Mar., ws3.

BOOK

BOOK

NOTES

25.5

NOTES

ELEMENTS OF FOOD ENGINEERING, Volume 1, by Milton E. Parker, E. S. Harvey and E. S.

Stateler.
396 pages, illustrations diagrams, 16 X 24 cm.
New York, Reinhold Publishing
Corp., 1952. Price, $8.75.
This new series, which comprises three volumes, covers all aspects of food engineering.
Volume 1 is devoted to the engineering factors involved in food processing.
It describes in
detail the agricultural and nutritional aspects of food production, the extent of the food processing industries, major classifications of foods and refined foods processing.
The book can be
used as a text for college courses in Food Technology, or as a guide to those already engaged in
food processing.
Even the lay reader can find much of interest, as he reads how spices are
extracted, how catsup is bottled, how coffee is cured, how green tea is produced.
The text is
full of interesting historical notes and modern illustrations, both of which add considerably
to the readability of the text.
METAL DATA, by S. L. Hoyt.
Second edition, 526 pages, tables,
New York, Reinhold Publishing Corp., 1952. Price, $10.00.

diagrams,

18 X 27 cm.

lvetal Data is the title of the second edition of the authors Metals and Alloys Data Book,
published in 1943. The second edition has been extensively revised and enlarged to include
an additional ZOO-odd pages of text, 22.5 extra tables, and 113 more illustrations.
New data
on heat treated steels have been incorporated, and the treatment of the super-alloys has been
brought up-to-date.
New materials are included only when reliable data are available.
This
second edition of a widely used reference work should be even more valuable than its predecessor.
QUANTITATIVE ANALYSIS, by Harvey Diehl and G. Frederick Smith.
539 pages, diagrams,
16 X 24 cm.
New York, John Wiley & Sons, Inc., 19.52. Price, $5.00.
Intended for use in the sophomore year, this new text gives the elementary principles
and practice in quantitative analysis, with a prerequisite of general chemistry only.
Placing
about equal emphasis on theory and practice, the text stresses a sound knowledge of descriptive
chemistry.
The text should prove easy to teach, since working directions for many of the
standard methods are given in sufficient detail to make supplementary instruction unnecessary.
Colorimetry is treated in a separate chapter, given equal rank with gravimetric and volumetric
analysis.
A supplementary answer book may be obtained, giving not only answers to problems,
but also the principal steps and numerical data involved in the solution of the problems.
THE PRINCIPLES OF PHYSICAL METALLURGY, by Gilbert E. Doan.
Third edition, 331 pages,
illustrations, diagrams, 16 X 24 cm.
New York, McGraw-Hill
Book Co., Inc., 1953.
Price, $5.50.
Although essentially the same book as the popular previous editions, this new version of
The Principles of Physical Metallurgy contains several innovations.
Chapter III has been
rewritten to cover the explanation of the physical properties of metals in terms of electrons
and atoms, and to bring up-to-date the discussion of deformation and annealing.
Also, new
casting techniques have been added, including investment casting and directional solidification
methods for sand casting.
New testing methods for supersonic testing, brittle lacquers and
stain, are discussed.
EFFICIENT PICKLING WITH RODINE, Bulletin No. 13, American Chemical Paint Co. Revised
edition, 80 pages, illustrations, 15 X 23 cm. Ambler (Pa.), American Chemical Paint
co., 19.53.
A revised edition of Eficient Pickling with Rod&e has just been issued by the American
Chemical Paint Co. as Bulletin No. 13. Covering all aspects of this phase of iron and steel
manufacture, the booklet gives suggestions for the use of the companys selective inhibitor
Rodine, in the pickling of sheets, plates, strips, forgings, bars, stainless steel, castings, etc.
Introductory sections discuss pickling in general, scale formation, cleaning of metals before