摘要:

TEE ANALYST. 133 REVIEWS. A MANUAL OF TOXICOLOGY. ed. 1902. 6s. net.) By ALBERT H. BRUNDAGE, A.M., M.D., Pharm. D. Ind., Price This small volume of 375 pages is intended to form ‘‘a convenient, condensed emergency reference.?’ It is desirable that some such book should be in the hands of every public analyst. As to the medical aspects of the work before us we express no opinion ; but as to the fatal doses of poisons, some of its statements are open to improvement, even to question, Thus, under the head of Tartar Emetic, we find it stated that “ 2 grains have proved fatal in an adult ; 4 ounce has been recovered from.” The reader is not informed what intermediate dose is likely to prove fatal. Again, under Aconite we find the fatal dose of tincture of aconite to be 25 drops. An English authority has expressed an opinion that 25 minims of Fleming’s tincture is a fatal dose ; but this tincture is supposed to be fifteen times the strength of the British Pharmacopmia tincture, the maximum pharmacopceial dose of which is 15 minims.Probably the tincture of the United States Pharmacopoeia is referred to. Fourteen pages are devoted to an outline of procedure in searching for poisons, and we turned to these with most interest. We think that the analyst will here find little that will be serviceable to him, even with the specific tests for each poison given in a previous part of the volume. But clearness and accuracy are not conspicuous in the descriptions. Thus, in speaking of the method of examining an amyl-alcohol residue for morphine, the author says : “ Before applying the charac- teristic tests for morphine, all impurities and foreign matter should be separated from the residue.This is done by dissolving the residue in a little acetic acid and then filtering the mixture. The morphine may then be left unaffected, and all impurities taken up by making the remaining fluid alkaline with potassium carbonate, and shaking the mixture with hot amyl-alcohol added in double v9lume. The various tests for morphine may then be applied.” I t is then stated that phenol, gallic acid, tannic and salicylic acids give a similar colour with ferric chloride to the inky-blue (sic) colour produced by that reagent with morphine solutions. We have said, we think, enough to show that this book needs careful revision.If this were done it would prove an acceptable book to medical practitioners and pharmacists. The volume ends with some useful but miscellaneous information, such as the order of the eruption of the teeth as an aid in the determination of age, and a table of the temperature reduction obtained by freezing mixtures-interesting matter, but not pertinent to a treatise on toxicology. (New York and London : BailliBre, Tindall, and Cox. T. S . FOOD, AND THE PRINCIPLES OF DIETETICS. M.R.C.P., Assistant Physician to the London Hospital. Pp. 548. Thirty-seven illustrations.) By ROBERT HUTCHISON, M.D. Edin., (Fourth impression. The popularity of this work may be judged by the fact that a fourth impression has been called for in the short space of two years. The author states that the work is founded on the lectures delivered by him to medical students, which have, of course, been greatly amplified as now presented in book form.THE ANALYST. The numerous references to original papers are evidence of a most exhaustive and careful treatment of the subject, and we congratulate the writer on his lucid and successful exposition of a subject too often neglected, or dealt with in an unscientific and slipshod manner.The author states that while the book is specially designed to meet the require- ments of students and practitioners of medicine, it is hoped it may prove interesting to anyone desiring to acquire some knowledge of foods and the problems of nutrition. We consider that he has thoroughly succeeded in the aim of producing a work which may be studied with interest and profit to many besides medical men, and should in particular be of great value to those engaged in carrying out the law framed for the prevention of adulteration.A particularly interesting table is given illustrating the percentages of nutrients not absorbed in some typical foods, which shows clearly how one must guard against making a mental comparison of food values based on analytical data without assurance as to the comparative digestibility and assirnilability of the various constituents. Public health students, and all those who have to consider the problem of food- supply in institutions, will find a large amount of valuable information in the section dealing with economic value of typical dietaries, the cost being shown as well as the effective energy available.The book appears to be of equal merit throughout, the same care and minuteness of detail being devoted to all matters dealt with. The difficult question of the true value of meat preparations is discussed in an able manner, and the author’s original experiments are detailed. The various patent foods axe discussed, and their relative merits or defects are dealt with with careful and dispassionate criticism. I n the section on infsnts’ foods, the author gives his own analyses of those in common use, and shows by comparison with human milk that they are all deficient in fat and too rich in carbohydrate. In giving an analysis of Horlick’s Malted Milk (p. 446), we note the author places the fat at 3.0 per cent. If it is attempted to estimate fat in this article by simple extraction with ether, it is true that about 3 per cent.only may be obtained ; but bhe reason of this is that the sugars (malt and milk) shield the remainder of the fat. An estimation by Werner-Schmidt, whereby the sugars are broken down with acid, will liberate the fat, which in this food is about 10 to 12 per cent. The only other figure we have noted as doubtful is the figure for nitrogenous matter in Valentine’s Meat-Juice. The author gives 9.65; we believe it should be nearer 19 per cent. While his remarks may not in all cases be palatable to the makers of proprietary food, they are fully borne out by the facts, and constitute the most able and accurate statement of the true value of these foods that is at present published. To do full justice to the book would require much more space than is at our disposal; but we would commend it to the notice of our readers, and believe they will find it fill a decided gap in the literature of food and dietetics. This, we believe, must be an error. C. G. M.

