of a compilation. The author appeared to he a bit too near the original papers in preparing his manuscript. In other words, the impression is not given of the master who searchingly surveys the field and writes with a complete understanding, but rather of the careful reporter who displays diligence and scholarship. However, the reviewer finds the author pleasingly frank in not thrusting the Donnan Theory into realms where its application is questionable. In this respect the book performs a real service to the theory. The work is so replete with simple linear algebraic equations that the question arises whether this very normal method of treatment makes for clearness.' The reviewer cannot escape the thought that this fruitful and penetrating idea of Donnan's should be phrased in poignant and clarifying sentences rather than in dull algebraic equations. No one has yet thundered the message of the Dounan Theory; Jacques Loeb tried it, but he also befogged the sweep and beauty of the idea with a maze of dry equations. This is the main fault of the book. W. A. PATRICK Txs
JOHNS HOPYINS UNIYBRSITY BALTIMORE, M A R Y L A N D
SEPTEMBER,1932
in agriculture, biology, home economics, physical education, and pharmacy as well as for premedical and predental courses the book offers a well-rounded course in the fundamentals of organic chemistry. The subject organization is in general excellent and the matter well presented There are numerous tables of properties of compounds which are instructive and helpful. There is one full-page reaction chart, that of the unsaturated hydrocarbons, which is rather complete. In view of the nature of the course it would seem that more of these charts would be desirable. The text abounds in graphical formulas and reactions which serve to fix the structural relations of organic compounds more definitely in the mind of the elementarv student. Appropriate problems a t the end of each chapter serve to emphasize the importance and applications of the principles developed in the text. The chapters on protdns and amino acids, dyes, and carbohydrates are excellent. It is of doubtful value to place the chapter on cyclic and other compounds of nitrogen ahead of the carbocyclic campounds and it is also somewhat misleading to describe cocaine and atropine as pyrrolidin$ derivatives. A list of twenty-eight experiments is placed a t the end of the book. These,althoughcarefullyorganized and selected, seem somewhat brief and inadequate for a semester of organic chemistry which is designed for premedical students, but would meet the need in the other fields where the foundation is not so rigorous. The bwk is unusually free from errors and is well organized. On the whole it should fill nicely a place in the Keld for which it is desinned.
An Introduction to Organic Chemistry. GARARD, Ph.D., P T O ~ ~ Sof FO ChemT istry in the New Jersey College for Women, Rutgers University. John Wi296 pp. ley and Sons, Inc., 1932. ix 15 Figs. 15 X 23 em. $2.75. IRA
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Designed for the beginning student with but one semester t o devote t o organic chemistry in preparation for further study
Organic Syntheses, Volume XII. F. C. WHITMORE, Editor-in-Chief. John Wiley &Sons, Inc., New York City. 1932. iii 96 pp. 15 X 23 cm. $1.75.
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Volume XI1 of this "annual publication of satisfactory methods for the prepara-
VOL.9. No. 9
RECENTBOOKS
tion of organic chemicals" contains d i r e tions for preparing the following compounds: acetyl benzoin, d-arginine hydrochloride, benzyl phthalimide, p-chlorobenzaldehyde, desoxybenzoin, desvl chloride, dihenzalacetone, 1,2-dibramocyclohexane, 2.6-diiodo-p-nitroaniline,2.4-dinitrobenzaldehyde, 4.5-diphenylglyoxalone, ethyl a,@-dibromo-8-phenylpropionate, ethyl-N-methylcarbarnate. hippuric acid, iodothiophene, mercury di-8-naphthyl, methyl isopropyl carbinol, S-methyl isothiourea sulfate, 8-naphthylmercuric chloride, nitrobarbituric acid, phenylpropiolic acid, phenyl thienyl ketone, propionaldehyde, sucdnic anhydride, 0-thiodiglycol, thiophene, thiosalicylic add, p-tolualdehyde, uramil, and diethyl zinc. The subject index includes also the material in Volumes X and XI, volumes which are not combined in the collective work which appeared recently. [For reviews of Vols. X, XI, and the Collective Volume, respectively, see J. C ~ ME .~ u c . , 7, 1218 (May, 1930); 8, 1242 (June, 1931); 9, 1499 (Aug., 1932).] Later references to certain of the preparations described in these same two volumes are also included. The arrangement of subject matter is the customary one: a section which describes procedure is followed by a second which includes notes on specific parts of the procedure. A third section gives a very brief summary of other methods of preparing the same substance, and includes literature references. All of the methods described have been tested in a laboratory other than that of the contributor, so that one can depend on obtaining the described results.
1671
The author states that "the purpose of this book is to present the principles of the chemistry of food and nutrition both as an integral part of the study of chemistry and with reference t o the food requirements of man and the considerations which should underlie our judgment of the nutritive value of foods and the choice and use of food for the maintenance and advancement of positive health and vitality." That the author has accomplished this purpose is probably best indicated by the favorable reception which previous editions of the book have been accorded by teachers and students of nutrition. The present book i s rewritten and enlarged but follows the same general plan whlch characterized previous editions. A comparison af the third and fourth editions shows that the latter contains twenty-four chapters, while the former consisted of but twenty. The former brief "Introduction" has been expanded into Chapter I of the new edition. Formerly the author discussed proteins in a single chapter. In the new edition one chapter is devoted to "The General Chemistry of the Proteins and,Amina Adds" and a new chapter has been added expanding the "Nutritional C h e m i s e of the Proteins and Amino Acids." The chapter on "Iron in Food and Nutrition" is now "Iron and Copper in Food and Nutrition" and covers the recent work on iron and copper in blood regeneration. The reviewer feels that the new edition is materially strengthened by the addition of a new chapter entitled "Acid Base Balance in Foods and Nutrition," in which the author has brought together into one chapter the discussion of hydrogen-ion L. DRAKE NATHAN concentration, buffer action, blood buffers, UN~YEESITYOR MARYLAND COLLEGE PARX, MD. acid elimination, effect of diet, etc. From a pedagogical paint of view this is often Chemishy of Food and Nutrition. HENRY much more effective than t o discuss the various chemical and biological phases of C. SKEXMAN. Ph.D., Sc.D., Mitchill Professor of Chemistry, Columbia Uni- acidity and alkalinity a t scattered points versity. Fourth edition. The Mac- throughout the text. millan Co.. New York City. 1932. xiii I t is for this reason that the reviewer 614 pp. 32 Figs. 13 X 20 cm. regrets to find that an important former 8.00. chapter entitled "Chemical Nature and
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