REVIEWS. 
A Systematic Handbook of Volumetric Analysis. By Francis Sutton, F. I. C., 
F. C. S. 10th ed. Philadelphia. P. Blakiston’s Son and Co. 1911. 
Price $5.50. 
The fact that this work is now in its tenth edition is evidence 
of its popularity and usefulness. In character the last edition 
is like the previous ones, that is, the Handbook is in reality a 
guide to volumetric analysis, useful for the analytical chemist 
to have in his desk during work, but if the analyst wishes more 
than mechanically to prepare his task, he must have access to 
an extended chemical library, and in addition have a good 
grounding in general chemistry to enable him, by his own 
resources, to develop existing methods and devise new ones. 
The fundamental basis of the various volumetric processes is not 
dwelt upon in this work, but in many instances is given by 
literature references, so, .for example, the theory of indicators 
is not explained, but reference is simply made to a rather 
elementary textbook discussing the subject. It would therefore 
be more advisable, for class room work, to cover a few processes 
and these with a thorough general discussion of the principles 
of the subject, than to expect students to follow out many 
processes which they are expected to memorize only. However, 
once the applications of general chemistry to volumetric analysis 
are comprehended and the student enters upon actual com- 
mercial work, the volume in question will be most useful to 
have at hand at all times. 
2e Gp 1B. 
Chemistry of Food and Nutrition. By Henry C. Sherman, Ph. D. The 
Macmillan Company, New York, 1911. Price $1.50 net. 
The contents and purpose of this book are best described in 
the author’s introduction as follows: 
(1) To describe briefly the principal foodstuffs and the 
agencies and processes through which they become available for 
the uses of the body; (2) to follow their functions in the tissues 
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