Introductory Agricultural Chemistry

Agricultural chemistry is the study of both chemistry and biochemistry which are important in agricultural production, the processing of raw products into foods and beverages, and environmental monitoring and remediation. Agricultural chemistry today must carry out further practical and theoretical work in root nutrition in order to raise the coefficient of fertilizer consumption, develop methods to increase plant utilization of the soil’s nutrient elements, and develop new and better fertilizers. Scientific research in agricultural chemistry is being conducted at the central research institutes, at numerous zonal institutes and experimental stations, and in agricultural institutes and university biological and soil subdepartments, where personnel for this field are trained. Agricultural Chemistry, the study of the chemical relations of the substances concerned in agricultural production. The whole natural science of vegetable and animal production is usually called agricultural chemistry, although it includes much of physics, meteorology, vegetable and animal physiology, and geology. It is impossible to separate these subjects, without grave errors; and hence those works which give the justest view of the chemistry of agriculture are not strictly treatises on agricultural chemistry. The main aim of writing this book is to facilitate the advancing students in the field of soils, plants, irrigation, water and fertilizers etc. It has been compiled for the practicing chemists in research laboratories and students. This book is intended as a basis in agricultural chemistry for students in agriculture and other examinations of similar types and standard.