ISBN: 9788176221405    Publisher: Biotech Year of publishing: 2013     Format:  Hardcover No of Pages: viii,502        Language: English

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, Nucleoproteins; Chapter 7: Enzymes, General characteristics, Nomenclature, Occurrence and distribution, Classification, Preparation and crystallization, Factors affecting enzyme activity, Esterases, Carbohydrates, Proteinases, Peptidases, Aminases, Amidases, Desmolases, Practical applications of enzymes as catalysts; Chapter 8: Biological Oxidations, Oxidation and reduction, Theories of biological oxidations, General mechanism of biological oxidation, Intermediary steps in carbohydrate metabolism, The krebs citric acid cycle; Protein metabolism, Fat metabolism, Transfer of electrons and protons, Coenzyme 1, Coenzyme 2, Flavoproteins, Cytochromes, Energy transfer in metabolism, Other oxidizing enzymes. Part II: The Plant; Chapter 9: Seed Germination, Chemical composition of seeds, Factors influencing the process of seed germination, Metabolism of germinating seeds; Chapter 10: The Soil and its Relation to Plant Growth, The soil, Inorganic matter in soils, Soil organic matter, Humus, Soil colloids, Base exchange, The soil solution, Absorption of plant nutrients, Soil nutrients and their utilisation by plants, Other macronutrient elements, Micronutrient elements; Chapter 11: Fertilizers, Nitrogenous fertilizers, Phosphate fertilizers, Potash fertilizers, Farm manure, Effects of manure on soil; Chapter 12: Plant Metabolism, Carbohydrate metabolism, Photosynthesis, Protein metabolism, Lipid metabolism; Chapter 13: Pesticides, General characteristics, Fungicides, Herbicides, Insecticides, Fumigants, Insecticides obtained from plants, Miscellaneous pesticides, Spray residues; Chapter 14: Farm Chemurgy, Origin of chemurgy, Industrial products made from fats and oils, Industrial products made from carbohydrates, Fiber products, Textile products, Industrial chemicals, Industrial uses of protein, Industrial uses of natural chemical products, Commercial utilisation of packing-plant residues. Part III: The Animal; Chapter 15: Food and Feeding Stuffs, Chemical composition, Feed analysis, Stock feeds of plant origin, Stock feeds of animal origin; Chapter 16: Digestion of Foods, Salivary digestion, Stomachic characteristics of birds and ruminants, Gastric digestion, Intestinal digestion, Characteristics of digestive juices, Absorption of nutrients, Detoxication; Chapter 17: The Chemistry of Blood, Lymph, and Body Tissues, Characteristics and composition of blood and lymph, Supporting tissues, Muscle tissue, Nervous tissue, Reserve tissues, Glandular tissues, Hormones; Chapter 18: The Vitamins, Dietary deficiency diseases and the discovery of vitamins, Water-soluble vitamins (deficiency symptoms, chemistry, function, requirements of humans and domestic animals, distribution in foods), Fat-soluble vitamins (deficiency symptoms, chemistry, function, requirements of humans and domestic animals, distribution in foods), Vitamin assay methods; Chapter 19: Energy Metabolism, Gross energy of foods, Measurement of heat of combustion, Digestible nutrients, Oxidation of protein, Significance of the respiratory quotient, Basal metabolism, Factors affecting heat production, Direct calorimetry, Indirect calorimetry, Metabolizable energy, Energy allowances for humans and domestic animals; Chapter 20: Carbohydrate Metabolism, Phosphorylation, Glycogen, Di- and Tri-phosphates of adenosine, Phosphocreatine, Blood sugar, Glycogenesis, Glycogenolysis, Glucose metabolism in muscle, Abnormal carbohydrate metabolism; Chapter 21: Lipid Metabolism, Function of the liver, Fat formed from carbohydrates and proteins, Food fat and body fat, Oxidation of fats, Essential fatty acids, Cholesterol metabolism; Chapter 22: Protein Metabolism, Nitrogenous equilibrium, Fate of absorbed protein, Protein storage and conservation, Deamination, Transamination, Urea formation, Formation of ammonia, Fate of deaminized residues, Creatine and creatinine, Transmethylation, Conjugated proteins, Purines, Pyrimidines; Chapter 23: Protein Nutrition, Protein quality, Essential amino acids, Amino acid requirements of the rat, Amino acid requirements of man, Biological value of proteins, Amino acid content of proteins, Protein supplementation, Protein hydrolyzates, Protein allowances for humans and domestic animals; Chapter 24: Mineral Metabolism, Functions of mineral elements, Deficiency diseases caused by lack of essential mineral elements, Utilisation and excretion; Chapter 25: Mineral Nutrition, Mineral elements important in normal feeding practice, Balance experiments, Human foods as sources of minerals, Mineral requirements of humans, Effect of inadequate mineral intakes, Mineral requirements of domestic animals.
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