THIS is a handy little book, intended, not for the oil chemist, but for those persons concerned in the oil industry who have no knowledge of chemistry, or at least no knowledge of it as applied to oils. There are no doubt many such who will often desire to understand what is meant by the various-analytical tests and terms used in the specifications on which large users of oil base their contracts of purchase. For example, on p. 70 of the book there is a specification for oil to be employed as a lubricant for aircraft engines; this stipulates that the oil must have (inter alia) a certain iodine number, saponification value, flash point, and so on. The author describes in simple terms what these and similar phrases mean, and how they are employed as criteria of the purity and quality of the oil. He gives also short descriptions of the principal oils and fats met with in commerce, and has some very useful advice to offer on. methods of taking samples. Even the expert may peruse this part of the volume with advantage, and the non-technical reader should at least have an intelligent idea of the whole subject after studying Mr. Laucks's book.
Commercial Oils: Vegetable and Animal. With Special Reference to Oriental Oils.
By. Pp. viii + 138. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1919.) Price 6s. net.
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Commercial Oils: Vegetable and Animal With Special Reference to Oriental Oils . Nature 105, 132 (1920). https://doi.org/10.1038/105132b0