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Applied Electron Microscopy
VOL.
10 (1954)
contamination
BOOK
he naturally
required
REVIEWS
also of the
suppliers
493 of the raw
materials,
and
in this alone there was a public benefit. In recent years the food chemist had been called the Food Technologist. This should indicate one whose postgraduate training had been concerned with food and food manufacture, and in the speaker’s opinion the analyst, suitably ex ericnced, c laborawas the ideal food technologist. However, he should not be restricted to t Y-l tory bench: he should know something of the functioning of the industrial plant and., when hc had special knowleclge, hc should consult and work with the cnglnccr, designer and architect. The Ethics of the chemist in the food industry must bc referred to. It had been for convcnicnce and for profit, made USC suggested that the food manufacturer, guided by his food technologists, to the conscqucnt clctrimcnt of of “chemicals”, the consumer. Much had been published to show how far this was from the truth. In fact, a joint recluest had been made by this Society and the Food Group of the Society of Chemical Industry to the Ministry of Food to review the Prescrvatlvc Regulations, and a Committee had been formed with tcrrns of reference Including not only preservatives but also other chemical additives. 1 t was to bc hoped that the variation between countries as to an unsatisfactory aspect of this subject, what was suitable and the amount pcrmittcd, would one day bc put right by intcrnational co-operation. the Prcsiclent prcscntecl the Rcrnarcl Dyer At the conclusion of the Meeting, Memorial Medal to Dr. B. 13. HUGIII;S. The Meeting was followed by an informal Dinner, at the Trocadero Restaurant, at which the guests of honour were Dr. E. 13. HUGliES, F.R.1.C. and Mrs. HUGIIES, and Professor Sir CIIARLES DODIX, M.V.O.. D.Sc., Ph.D., M.D., F.R.C.P., F.R.I.C., F.R.S.E., F.R.S. and Lady Dorms.
BOOK
JzEVrE\VS
AfipZicd Elecfron nfzCYOscOpy by R. 13. Frsoll:~. Indiana University Press, 1953. XIII f 234 pages, 87 Fig. The aim of this book is to provide a general undcrstandin E.of the p+nciples of electr~~n microscopy and an acquaintance with the types of t mgs the instrument can da,; it is directed mainly to those who arc not practising microsco ists. The principles are covered in four chapters including an introduction (largely Befinitive). In these chaDters the thcorv of electron ontics is dealt with in a simnlified. but nevertheless .6atisfactorv makner. The desick and construction of the v&ious components of the electron microscope is deart with in the course of about 50 pages with short descriptions of a number of commercial models and a brief appraisal of their potentialities. The techniques and applications of electron microsco y are described in five chapters with adequate practical detail of film support, sYladow casting, etc. to convince the general reader of the essential art of electron microscopy. This is followed bv an interesting and informative chaDter on snecial methods which The” final chapter contains short reveal the scope -and power of”the instrument. descriptions of allied instruments, e.g. emission and proton microscopes with a brief account of their applicability in various fields. Although the general lay-out of the book falls below the standards one ha., come to associate wiih American ublication, the illustrations, both in their choice and re reduction, are very good. g he book should provide much of interest to those w g o move on the frmge of the field of electron microscopy. G. M. BURNETT (Birmingham)
10 (1954)
contamination
BOOK
he naturally
required
REVIEWS
also of the
suppliers
493 of the raw
materials,
and
in this alone there was a public benefit. In recent years the food chemist had been called the Food Technologist. This should indicate one whose postgraduate training had been concerned with food and food manufacture, and in the speaker’s opinion the analyst, suitably ex ericnced, c laborawas the ideal food technologist. However, he should not be restricted to t Y-l tory bench: he should know something of the functioning of the industrial plant and., when hc had special knowleclge, hc should consult and work with the cnglnccr, designer and architect. The Ethics of the chemist in the food industry must bc referred to. It had been for convcnicnce and for profit, made USC suggested that the food manufacturer, guided by his food technologists, to the conscqucnt clctrimcnt of of “chemicals”, the consumer. Much had been published to show how far this was from the truth. In fact, a joint recluest had been made by this Society and the Food Group of the Society of Chemical Industry to the Ministry of Food to review the Prescrvatlvc Regulations, and a Committee had been formed with tcrrns of reference Including not only preservatives but also other chemical additives. 1 t was to bc hoped that the variation between countries as to an unsatisfactory aspect of this subject, what was suitable and the amount pcrmittcd, would one day bc put right by intcrnational co-operation. the Prcsiclent prcscntecl the Rcrnarcl Dyer At the conclusion of the Meeting, Memorial Medal to Dr. B. 13. HUGIII;S. The Meeting was followed by an informal Dinner, at the Trocadero Restaurant, at which the guests of honour were Dr. E. 13. HUGliES, F.R.1.C. and Mrs. HUGIIES, and Professor Sir CIIARLES DODIX, M.V.O.. D.Sc., Ph.D., M.D., F.R.C.P., F.R.I.C., F.R.S.E., F.R.S. and Lady Dorms.
BOOK
JzEVrE\VS
AfipZicd Elecfron nfzCYOscOpy by R. 13. Frsoll:~. Indiana University Press, 1953. XIII f 234 pages, 87 Fig. The aim of this book is to provide a general undcrstandin E.of the p+nciples of electr~~n microscopy and an acquaintance with the types of t mgs the instrument can da,; it is directed mainly to those who arc not practising microsco ists. The principles are covered in four chapters including an introduction (largely Befinitive). In these chaDters the thcorv of electron ontics is dealt with in a simnlified. but nevertheless .6atisfactorv makner. The desick and construction of the v&ious components of the electron microscope is deart with in the course of about 50 pages with short descriptions of a number of commercial models and a brief appraisal of their potentialities. The techniques and applications of electron microsco y are described in five chapters with adequate practical detail of film support, sYladow casting, etc. to convince the general reader of the essential art of electron microscopy. This is followed bv an interesting and informative chaDter on snecial methods which The” final chapter contains short reveal the scope -and power of”the instrument. descriptions of allied instruments, e.g. emission and proton microscopes with a brief account of their applicability in various fields. Although the general lay-out of the book falls below the standards one ha., come to associate wiih American ublication, the illustrations, both in their choice and re reduction, are very good. g he book should provide much of interest to those w g o move on the frmge of the field of electron microscopy. G. M. BURNETT (Birmingham)