A CHEMICAL DICTIONARY 



Containing the words generally used in Chemistry, and many of 

 the terms used in related sciences. 



By INGO W. D. HACKH, A.M.. F.A.I.C, F.R.S.A., Professor of Chemistry, 

 College of Physicians and Surgeons, San Francisco. With the collaboration 

 of Julius Grant, M.Sc, Ph.D., F.I.C. Second Edition. Large 8 vo. 1030 pp. 

 Many Illustrations. Over 100 Tables. 48s. (1938) 



ALLEN'S COMMERCIAL ORGANIC ANALYSIS 



Written by specialists on each subject. 

 Fifth Edition. Edited by C. AINSWORTH MITCHELL, D.Sc, M.A., FT.C, 

 Editor of The Analyst ; Consulting Chemist, London. 

 S. S. SADTLER, S.B., and E. C. LATHROP, A.B., Ph.D. 



Vol. I. Introduction. Alcohols. Yeast, 

 Malt and Malt Liquors. Wines and Potable 

 Spirits, Neutral Alcohol Derivatives, Sugars, 

 starch and its Isomerides, Paper and Pulp- 

 Testing. Aliphatic Acids. 804 pp. 8vo. 

 103 Figures. 32s. {1924) 



Vol. II. Fixed Oils, Fats and Waxes, Special 

 Characters and Methods, Butter Fat, Lard, 

 Linseed Oil, Higher Fatty Acids, Soaps, Glycerin, 

 Wool Fat, Wool Grease, Suint, Degras, Sterol 

 Alcohols. 820 pp. 8vo. 24 Figures. 32s. 



{1924) 



Vol. III. Hydrocarbons, Bitumens, Naphtha- 

 lene and its Derivatives, Anthracene and its 

 Associates, Phenols, Aronaatic Acids, Gallic Acid 

 and its Allies, Phthalic Acid and the Phthaleins, 

 Modem Explosives. 742 PP- 8vo. 36 Figures. 

 32s. {1925) 



Vol. IV. Special Characters of Essential Oils, 

 Resins, India-Rubber, Guttapercha, Balata and 

 Allied Substances, Constituents of Essential 

 Oils and Allied Substances, General Characters 

 and Analysis of Essential Oils. 658 pp. 8vo. 

 32s. (1926) 



Vol. V. Tannins, Writing, Stamping, Tj^ping, 

 Marking and Printing Inks, Amines and Ammo- 

 nium Bases, Analysis of Leather, Colouring 

 Matters of Natural Origin, Colouring Substances 

 in Foods, Benzine and its homologues, Aniline 



and its Allies, Naphthylamines, Pyridine, 

 Quinoline and Acridine Bases. 712 pp. 8vo. 

 8 Figures. 32s. (1927) 



Vol. VI. Colorimetry, Dyes and Colouring 

 Matters, The Synthetic Dye-Stuffs, Analysis of 

 Colouring Matters. 667 pp. 8vo. 5 Figures. 

 32s. (1928) 



Vol. VII. General Introduction to the 

 Alkaloids, Vegetable Alkaloids, Aconite, Ber- 

 berine, Caffeine, Tea and Coffee, Cinchona 

 Alkaloids, Cocaine, Cocoa and Chocolate, Opium 

 Alkaloids, Strychiios Alkaloids, Tobacco and 

 Nicotine, Tropine Alkaloids. 682 pp. 12 Figures. 

 32s. (1929) 



Vol. VIII. Glucosides and Non Glucosidal 

 Bitter Principles, Enzymes, Putrefaction Bases, 

 Animal Bases, Animal Acids, Cyanogen Com- 

 pounds, Proteins, Digestion Products of Proteins. 

 772 pp. 35 Figures. 32s. (1930) 



Vol. IX. Proteins of Plants, Proteins of Milk, 

 Milk and Milk Products, Meat and Meat Products. 

 626 pp. 25 Figures. 32s. (1932) 



Vol. X. Hjemoglobin and its Derivatives 

 Albuminoids or Scleroproteins, Structural 

 Proteins, Examination of Foodstuffs for 

 Vitamins, The Hormones, The Identification of 

 Woods, The Pectic Substances, General Index to 

 Ten Volumes. 818 pp. 72 Figures. 32s. 



(1933) 



Colloid Aspects of Food Chemistry 

 and Technology. 



By WILLIAM CLAYTON, D.Sc, 

 F.I.C, Chief Chemist and Bacterio- 

 logist to Messrs. Crosse & Blackwell 

 Ltd. (London). 64 Illustrations. 

 580 pp. Royal 8vo. 36s. (1932) 



The Chemistry, Flavouring and 

 Manufacture of Chocolate Con- 

 fectionery and Cocoa. 



By H. R. JENSEN, M.Sc, F.I.C, 

 Formerly Chairman of Consultative 

 Panel, British Research Association 

 for Cocoa, etc. 23 Illustrations, 

 422 pp. Royal 8vo. 275. (1931) 



J. & A. CHURCHILL LTD. 



