Abstract
IT would be difficult to find a greater contrast than exists between the condition of the food industry now and its condition when the Society of Public Analysts was instituted, the history of which up to the time of its jubilee is recorded in this interesting book. Adulteration of the grossest order was then rife: many dealers sought only to make profits, utterly regardless of the quality of their goods or the effect their sophistications might have on the health of those who consumed them. The idea of a merchant or manufacturer employing a chemist to check the purity of supplies or to make suggestions for the improvement of wares or products would have been scouted as an absurdity; and the recently created ‘public analysts’ were regarded as the natural enemies of the dealer, and looked on with fear and suspicion.
The Society of Public Analysts and other Analytical Chemists.
Some Reminiscences of its First Fifty Years, by Bernard Dyer., and A Review of its Activities, by Dr. C. Ainsworth Mitchell. Pp. viii + 278 + 4 plates. (Cambridge: W. Heffer and Sons, Ltd.; London: Simpkin Marshall, Ltd., 1932.) 12s. 6d. net.
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DUNN, J. The Society of Public Analysts and other Analytical Chemists . Nature 131, 822–823 (1933). https://doi.org/10.1038/131822a0
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DOI: https://doi.org/10.1038/131822a0