ISSN:0003-2654    

DOI:10.1039/AN9032800133

出版商:RSC    

年代:1903

数据来源: RSC

摘要:

THE ANALYST. 135 INSTITUTE OF CHEMISTRY OF GREAT BRITAIN AND IRELAND. THE twenty-fifth annual general meeting of the Institute of Chemistry was held at 30, Bloomsbury Square, on Monday, March 2, at 4.30 p.m., Professor John Millar Thomson, LL.D., F.R.S., President, in the chair. The annual accounts and the report of the auditors having been duly received, Professor Tilden moved the adoption of the report of the Council, drawing attention to the increase in the members, in spite of heavy losses sustained by death ; and also to the increase in the number of candidates for examination, notwithstanding that the Council have within the last few years considembly raised the standard of the regulations for admission to the Institute, He also endorsed the warm tribute of appreoiation accorded by the Council to the retiring President.Dr. Stevenson seconded the report, which was then adopted. Ballot for the election of censors having been taken, the following were declared elected : Dr. W. J. Russell, F.R.S. ; Dr. Thomas Stevenson, F.R.C.P. ; Professor John Millar Thomson, LL.D., F.R.S. ; and Professor William Augustus Tilden, D.Sc., F.R.S. The meeting proceeded to appoint auditors, and Messrs. H. Ballantyne, A. R. Ling, and C. H. Cribb were declared elected. The President then delivered his address. As the Institute has recently com- pleted a quarter of a century of existence, Professor Thomson submitted a brief history of its work from its foundation to the present time. The address was divided under definite headings, the first portion being a record of the origin and general progress.The President described how the growing appreciation of the science of analytical chemistry from the utilitarian point of view led to the necessity for an organization for maintaining a standard of qualification on the part of analytical and consulting chemists. The real origin of the Institute was a suggestion put forward in 1872 by the late Sir Edward Frankland at a dinner given to Professor Cannizzaro on his appointment as Faraday Lecturer. Later, in 1876, he proposed to the Council of the Chemical Society that a class of Fellows, to be styled Licentiates (or some analagous title), should be created for the purpose of distinguishing between com- petent professional chemists and those who professed an interest in chemistry as a science, and not as a means to earning a livelihood.The idea, was not adopted, but it was decided to found a new Society, the Institute of Chemistry being formally incorporated under the Companies Act on October 2, 1877. Among those active in founding the Institute were mentioned Mr. Carteighe, Professor Hartley, the late Mr. Frederick Manning, Mr. Charles Tookey, and the late Dr. Alder Wright. Professor Thomson himself was also a keen worker for the Institute in its earliest history. He proceeded to relate its progress under the successive Presidents : Sir Edwa’rd Frankland, Sir Frederick Abel, Dr. William Odling, Dr. James Bell, Professor W. A. Tilden, Dr. W. J. Russell, and Dr. Thomas Stevenson. He dealt with the regulations as to training and examination of candidates for the associateship of the Institute, showing how the standard of the requirements for membership had been steadily raised; and he commented on the consequent increasing recognition of the qualifications ‘‘ A.I.C.” and ‘‘ F.I.C. ” by Government and municipal authorities, and by the leaders of industry throughout the kingdom. After reviewing the conferences on practising and professional questions held136 THE ANALYST. from time to time by the Institute, the President referred to the development of the library, and concluded by expressing his personal satisfaction in the nomination of Mr. David Howard as his succe~sor in the chair. The officers and members of Council for the ensuing year were then declared elected. The new President, being formally inducted, thanked the Fellows and Associates for the honour bestowed on him, and declared the meeting dissolved.Officers and members of Council for the ensuing year : President. -David Howard . Vice-presidents. - Walter Ernest Adeney, D. Sc. ; George Beilby ; Frederick Daniel Chattaway, M.A., D.Sc. ; Percy Faraday Fmnlcland, Ph.D., F.R.S. ; Francis Robert Japp, LL.D., F.R.S. ; John Millar Thomson, LL.D., F.R.S. Hon. Treasurer.-Alfred Gordon Salamon, A.R.S. M. Members of Council.-Leonard Archbutt ; Edward John Bevan ; Bertram, Blount ; Horace T. Brown, LL.D., F.R.S. ; James Cameron ; Charles Edward Cassal ; Alfred Chaston Chapman; Edwy Godwin Clayton ; Edward Divers, M.D., F.R.S. ; James Johnstone Dobbie, M.A., D.Sc. ; Bernard Dyer, D.Sc. ; Thomas Fairley ; Alfred John Greenaway ; Henry Wilson Hake, Ph.D. ; Henry James Helm ; Edward William Taylor Jones ; Julius Lewkowitsch, M.A., Ph.D. ; William lVaZker James Nicol, MA., D.Sc. ; Frederick James Montague Page, B.Sc., A.R.S.M. ; William Henry Perkin, jun., Ph.D., F.R.S. ; William Jackson Pope; Henry Richardson Procter ; Percy Andrew Ellis Richards ; Alexander Scott, D.Sc., F.R.S. ; Joseph Wilson Swan, F.R.S. ; Leo Taylor ; John Augustus Voelcker, M.A., Ph.D.

ISSN:0003-2654    

DOI:10.1039/AN9032800135

出版商:RSC    

年代:1903

数据来源: RSC

摘要:

136 THE ANALYST. ERRATUM. ANALYST, xxviii., p. 78, line 20, for (‘ potassium hydroxide ” read I‘ potassium iodide.”

ISSN:0003-2654    

DOI:10.1039/AN903280136b

出版商:RSC    

年代:1903

数据来源: RSC