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Les Triterpénoïdes en Physiologie Végétale et Animale
BOOK REVIEWS
255
Although, with the 4--5 A resolution now available, a fairly clear picture can be obtained of those proteins (e.g. haemoglobin) which have an internal ~-helix structure, finer resolution is required to reveal uncoiled polypeptide chains. About a quarter to one-third of the chymotrypsinogen molecule remains invisible in electron density maps at 4 A. resolution and similar difficulties have been encountered with ribonuclease. This volume presents a snapshot of a frontier of knowledge in the act of being pushed back relentlessly by the efforts of an army of investigators. Already one can see that only a few more years' work with more auto-analysers, higher-voltage electrophoresis, more energetic X-rays (and some powerful brainwaves) are needed to carry the frontier to "the other side". Then we shall know, for the first time, the exact configuration of a catalytic surface. The final results of this work will be of fundamental importance to the whole of chemistry, and this account of how the work is being executed presents a fascinating picture of cooperation and interaction between workers in different disciplines striving towards a common goal. Margarine. 2nd ed. By A. J. C. Andersen and P. N. Williams. Pergamon Press, Oxford, 1965. pp. xi+420. 110s. To the uninitiated, the word "margarine" is associated with "Utility" clothing, ration books and austerity. That this image is grossly unfair is adequately borne out by this informative and highly readable book. A quick perusal through the first few pages reveals that margarine (derived from Greek and Latin roots meaning 'pearl') has been with us since its introduction in France in 1869, that it is big business (2,674,000 metric tons were produced in 1960) and that impressive amounts of research go into developing techniques for improving production and standards of quality. Information contained in the first (1954) edition of this book has been brought up to date and covers the chemistry of the raw materials, new mass production methods and techniques of packaging and wrapping. Chapter II covers raw materials, including ingredients and auxiliary substances. The account given could well have been improved by a more critical approach, embodying present-day knowledge on the safety-in-use of these materials. Nevertheless, it is of interest to know what good preservatives borates can be. Chapter V, on process control, contains many important facts on the use of chemical, physical and bacteriological methods to ensure uniform quality and to eliminate spoilage. The legislative aspects of the use of antioxidants and other additives in various countries are dealt with in Chapter VI. In all, 273 references are given. It is tempting to recommend this book universally--even Mrs. Groat of Leamington Spa might benefit from reading it. (Mrs. G. is that unfortunate lady whose taste buds refuse to respond in a discriminating fashion to the gentle seduction of the faceless Adman and his two crisp rivers.) Mrs. G. aside, this volume should certainly be on the book list of those actively engaged in the food and allied industries.
Les Triterp6noides en Physiologie V6g6tale et Animale. By P. Boiteau, Bozena Pasich and A. R. Ratsimamanga. Gauthier-Villars, Pads, 1964. pp. xiq-1370. Fr. 310. An impressive amount of effort has obviously been put into the production of this book, which endeavours to cover the known work on the chemical, biological and physiological
256
BOOK REVIEWS
properties of the triterpenoids, a group of naturally-occurring compounds related to the steroids. Chapters 1 and 2 cover the structures, biosynthesis and classification of the known triterpenoids and some of their naturally-occurring derivatives, listing, as far as possible in each case, empirical and structural formulae, chemical names, derivatives and bibliography. At the end of Chapter 2, the compounds are listed in four indices by common name, empirical formulae (C17-C119), melting point (72-382°C) and optical activity (-355.5-+308°). An addendum brings the information up to date (1963). Chapters follow on extraction, purification, estimation, structural determination, identification and distribution in animal and vegetable sources. The role of triterpenoids in plant physiology is discussed, with special reference to the biosynthesis of these compounds. Of special importance is Chapter 7, over 300 pages long, which deals with the metabolism, toxicology and physiological and therapeutic effects of triterpenoids in the animal body. Its vast scope is indicated in the subsequent "index of physiological properties". Finally there is a thought-provoking summing-up in Chapter VIII entitled "Hypotheses and Perspectives". Almost 1000 references are quoted in addition to the extensive bibliographies following specific compounds, making this book an important and worthwhile source of reference. Enough has been said to indicate that the compilation of this encyclopaedic work has conferred a benefit of inestimable value on those whose interests bring them into this field.
