VOL. 7, NO. 12 RECENTBOOKS 3025

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, Preserw- tion, and Cooking of Foods.

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 af-

The Chemistry of Nutrition is covered fecting the composition of milk and its con- in two chapters, namely, Nutrition and stituent parts. The detection of adultera- Metabolism. The next few chapters tion in milk, through a determination of deal with the food reanirements a t certain the freezing point or the refractive index age levels.

The remainder of the book, which is the major part of it, deals with diet in dis- ease. These chapters on dietary treat- ment, in which she has very carefully pre- sented the various dietary practices, show a wide experience and knowledge in this field on the uart of the author. Earlier

. - of the milk serum, is lightly touched upon.

A few pages are allotted to brief state- ments 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

in the book, there are a number of state- and of butter substitutes is touched upon. m a t s of a scientific nature which seem Some space is also devoted to the action rather ambiguous. These no doubt could of rennin npon milk and to the chemical have been avoided by a more careful changes involved in the ripening of cheese editing. and the development of flavor.

Footnotes, or a bihliagraphy, giving the Changes in milk caused by the applica- complete names of the authors and in- tion of heat and the action of milk npon vestigators quoted by Miss Perry would certain metals receives brief, but concise have been helpful. attention. S p d c directions are con-

C L ~ ~ ~ ~ ~ L p, w~~~~ tained for the separation and examination M. MARIE MOUNT of the major constituents present in milk.

A Textbook of Dairy Chemistry. EDGAR R. Lwo, M.Sc. (Lond.), A.R.C.Sc., F.I.C., Lecturer in Agricultural Chem- istry a t the Midland Agricultural Col- lege, and Official Deputy Agricultural Analyst for the Lindsey Division of Lincolnshire, England. John Wiley & Sons, Inc., New York City. 1930. vii f 213 pp. 12 X 18.5 cm. $2.25.

This textbook of " D a j i Chemistry" is written to meet the requirements of students in dairying and others who have

Special emphasis is given to the analysis of milk, particularly to the Gerber, the Adams, and the Rose-Gottlieb methods for the determination of milk fat, and the Kjeldahl and aldehyde figure methods of estimatmg protein. Means of determin- ing the specific gravity of milk, the acidity of milk, the detection of the presence of preservatives in milk, and the determina- tion of the freezing point of milk are in- dicated and explained. Directions for the sampling and analysis of aeam, butter, and cheese are given some consideration.

The hook is a source of valuable in- formation with reference to the chemistry

3026 JOURNAL OF CHEMICAL EDUCATION DECEMBER, 1930

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.

DEVOE MEADE

1000 and One. The Blue Book of Non- Theatrical Films. Editors, NELSON L. GREENE. Chairman, EVELYN T. BAKER.

MARGUERITE OnNDo~aa. The Educa- tional Screen, Inc., 5 South Wabash Ave., Chicago, Ill., Sept., 1930. 144 pp. 11 X 18.5 cm. Free to sub- scribers of The Educational Screen, $0.75 to the general public.

The uon-theatrical films, both 16- and 35-mm.. contained in this list are ar- ranged according to a classified subject index. Information concerning the title, number of reels, brief review and com- ment, name of distributor, and size are given for each film.

M. W. G.

BULLETINS

Research for Industry. Battelle Me-

Columbus, Ohio, 1930. 31 pages. il- lustrated. 18.5 X 26.5 cm.

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 to industrial executives and re- search directors.

National Ministries of Education. JAWS F. ABEL, chief, Division of Foreign School Systems, Office of Education. U. S. Dept. of the Interior, Bulletin No. 12, 1930. U. S. Govt. Printing Office, Washington, D. C. (For sale by Superintendent of Documents.) 158 pp. 15 X 23 cm. $0.25.

Contains a survey of ministries of edu- cation in other countries and a bibliogra- phy. Provides real data for those who care to study seriously the place of edn- cational administration in our (U. S.) scheme of government.

National Advisory Council on School Building Problems. Its Organization, Purposes, and Methods. ALICE BAR- ROWS, Specialist in School Building Problems, Office of Education. U. S. Dept. of the Interior, Pamphlet No. 7, July, 1930. U. S. Government Printing Office, Washington, D. C. (For sale by Superintendent of Documents.)

morial Institute, 505 Ring Avenue, 28 pp. -15 x 23 ern. $0.05.