- Email: [email protected]
Perfumery synthetics and isolates. By Paul Z. Bedoukian. D. Van Nostrand Company, Inc., New York, 1951. viii + 488 pp. 15.5 x 24 cm. Price $7
SCIENTIFIC EDITION
Junc, 1951
The Amino Acid Composition of Proteins and Foods. 2nd ed. By RICHARD J. BLOCKand DIANA BOLLING. Charles C Thomas, Springfield, Ill., 1951. xxxviii 576 pp. Illustrated. 16 x 25.5 cm. Price $10.50. In this enlarged second edition all new developments since 1945 in the field covered by the title have been made available. Included among these new developments are the use of biological methods employing microorganisms and specific enzyme systems for the routine estimation of all the known amino acids. Quite detailed experimental directions are given for the determination of the 21 commonly accepted and 6 other amino acids in proteins and foods. In these directions gravimetnc, colorimetric, gasometric, enzymatic, iodometric, polarographic, and selective oxidation methods are discussed. In nearly every instance alternative methods for the determination of each amino acid are presented along with the principle involved, the historical development, the reagents required, the experimental procedure, and the inherent errors of each method. The book is documented with nearly 1,400 references, and its utility is enhanced by the judicious use of more than 200 tables. The index appears to be adequate, and the printing and binding are of good quality.
+
303
The book is well documented and it has an excellent index. The printing and binding are of good quality. The book can be recommended for use by anyone having a n interest in any one of the ramifications of the field covered.
Adsorption and Chromatography. By HAROLD G o m s CASSIDY. Interscience Publishers, Inc., 360 pp. Illustrated. New York, 1951. xix 15 x 23.5 cm. Price $7. This book constitutes Volume V of a series of books published under the general heading of “Technique of Organic Chemistry.” It is the aim of the authors and the publisher to contribute through this series t o a better understanding and a more rational and effective application of the techniques employed in the laboratory for the investigation of organic compounds. The present Volume V appears to be up to the high standards established by the preceding volumes. A successful attempt has been made t o describe and explain by discussion of principles, the several methods by which adsorption may be applied to organic chemistry for the separation of mixtures. To accomplish this, the author begins by explaining the nature of adsorption and of the phenomena connected with it. The chemical and physical properties of phases, interfaces, and adsorptives necessary to gain an insight into the nature of separation processes have been Perfumery Synthetics and Isolates. By PAULZ . particularly emphasized. A detailed description BEDOUKIAN.D. Van Nostrand Company, Inc., and explanation of the various types of adsorption 488 pp. 15.5 x 24 cm. methods are clearly and concisely stated. In one New York, 1951. viii chapter of the book a few simple experiments are dePrice $7. scribed by means of which the reader may familiarize Extensive advances in the synthetic perfume inhimself with various techniques. Chromatography, dustry have occurred during the past twenty-five ion-exchange adsorption, and partition chromatogyears. Despite these advances, the field of syn- raphy constitute three other chapters of the book, thetics and isolates used by the perfume industry in which these subjects are adequately presented. has not been made the subject of books covering Throughout, the book has been written from the these materials exclusively and in a comprehensive point of view of the organic chemist. The book is remanner. To be sure, many of these compounds plete with references, both general and t o the original have been described or briefly referred to in such literature. It has a good index, and the printing books as the excellent series by Guenther on the and binding are of the quality one has become essential oils and in the Terpenes, by Simonson, but accustomed t o expect in books made available by these have covered only a part of the field. Interscience Publishers. I n writing this book, the author has succeeded in making it informative and useful t o the perfume and flavor industries, and at the same time of general Amino Acids and Proteins. By DAVIDM. GREENBERG. Charles C Thomas, Springbeld, Ill., interest t o chemists. Anyone expecting it to be a n 1951. ix -I- 950 pp. Illustrated. 16 x 26 cm. academic treatise, however, will be disappointed, Price $15. because it does not come in that category. On the other hand, it appears t o be entirely adequate from In this book the methods employed in the isolaa scientific standpoint and includes the history, tion, establishment of purity, measurement of size chemistry, physical and chemical properties, manu- and shape, determination of physical and chemical facturing uses, and other pertinent data of the characteristics, methods for the analysis of comprincipal perfumery compounds. Not all synthet- ponent units and products, and evaluations of the ics used in the perfume industry are discussed in functions and properties of biologically important this volume, but the most important ones have been proteins and protein derivatives are presented. It treated in a n interesting and readable manner. The is the aim of the book to present this information in present volume should help fill the gaps in the litera- such a way that it may be used to acquaint students ture on perfumery synthetics, and save anyone and investigators with the more general methods needing basic information and references to the employed in the study of the proteins, and to give a original literature considerable time in making summary of the current knowledge and advancesearches for methods of.synthesis and other in- ments of the subject matter. No topics requiring formation on perfumery synthetics and isolates. A mathematical treatment have been included. feature of especial interest is the reproduction of inOf pharmaceutical interest is the discussion of formation on trade and commerce for every com- biologically important proteins and theu properties, pound, where this information can be obtained from including the plasma proteins and the hormone prothe U. S. Tariff Commission. teins. Also of especial interest is the section on the
+
+
Junc, 1951
The Amino Acid Composition of Proteins and Foods. 2nd ed. By RICHARD J. BLOCKand DIANA BOLLING. Charles C Thomas, Springfield, Ill., 1951. xxxviii 576 pp. Illustrated. 16 x 25.5 cm. Price $10.50. In this enlarged second edition all new developments since 1945 in the field covered by the title have been made available. Included among these new developments are the use of biological methods employing microorganisms and specific enzyme systems for the routine estimation of all the known amino acids. Quite detailed experimental directions are given for the determination of the 21 commonly accepted and 6 other amino acids in proteins and foods. In these directions gravimetnc, colorimetric, gasometric, enzymatic, iodometric, polarographic, and selective oxidation methods are discussed. In nearly every instance alternative methods for the determination of each amino acid are presented along with the principle involved, the historical development, the reagents required, the experimental procedure, and the inherent errors of each method. The book is documented with nearly 1,400 references, and its utility is enhanced by the judicious use of more than 200 tables. The index appears to be adequate, and the printing and binding are of good quality.