Brave New Victuals. An Inquiry into Modem Food Production. By Elspeth Huxley. Chatto & Windus, London, 1965. pp. 168.21s. Mrs. Huxley is to be congratulated for introducing us to yet another art form--after the schizophrenic painting comes the schizophrenic book. One gets the impression that she wrote this book while under the influence of chlorpromazine, or at least had the tablets handy for use whenever her emotions felt like breaking loose. Perhaps she was suffering from familial guilt feelings, as though the twin spectres of Cousin Aldous and Cousin Julian were hovering at her shoulder, waiting for the sudden, non-scientific relapse. She allows herself many tentative steps in the direction of emotionalism and when she does, the purple passages flow: " . . . I listened to the birds crooning as they thrust alert, beady-eyed faces and snowy necks through the w i r e . . . " ; " . . . a tremendous surge of barking greeted us, with every eager prisoner crying for the one thing he could not have, a human's attention." But, suddenly, she realises that she is being less than objective and swallows the tranquillizer, whereupon her writing fails to be convincing as though a conscious effort were required to square things with the scientist. If she had allowed her obvious loyalties free rein the result would have been a better written, more sincere but perhaps less widely acceptable book. One would also have felt less restrained about criticizing it. As it is, in an endeavour to be objective, Mrs. Huxley succeeds only in being vague and the use of the question mark becomes excessive. At the end of each passage describing the lot of our farm animals comes such open-ended and faintly anthropomorphic questions as, "Are they unhappy 7", "Do they suffer?" and "Are we being cruel 7". One can sense the indrawing of breath as the desire to answer such questions in a rush of emotive terms is wrestled with and finally conquered. The contents of the book span the whole gamut of our relations with modern farming methods, from the battery hens, through the sweat-box pigs, to the use of pesticides and
255
Although, with the 4--5 A resolution now available, a fairly clear picture can be obtained of those proteins (e.g. haemoglobin) which have an internal ~-helix structure, finer resolution is required to reveal uncoiled polypeptide chains. About a quarter to one-third of the chymotrypsinogen molecule remains invisible in electron density maps at 4 A. resolution and similar difficulties have been encountered with ribonuclease. This volume presents a snapshot of a frontier of knowledge in the act of being pushed back relentlessly by the efforts of an army of investigators. Already one can see that only a few more years' work with more auto-analysers, higher-voltage electrophoresis, more energetic X-rays (and some powerful brainwaves) are needed to carry the frontier to "the other side". Then we shall know, for the first time, the exact configuration of a catalytic surface. The final results of this work will be of fundamental importance to the whole of chemistry, and this account of how the work is being executed presents a fascinating picture of cooperation and interaction between workers in different disciplines striving towards a common goal. Margarine. 2nd ed. By A. J. C. Andersen and P. N. Williams. Pergamon Press, Oxford, 1965. pp. xi+420. 110s. To the uninitiated, the word "margarine" is associated with "Utility" clothing, ration books and austerity. That this image is grossly unfair is adequately borne out by this informative and highly readable book. A quick perusal through the first few pages reveals that margarine (derived from Greek and Latin roots meaning 'pearl') has been with us since its introduction in France in 1869, that it is big business (2,674,000 metric tons were produced in 1960) and that impressive amounts of research go into developing techniques for improving production and standards of quality. Information contained in the first (1954) edition of this book has been brought up to date and covers the chemistry of the raw materials, new mass production methods and techniques of packaging and wrapping. Chapter II covers raw materials, including ingredients and auxiliary substances. The account given could well have been improved by a more critical approach, embodying present-day knowledge on the safety-in-use of these materials. Nevertheless, it is of interest to know what good preservatives borates can be. Chapter V, on process control, contains many important facts on the use of chemical, physical and bacteriological methods to ensure uniform quality and to eliminate spoilage. The legislative aspects of the use of antioxidants and other additives in various countries are dealt with in Chapter VI. In all, 273 references are given. It is tempting to recommend this book universally--even Mrs. Groat of Leamington Spa might benefit from reading it. (Mrs. G. is that unfortunate lady whose taste buds refuse to respond in a discriminating fashion to the gentle seduction of the faceless Adman and his two crisp rivers.) Mrs. G. aside, this volume should certainly be on the book list of those actively engaged in the food and allied industries.
