mass of data and ananged it as indicated: but there is much in R. Scherer's hook on casein and elsewhere which does not appear here. The 267 references are collected alphabetically a t the end of the hook and thus constitute an author's index. But Dr. Tague's name does not appear a t all and the hook seems to r d e c t this fact. One feels that it contains tw much i$se dixit rather than that type of critical discussion which personal contad with the problems should elicit. Thus, what is the value of "the best empirical formula to date. ClnHar&SPOss" (Harpmersten), when J. B. Leathes points out that in a polypeptid chain of 50 links containing only 19 different kinds of amino acids there are 10" ddierent arrangements possible? What this means may be dimly gauged from the fact that the distance across the Milky Way (an appropriate comparison in the case of casein) expressed in Angstrom units (of which there are 10,000,000 to the mm.), is only "In the preface, it is stated: "A lmze amount of intensive research work must he done before the chemistry of casein will approach a n y t b i i like completeness. Especially is this true of its compounds with other substances. "In as much as casein is a colloid, its behavior can be ex~lainedbest by the principles of colloid chemistry which practice the author has followed throuzhout this book." To the reviewer it appears as if many indefinite adsorption complexes (or, to say the least, indehite compounds of some kind) are given a local habitation and a name, e. g., p. 62, alpha casein, beta casein, iso-casein, easeid, acid and alkali alhuminates, and (p. 46. et sep.) a variety of halogen compounds. In many instances, these are hang-overs from fossil literature but in any event the old German maxim "Papier irl gedultlig" must always he borne in mind. To speak of the chloride of an indefinite compound or substance is somewhat like speaking of the chloride of mince pie.
The author gives (pp. 173-205) ahstracts of some 165 American and foreign patents which he considers mast important and devotes pp. 14Cb172 to practical uses of casein, and pp. 97-140 to the technical preparation of casein. Since only enough HC1 is used technically to bring the Pa to 4.G4.8, it is hard to see why C.P. HCI is recommended or why the precipitating vats should he made of heavily tinned sheet iron. In the next edition, it would be well to epitomize standard methods suggested (e. g.. A. 0. A. C. methods on pp. 13&7), for many who use the book may not have these a t hand. The magnitude of the industry may be seen from the statement that in 1922, about 7,000,000 lbs. of casein were used in the plywood industry in the U. S. A. and enormous amounts are imported from Argentine and France. There are big opportunities for the development of the industry here. The author is to be thanked far tabulating at the outset the existing mess in nomenclature: American English Old French Casebogen= Caseanic Acid Casein Casein Caseogen Paracasein There is much in the book that will prove of interest, yet much to he desired, and the reviewer hopes that the next index will contain "rennin" and "rennet" as well as "smierkase."
* =
=
Jenom ALEXANDER The New Heat Theorem. W. NERNST, translated by Guy Barr from the 2nd German edition. E. P. Duttou and Co., New York, 1926. xvi 281 pp. 13.5 X 21.5 cm. $4.00.
+
First published in 1918, revised by author in 1924 by the addition of notes in a supplement, this work has now been translated into English. It suffers from the long period of time that has elapsed between Erst publication and translation, for the addenda are insu5cient to put the serious student of the subject intb full contact with the present position
134
JOURNAL OP
CXEI
of the famous Heat Theorem of N e m t . The contributions from laboratories other than the Physico-Chemical Institute in Berlin have served t o emphasize important aspects and limitations of the theorem which are not treated in this volume. The alternative method of approach to the theorem via atomic and molecular entropies is not given in this volume, a lack which diminishes its value as a general text of the subject. The volume, however, possesses an inestimable value as a record of a wonderful development in the application of thermodynamics t o chemical problems. It is an elegant statement of the classic researches carried out in Berlin in the years of 1906 t o 1918 which opened a new avenue into the domain of chemical affinity. It generalized the problem of heat capacity of solid bodies and offered new approaches t o the problems of gaseous equilibria. No one can read the volume without feeling inspiration and enthusiasm. It should be in every library and should be familiar t o every graduate student. HUGHS. TAYWR Organic Chemistry. WILLIAM ALBERT NOYBS,Ph.D., Director of the Chemical Laboratory of the University of Illinois. Henry Halt and Campany, 677 pp. New York, 1926. xix 13.5 X 21.5 cm. $3.50. Judging from the attitude of many publishers and from the comments made by teachers there seems t o he a feeling that most of our text-books on organic chemistry are not satisfactory. Professor Noyes thinks that the trouble is that too much emphasis is placed upon concrete detailed information, thereby obscuring the more important principles. He has, therefore, rewritten his earlier edition with this in mind, reducing considerably the space devoted t o experimental detail and data. As a result, the deductive features differentiate the book quite markedly from others in the field. Whether or not. in the m e of an experimental science like organic
+
chemistry, it is more advantageous t o emphasize this method over the more inductive and experimental approach may still he a matter of opinion. Furthermore, the beginning student must build up a background of facts, if he is to appreciate principles and generalizations. and the omission of detailed information tends t o limit the hook's value for this purpose. It still, like most of our texts, retains the more or less conventional emphasis on syntheses and classification according to.structural formulas. Thus the author states in the beginning of chapter 4: "The relations of organic compounds t o each other and especially those relations which are used in the preparation of compounds and the determination of their structure forms the most important part of the study of organic chemistry." Among the impressions gained in looking over the pages, is the author's mastery of the subject and his liberal attitude towards various theories and explanations. Another excellent feature is the number of references t o the literature dealing with the more fundamental concepts of modem organic chemistry, and also references to recent literature which offer many interesting suggestions for further study and speculation. The reviewer hesitates to give an opinion as t o its value as a text for an introductory course, but feels that i t would he a valuable addition t o the library of the more advanced student. J. M. NELSON TO BE REVIEWED LATER Laboratory Experiments in Dairy Chemistry--Palmer. Colloid Symposium Monograph. Vol. N-Edited by H. B. Weiser. Practical Colloid Chemistry-Ostwald, Kuhn, and Walski. A Text-Book of Inorganic ChemistryEdited by J. Newton Friend. The Preparation and Analysis of Organic Compounds-Coleman. Magnetism and Atomic StructureStoner.
