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In Evaporation, there are two names to know. Buchler is one of t h e m . For all your laboratory evaporation needs, Buchler is a name you must know, whether you are using aqueous or volatile solvents . . . batch or multiple samples . . . for any application, including RIA, CPB, chromatography or drug determinations. Choose among Buchler evaporators . . . the line that really offers you a choice. When you next think evaporation, contact Buchler —through leading laboratory supply houses.
local registers, and flags. The intricate nature of the instruction fetch/decode/execute cycle is cleverly analyzed for a single instruction (ADD) in a series of "snapshots" of data movement within the system. Before finishing the chapter, the reader has been introduced to the subtleties of clock signals, machine cycles, and a fine introduction to memory-mapped I/O. The pedagogic techniques used in chapter 6 are so well done that many chemists involved in teaching computer courses would find this paperback a useful reference work. In summary, Dr. Osborne has put together in volume 0 a book that truly can be read by the novice and is a painless lead-in to volume I.
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Developments in Food Analysis T e c h n i q u e s — 1 . R. D. K i n g , Ed. χ + 3 2 3 p a g e s . A p p l i e d S c i e n c e Publishers Ltd., R i p p l e R o a d , B a r k i n g , Essex, England. 1978.$55
Buchler Instruments Division of Searle Diagnostics. Inc. 1327 Sixteenth Street Fort Lee, New Jersey 07024 U.S.A. 201-224-3333
Batch or Continuous Evaporator (patented features) Multiple Sample Evaporator
Multiple Sample Evaporator (patented features)
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Analytical techniques used by food analysts are examined. Some of the chapters deal with instrumental tech niques and developments in the appli cation of these techniques. The other chapters discuss techniques used to determine particular compounds such as proteins, vitamins, and carbohy drates. The analytical techniques in clude among others: atomic absorp tion, flame absorption, graphite fur nace, gas-liquid chromatography, HPLC, column chromatography, en zymatic methods, gel chromatography, GC-MS, headspace analysis, ion-ex change chromatography, ion-selective electrodes, Kjeldahl procedure, NMR, and thin-layer chromatography. Each chapter contains an abstract, an intro duction, the techniques used, and a complete reference list at the end. Analysis of Foods And Beverages: H e a d s p a c e Techniques. G e o r g e C h a r a l a m b o u s , Ed. xiv + 3 9 4 p a g e s . A c a d e m i c Press Inc., 111 Fifth A v e . , N e w Y o r k , N.Y. 1 0 0 1 3 . 1 9 7 8 . $ 2 1
Adjustable Height Water Bath
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1008 A · ANALYTICAL CHEMISTRY, VOL. 50, NO. 11, SEPTEMBER 1978
A symposium on the analysis of foods and beverages by headspace techniques was held by the Flavor Subdivision of the Agricultural and Food Chemistry Division of the Amer ican Chemical Society at its 174th Na tional Meeting in Chicago, 111., Aug. 27-Sept. 2, 1978. This book contains the 14 review articles that were pre sented at the symposium by 37 re search specialists. The papers contrib uted by the flavor chemists analyze such products as vegetable flavors,
