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Text-book of dairy chemistry. By E. R. Ling, M.Sc. Pp. vii+213. London: Chapman & Hall, 1930. 6s

Book ID: 102319373
Publisher: Wiley (John Wiley & Sons)
Year: 1930
Weight: 146 KB
Volume: 49
Category: Article
ISSN: 0368-4075
DOI: 10.1002/jctb.5000494438

No coin nor oath required. For personal study only.

✦ Synopsis

of colloids, brings nndcr one cover an nlmost bcwildcring mass of information rcgnrding tlie globiilins. Tlic first chaptcr dcals wry fully mitli tlic gcncral properties nnd chcmicnl composition of tlicsc proteins nntl is followed by threc clinptcrs conccrncd with tlicir bchnriour with nlltnlis, acids, and salts rcspcctivcly, Prncticnlly cvcry important paper on tlicsc subjccts is dcdt with, and a full bibliography is givcu.

I [ Inudablc effort hns bccn mndc by tlie writcr to suinninrisc tlic confused litcraturc on tlic subjcct of tlic globulins iu rclntion to tlic statc of tlic organism and disease. I n spitc of his careful rcvicwing nnd arrnngcnicnt, onc is left in n pcrplcscd state of mind after rending through this scction of the book. Tlic task was onc tlint much necdcd doing, and it would havc hecn dificnlt to liavc inndc n bcttcr prcsciitation tliaii than of Ilr. Spicgcl Adolf.

Tss.r-Boo1c OF D'iiiir-CIIXUISTIW.

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