REVIEWS 



A Laboratory Guide | to the Study of | Qualitative Analysis | based upon 

 the I application of the theory of | electrolytic dissociation | and 

 the law of mass action | by | E. H. S. Bailey, Ph.D. | professor of 

 chemistry | and | Hamilton P. Cady, Ph.D. | associate professor of 

 chemistry in the University of Kansas ] seventh edition | Phila- 

 delphia I P. Blakiston's Son & Co. | 1012 Walnut Street 1 1914 | 

 Cloth, pp. i-x+1-280. Price, $1.25 net. 



The seventh edition of Professors Bailey and Cady's book is 

 essentially the same as the sixth edition except that the alter- 

 native method for the treatment of the cations of groups III 

 and IV which was an appendix in the sixth edition is in the 

 present one incorporated in the body of the text. 



The book contains a brief and accurate discussion of electrolytic 

 dissociation and the mass law as applied to qualitative analysis; 

 experiments and tables for the separation of cations and anions 

 into groups and their identification; while such subjects as, 

 hydrolysis, rules for oxidation and reduction, etc., are treated 

 in their proper places in the book thereby making it easy for 

 the student to comprehend their practical application. A table 

 of solubilities closes the text. It is an excellent work for stu- 

 dents of qualitative analysis in scientific schools of the Philip- 

 pine Islands. 



T. Dar Juan. 



The Source, Chemistry | and | Use of Food Products | by 1 E. H. S. Bailey, 

 Ph.D. I professor of chemistry and director, Chemical Laboratories, | 

 University of Kansas | author of "A system of quantitative analysis"; 

 "Sanitary and | applied chemistry," etc. | with 75 illustrations | 

 Philadelphia | P. Blakiston's Son & Co. | 1012 Walnut Street | No 

 date, copyright, 1914. Price $1.60 net. 



The Source, Chemistry and Use of Food Products by E. H. S. 

 Bailey of the University of Kansas is a book well adapted as a 

 supplementary text in a high school or college course in agri- 

 culture or a course in dietetics. 



It is a simple, readable, elementary text on the source and 

 use of food products, containing numerous tables of the nu- 

 tritive value of the foods described. It does not contain enough 

 data on the chemistry of foods to be a complete text in this 

 subject for college students; however, when supplemented by 

 lectures it would be very valuable as reference reading. 



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