DANISH
TYPE
AMERICAN MADE
LAMBDAS
NEW BOOKS mathematical treatments, but ample diagrams illustrate their meaning and implications. Some very helpful back ground material on reaction mecha nisms and the correlation of structure and reactivity is given in a very clear fashion. Chromatographic Methods. R. Stock and C. B. Price, viii + 206 pages. Reinhold Publishing Corp.. 430 ParkAvenue, New York 22, Ν. Y. 1063. $10. Reviewed by H. H. Strain, Argonne National Laboratory, Argonne, III.
EASY SIZE IDENTIFICATION all markings, including serial numbers, size, tolerances, and company name, are permanently fused into each pipette. ACCURATE calibrated twice to assure stated accuracy. ECONOMICAL considerably less than comparable imported product. For further information concerning prices and sizes, detach and return coupon below. R O C H E S T E R S C I E N T I F I C CO., I N C . 735 Park Ave., Rochester 7, Ν. Υ.
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ANALYTICAL CHEMISTRY
Since Tswett's basic discoveries nearly 60 years ago, thousands of ob servations in the field of chromatogra phy have been recorded. In this vo luminous literature, including many books, several series of reviews, and at least two journals, easily reproducible separations of readily available mate rials are difficult to find. This little book summarizes the im portant features of chromatography and provides illustrative experiments with emphasis on gas and paper chro matography. The introductory presen tation, similar to that in other books, is relatively long (158 pages); the de scription of model experiments is com paratively short (29 pages). The beginner should find this book to be helpful. But those with even a little experience will be disappointed. Unfortunately, the treatment of the subject is not consistent. Much intro ductory space is devoted to frontal analysis and displacement analysis, pro cedures seldom utilized in analytical work. Moreover, from recent studies, displacement effects are much more variable than has been indicated. Even though frontal analysis and displace ment analysis are described as part of the chromatographic procedures with columns, similar uses of paper, begin ning ΟΛ-er a century ago, are considered only with respect to the mechanism of the process. Limitation of the literature citations is commendable. But elimination of key papers in many salient aspects of the subject is not warranted. Every beginner should have the critical con tributions of Tswett and Goppelsroeder called to his attention. It is not made clear that a feature common to all chro matographic methods (as described by Tswett) is the use of a narrow initial zone of the mixture, that this feature was introduced by Tswett, and that the current nomenclature for all the steps in the procedure was propounded by Tswett. And it is erroneously implied that Tswett separated only colored sub stances.
The condensation of the historical aspects may lead to erroneous infer ences. Although Tswett's method was virtually rediscovered by chemists in the early thirties, plant physiologists had utilized the technique for the isola tion of many labile chemical substances, as summarized by Leroy Palmer in his A.C.S. monograph in 1922. The forma tion of a chromatogram in paper, re ported by Brown in 1939 is not cited, and the radial development, also intro duced by Brown, appears to be credited to Putter, who worked some ten years later. The earliest books on chroma tography are not cited. With respect to mechanism, it is mis leading to classify paper chromatogra phy only as a form of partition chro matography. In many instances paper chromatography depends upon adsorp tion; in some cases it is based upon ion exchange; and in a few instances it involves all three mechanisms. It is also misleading to consider paper chromatography and gas chromatogra phy as the most widely used modifica tions of chromatography. Solution chromatography, which includes col umn chromatography, thin layer chro matography, and paper chromatogra phy, is more widely applicable than gas chromât ography. This book is overpriced. It contains little or no material that isn't available elsewhere and only one illustration on glossy paper. Food
Composition
and
Analysis.
Howard 0. Triebold and L. W. Aurand. viii + J+97 pages. D. Van Xostrand Co., Inc., Princeton, X. J. 1963. $12.50. Reviewed by E. Barker, Ave., Milburn, N. J.
Wyoming
This textbook has been written to meet a need that the authors see for a book which combines both lecture and laboratory material on the major classes of foodstuffs and food additives. There is adequate coverage of the limited food classes selected for discussion. The primary emphasis is on composition and food technology. The analytical methods given in detail are the classical ones which can be found in many earlier standard works on food analysis, such as Jacobs, Winton, or Woodman. The principles of modern methods now used extensively in the food industry are given only in a ucneral chapter on Physicochemical Methods. One would expect to find some laboratory experiments using those modern techniques which require simple equipment in a new text on food analysis. However, none are to be found in this book.
