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This book presents in an abbreviated typical textbook manner the more important material from the comprehensive field of agricultural chemistry. The brevity and mode of presentation are, of course, necessary for an elementary work intended for students of agriculture with rather limited training and interest in chemistry. The general plan of the book is indicated by the three main divisions: I, general and introductory, II, the plant, and III, the animal. The introductory and historical part as well as several other sections of the book are much more interesting and instructive because of the wise choice of illustrations. Four chapters are devoted to the usual discussion of the chemistry of living matter and of cell constituents. The carbohydrates and related bodies, mainly of plant origin, are discussed only in a descriptive manner, without any reference to laboratory tests or practical importance, whereas fats are discussed to some extent from an
Introduction to Agricultural Biochemistry.. JAMA. 1932;99(13):1107-1108. doi:10.1001/jama.1932.02740650065034