JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS 367 ing carbohydrate substances and I am pleased to commend it."--M. M. RmcER--Warner-Lambert Research Institute. CONTACT ANGLE, WETTABILITY, AND ADhESiON, Vol. 43 in Advances in Chemistry Series, American Chemical Society, Washington, D.C., 1964. ix -+- 389 pages with index. Price $8. This book represents the series of papers presented by a group of distinguished surface chemists at the Symposium in 1963 of the Divi- sion of Colloid and Surface Chem- istry the symposium. was held in honor of William A. Zisman upon receipt of the Kendall Award. The first chapter by Zisman, en- titled "Relation of the Equilibrium Contact Angle to Liquid and Solid Constitution," is an excellent review of all the requirements involved in the studies of wetting and adhesion. The other twenty-seven represent original contributions by various authors, both academic and indus- trial. These cover the whole gambit of studies on wetting, spreading, and adhesion as applied in many facets of modern technology. At first glance, few, if any, of the systems used by these investigators would appear to be of direct interest to the cosmetic chemist. However, no one can read Zisman's initial chapter without gaining a greater insight into, and comprehension of, cosmetic problems of spreadability and of formulating difficulties in wetting of powders. From there on, many of the other chapters will give insight into other specialized prob- lems. Thus the various chapters on adhesion might well stimulate ideas for improved chip resistant nail polishes. Although probably only a few cosmetic chemists may care to own their own copy, a careful perusal of this book might well stimulate useful avenues for formulation study. In this regard, the index is excellent, providing an access not usually found in books of this type.--JonN H. WOOD-- Bristol-Myers Products Div.
Purchased for the exclusive use of nofirst nolast (unknown) From: SCC Media Library & Resource Center (library.scconline.org)






























































