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Development of biological science; characteristics of protoplasm; plant and animal life, similarities and differences; protoplasmic activity essentially chemical changes; objects of study of the chemistry of plant life xiii-xvi CHAPTER I—Plant Nutrients Definitions; the plant food elements; available and unavailable forms; the value of the different soil elements as plant foods; functions of the different plant food elements in plant growth; inorganic plant toxins and stimulants; references 1-15 CHAPTER II—Organic Components of Plants Plants as synthetic agents; types of changes involved in plant growth; groups of organic compounds found in plants; physiological use and biological significance defined; physiological uses of organic groups 16-20 CHAPTER III—Photosynthesis Definitions; physiological steps in photosynthesis; formaldehyde, the simplest carbohydrate structure; the condensation of formaldehyde into sugars; theories concerning photosynthesis; the production of starches and sugars; references 21-29 CHAPTER IV—Carbohydrates Importance, nomenclature, and classification; groups of carbohydrates; isomeric forms of monosaccharides; chemical constitution of monosaccharides; characteristic reactions of hexoses; the occurrence and properties of monosaccharides; disaccharides; trisaccharides; tetrasaccharides; the relation of molecular configuration to biochemical properties; polysaccharides, dextrosans, levulosans, mannosans, and galactosans; physiological uses and biological significance of carbohydrates; references 30-66 CHAPTER V—Gums, Pectins, and Celluloses Relation to carbohydrates; groups; the natural gums and pentosans; mucilages; pectins; celluloses; physiological uses of celluloses; referencess 67-75 CHAPTER VI—Glucosides Definition; general structure; hydrolysis of the natural glucosides; general properties; the phenol glucosides; the alcohol glucosides; the aldehyde glucosides; the oxycumarin glucosides; the cyanophoric glucosides; the mustard-oil glucosides; the pigment glucosides; the digitalis glucosides; the saponins; physiological uses; biological significance; references 76-93 CHAPTER VII—Tannins General properties; occurrence; chemical constitution; classes; some common tannins; physiological uses; biological significance of tannins in fruits; references 94-101 CHAPTER VIII—Pigments Types and classes; the chlorophylls, chemical constitution, similarity of chlorophyll and hæmoglobin, properties of the chlorophylls; the carotinoids, carotin, xanthophyll, lycopersicin, and fucoxanthin; phycoerythrin and phycophæin; the anthocyans; the anthoxanthins; the production of ornamental pigments in flowers, etc.; the functions of pigments; references 102-123 CHAPTER IX—Organic Acids, Acid Salts, and Esters Chemical constitution; some common organic acids; physiological uses of organic acids; biological significance of fruit acids and esters 124-128 CHAPTER X—Fats and Oils, Waxes, and Lipoids General composition; fats and oils, occurrence, chemical constitution, acids which occur in natural fats, alcohols which occur in natural fats, hydrolysis and synthesis of fats, extraction of oils from plant tissues, identification of fats and oils, physiological use; the waxes; the lipoids, lecithin, other plant phosphatides, plant cerebrosides, physiological uses of lipoids; references 129-145 CHAPTER XI—Essential Oils and Resins Definitions, classes, occurrence; the essential oils; the resins; physiological uses and biological significance of essential oils; references 146-150 CHAPTER XII—The Vegetable Bases Composition and groups; the plant amines; alkaloids; the purine bases; the pyrimidines; the nucleic acids, composition and uses; references 151-163 CHAPTER XIII—Proteins Importance; general composition; amino-acids and peptid units; individual amino-acids; composition of the plant proteins; general properties of proteins; classification; differences between plant and animal proteins; extraction of proteins from plant tissues; synthesis in plants; physiological uses; references 164-180 CHAPTER XIV—Enzymes Reaction velocities; enzymes as catalysts; general properties; extracellular