Abstract
MODERN developments in the manufacture of synthetic colouring matters have now rendered it possible for the dyer to obtain any desired shade of colour in many different ways, but the suitability of the colour to the conditions under which the dyed material is to be employed depends entirely on the blend of dyes selected. It is evident that some analytical control is desirable in order that the most favourable result can be guaranteed.
The Analysis of Dyestuffs and their Identification in Dyed and Coloured Materials, Lake Pigments, Foodstuffs, etc.
By Prof. A. G. Green. Pp. ix + 144. (London: C. Griffin and Co., Ltd., 1915.) Price 8s. 6d. net.
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M., G. The Analysis of Dyestuffs and their Identification in Dyed and Coloured Materials, Lake Pigments, Foodstuffs, etc. . Nature 96, 197–198 (1915). https://doi.org/10.1038/096197a0
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DOI: https://doi.org/10.1038/096197a0
