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Book Review Principles of Food Science. Part 1 Food Chemistry. Edited by O. R. Fennema

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Some problems of physical chemistry are only touched
upon or not treated at all, e.g. surfaces, solid state, metals,
magnetochemistry, and d-electron systems. However, this
must not be considered a limitation, since the fundamental
concept of the work necessitated concentrating on the main
Each of the five Parts can be used separately. Cross-references to concepts, formulas, etc. in other Parts are rare. This
interesting work can be welcomed and recommended as a
whole, and provides a worthwhile addition to currently available textbooks.
Wolfgang Haase [NB 340 IE]
F’rinciples of Food Science. Part 1: Food Chemistry. Edited
by 0. R . Fennema. Marcel Dekker Inc., New York-Bade
1976. 1st edit., xi, 792 pp., bound, sfr. 170.-.
The interdisciplinary character of food science is illustrated
by the make-up of this work, whose three parts are devoted
to chemistry, microbiology, and technology of foodstuffs. The
purpose of the present Part 1 is to review the structure and
composition of foodstuffs, their properties, and chemical
changes. The book is intended for advanced students and
experts in neighboring fields who already have a sound basic
knowledge of organic chemistry and biochemistry. The treatment begins with the main constituents of foods, such as
water and ice, carbohydrates, lipids, and proteins, then substances occurring in lower concentrations such as enzymes,
vitamins, and inorganic compounds, dyes, and flavoring substances, as well as other desirable or undesirable constituents
or additives. Subsequent sections are directed at the structure
of foodstuffs and describe the make-up and properties of
muscle tissue and plant tissue, of dispersions, and of liquid
foods such as milk and eggs. Each chapter is supplemented
by numerous references to more recent work.
The 19 authors of the individual sections have all earnestly
striven to seek out the important structural and chemical
properties of foodstuffs and to clarify the relationships between
the chemical reactions and the behavior of the food on storage
or further processing. Other matters, such as questions of
analysis, of biosynthetic connections between constituents,
and special features of individual foodstuffs are thus often
passed over. Even though the weight is in many places unevenly
distributed, and many interesting details are omitted, the book
gives a valuable and comprehensive reflection of the whole
field and records the scientific principles of food chemistry
on the basis of the most recent state of knowledge.
Hans-Peter Thier [NB 341 IE]
The Chemistry of Cyano Complexes of the Transition Metals.
Organometallic Chemistry-A Series of Monographs. By
A . G . Sharpe. Academic Press, London-New York-San
Francisco, 1976. 1st edit., xi, 302 pp., bound, E 10.40.
Written by an expert, this book provides as it were a
supplement to the review of the chemistry of cyano complexes
of the transition elements that appeared in “Advances in Inorganic Chemistry and Radiochemistry”8,83 (1966). The selected
arrangement begins with the cyano compounds of metals
of the third subgroup, including the little that is known about
complexes of the lanthanides and actinides, and finishes with
complexes of metals of the second subgroup. This permits
the reader to orient himself rapidly in the book, particularly
because there is a vertical order within each chapter, with
increasing oxidation number for each individual element.
Sharpe does not take information uncritically from the literature, but comments from his own experience and directs attention to what is as yet unexplored. The result is thus quite
different from a mere barren text. In the introduction-kept
Angew. Chem.
Inr. Ed. Engl. J Vol. 15 ( 1 9 7 6 ) No. I 1
rather short-the general aspects are discussed, including
methods of preparation and the structural chemistry of the
cyano complexes. With normal vibrations it would have been
better not to restrict the data to tetrahedral, square-planar
and octahedral species, but to treat also the other types with
coordination numbers of 2, 3, 5, and 7. A disadvantage of
the book is the almost complete absence of illustrations and
summarizing tables. Nevertheless, the book can be recommended to every complex chemist as a very reliable source
of scientific information and stimulation.
Kurt Dehnicke [NB 343 IE]
Lehrprogramm Atombau und Periodensystem (Programmed
Structure and the Periodic System)
(Pocketbook 47). By Christa Braig. Verlag Chemie/Physik
Verlag, Weinheim 1976. 1st edit., x, 146 pp., 40 figs., 2
foldout tables, paperback, DM 12.80.
Complaints are always voiced about the very variable chemical knowledge possessed by students beginning their study of
natural science. The above pocketbook is designed to enable
particularly those students who have been badly taught to
make themselves familiar with atomic structure and the periodic system by a brief private course of study with the aid
of two learning programs.
The learning program for atomic structure contains three
chapters: the elementary particles within the atom, the atomic
nucleus, and the electron shell. The program on the periodic
system comprises the following sections: definition of concepts,
the make-up of the periodic system, and the periodicity of
some properties of main-group elements.
The subject matter is presented with beautiful clarity, and
great care has been taken to avoid printing errors. The book
seems very suitable for its readership.
The fundamental remarks about the model concept (p. 2)
are particularly helpful to the beginner. From the reviewer’s
own experience it is by no means superfluous to give the
mass of the proton (p. 5 ) with all the zeros. Under the keyword
“Hund’s rule” (p. 61) it might have been mentioned that this is
only one of Hund’s rules.
The further titles planned with a similar purpose will be
Hartmut Plautz [NB 346 IE]
Industrielle Organische Chemie (Industrial Organic Chemistry). By K . Weissermel and H.-J. Arpe. Verlag Chemie
GmbH, Weinheim/B. 1976. 1st edit., xii, 378 pp., 32 figs.,
20 foldout tables, linen bound, D M 68.-.
The authors of this modern book know current organic
industry and its interrelationships both as a whole and in
detail from their own experience, and their book provides
the reader with highly topical information on the essential
starting materials and intermediates. The problems and prospects of energy and raw material resources are described
(15 pages) with particular reference to the wake of the oil
crisis, followed by detailed treatment of the preparation, use,
and importance of the basic products of industrial syntheses
(35 pages), then successively olefns (20), acetylenes (lo), 1,3dienes (18), syntheses from carbon monoxide (17), oxidation
products of ethylene (41), alcohols (17), vinyl-halogen and
vinyl-oxygen compounds (18),components for polyamides (24),
reaction products from propene (33), production and conversions of aromatic compounds (20), transformation products
of benzene (38), and the oxidation products of xylene and
naphthalene (17). The volume ends with an Appendix (30
pages) giving schemes of processes and products, definitions
of specific reaction parameters, tradenames, and sources, and
finally an index (16 pages).
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