The editors of these monographs have kept two objects in view: firstly, that each author should be himself working at the subject with which he deals; and, secondly, that a Bibliography, as complete as possible, should be included, in order to avoid cross references, which are apt to be wrongly cited, and in order that each monograph may yield full and independent information of the work which has been done upon the subject.
It has been decided as a general scheme that the volumes first issued shall deal with the pure chemistry of physiological products and with certain general aspects of the subject. Subsequent monographs will be devoted to such questions as the chemistry of special tissues and particular aspects of metabolism. So the series, if continued, will proceed from physiological chemistry to what may be now more properly termed chemical physiology. This will depend upon the success which the first series achieves, and upon the divisions of the subject which may be of interest at the time.
R. H. A. P.
F. G. H.
MONOGRAPHS ON BIOCHEMISTRY Royal 8vo.
THE NATURE OF ENZYME ACTION. By W. M. Bayliss, D.Sc., F.R.S. Third Edition. 5s. net.
THE CHEMICAL CONSTITUTION OF THE PROTEINS. By R. H. A. Plimmer, D.Sc. Part I.—Analysis. Second Edition, Revised and Enlarged. 5s. 6d. net. Part II.—Synthesis, etc. Second Edition, Revised and Enlarged. 3s. 6d. net.
THE GENERAL CHARACTERS OF THE PROTEINS. By S. B. Schryver, Ph.D., D.Sc. 2s. 6d. net.
THE VEGETABLE PROTEINS. By Thomas B. Osborne, Ph.D. 3s. 6d. net.
THE SIMPLE CARBOHYDRATES AND THE GLUCOSIDES. By E. Frankland Armstrong, D.Sc., Ph.D. Second Edition, Revised and Enlarged. 5s. net.
THE FATS. By J. B. Leathes, F.R.S., M.A., M.B., F.R.C.S. 4s. net.