International Chemical Series 



HENRY P. TALBOT, Ph.D. 



Consulting Editor 



Professor of Inorganic Chemistry ; in Charge of the Department of Chemistry and 



Chemical Engineering, Massachusetts Institute of Technology 



This new series is designed to include a wide range of text books and reference works 

 covering the field of modern chemistry and chemical engineering. 

 The aim is to produce a series of books of high standard both in text and manu- 

 facture, to fill the gaps in the present literature and to bring together well consid- 

 ered books in every branch of the subject. 



Now Ready 



CADY== Inorganic Chemistry 



By HAMILTON PERKINS CADY, A.B., Ph.D. 



Professor of Chemistry, University of Kansas 



629 pages, 5%x8. Illustrated. $2.50 (10/6) net, postpaid 



This text book is a distinctive attempt to make an advance in methods of instruc- 

 tion. It is the result of a logical rearrangement of the subject matter which has 

 been tried out by the author for several years in his class-room work. The author 

 avoids a long theoretical introduction, and develops the subject as far as possible 

 from the side of the facts of the science as established by experiment. 

 The nature of the laws, hypotheses and theories of science is carefully discussed, and 

 each law and theory is developed at a point where it naturally comes into the ex- 

 perimental study of the subject. Before a theory is introduced the facts upon 

 which it is founded are freely discussed, and the theory then given as a reasonable 

 and useful explanation for the facts. 

 The book has been written from a physical chemical standpoint. 



NORRIS==The Principles of Or= 



ganic Chemistry 



By JAMES F. NORRIS, Ph.D. 



Professor of Chemistry, Simmons College, Boston 

 579 pages, 5*4x8. Illustrated. $2.50 ( 10/6) net, postpaid 



Dr. Norris has aimed to produce a book which the student can understand. 

 The properties of the organic compounds are discussed with reference to the positive 

 or negative character of the radicals which they contain, and the reactions of the 

 classes of compounds are thoroughly studied with reference to characteristic be- 

 havior, the determination of their structure, and their qualitative identification. 

 A special feature of the book is the treatment of the chemistry of the fats, carbo- 

 hydrates, and proteins as a basis for the study of the chemistry of foods. 

 An exceedingly helpful and valuable feature of the book is the large number of well 

 selected problems which it contains, the solution of which necessities a careful study 

 of the principles discussed in the text and their intelligent application. | 



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