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Edited by L. Marcel Dekker, Inc. This text is a contributive volume with 13 chapters by 13 different authors. A detailed examination of the book supports this contention.

The introductory chapter introduces the concept of quality control and sampling; in addition, the subjects of mass and volume determination and laboratory techniques which are usually treated in a first course in analysis are reviewed. Although the calculation of titration curve points and titration of mixtures is treated very well, some twenty pages are used t o review equilibria topics which should be familiar t o students at this level or at least they can review on their own.

The chapter dealing with precipitation, complex formation, and oxidation-reduction methods is an extensive consideration of the very numerous analyses of this type with some theoretical comment.

Similarly, the chapter on acidimetry and alkalimetry deals with rudimentary analytical topics, e. This type of material would be better presented in a reference rather than a textbook. Nonaqueous titrimetry is presented a t too practical a level without use of topics such as glacial acetic acid equilibria. The chapter on complexometry is good, but rigorous calculations involving complex equilibria are not adequately developed. Although the chapter on alkaloidal assay is interesting, it fails, e.

However, the use of tables to summarize the many analytical methods is excellent. The miscellaneous methods chapter is very good in its treatment of topics such as the Karl Fischer titration, gas analysis, and nitrosation. Likewise, the section on ion-exchange separations is very well done. Enough theory is presented to permit the student to make simple calculations describing column behavior.

Column, thin-layer, and paper chromatography are treated well in a single chapter but certain organizational lapses are disturbing, viz. The experiments a t the end of this chapter are good. Both chapters are disappointing in that they are listings of physical and chemical proccdures with some explanatory comment. The chemical methods arc not adequately explained with equations and the calculations are represented by formulas which do not invite reasoning. The section on functional group analysis is not done well.

The following observations may be made in summary. The treatment in several of the chapters is too elementary. No use or mention is made of statistics, nor is enough use made of organic reaction mechanisms. Instrumental topics are introduced with little or no background thereby requiring another book and additional expense. Not all chapters have problems and questions.

If this text is to be used by advanced students, in spite of several good chapters, some good experiments, and an admirable use of literature references, it falls short. Sulfur Dioxide. Applications in Foods, Beverages and Pharmaceuticals. By Loms C. Pergamon Press, Inc. Island City, N. The first chapter contains a complete review of the preparation and properties of sulfur dioxide.

The properties of this compound are described in a sophisticated physicochemical manner and are well referenced. An outstanding characteristic of the book is the number of references over that are cited. Thc second chapter, dealing with the oxidation of sulfur dioxide, is particularly good. Many of the key references are to the published work of Dr. Chapter tbrce contains the inorganic reactions, complexes and clathrates of sulfurous acid species.

The reactions are limited to those typical of aqueous sulfurous acid systems. The complexes and clathrates are considered in a quantitative manner. Chapter four, dealing with the organic reactions of sulfites is another particularly complete and good


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