Les Triterp6noides en Physiologie V6g6tale et Animale. By P. Boiteau, Bozena Pasich and A. R. Ratsimamanga. Gauthier-Villars, Pads, 1964. pp. xiq-1370. Fr. 310. An impressive amount of effort has obviously been put into the production of this book, which endeavours to cover the known work on the chemical, biological and physiological
256
BOOK REVIEWS
properties of the triterpenoids, a group of naturally-occurring compounds related to the steroids. Chapters 1 and 2 cover the structures, biosynthesis and classification of the known triterpenoids and some of their naturally-occurring derivatives, listing, as far as possible in each case, empirical and structural formulae, chemical names, derivatives and bibliography. At the end of Chapter 2, the compounds are listed in four indices by common name, empirical formulae (C17-C119), melting point (72-382°C) and optical activity (-355.5-+308°). An addendum brings the information up to date (1963). Chapters follow on extraction, purification, estimation, structural determination, identification and distribution in animal and vegetable sources. The role of triterpenoids in plant physiology is discussed, with special reference to the biosynthesis of these compounds. Of special importance is Chapter 7, over 300 pages long, which deals with the metabolism, toxicology and physiological and therapeutic effects of triterpenoids in the animal body. Its vast scope is indicated in the subsequent "index of physiological properties". Finally there is a thought-provoking summing-up in Chapter VIII entitled "Hypotheses and Perspectives". Almost 1000 references are quoted in addition to the extensive bibliographies following specific compounds, making this book an important and worthwhile source of reference. Enough has been said to indicate that the compilation of this encyclopaedic work has conferred a benefit of inestimable value on those whose interests bring them into this field.
Brave New Victuals. An Inquiry into Modem Food Production. By Elspeth Huxley. Chatto & Windus, London, 1965. pp. 168.21s. Mrs. Huxley is to be congratulated for introducing us to yet another art form--after the schizophrenic painting comes the schizophrenic book. One gets the impression that she wrote this book while under the influence of chlorpromazine, or at least had the tablets handy for use whenever her emotions felt like breaking loose. Perhaps she was suffering from familial guilt feelings, as though the twin spectres of Cousin Aldous and Cousin Julian were hovering at her shoulder, waiting for the sudden, non-scientific relapse. She allows herself many tentative steps in the direction of emotionalism and when she does, the purple passages flow: " . . . I listened to the birds crooning as they thrust alert, beady-eyed faces and snowy necks through the w i r e . . . " ; " . . . a tremendous surge of barking greeted us, with every eager prisoner crying for the one thing he could not have, a human's attention." But, suddenly, she realises that she is being less than objective and swallows the tranquillizer, whereupon her writing fails to be convincing as though a conscious effort were required to square things with the scientist. If she had allowed her obvious loyalties free rein the result would have been a better written, more sincere but perhaps less widely acceptable book. One would also have felt less restrained about criticizing it. As it is, in an endeavour to be objective, Mrs. Huxley succeeds only in being vague and the use of the question mark becomes excessive. At the end of each passage describing the lot of our farm animals comes such open-ended and faintly anthropomorphic questions as, "Are they unhappy 7", "Do they suffer?" and "Are we being cruel 7". One can sense the indrawing of breath as the desire to answer such questions in a rush of emotive terms is wrestled with and finally conquered. The contents of the book span the whole gamut of our relations with modern farming methods, from the battery hens, through the sweat-box pigs, to the use of pesticides and