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Book Review Die natrlichen und knstlichen Aromen. Zusammensetzung und Herstellung. (Natural and Synthetic Flavors. Composition and Preparation.) By A. M. Burger

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about the topical problem of the life of the silver in the image
during storage.
Volume 3, by W. F. Berg, F. Dorr, J . Eggers, C . Hanse, R .
Mfltejec, H . Metz, R . Meyer, E. Moisar, and F. Tomumichel,
presents, in Chapter 6, a review of spectral sensitization by
dyes. After a description of the properties of sensitizing dyes
and of spectrally sensitized emulsions, the two model views of
sensitization, i.e. energy transfer and electron transfer, are
Chapter 7 gives an readily understandable description of the
production of a blackening curve, and this is followed by a
long chapter (8) on photographic effects. The two authors in
this section have not only managed to present clearly the
present state of knowledge on the bewildering multiplicity of
photographic effects, but have also traced the literature back
to the early stages of photography, and have thus made a
valuable contribution to the history of scientific photography.
The last chapter (9) is devoted to the latent image and its
formation. The many stages in the formation of a latent
image and the calculation models used for the understanding
of the process are described in detail. From his own overall
view, the author presents a survey that makes it easy for the
reader to understand the relations involved.
This three-volume work will be useful to all who are concerned with the fundamentals of photography in theory or in
W. Buhnmuller [NB 816 IE]
practical research.
Physikalisch-chemische Kristallographie (Physico-chemical
crystallography). By K. Meyer. VEB Deutscher Verlag fur
Grundstoffindustrie, Leipzig 1968. 1st Edit. 337 pp., 225
figures, 69 tables, bound DM 39.80.
Whereas crystal physics and crystal chemistry are normally
treated quite independently in textbooks of crystallography,
with seperate, systematically constructed chapters, the value
of and the need for a complete, systematic discussion of the
typically “physico-chemical” problems of crystallography,
such as crystal formation and transformation, crystal habit
and changes in habit and the many processes and reactions
of and on crystal surfaces (epitaxy, topotaxy corrosion, etc.)
are evidently not yet sufficiently recognized. This is surprising
when one thinks of the importance attached by crystallographers and mineralogists to physico-chemical methods. This
is shown in particular by the test methods used in these two
K . Meyer’s book probably provides the first systematic treatment, within the scope of a textbook, of the typically “physico-chemical” problems of crystalline materials, in which
both the necessary physico-chemical (particularly thermodynamic) principles and their application to the range of
crystallographic problems mentioned above are presented in
clear, adequate, and neat definitions, formulations, and
derivations. The treatment of the material is always carried
through to the quantitative description and to the latest
position, without the use of excessively demanding mathematics.
The book is fluent, well presented, and always technically
adequate. It is unreservedly successful, and is strongly recommended to all crystallographers, mineralogists, chemists,
physicists, and material scientists. Better paper would have
been preferred for such a good book. The modest price is
insufficient compensation from this point of view.
A . Neuhaus [NB 823 IE]
Die natiirlichen und kiinstlichen Aromen. Zusarnmensetzung
und Herstellung. (Natural and Synthetic Flavors. Composition and Preparation.) By A . M. Burger. Dr. Alfred
Hiithig Verlag, Heidelberg 1968. 3rd Edit., 338pp., 65
figures, plastic cover DM 48.-.
Behind this new, somewhat pretentious title is concealed the
familiar “Buch der Aromen” (Book of Flavors) by the
distiller and planter Alfons M. Burger, who died some time
ago in Africa. Dr. J. Hilger of Miinchen has revised the
manuscript, taking the latest knowledge into account. After
the introduction and a short historical section, considerable
space is devoted to the description of the various distillation
processes and the apparatus required for them. Freezedrying, spray-drying, extraction, and other industrial processes used in the commercial production of aroma complexes
are also discussed at some length. This chapter should be
made more concise in future editions, since sufficient firstclass literature on these technological problems is already
This is followed by a section on the chemically definite
aromatic essences, which is necessarily incomplete because
of the very rapid progress that is currently being made in this
field. Nevertheless, it provides a firm foundation for the newcomer. It would have been helpful to practical workers if the
discussion of the individual aromatic essences had been accompanied by some information on their occurrence in
natural products. A short chapter dealing with the different
legal situations concerning the flavoring of foods and beverages in the principal countries would undoubtedly also
have been welcome.
The most useful part to those who work in this field is a section of about 150 pages describing the production of spice
oils, brandy flavors, citrus flavors, and fruit flavors. A simple
formula is always given for the preparation of the corresponding synthetic flavor, though the legal permissibility of the
components used has unfortunately not been considered. The
user should therefore check the legal situation in every case.
After a short discussion of flavors of animal products (honey,
butter, cheese), the book ends with a section on the flavoring
of special products such as baker’s produce, vinegar, confectionery and meat, as well as tobacco. An appendix provides information on solvents and solubilities. Whereas there
are several very good English books, this volume closes a gap
that has existed in the German literature on flavors. It should
be welcomed by interested laymen and practical workers,
and should always be available in the reference libraries of
E. Klein WB 824 IEI
Disk-Elektrophorese. Theorie und Praxis der diskontinuierlichen Polyacrylamidgel-Elektrophorese (Disc Electrophoresis. Theory and Practice of Discontinuous Electrophoresis on Polyacrylamide Gel). By H. R. Maurer. W. de
Gruyter und Co., Berlin 1968. 1st Edit. xvi + 221 pp., 82
illustrations, 15 tables, plastic binding, DM 36.-.
Disc electrophoresis, which one connects with the names of
Ornsfein and Davis, is a variant of electrophoresis in polyacrylamide gel and differs from this in that discontinuities
(discs) are set up with respect to pH and pore size within the
separation medium. These cause concentration of the mixture to be separated, which collects as a sharp zone at the
upper end of the column of gel and on subsequent separation
leads to appearance of disc-like zones containing the individual components.
Technical details about the method - known for almost ten
years - and modifications and applications are scattered
through many different publications. It is thus especially
welcome that the author, who has himself contributed several
times to disc electrophoresis. has reviewed the material (602
references) and described the theory and practice of the
method in a n exemplary concise and precise manner. Fourteen gel systems, differing in pH, buffer composition, acrylamide concentration, efc., have been summarized in tabular
form; they should suffice for most problems of separation.
The book is well produced and of convenient form; since it is
aimed at the practice of discontinuous polyacrylamide electrophoresis it should be consulted whenever knowledge is or
should be sought about this technique needing only a minimum of technical equipment. The book is highly recomB. Kickhofen WB 818a IE]
Angew. Chern. internat. Edit. 1 Vol. 8 (1969) / No. 9
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