Introduction to Agricultural Biochemistry

by Raymond Adams Dutcher

ISBN: 9789371705639
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Imprint : Biotech
Year : 2026
Price : Rs. 19980.00
Biblio : viii+502p., 23 figs., tabls., appendix, ind., 23 cm

About The Book

This book is divided into 3 parts. Part 1 is designed to stimulate interest by introducing the student to some of the interesting and significant reasons for the study of agricultural biochemistry, to review the organic chemistry of compounds of biological importance, and to introduce definitions, terms, and mechanisms which will help the student understand and appreciate material presented in subsequent chapters. Part 2 (The Plant) involves a discussion of the more important chemical facts and theories relating to plant growth, from the time the seed germinates until it becomes a mature plant. The chapter on farm chemurgy is designed to acquaint the student with actual and potential utilization of farm crops for industrial purposes. Part 3 (The Animal) has been written with the view of stressing, so far as possible, the biochemical phases of metabolism and growth. Practical applications have not been stressed since this can be done to better advantage in subsequent practical courses dealing with livestock feeds and feeding. Tables of recommended nutrient allowances for humans and domestic animals and tables of chemical composition of some selected human foods and livestock feeds have been placed in the appendix for reference purposes. The book has been written on the assumption that it will be suitable for students with sound training in inorganic and organic chemistry. It is hoped that the present volume will stimulate interest in the teaching of agricultural biochemistry and that it will also serve as a general reference book for students who are interested in the underlying chemical principles affecting plant and animal growth. Contents Part I: General and Introductory; Chapter 1: The Development of Agricultural Chemistry, The influence of alchemy, The beginning of genuine chemistry, Search for the “principle of vegetation”, The beginning of modern agricultural science, The beginnings of physiological chemistry, Beginning of agricultural science in America; Chapter 2: Chemistry of Living Matter, Properties of living things, The cell, Protoplasm, Importance of water, Inorganic salts; Chapter 3: Physical State of Matter, Some properties of solutions, Dissociation, Osmosis and osmotic pressure, Surface tension, Acids and bases, Dissociation of water, Hydronium ion concentration and pH, Buffers, The colloidal state; Chapter 4: Carbohydrates, General characteristics of carbohydrates, Nomenclature, Classification of important carbohydrates, Monosaccharides, Disaccharides, Polysaccharides, Compounds allied to the carbohydrates, Reactions of carbohydrates; Chapter 5: The Lipids, General characteristics, Classification of lipids, Fatty acids and glycerol, Fats and oils, Fat analysis, Waxes, Sterols, Phospholipids, Glycolipids, Essential or volatile oils; Chapter 6: Proteins, General properties and composition of proteins, Classification of proteins, Amino acids, Peptide formation, Molecular weight of proteins, Structure of proteins, Chemical tests, Nu