Chemistry of Organic Bodies: Vegetables

Author: Thomas Thomson, M.D.
Binding: Hardback
Published: J. B. Baillire, 1838

Condition:
Book: Fair
Jacket: No dust jacket – some marks on spine and corners
Pages: Tanning and foxing
Markings: No markings
Condition remarks: Worn boards. Bumping on spine and corners. Dull spine. Small cut on half-title & title page. Minor nick/tears on front pastedown. Cracked hinges with net showing. No loose pages. Clean text.

Thomson’s Organic Chemistry Vegetables presents a rigorous examination of the chemical compounds found within various plant species. This academic work details the intricate molecular structures and biochemical pathways that define the composition of common vegetables. It illustrates the fundamental principles of organic chemistry as they apply to botanical life, offering a comprehensive understanding of natural product chemistry. The text instructs readers on the synthesis and degradation of key organic molecules, providing essential knowledge for students and researchers in biochemistry, food science, and agricultural chemistry.