Books received (con.) 



edition, numerous typographic errors. Some of these are most unfortunate, espe- 

 cially the confounding of grains and grams. To add to the confusion, the grain 

 doses are expressed in Arabic figures instead of in Roman and many of the 

 grain fractions are written as decimals. The suggestions as to treatment are 

 conservative and are based on laboratory research as well as on clinical expe- 

 rience. The author has succeeded in his attempt to emphasize the value of 

 research, both in the laboratory and at the bedside, and he pleads for a more 

 scientific, and therefore a simpler, therapy. Lieb. 



Lehrbuch der physiologischen Chemie in Vorlesungen. / Teil: Die 

 organischen Nahrungsstoffe und ihr Verhalten im Zellstoffwechsel. By Emil 

 Abderhalden, Direktor des physiolog. Inst, der Univ. Halle A. S. 3 Aufl. Pp. 

 736 — 7/i X 4^ ; M 21 brosch., M 23 gebund. Urban und Schwarzenberg, Berlin, 

 Wien, 1914. 



This well known Lehrbuch, which is indispensable in the biochem. labo- 

 ratory, is no longer confined to one vol., but in its 3d ed. it appears in more than 

 one. Lectures 1-13 of the 2d ed. (carbohydrates, lipins and proteins) have been 

 rewritten and extended to 31 in the 3d ed. There are two additional new lectures 

 (32-33), on hemoglobin, Chlorophyll and their derivatives. This amplification 

 has permitted the author to treat his subjects more fully, of course, and to add 

 the essentials of the newer findings in the field covered by the volume. The 

 lectures in the new ed. maintain their high reputation for comprehensiveness, 

 clearness, force and interest. Part II, Die anorganischen Nahrungsstoffe, will 

 probabl}'^ be issued in the spring of 1914. Gies. 



A manual of bacteriology for agricultural and general science students. 

 By Howard S. Reed, prof. of mycology and bacteriology in the Va, Polytech. 

 Inst.; plant pathologist and bacteriologist in the Va. Agric, Exp. Station. Pp. 

 179 — 6% X4; 1.25. Ginn and Co., Boston, 1914. 



An unusually concise, complete and effective manual. Presents a general 

 course in bacteriology of particular value in technical schools, especially to stu- 

 dents of agriculture. Includes a strong section outlining study of important 

 fermentations caused principally by fungi. The author's extended experience 

 has enabled him to make the manual comprehensive and practical in high degree. 

 Presents unpublished matter and many useful suggestions for biochemists. 



Gies. 



Industrial organic chemistry; adapted for the use of manufacturers, chem- 

 ists, and all interested in the utilization of organic materials in the industrial 

 arts. 4th ed. By Samuel P. Sadtler, Consulting chemist, prof. of chemistry in 

 the Phila. Coli, of Pharmacy, former prof. of organic and indust. chemistry in 

 the Univ. of Penn. Pp. 601—7^ X aVz ', $S.oo net. J. P. Lippincott Co., Phila., 

 1912. 



The general plan of this Standard volume remains unchanged, but a thoro 

 revision has been made. The space dcvoted to analytical processes has been 

 increased, bibliographies have been brought up to date and Statistical matter 

 wisely adjusted to the needs of the specialist. Occupying a position, in scope, 

 hetween the exhaustive special treatises and ordinary hand-books, this volume is 

 particularly useful to biochemists working on the border between pure and 

 applied organic chemistry. The chapters of special biochemical interest are 

 those on the Industries pertaining to fats and fatty oils, essential oils and resins, 

 cane sugar, starch and its alteration products, fermentation, wine, distilled 

 liquors, bread, vinegar, milk, textile fibres of vegetable and animal origin, animal 



