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Elements of Agricultural Chemistry

by Thomas Anderson

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Under 100
Pages
237
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About this book

Farmers are the intended readers of this 1860 outline by Thomas Anderson, a chemistry professor at Glasgow University who also served as chemist to the Highland and Agricultural Society of Scotland. He keeps technical terms low and gives most room to the make-up of soils, the nature of manures and the principles that should guide their use. The opening chapters deal with the elements found in plants, their starches, sugars, oils and albumen, the changes food undergoes as a plant grows, and the mineral matter left in ash. Many of the analyses came from his own laboratory.

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Thomas Anderson Open the author page

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Book facts

Reading time
About 7 hours
Pages
237
Language
English
Formats
PDF, EPUB, Read online