RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Allen's commercial organic analysis, II. I.ki'fmann kt al. ( I'liiladrlpliia, 

 1909, ml. I, '/. ill., /)j). .V+.577j, figs. H6). — This volume has been so extensively 

 revised that it is itractically a new book. A new feature introduced in this 

 edition is the division of the topics among Aarious writers and a now arrange- 

 ment of these topics. Two new chapters liave been added, one on yeast and 

 one on ])aper and i)aper making materials. The subject of cellulose nitrates 

 has been transferred to the section on smokeless exi)lf)sives of volume 2, which 

 is to follow, and the examination of malt has been transferred to the section 

 on malt liyuors. The decimal system has been nsed throughout except in spe- 

 cial instances where conformation to the standards established was necessary. 

 The edition is to have 8 volumes, the first few of which are statetl to be now 

 in press. 



Chemical-teclinical analysis, G. LuNCiK and E. Berl (CJirmi.'^rli-trrJnii.sclic 

 UntcTfiiirlinnf/smcthodcn. Berlin, 1910, 6". eel., rev. and enl., pp. XIX+67Ji, flg.s. 

 16S : Sup. pp. 72). — This is the first Aolume of the sixth edition of this work, 

 and has been entirely rewritten and enlarged. Aside fx'om a description of the 

 sampling, general laboratory operations, and general chemical and physical 

 analytical methods, it includes gas analyses, examination of solid fuels, the manu- 

 facture of sulphuric acid, the chemical control of the process, etc., nitric acid 

 manufacture and chemical control, analyses of the products, soda manufacture 

 and chemical analyses of products, chlorin and its i)roducts, etc., potassium and 

 the various potassium compounds and the analytical methods therefor. 



Aids to the analysis of food and drugs, Moor and Partridge (London, 1909, 

 3. ed., pp. 2.'i9). — The authors state that in preparing this revision the volume 

 has been practically rewritten. It has been their intention, as heretofore, to 

 prepare a volume of moderate size devoted to the analysis of food and drugs, 

 with special reference to the needs of those who are engaged in the examination 

 of such materials. 



The chemistry of foods and condiments, J. Konig (Clicniic dcr .\Ienfieh- 

 lichen Nahnniffs- and (ienitsfimittel. Berlin, 1910, vol. 3, pt. 1, .'/. rev. ed., pp. 

 XIV-\-772, pg^. -'lO')). — This Aolume is a continuation of work previously noted 

 (E. S. II., 15, pj). 283. 991). It confines itself chiefly to the general methods 

 of analysis and considers the following : Preparation of the sample ; determina- 

 tion of water ; general physical methods, which includes determination of spe- 

 cific gravity, melting point, cryoscopy, electrical conductivity, calorimetry, po- 

 lariscopy, refractometry, spectroscopy, colorimetry, microscopy, micro-chemical 

 analysis, and cajjillary analysis; elementary analysis; detection, determination, 

 and separation of nitrogenous bodies ; separation and determination of the amino 

 acids and other cleavage products of the pi'oteins; detection and determination 

 of ptomaines; separation and determination of the flesh bases; differentiation 

 508 



