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Book Review Handbuch der Lebensmittelchemie (Manual of Food Chemistry). Vol. II2 Analysis of Foodstuffs. Compiled by L. Acker et al

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log P = -3057.67/T
-~ 1.23521
log T + 13.969736
and for XeF4 by
log P = -3226.21/T
0.43434 log T + 12.301738
XeF2 has the higher vapor pressure over the entire temperature range studied. The triple points were determined as discontinuities in the heating and cooling curves; they occur
at 402.18 OK for XeFz and at 390.25 "K for XeF4. The enthalpies of sublimation at 330°K calculated from the vapor pressure equations are 55.2 t 0.8 kJ/mole for XeF2 and 60.6 :k 1.0
kJjmole for XeF4. The standard entropy for XeF4 vapor at
298.15 OK was calculated from the vapor pressure and the
specific heats, a n d was found t o be 305.2 J.deg-1.mole-1;
an entropy of 122.8 J.deg-1.mole-1 is given for solid XeF2
at 330'K. / J. physic. Chem. 72, 1162 (1968) / -Hz.
[Rd 889 IE]
Dispiro[]oct-7-ene, which is of theoretical interest, was
synthesized by W. R. Dobier jun., D. Lornas, and P. Tarrant.
Decomposition of N a trichloroacetate in the presence of
allene gives 2,1-dichloro-2-methylenecyclopropane (20%
yield), which o n heating t o 215 O C gives a quantitative yield
of I-(dich1oromethylene)cyclopropane (1). On prolonged
heating at temperatures above 120 O C , the latter changes into
The structure ( I ) is adopted o n the basis of N M R and 1R
spectra. Distillation of ( 1 ) gives thedimericyellow C ~ H ~ C ~ ~ S Z ;
chromatography of the ether-soluble fraction of ( I ) gives the
yellow tetrameric C16H6C14S4, m.p. 197-199 "C. Hitherto,
polythienylene compounds bonded i n the 2,3-positions have
been unknown. The reaction is a nuclear linkage by elimination of HCI, and is presumably a cationic polymerization. /
Chem. Commun. 1968, 802 / -Ma.
[Rd 894 I El
A trans-annular rearrangement of 9,lO-dihydroanthracene
derivatives has been reported by A . L. J . Beckwith, W . B.
Renjrow, A . Renfrow, and J . K. Teuber. Thus, for example
( f a ) rearranges o n heating in acetic acid (12 hours) into 9,lOdibenzylanthracene (3u) and to (4a) in yields of 60 % and 19
respectively. Analogously, 58 "/, of (36) and 23 "/, of (4b) are
formed from ( l b ) . On the other hand, diallylanthranol (lc)
7,7,8,8-tetrachlorodispiro[]octane(2) (100%). Zn in
ethanol converts (2) into 7,8-dichlorodispiro[]oct-7ene ( 8 5 %), the reduction of which with Na/THF/tert-butanol
gives dispiro[]oct-7-ene(3) (80 %). The compound is
thermally stable up to 300 O C . / J . Amer. chem. SOC.90, 3594
(1968) /-Ma.
[Rd 893 IE]
A new type of polymerization was observed by P. Kuvucic and
J . S. Ramsey in the reaction of 2,s-dichlorothiophene with
AlCI3 and CuClz (molar ratios 1:4:2) in CS2 at 12-29'C.
A brown polymeric powder was obtained, m.p. about 115 t o
150 "C (yield 93%). The reaction apparently proceeds according to:
is converted exclusively into (3c) (86% yield). The reaction
proceeds via the carbonium ion (2) which undergoes aromatization - presumably intramolecularly. / Tetrahedron
Letters 1968, 3463 / -Kr.
[Rd 904 LEI
Handbuch der Lebensmittelchemie (Manual of Food Chemistry). Vol. 11/2: Analysis of Foodstuffs. Compiled by
L. Acker et ai. Springer-Verlag, Berlin-Heidelberg-New
York 1967. 1st Edit., xxxii, 1552 pages, 162 illustrations,
bound, D M 389.- / $97.25.
28 specialists from Germany and abroad have collaborated
in producing this manual [*I, which is divided into 26 sections
under individual headings. Such a comprehensive book is
equally valuable as a reference work and for the study of food
chemistry. It will prove invaluable t o food chemists, food
technologists, biologists, medical workers, engineers, and
advanced students.
The authors provide a clear introduction t o each method,
followed by a detailed explanation of how to carry out the
investigation, incorporating many well chosen examples.
Great emphasis is placed on the interpretation of analytical
data. By engaging leading experts in the individual fields it
was possible to draw on their accumulated broad experience
Airgen. Chem. internat. Edit. 1 Vul. 7 (1968) J Nu. 9
of the methods. The publisher and editor are t o be specially
congratulated on coordinating the lay-out of the items, which
is exemplary.
Particular attention has been paid to impurities and preservatives, the treatment of which covers approximately 700
pages, nearly half of the volume. This highlights the importance of the field and indicates the direction toward which
food chemistry will have to be increasingly oriented. It is very
gratifying that the authors have taken the troubIe t o cover
thoroughly both home and foreign literature and to include
books as well as journals in the references.
This beautifully printed and produced volume provides an
indispensable source of readily available information for
every laboratory dealing with the testing and investigation of
foodstuffs, and fills a long-standing gap in the German
literature in this special field. p , F. pelshenke [NB 737 IEI
[*I Cf. Angew. Chem. 79, 195 (1967); Angew. Chem. internat.
Edit. 6, 189 (1967).
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