Introduction to the Study of the Scientific Principles of Agriculture; Being the Inaugural Lecture, Delivered May 6, 1884, At the University Museum, Oxford
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It is curious, and significant, however, that some of the passages in that edition, in which he the most forcibly urges the value of the nitrogen of animal manures, are omitted in the third and fourth editions.
In his second work, that on Animal Chemistry, published in 1842, Liebig discussed two subjects of much interest and practical importance to the agri- culturist : — namely, the sources in the food of the fat stored up in the animal body, and the characteristic food requirements of the, an...imal organism induced by the exercise of force.
To render the points here at issue intelligible, it is necessary to remind you that the constituents of food, both vegetable and animal, may broadly be classed into those containing nitrogen, and those not containing it — in other words, into the nitrogenous, and the non-nitrogenous constituents.
From the nitrogenous constituents of the food, the nitrogenous constituents of the animal body — the membranes and cellular tissue, the nerves and brain, cartilage, and the organic part of bones — must be derived.
What to read after Introduction to the Study of the Scientific Principles of Agriculture; Being the Inaugural Lecture, Delivered May 6, 1884, At the University Museum, Oxford?
You can find similar books in the "Read Also" column, or choose other free books by Gilbert, Joseph Henry, Sir, 1817-1901 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is curious, and significant, however, that some of the passages in that edition, in which he the most forcibly urges the value of the nitrogen of animal manures, are omitted in the third and fourth editions.
In his second work, that on Animal Chemistry, published in 1842, Liebig discussed two subjects of much interest and practical importance to the agri- culturist : — namely, the sources in the food of the fat stored up in the animal body, and the characteristic food requirements of the, an...imal organism induced by the exercise of force.
To render the points here at issue intelligible, it is necessary to remind you that the constituents of food, both vegetable and animal, may broadly be classed into those containing nitrogen, and those not containing it — in other words, into the nitrogenous, and the non-nitrogenous constituents.
From the nitrogenous constituents of the food, the nitrogenous constituents of the animal body — the membranes and cellular tissue, the nerves and brain, cartilage, and the organic part of bones — must be derived.
What to read after Introduction to the Study of the Scientific Principles of Agriculture; Being the Inaugural Lecture, Delivered May 6, 1884, At the University Museum, Oxford?
You can find similar books in the "Read Also" column, or choose other free books by Gilbert, Joseph Henry, Sir, 1817-1901 to read onlineMoreLess
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