Solvents, oils, gums, waxes, and allied substances


Play all audios:

ABSTRACT AT the moment the factory chemist is very much before the public. The university-trained man complains of the very inadequate reward which he can obtain for his labours. The


manufacturer is reported to be dissatisfied with the chemist fresh from the university, and all parties criticise the present methods of training. It might be at least expected that the


technical chemist should know chemistry, meaning thereby a full knowledge of the properties, preparation, and manipulation of the commoner substances, both inorganic and organic; that he


should understand the spirit of research and how to set about a problem; that he should be versed in getting up the literature. The fact is, such chemists are rare; a real knowledge of


chemistry, particularly organic chemistry, is largely neglected. As a consequence special text-books are provided for the use of factory chemists, such as the one before us. It contains in


the minimum number of words a short statement as to the properties of a variety of organic substances, and will serve as a useful adjunct to the memory of the properly trained man. In the


hands of others it is more likely to mislead, since as a result of the condensation necessary, the information is often scrappy and unequal, and the true spirit of organic chemistry is


missing. _Solvents, Oils, Gums, Waxes, and Allied Substances._ By F. S. Hyde. Pp. vi + 176. (London: Constable and Co., Ltd., 1915.) Price 8_s_. 6_d_. net. ARTICLE PDF RIGHTS AND PERMISSIONS


Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE _Solvents, Oils, Gums, Waxes, and Allied Substances_ . _Nature_ 97, 139 (1916). https://doi.org/10.1038/097139a0 Download


citation * Issue Date: 13 April 1916 * DOI: https://doi.org/10.1038/097139a0 SHARE THIS ARTICLE Anyone you share the following link with will be able to read this content: Get shareable link


Sorry, a shareable link is not currently available for this article. Copy to clipboard Provided by the Springer Nature SharedIt content-sharing initiative