✦ LIBER ✦

Chemistry of the proteins. By D. J. Lloyd, D. Sc., and A. Shore, B.Sc. 2nd ed. Pp. xi + 532. London: J. & A. Churchill, Ltd., 1938. 21s.

Publisher: Wiley (John Wiley & Sons)
Year: 1938
Weight: 130 KB
Volume: 57
Category: Article
ISSN: 0368-4075
DOI: 10.1002/jctb.5000574420

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✦ Synopsis

Oct. 20. IDS9 l y g ~ p c r c e ) i t a p of boric acid are nlloived in imported liquid eggs.

Volumes I and I1 of this series, togctlier with thc title of the work, raise expectations of an out,stnndingly useful series of sketches and pliotoniicrogrnphs on the structure of foods, and in Polumes I and I1 tlicsc are largely rcalized. In the preface to Volume 111, however, a somewhat ambiguous phrase occurs : " The microscopicnl structure of iiiilk a i d its products is quite simple, and of eggs, nieat, nnd fish, although highly instructive, sho\rs less difl'crcntiiition tlirin t,hat of vegetable foods." It is very disappointing to find R total of only 11 illustrations in thc whole volumc, rind one cannot but fcel that this ~veakncss dctmcts considerably from its valuc.

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