+
303
The book is well documented and it has an excellent index. The printing and binding are of good quality. The book can be recommended for use by anyone having a n interest in any one of the ramifications of the field covered.
Adsorption and Chromatography. By HAROLD G o m s CASSIDY. Interscience Publishers, Inc., 360 pp. Illustrated. New York, 1951. xix 15 x 23.5 cm. Price $7. This book constitutes Volume V of a series of books published under the general heading of “Technique of Organic Chemistry.” It is the aim of the authors and the publisher to contribute through this series t o a better understanding and a more rational and effective application of the techniques employed in the laboratory for the investigation of organic compounds. The present Volume V appears to be up to the high standards established by the preceding volumes. A successful attempt has been made t o describe and explain by discussion of principles, the several methods by which adsorption may be applied to organic chemistry for the separation of mixtures. To accomplish this, the author begins by explaining the nature of adsorption and of the phenomena connected with it. The chemical and physical properties of phases, interfaces, and adsorptives necessary to gain an insight into the nature of separation processes have been Perfumery Synthetics and Isolates. By PAULZ . particularly emphasized. A detailed description BEDOUKIAN.D. Van Nostrand Company, Inc., and explanation of the various types of adsorption 488 pp. 15.5 x 24 cm. methods are clearly and concisely stated. In one New York, 1951. viii chapter of the book a few simple experiments are dePrice $7. scribed by means of which the reader may familiarize Extensive advances in the synthetic perfume inhimself with various techniques. Chromatography, dustry have occurred during the past twenty-five ion-exchange adsorption, and partition chromatogyears. Despite these advances, the field of syn- raphy constitute three other chapters of the book, thetics and isolates used by the perfume industry in which these subjects are adequately presented. has not been made the subject of books covering Throughout, the book has been written from the these materials exclusively and in a comprehensive point of view of the organic chemist. The book is remanner. To be sure, many of these compounds plete with references, both general and t o the original have been described or briefly referred to in such literature. It has a good index, and the printing books as the excellent series by Guenther on the and binding are of the quality one has become essential oils and in the Terpenes, by Simonson, but accustomed t o expect in books made available by these have covered only a part of the field. Interscience Publishers. I n writing this book, the author has succeeded in making it informative and useful t o the perfume and flavor industries, and at the same time of general Amino Acids and Proteins. By DAVIDM. GREENBERG. Charles C Thomas, Springbeld, Ill., interest t o chemists. Anyone expecting it to be a n 1951. ix -I- 950 pp. Illustrated. 16 x 26 cm. academic treatise, however, will be disappointed, Price $15. because it does not come in that category. On the other hand, it appears t o be entirely adequate from In this book the methods employed in the isolaa scientific standpoint and includes the history, tion, establishment of purity, measurement of size chemistry, physical and chemical properties, manu- and shape, determination of physical and chemical facturing uses, and other pertinent data of the characteristics, methods for the analysis of comprincipal perfumery compounds. Not all synthet- ponent units and products, and evaluations of the ics used in the perfume industry are discussed in functions and properties of biologically important this volume, but the most important ones have been proteins and protein derivatives are presented. It treated in a n interesting and readable manner. The is the aim of the book to present this information in present volume should help fill the gaps in the litera- such a way that it may be used to acquaint students ture on perfumery synthetics, and save anyone and investigators with the more general methods needing basic information and references to the employed in the study of the proteins, and to give a original literature considerable time in making summary of the current knowledge and advancesearches for methods of.synthesis and other in- ments of the subject matter. No topics requiring formation on perfumery synthetics and isolates. A mathematical treatment have been included. feature of especial interest is the reproduction of inOf pharmaceutical interest is the discussion of formation on trade and commerce for every com- biologically important proteins and theu properties, pound, where this information can be obtained from including the plasma proteins and the hormone prothe U. S. Tariff Commission. teins. Also of especial interest is the section on the
+
+