Book Reviews 717 ecgonine, phencyclidine, propoxyphene, A9-tetrahydro- cannabinol salicylic acid, nicotine). (3) Pesticides (organo- phosphate and carbamate residues in water, pesticides in plants, paraoxon in body fluids, atrazine in water, paraquat in soil). As with all the volumes in this series, full practical details are provided, together with background information and a bibliography. The first edition of this work appeared in 1962 as a single volume. The second edition in 1974 was in four volumes whilst the present 3rd edition is in 12 volumes plus a cumulative index volume. The increase in size is due to the increase-in information now available on analytical methods. The full set of volumes should be in all scientific libraries. Food technology-Edited by D. KNORR. 613~~. 1987. Marcel Dekker. New York. (USA & Canada $99.75) $119.50. The main sections in this book are Biotechnology (B) in food production and processing (application of genetics to food production, B in food and nutrition, B and nutritional quality of food). Methods and processes in B (molecular cloning, fermentation products, animal cell cultures, plant tissue cultures, immobilization of microbial and cultured plant cells). Modification and bioconversion of raw ma- terials (new breeding lines and plant varieties, single cell protein, yeast nucleoprotein for food uses, molecular cloning of carbonydrases, enzyme technology). Food ingredients and processing aids (corn sweeteners, plant tissue culture for lipid production, cold adapted enzymes from fish, bacterial starter cultures). Regulatory and social aspects of B. Trillions of tons of food are consumed each year and the proportion that is technologically processed is increasing so that new food products are a major, important financial market. This book provides a useful survey of the scientific developments that will contribute to the development of new products. Chemical carcinogens;some guidelines for handling and disposal in the laboratory-by M. CASTEGNARO and E. B. SANSONE. 97 pp. 1986. Springer, Berlin. DM 19.80 (soft cover). Many laboratory chemicals are dangerous (4-amino- biphenyl, azathioprine, benzene, benzidine, chlorethyl naphthylamine, chlor methyl methyl ether, myleran, chlor- ambucil, cyclophosphamide, diethyl stilboestrol, nitroso- amines, hydrazines, melphalan, vinyl chloride, aflatoxins, benzopyrene, diethylsulphate, phenacetin, o-toluidine, car- bon tetrachloride, chloroform, ethylene dibromide, for- maldehyde gas, etc) and this book lists 84 chemicals that have to be treated with caution. It deals with the hazards in handling chemical carcinogens, their storage, and methods for the disposal of chemical carcinogens and spillage treat- ment. Read this book and take suitable action. It is better to be safe than sorry.

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Page 1: Chemical carcinogens; some guidelines for handling and disposal in the laboratory

Book Reviews 717

ecgonine, phencyclidine, propoxyphene, A9-tetrahydro- cannabinol salicylic acid, nicotine). (3) Pesticides (organo- phosphate and carbamate residues in water, pesticides in plants, paraoxon in body fluids, atrazine in water, paraquat in soil). As with all the volumes in this series, full practical details are provided, together with background information and a bibliography. The first edition of this work appeared in 1962 as a single volume. The second edition in 1974 was in four volumes whilst the present 3rd edition is in 12 volumes plus a cumulative index volume. The increase in size is due to the increase-in information now available on analytical methods. The full set of volumes should be in all scientific libraries.

Food technology-Edited by D. KNORR. 613~~. 1987. Marcel Dekker. New York. (USA & Canada $99.75) $119.50.

The main sections in this book are Biotechnology (B) in food production and processing (application of genetics to food production, B in food and nutrition, B and nutritional quality of food). Methods and processes in B (molecular cloning, fermentation products, animal cell cultures, plant tissue cultures, immobilization of microbial and cultured plant cells). Modification and bioconversion of raw ma- terials (new breeding lines and plant varieties, single cell protein, yeast nucleoprotein for food uses, molecular cloning of carbonydrases, enzyme technology). Food ingredients

and processing aids (corn sweeteners, plant tissue culture for lipid production, cold adapted enzymes from fish, bacterial starter cultures). Regulatory and social aspects of B.

Trillions of tons of food are consumed each year and the proportion that is technologically processed is increasing so that new food products are a major, important financial market. This book provides a useful survey of the scientific developments that will contribute to the development of new products.

Chemical carcinogens; some guidelines for handling and disposal in the laboratory-by M. CASTEGNARO and E. B. SANSONE. 97 pp. 1986. Springer, Berlin. DM 19.80 (soft cover).

Many laboratory chemicals are dangerous (4-amino- biphenyl, azathioprine, benzene, benzidine, chlorethyl naphthylamine, chlor methyl methyl ether, myleran, chlor- ambucil, cyclophosphamide, diethyl stilboestrol, nitroso- amines, hydrazines, melphalan, vinyl chloride, aflatoxins, benzopyrene, diethylsulphate, phenacetin, o-toluidine, car- bon tetrachloride, chloroform, ethylene dibromide, for- maldehyde gas, etc) and this book lists 84 chemicals that have to be treated with caution. It deals with the hazards in handling chemical carcinogens, their storage, and methods for the disposal of chemical carcinogens and spillage treat- ment. Read this book and take suitable action. It is better to be safe than sorry.