Abstract
IN the autumn of 1840, just over one hundred years ago, there was published in England and Germany Liebig famous book on “Organic Chemistry in its Applications to Agriculture and Physiology”, which was destined to exert a profound influence on agricultural science and practice. It formed part of a report which, in 1837, the author had undertaken to write on the state of organic chemistry for the Chemical Section of the British Association for the Advancement of Science, and the English edition was “edited from the manuscript of the author” by Lyon Playfair, who presumably also translated it. Part 1 of this book deals with “the chemical processes in the nutrition of vegetables”, and the shorter Part 2 with “the chemical processes of fermentation, decay, and putrefaction”.
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T., E. A Liebig Centenary. Nature 147, 227–228 (1941). https://doi.org/10.1038/147227a0
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DOI: https://doi.org/10.1038/147227a0
