Outline of the amino acids and proteins: edited by Melville Sahyun. 251 pages, tables and illustrations, 16 × 24 cms. New York, Reinhold Publishing Corporation. 1944. Price $4.00

✍ Scribed by R.H. Oppermann

• Publisher: Elsevier Science
• Year: 1945
• Tongue: English
• Weight: 134 KB
• Volume: 239
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/0016-0032(45)90030-5

✦ Synopsis

Vegetable and animal fats and oils are becoming more and more diversified and specialized in their uses. Those engaged in the industries which utilize these materials directly or indirectly are consequently required to cope with problems of greater diversity. A condensed treatment of the fundamentals of the chemistry and technology of vegetable fats and oils wouhl serve good purpose in this connection. The book at hand was prepared with this in mind.

There are just I2I pages of textual matter discussing occurrence and formation of fats, constitnenls and components, structure and classification, nature of fats and analytical methods giving the testing procedures for crude, refined and modified oils including the testing of the oil-bearing matter as well as the analysis of such by-products as hulls, press cake and ground meal. The largest space is devoted to the technology of fats covering production, purification, hydrogenation, fat splitting, sulfonation, fatty acid distillation, soaps, paint and varnish oils, uses of fats in processes and industries. There is a chapter on some important fats where they are listed alphabetically giving origin, processing and uses. Waxes are given brief mention. The appendix gives tables of historical dates, fatty acid composition of some fats, factory consumption of fats, and characteristics of fats and waxes. There is a bibliography and sub,iel'l index at the end. This is a book of facts, condensed for quick consumption as a text and especially well arranged for reference. Those interested in lhesubject would do well to have ital hand. P,. H. OPm,:RMAXN.