VOL.7, NO. 12
RECENTBOOKS
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some knowledge of chemistry, hut who do not have the time or inclination to go deeply into the technical phases of the subject, yet who seek an insight into the constitution, composition, and methods of analysis of milk and other dairy products. About one-third of the text is devoted to a brief discussion of the chemical nature of the several constituents of milk, some of their "characteristic" qualities. the extent to which they are present, and the influence of various factors in affecting the composition of milk and its constituent parts. The detection of adulteration in milk, through a determination of the freezing .-point or the refractive index of the milk serum, is lightly touched upon. A few pages are allotted to brief statements respecting the method of processing and the composition of such milk products as condensed milk, milk powders, aeam. and ice cream. The composition of butter, together with the application of chemical means for the detection of adulteration and of butter substitutes is touched upon. Some space is also devoted to the action of rennin npon milk and t o the chemical changes involved in the ripening of cheese and the development of flavor. Changes in milk caused by the application of heat and the action of milk npon certain metals receives brief, but concise attention. S p d c directions are contained ~ L for the separation and examination of the major constituents present in milk. Special emphasis is given to the analysis of milk, particularly to the Gerber, the Adams, and the Rose-Gottlieb methods A Textbook of Dairy Chemistry. EDGAR for the determination of milk fat, and the R. Lwo, M.Sc. (Lond.), A.R.C.Sc., Kjeldahl and aldehyde figure methods of F.I.C., Lecturer in Agricultural Chem- estimatmg protein. Means of deterministry a t the Midland Agricultural Col- ing the specific gravity of milk, the acidity lege, and Official Deputy Agricultural of milk, the detection of the presence of Analyst for the Lindsey Division of preservatives in milk, and the determinaLincolnshire, England. John Wiley & tion of the freezing point of milk are inSons, Inc., New York City. 1930. vii f dicated and explained. Directions for the 213 pp. 12 X 18.5 cm. $2.25. sampling and analysis of aeam, butter, and This textbook of " D a j i Chemistry" is cheese are given some consideration. The hook is a source of valuable inwritten to meet the requirements of students in dairying and others who have formation with reference to the chemistry
each chapter, setting forth the high points of the ground covered by that chapter. The first two chapters discuss food and its relation to the normal diet and the factors which affect food requirement. Foods and their particular characteristics are discussed according to the following chapter headings: Nitrogenous Foods, Non-Nitrogenous Foods (Carbohydrates), Non-Nitrogenous Fwds (Fats and Oils), Water and Beverages, Mineral Salts, Vitamins, Food Adjuncts, Care, Preserwtion, and Cooking of Foods. The Chemistry of Nutrition is covered in two chapters, namely, Nutrition and Metabolism. The next few chapters deal with the food reanirements a t certain age levels. The remainder of the book, which is the major part of it, deals with diet in disease. These chapters on dietary treatment, in which she has very carefully presented the various dietary practices, show a wide experience and knowledge in this field on the uart of the author. Earlier in the book, there are a number of statem a t s of a scientific nature which seem rather ambiguous. These no doubt could have been avoided by a more careful editing. Footnotes, or a bihliagraphy, giving the complete names of the authors and investigators quoted by Miss Perry would have been helpful. C L ~ p,~w~~~~ ~ ~ M. MARIEMOUNT
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JOURNAL OF CHEMICAL EDUCATION
of milk and milk products, presented in a manner primarily of interest to those who desire a knowledge of the application of chemistry to the dairy industry, either as a source of general knowledge . or as an elementary treatise introductory to a more exhaustive and technical study of the subject. DEVOEMEADE
DECEMBER, 1930
Columbus, Ohio, 1930. 31 pages. lustrated. 18.5 X 26.5 cm.
il-
This booklet is issued to describe the facilities for research service to industry available a t Battelle Memorial Institute. The booklet is intended for distribution primarily t o industrial executives and research directors.
National Ministries of Education. JAWS F. ABEL, chief, Division of Foreign School Systems, Office of Education. 1000 and One. The Blue Book of NonU. S. Dept. of the Interior, Bulletin Theatrical Films. Editors, NELSONL. No. 12, 1930. U. S. Govt. Printing T. BAKER. GREENE.Chairman, EVELYN Office, Washington, D. C. (For sale by Superintendent of Documents.) 158 pp. 15 X 23 cm. $0.25. MARGUERITE OnNDo~aa. The EducaContains a survey of ministries of edutional Screen, Inc., 5 South Wabash Ave., Chicago, Ill., Sept., 1930. 144 cation in other countries and a bibliograpp. 11 X 18.5 cm. Free to sub- phy. Provides real data for those who scribers of The Educational Screen, care to study seriously the place of edncational administration in our (U. S.) $0.75 to the general public. scheme of government. The uon-theatrical films, both 16- and 35-mm.. contained in this list are arranged according to a classified subject National Advisory Council on School Building Problems. Its Organization, index. Information concerning the title, Purposes, and Methods. ALICEBARnumber of reels, brief review and comROWS,Specialist in School Building ment, name of distributor, and size are Problems, Office of Education. U. S. given for each film. Dept. of the Interior, Pamphlet No. 7, M. W. G. July, 1930. U. S. Government Printing BULLETINS Office, Washington, D. C. (For sale Research for Industry. Battelle Meby Superintendent of Documents.) morial Institute, 505 Ring Avenue, 28 pp. -15 x 23 ern. $0.05.
