of treatment is to be welcomed, sincc it indicates where simplification is possible and pavcs tho way to the generation of n common Iangungc. The book is divided into three main sections dealing respectively with general thcrmodynnmics, physical therniodynamics, nnd chemical thcrmodynarnics. The ge
Laboratory Experiments in dairy chemistry. By Leroy S. Palmer, Ph.D. The Wiley Agricultural Series, edited by Dr. J. G. Lipman. Pp. xiv+84. New York: John Wiley & Sons, Inc.; London: Chapman & Hall, Ltd., 1926. Price 7s.6d
β Scribed by McArthur, D. N.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1927
- Weight
- 280 KB
- Volume
- 46
- Category
- Article
- ISSN
- 0368-4075
No coin nor oath required. For personal study only.
β¦ Synopsis
Inks, other f i l m Itrliifcrs' ink (Le., writing, mnrking. cndorslng, elc., rind Ilik powdcrd) . . 400.000 231 000 Typcirrlter rihons, 'cnrbons, nnd o t l k typ'c: writer sundries . . . . , . . . . . '00 000 23,000 Seiiling wnx oiO:OOO 94,000 Otticr atntionrrs' suildrles . . . . . . .IS,OOO ' 1 ~8 . 0 0 0 Other protlucta . . .. .. . . . . 180,000 J (200,000 civb.) Guni.tniicilnge pnstc ctc. . . 220,000 50,000 V..riitsti (iiciudillg iitllo abh tcttEiprcss '&nisilfs) 50,000 18,000
π SIMILAR VOLUMES
tioil of any new niiittcr brought into the glasshousc. Thc cbicf glasshousc crops arc tnbiilated in iiit nppciidix with their iissociatcd pcsts atid chiirircteriutic injuries. A second index consists of n sclectcd bibliography, iiiid t h e is II vcry dcquntc iiidcs. This is B very practiciil book ai
s o v . 9, 1 w CEEhlISTHY AND INDUSTRY I 1G3 of wurk csperiiiic.iit:tlI!., it is cssciit,inl that tic should I J ~ fn riiiliar with the priliciplcs wliicli uiitlcrlic S-my spectroscopic investigiit.iiiti. rn cqircssing npprccintiiin of this l)ciok, wliicli is t,lic otily oiic wliicli trcsts tlir sii
## 40s CLIE31ISTR.Y AND INDUSTRY Mu)' 6, 1017 slio\vti t l i n t :inti-pinking coiiipomids Iiavc no a p p a ~i i t effect 011 the setting up or 011 the speed of detoliilt,ioli i i i gns mistures. of keeping iii touch witti the prcsciit trend of rcsenrcli on problems of gnseoiis co~~ib~istioii. Th
the inclusion of a short chapter dea!ing with the more common estimations. Three chapters arc devoted to tlie study of the properties of milk, whilst butter, rennet, chcese, and milk powder arc clcalt with in separnte chaptcrs. Due emphasis is given to the importance of adjusting the hydrogen-ion c