Y8 Scientific Intelligence. 



tives, substitutes and adulterations. An important feature is an 

 excellently illustrated chapter on the microscopic examination of 

 vegetable foods, a subject of which the author has made a special 

 study. H. L. w. 



4. A Text-Booh of Sanitary and Aioplied Chemistry ; by 

 E. H. S. Bailey. 12mo, pp. 394. New York, 1917 (The Mac- 

 millan Company). — This is the revised fourth edition of a book 

 dealing very satisfactorily, in a general way, with the chemistry 

 of water, air and food. While the book is intended primarily 

 for the use of students, the scope is rather popular, so that it may 

 be highly recommended for the use of general readers who desire 

 information in regard to the chemistr}^ of the necessities of life, 

 especially of foods. The composition of all the important articles 

 of food is given, and much good advice is imparted concerning 

 the proper balancing of rations. The book makes no attempt to 

 describe the methods of quantitative analysis, but many experi- 

 ments are supplied for the use of students. Most of these 

 experiments are qualitative and simple in their character, but 

 they are well selected and instructive. n. l. w. 



5. The Nature of Solution ; by Haery C. Joxes. Pp. xxiii, 

 380. New York, 'l917 (D. Yan"^ Nostrand Co.).— The present 

 volume was written by Jones during the last summer of his life 

 and put into the hands of the printer, but later he withdrew it 

 from publication. After his death his friends and colleagues 

 decided to issue it as a memorial volume. The text proper is pre- 

 ceded by a full and accurate bibliographical sketch written by 

 E. Emmet Reid who also surpervised the bringing out of the 

 volume. There are also brief tributes by Professors Arrhenius, 

 Ostwald, and Woodward. The frontispiece is a reproduction of 

 an excellent autograph photograph of the author. 



In his preface Jones saj^s: '^ The present work is not a text- 

 book, but a general discussion of some of the more important 

 properties of solutions, true and colloidal. It is therefore written 

 in a nonmathematical, indeed, largely in a semi-popular style." 

 The first chapters deal with the importance of solution and the 

 historical development of the earlier views as to the nature of 

 solution. These are followed by chapters on osmotic pressure, on 

 the relations between solutions and gases as demonstrated b}^ 

 Yan't Hoff, on Arrhenius' theory of electrolytic dissociation, on 

 freezing-point depression, etc. The twelfth chapter comprises a 

 lucid and extended account of the phenomena presented by col- 

 loidal solutions. The last two chapters deal with the newer 

 hydrate theoiy and the solvate theory of solutions, for the final 

 development of which Jones is almost entirely responsible. The 

 author and subject indexes are immediately preceded b}^ a com- 

 plete bibliography of articles and books written b}'- Jones and 

 his coworkers. 



In the opinion of the reviewer this is the best of Jones' lite- 

 rary efforts, since the entire text forms an extremely well- 

 balanced whole, since the ideas and arguments succeed one another 



