54 JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS The principal advantages may be summarised as follows: 1. They improve the plasticity of many waxes, and hence improve the plastic range of products in which they are incorporated. 2. They yield cosmetic products of improved appearance, texture, and ease of application, coupled with an absence of any greasy or oily feel. 3. The good initial appearance and texture of products containing acetoglycerides is retained during long storage and throughout wide variations in temperature. This may eliminate the need to prepare modifications of any product for use in different climates. The author wishes to thank the directors of Messrs. A. Boake, Roberts & Co. Ltd. for permission to publish this article. REFERENCES • Feuge, R. O., Vicknair, E. J., and Lovegren, N. V., Modification of Vegetable Oils, XIII. Some additional properties of acetostearin products, J..4ruer. Oil Chem. Soc., July 1953, Ii0, No. 7, pp. 283-287. 2 McDonough, E. G., and Edman, W. W., Acetylated Monoglycerides and their Potential use in Cosmetics, Proc. Sci. Sect. Toilet Goods .4 ssoc., Dec. 1954, No. 22, also Drug • Cosmetic Industry, Feb. 1955, 78, No. 2, p. 170, also Int. Perfumer, Feb. 1955, õ, No. 2, pp. 7-8. a Ambrose, Anthony M., and Robbins', Dorothy J., Studies on Comparative Absorp- tion and Digestibility of Acetoglycerides, J. Nutrition, Jan. 1956, õ8, No. 1, pp. 113-124. 4 Mutteson, F. H., Alexander, J. C., and Reller, H. H., Short-term Feeding Studies on Acetin Fats, J. Nutrition, Feb. 1956, õIt, No. 2, pp. 277-285. * Ambrose, Anthony M., and Robbins, Dorothy J., Studies on the Toxicity of Acetoglycerides, J..4ruer. Pharm..4ssoc. Sci. oed., May 1956, 4õ, No. 5, pp. 282-285. 8 Janistyn, H., Die Acetofette in der Kosmetik, Parfumerie u•zd Kosmetik, Aug. 1956, 8?, No. 8, pp. 406-407. EDUCATIONAL COURSE The Society has instigated an educational course extending over three years at Acton Technical College. The first two years deal with the chemical and physical properties of the raw materiMs used in the industry and the methods of testing of raw materials and finished products. The third year course is divided into a number of periods in which the following subjects are studied: Histology of the Skin and Hair, Dermatology, Bacteriology, Creams, Soaps and Detergents, Perfumes, Hair Waving Preparations and Dyes, Depilatories, Powders and Lipsticks, Hand Prepara- tions, Hair Lotions, Oral Products, Lacquers, Aerosols and Packaging. Exemption is granted in certain circumstances from any part of the course on submission of alternative qualifications. The course ends with an examination, and the Diploma of the Society is awarded to successful candi- dates. The Diploma is accepted as a qualification for Associate Membership of the Society.

BOOK REVIEW'S $• BOOK REVIEWS THE CHEMICAL CONSTITUTION OF NATURAL FATS. Third Edition. By T. P. HILDITC}•, C.B.E., D.Sc. (LoaD.), F.R.I.C., F.R.S. Published by Chapman & Hall, 37, Essex Street, London, W.C.2. Price 95s. net. 664 pagesq-xix. WaEN the first edition of this book appeared in 1940 it was immediately hailed as a classic. It was the first comprehensive treatment of the funda- mental chemistry of fats, and the author surveyed and collected together a whole mass of scattered facts and presented them in a logical manner, at the same time adding his world-wide authoritative judgment on controversial points. The appearance of a third edition will be welcomed later investigations have been incorporated and it now includes all the more important results published up to the end of 1954 (with a few in 1955). Several chapters of the book have in consequence to be entirely rewritten. To illustrate the extent of the revision the tables now include fatty acid data on fats from almost twice as many species as the first edition. Since the : first edition appeared, vast extensions have been made in the approximate knowledge of the component glycerides present in a wide range of plant and animal fats, solid and liquid, which has necessitated the three chapters on • glyceride structure being completely rewritten. The book consists of eleven chapters, Chapter I being an introductory '. survey of the natural fats dealing mainly with the classification and nomen- . clature of natural derivatives of the higher fatty acids, the component acids , of natural fats and the component glycerides of natural fats. Chapter II , deals with The Component Acids of Fats of Aquatic Flora and Fauna, ' Chapter III with The Component Acids of Fats of Land Animals, Chapter IV with The Component Acids of Vegetable Fats. The next three chapters are devoted to a review of the glycerides: Chapter V deals with The Component Glycerides of Natural Fats: General Survey Chapter VI deals with The Component Glycerides of Individual Vegetable Fats, while Chapter VII deals with The Component Glycerides of Individual Animal Fats. A very stimulating chapter follows on Some Aspects of the Biosynthesis of Fats, in which the various suggestions put forward are critically reviewed. Chapter IX deals with the Constitution of Individual Natural Fatty Acids, Chapter X with Synthetic Glycerides: Individual Naturally Occurring Fatty Alcohols and Acyl Ethers of Glycerol. The final chapter deals with Notes on Experimental Technique employed in the Quantitative Investigation of Fats. The volume is supplemented by a series of indexes, a general index being followed by one on Individual Fats and Waxes, one on Plant Families, one on Individual Fatty Acids and finally one on Individual Glycerides. All of the chapters have been thoroughly brought up to date, especially the last one dealing with the experimental techniques used in the study of the fats. Examples of the employment of crystallisation from solvents at low temperatures and the spectrophotometric determination of certain unsaturated acids such as linoleic, linolenic and elaeostearic are illustrations of this point.