By HENRY C. SHERMAN, Ph.D.

Professor of Food Chemistry in Columbia University.

Author of "Chemistry of Food and Nutrition."

Illustrated, cloth, 8vo, $2.40

Some Reviews

That a substantial and somewhat diversified course of laboratory practice in the methods of organic analysis should form part of the training of every professional chemist is now a generally recognized fact. The successful conduct of a large and increasing proportion of our chemical industries, as well as the protection of the consumer, demands all the aid which a skillful application of these methods is able to bring. Professor Sherman's book contains the well-ordered material for such a course of instruction. - Technology Quarterly.

A feature of the book that commends itself, is the general presentation of a subject in one chapter, that on carbohydrate for example, followed by a chapter upon the special methods of analysis. When it is impracticable to give all the methods for the analysis of the various compounds considered, references are made to standard works upon the subject; these are often supplemented by copious foot-notes making the book encyclopedic in scope.

- Journal of the American Chemical Society.

Commendable features are: the free use of references in the form of both foot-notes and bibliographical compilations; the carefully worked out procedures; the clear and pertinent notes and discussions. The isolated student or casual worker in methods of organic analysis will find the book of especial value in pointing out original and often scattered sources of information. - Science.

While this book is not primarily intended for medical students or physicians, it presents a concise yet complete treatment of the subject of organic analysis including the analysis of food products such as milk, cereals, butter, etc. It will be especially useful to students in advanced courses or in post-graduate work who are fitting themselves for the position of food experts or as agricultural chemists.

- Medical Record.

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