Agricultural Bacteriology: A Study of the Relation of Bacteria to Agriculture, With Special References to the Bacteria in the Soil, in Water, in the Dairy, in Miscellaneous Farm Products, and in Plants and Domestic Animals (Classic Reprint) - Softcover

Conn, Herbert William

Softcover

ISBN 10: 1333498535 ISBN 13: 9781333498535

Publisher: Forgotten Books, 2024

Synopsis

Excerpt from Agricultural Bacteriology: A Study of the Relation of Bacteria to Agriculture, With Special References to the Bacteria in the Soil, in Water, in the Dairy, in Miscellaneous Farm Products, and in Plants and Domestic Animals

To set any exact limits to Agricultural Bacteriology is diffi cult. Primarily the subject includes only phenomena pro duced by bacteria, and phenomena that especially affect agri culture. But some agricultural processes are so closely bound with other industrial phenomena that they cannot be separated. Agriculture grades by imperceptible degrees into numerous secondary industries. Quite a number of the phenomena which will be considered in these pages have a closer relation to these secondary industries than they do to agriculture proper, but nevertheless they do have, at least, an incidental relation to the farm and must, therefore, be included in a dis cussion of Agricultural Bacteriology.

It has, moreover, in recent years, been a growing conviction that a considerable number of phenomena, hitherto attributed to bacteria, are directly due to a class of chemical formem's called enzymes. These enzymes are sometimes produced by bacteria, but in other cases by organisms totally unrelated to bacteria. When the latter is the case the fermentations pro duced by them have, of course, nothing to do with bacteriology proper, But we do not know as yet how commonly these enzymes, or chemical-ferments, are concerned in agricultural processes, and even where they do occur it is found that, in some cases, they are intimately associated with true bacterio logical action. It is impossible to separate chemical from biological fermentations by a hard and Sharp line, nor can we tell to-day how far both of them may be concerned in any particular type of fermentations. In the following pages it will, therefore, be necessary to consider, to a certain extent.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

About this edition

• Publisher: Forgotten Books
• Publication date: 2024
• ISBN 10: 1333498535
• ISBN 13: 9781333498535
• Binding: Paperback
• Number of pages: 408