﻿Chemistry 
  and 
  Physics. 
  297 
  

  

  ductivity 
  of 
  such 
  solutions, 
  but 
  the 
  method 
  under 
  consideration 
  

   has 
  the 
  advantage 
  of 
  greater 
  simplicity 
  of 
  apparatus. 
  — 
  Comptes 
  

   Rendas, 
  168, 
  26. 
  H. 
  l. 
  w. 
  

  

  2. 
  The 
  Complexity 
  of 
  Liquid 
  Sulphur. 
  — 
  Previous 
  investiga- 
  

   tors 
  have 
  been 
  unable 
  to 
  make 
  satisfactory 
  observations 
  upon 
  the 
  

   surface 
  tension 
  of 
  molten 
  sulphur 
  on 
  account 
  of 
  its 
  viscosity, 
  but 
  

   recently 
  Alex 
  Mitchell 
  Kellas 
  has 
  succeeded 
  in 
  overcoming 
  

   the 
  difficulty 
  by 
  proper 
  purification 
  of 
  the 
  material, 
  and 
  has 
  

   determined 
  the 
  surface 
  tension 
  by 
  means 
  of 
  capillary 
  tubes 
  from 
  

   its 
  melting-point, 
  115°, 
  to 
  its 
  boiling-point, 
  445°. 
  The 
  purifi- 
  

   cation 
  from 
  such 
  impurities 
  as 
  sulphuric 
  acid, 
  sulphur 
  dioxide 
  

   and 
  hydrogen 
  sulphide 
  was 
  effected 
  by 
  distillation, 
  then 
  boiling 
  

   in 
  an 
  atmosphere 
  of 
  dry 
  nitrogen 
  and 
  pumping 
  off 
  the 
  gases. 
  

   From 
  the 
  results, 
  assuming 
  the 
  validity 
  of 
  the 
  method 
  of 
  calcu- 
  

   lation 
  of 
  Ramsay 
  and 
  Shields, 
  the 
  more 
  mobile 
  liquid 
  existing 
  

   between 
  115° 
  and 
  160° 
  is 
  composed 
  of 
  S 
  6 
  molecules 
  to 
  the 
  extent 
  

   of 
  at 
  least 
  95%. 
  Molecular 
  complexity 
  increases 
  at 
  about 
  160°, 
  

   and 
  it 
  appears 
  that 
  an 
  endothermic, 
  trimolecular 
  polymerization 
  

   occurs 
  near 
  that 
  point, 
  forming 
  the 
  aggregate 
  S 
  18 
  , 
  which 
  seems 
  

   to 
  be 
  stable 
  up 
  to 
  near 
  the 
  boiling-point. 
  — 
  Jour. 
  Chem. 
  Soc. 
  (Lon- 
  

   don) 
  113, 
  903. 
  h. 
  l. 
  w. 
  

  

  3. 
  Beverages 
  and 
  their 
  Adulteration; 
  by 
  Harvey 
  W. 
  Wiley. 
  

   8vo, 
  pp. 
  421. 
  Philadelphia, 
  1919 
  (P. 
  Blakiston's 
  Son 
  & 
  Co.). 
  

   — 
  This 
  book 
  appears 
  to 
  be 
  a 
  worthy 
  successor 
  of 
  Dr. 
  Wiley's 
  

   important 
  previous 
  work 
  dealing 
  similarly 
  with 
  foods. 
  It 
  is 
  

   intended 
  for 
  the 
  use 
  of 
  the 
  general 
  public 
  rather 
  than 
  for 
  the 
  

   scientific 
  investigator, 
  so 
  that 
  the 
  treatment 
  of 
  the 
  subject 
  is 
  

   decidedly 
  popular, 
  and 
  it 
  is 
  a 
  book 
  that 
  any 
  reasonably 
  educated 
  

   person 
  can 
  read 
  without 
  encountering 
  any 
  serious 
  technical 
  

   difficulties. 
  

  

  The 
  first 
  part 
  deals 
  with 
  water, 
  the 
  most 
  important 
  of 
  bever- 
  

   ages, 
  discussing 
  its 
  varieties, 
  pollution, 
  purification, 
  etc. 
  Mineral 
  

   waters 
  are 
  dealt 
  with 
  very 
  satisfactorily 
  in 
  the 
  second 
  part, 
  while 
  

   1 
  ' 
  soft 
  drinks, 
  ' 
  ' 
  including 
  the 
  exceedingly 
  important 
  soda 
  water, 
  

   as 
  well 
  as 
  ginger 
  ale, 
  root 
  beer, 
  etc., 
  are 
  discussed 
  in 
  Part 
  III. 
  

   The 
  next 
  four 
  parts 
  are 
  devoted 
  to 
  fruit-juices, 
  coffee, 
  tea, 
  and 
  

   cocoa 
  and 
  chocolate, 
  giving 
  a 
  great 
  deal 
  of 
  interesting 
  informa- 
  

   tion 
  about 
  these 
  things. 
  The 
  remainder 
  of 
  the 
  book, 
  comprising 
  

   more 
  than 
  one-half 
  of 
  its 
  contents, 
  deals 
  very 
  fully 
  with 
  alcoholic 
  

   beverages 
  — 
  wines, 
  brewer's 
  products, 
  distilled 
  liquors, 
  cordials, 
  

   and 
  alcoholic 
  remedies. 
  It 
  may 
  be 
  observed 
  that, 
  in 
  view 
  of 
  the 
  

   impending 
  national 
  prohibition, 
  this 
  part 
  of 
  the 
  book 
  bids 
  fair 
  

   to 
  become 
  of 
  greater 
  historical 
  than 
  of 
  practical 
  interest 
  in 
  this 
  

   country. 
  

  

  There 
  is 
  no 
  doubt 
  that 
  the 
  book 
  can 
  be 
  recommended 
  as 
  a 
  

   source 
  of 
  much 
  reliable 
  and 
  interesting 
  information 
  in 
  regard 
  

   to 
  a 
  subject 
  of 
  very 
  great 
  practical 
  importance. 
  h. 
  l. 
  w. 
  

  

  4. 
  Rapid 
  Methods 
  for 
  the 
  Chemical 
  Analysis 
  of 
  Special 
  Steels, 
  

  

  