RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Industrial chemistry: A nianiinl for the student and manufacturer, 



edited by A. Hoc.khs (New York: I>. \ an Austrand Co., 1920, 3. erf., rev. and cnl., 

 pp. .Will +1232, pis. 2, figs. 375).— The third revised and enlarged edition of 

 this uianiial, the first edition of wluch has been previously noted (E. S. R., 29, 

 p. 107), contains chapters by the editor and various collaborators on the funda- 

 mental principles of modern American methods and processes on the following 

 subjects : 



General processes ; water for industrial purpo.ses ; fuels ; sulphuric acid ; 

 nitric acid; salt and hydrochloric acid; elements and compounds; chlorln and 

 allied products; electrochemical industries; lime, cement, and plaster ; clay, 

 bricks, and iMjttery ; glass; white lead; zinc oxid ; pigments and paint oils; 

 mixed paints; the metallurgy of iron and steel; fertilizers; commercial organic 

 chemicals; illuminating gas; coal tar and its distillation products; the pe- 

 troleum industry; the destructive distillation of wood; oils, fats, and waxes; 

 linseed oil; hydnjgenation of oils; lubricating oils; soaps and soap powder; 

 .ujycerln ; hiundering; essential oils, synthetic perfumes, and flavoring mate- 

 rials; turpentine and rosin; resins, oleo-resins, gum-resins, and gums; shellac; 

 rubber and allied gums; varnish; sugar; starch, glucose, dextrin, and gluten; 

 brewing and malting; wine making; distilled liquors; textiles; dyestuflfs and 

 their application; the art of paper making; cellulose industries; explosives; 

 leather; glue and gelatin; casein; practical applications of colloid chemical 

 principles; dehydrated, drietl, and evaporated foods, and condensed foods; and 

 baking. 



Treatise on general and industrial inorganic chemistry, E. Molinari, 

 trans, by T. H. I'opk {Philadelphia: P. Plackiston's Sou cG Co., 1020, 2. erf., pp. 

 XIX +876, pis. 2, figs. 328).— The .second English edition of this work, the first 

 English edition of which by E. Feilmann has been previously noted (E. S. R., 30, 

 ]>. .'300), is the translation of the fourth revised and amplified Italian edition. 



Colloidal chemistry and food chemistry, W. Ostwalu {Chcm. ,Ztg., 43 

 (1919), Nos. 143, pp. 829-831; 1J,6, pp. 8^9, 8.50).— This is a discussion of the 

 application of colloidal chemistry to various problems of food chemistry, with 

 particular reference to the chemistry of milk, meat, and bread. 



Practicum of medical chemistry, S. Frankel (Praktikum der Mcdizinisehen 

 Chemie. Berlin: Urban cC- Schtrarzrnherg, 1918, pp. y//+.}.}8, pis. 2, figs. 38). — 

 According to the preface this volume is designed to furnish practical informa- 

 tion to physicians who desire to acquire more than a superficial knowledge of 

 pure and applied medical chemistry. It contains methods of qualitative and 

 quantitative inorganic analysis, representative methods for organic syntheses and 

 quantitative organic analysis, and methods of physiological and pathological 

 chemistry, particularly in Its medico-legal phases. The methods selected are 

 these requiring the least manipulation and a minimum of laboratory equipment. 



Chemistry of human foods and condiments. — Vol. Ill, Foods, condi- 

 ments, and commodities: I'ts. 2, animal and plant food; 3, condiments, 



609 



