A NEW edition of this well-known work has now appeared. While it contains all the essential material of the first edition, it has been largely rewritten and considerably amplified. The chapter on the proteins of green plants is brought up-to-date by details of ChibnalPs work on leaf proteins. The new volume also contains a chapter by L. J. Henderson on the relation of proteins to acids and bases. This discusses the titration curves of vegetable proteins in an extremely lucid manner and presents an interesting addition to the literature of the subject. Frankel's work on the rate of hydrolysis of plant proteins is cited at length in the chapter on the products of hydrolysis, and recent work dealing with the subjects discussed in the original edition appears to be included throughout in sufficiently detailed manner.
The Vegetable Proteins.
By. (Monographs on Biochemistry.) Second edition. Pp. xiii + 154. (London: Longmans, Green and Co., 1924.) 9s. net.
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The Vegetable Proteins. Nature 114, 822 (1924). https://doi.org/10.1038/114822c0