Books received (con.) 



tissues and their products, dyes and dyeing. For the biochemist the book is 

 unusually valuable as a work of reference. Gies. 



Chemische Apparatur; Zeitschrift für die maschinellen und apparativen 

 Hilfsmittel der chemischen Technik. Herausg., Dr. A. J. Kieser, Leipzig. I 

 Jahrg., Heft i, Jan. lo, 1914. Pp. 16 — io->4 X 8; M 4,80 vierteljährl. Otto Spamer, 

 Leipzig. 



The New York Journal of Pharmacy. Prof. Curt P. Wimmer, man. ed. 

 Vol. I, No. I, Jan., 1914, Pp. 32 — 7% X SV^', $100 per year. Published monthly 

 by the Alumni Assoc. of the N. Y. Coli, of Pharmacy, of Columbia Univ. 



Untersuchungen über Chlorophyll: Methoden und Ergebnisse. By 

 Richard Willstätter and Arthur Stoll, Kaiser Wilhelm Inst, für Chemie. Pp. 

 424—7% X 4^ ; M. 20.50. Julius Springer, Berlin, 1913. 



This comprehensive volume presents unpubHshed data, obtained by Will- 

 stätter and bis pupils in recent years, on the isolation and hydrolysis of chloro- 

 phyl and the Separation and quantitative determination of its component radicals. 

 A complete compilation and revision of the essential data of Willstätter's clas- 

 sical studies on chlorophyl is included, and the relationship of chlorophyl and 

 hematin is further clarified. The volume is encyclopedic in scope and presents 

 the methods so clearly that it may be used as a laboratory handbook on chloro- 

 phyl. That it will aid and stimulate research on chlorophyl is certain and should 

 be studied by biochemists generally. The volume is beautifully illustrated with 

 eleven plates, which indicate details of the crystalline and spectral characters 

 of the products. The work on which the book is based was a monumental 

 achievement. (See page 22q of this issue.) Gies. 



The elements of the science of nutrition. By Graham Lusk, prof. of 

 physiology, Cornell Univ. Med. Col. Second ed. Pp. 402 — 6J^ X 3H ', $300 net. 

 W. B. Saunders Co., Phila., 190g. 



This widely appreciated volume, by a master of the subject in both its theo- 

 retical and practical phases, is one of the best on nutrition. We use it freely 

 in our advanced courses, and await impatiently the appearance of the third 

 edition. Gies. 



Nutritional physiology. By Percy G. Stiles, assist. prof. of physiology, 

 Simmons Col. ; instr. in physiology and personal hygiene, Mass. Inst, of Tech., 

 Boston. Pp. 271—6 X 35^ ; $1-25 net. W. B. Saunders Co., Phila., 1912. 



An admirable treatment of nutrition, which is very appropriately dedicated 

 to the author's teacher, Prof. Graham Lusk The chemical phases of physiology 

 are concisely though none the less eflfectively considered; and nutrition is pre- 

 sented from the dynamic point of view without confusion with food chemistry. 

 A very valuable addition to the growing supply of textbooks in biological chem- 

 istry for beginners. Gies. 



Essentials of pathological chemistry, including description of the chem- 

 ical methods employed in medical diagnosis. By Victor C. Myers and Morris 

 S. Fine, prof. and instr. in path. chemistry, respectively, at the N. Y. Post-Grad. 

 Med. Seh. and Hosp. Reprinted from the Post-Graduate, 1912-13. Pp. 137 — 7 

 X4; $i-25- Post Graduatc (Med. Jour.), N. Y. City, 1913. 



A very useful compilation of laboratory methods in the pathological chem- 

 istry of digestion and excretion, also of milk and blood, with an appendix of 

 laboratory suggestions. The discussions are practical in guidance and broad in 

 interpretation. The book is a very handy laboratory manual. We hope the 

 authors will carry it through numerous revisions and extensions, as the science 

 advances and methods multiply. Gies. 



