1914] Books Received 539 



enzyme and Substrate, and on anti-enzymes. The chapters on these subjects have 

 been rewritten, for the most part, and the whole book brought up to date. 



Gies. 

 The simpler natural bases. By George Barger, prof. of chemistry, Royal 

 Holloway Coli., Univ. of London. Pp. 215 — 4HX7H; $1.80 net. Longmans, 

 Green and Co., London, 1914. (One of the Monographs on biochemistry.) 

 Treats the " basic substances of animals and plants which are of general bio- 

 logical interest, either because of their wide distribution, or on account of the 

 close relationship to the proteins and Phosphatides." Eight chapters deal suc- 

 cessively with the amines derived f rom protein ; w-amino-acids and other bases 

 containing a carboxyl group ; betains ; cholin and allied substances ; creatin, Crea- 

 tinin, glycocyamin and guanidins; "adrenalin"; bases of unknown Constitution; 

 " practical chemical methods and details." Chapter VIII (pp. 116-165) is an 

 appendix on methods for the isolation of the simple bases. Gies. 



The microscopy of drinking water. By George C. Whipple, prof. of san- 

 itary engineering, with a chapter on the use of the microscope, by J. W. M. 

 Bunker, instr. in san. analysis, Harvard Univ. ßd ed. Pp. 409 — 4 X 6}i ; $4.00 

 net. John Wiley and Sons, N. Y., 1914. This valuable book is intended pri- 

 marily to serve as a guide to the water analyst and the water-works engineer 

 and, although " elementary in character," is very useful in the biochemical lab- 

 oratory. The 19 füll page plates that figure the organisms commonly found in 

 water supplies are printed in colors, thus facilitating identifications. The author 

 writes from the Standpoint of " his conviction that the micrology of water is 

 going to play an increasingly important part in the science of sanitation." The 

 first part of the book has been rewritten and practically every chapter contains 

 new and important matter. The last edition was issued in 1905. Gies. 



The microtomist's vade-mecum, a handbook of the methods of micro- 

 scopic anatomy. By Arthur B. Lee. 7th ed. Pp. 526—3^X6^; $4.00. P. 

 Blakiston's Son and Co., Phila., 1913. (Last previous ed., 1905.) This well 

 known book, again brought up to date, is a volume that every histologist and 

 microchemist finds indispensable. The increasing importance of dyes in every 

 avenue of biological research renders this book particularly useful in many 

 unexpected ways in the biochemical laboratory. The title does not suggest the 

 wealth of biochemic information which is presented in this volume. A glance at 

 the elaborate index suggests a text book of biological chemistry. Gies. 



The source, chemistry and use of food products. By E. H. S. Bailey, prof. 

 of chemistry, Univ. of Kansas. Pp. 517—4^X6^; $1.60 net. P. Blakiston's 

 Son and Co., Phila., 1914. Intended for the use of students of foods in high 

 schools and Colleges. The general principles of food production, manufacture 

 and preparation are treated in such a way as to present practical information on 

 the nature and availability of good food. The important foods and beverages 

 are discussed with special reference to their source; methods of preparation 

 for the market ; package, preservation and shipment ; composition, nutrient value 

 and dietetic virtue; use by different peoples. A handy volume for general use 

 in biochemical laboratories where nutrition is a subject of formal instruction. 



Gies. 



Biochemic drug assay methods, with special reference to the pharmacody- 

 namic standardization of drugs. By Paul S. Pittenger, instr. in pharmacody- 



