Elements of Agricultural Chemistry

Contents: Preface. 1. Proximate and ultimate constituent of plants. 2. Nutritional quality of cereals. 3. Nutritional quality of sugarcane. 4. Nutritional quality of pulses. 5. Nutritional quality of oil seed crops. 6. Analytical constant of fats and oils. 7. Nutritional quality of fruits I. 8. Nutritional quality of fruits II. 9. Nutritional quality of vegetables I. 10. Nutritional quality of vegetables II. 11. Chemical constituent of spices and condiment. 12. Chemical constituent of Narcotics. 13. Chemical constituent of beverages. 14. Chemical constituent of essential oils. 15. Nutritional quality of forage crops. Elements of Agricultural Chemistry This book impart a scrupulous understanding of chemistry of cereals, pulses, oilseeds, sugar crops, vegetables fruits, spices and condiments. It also elucidates chemical constituents and mode of action of pesticides that paves the way for safety handling of pesticides. The chemistry of agricultural and horticultural crops gives support to the scientists involving in plant breeding research. This book enlightens the pest control measures that maximize productivity and profitability. This manuscript is an excellent reference for environmental and agricultural professionals as well as textbook for undergraduate and graduate students preparing for a career in agriculture of pest management.…