D. Thoday
Botany
D. Thoday
Botany
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- Produkterinnerung
Originally published in 1915, this textbook provides a comprehensive and readily understandable treatment of botany.
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Originally published in 1915, this textbook provides a comprehensive and readily understandable treatment of botany.
Produktdetails
- Produktdetails
- Verlag: Cambridge University Press
- Seitenzahl: 548
- Erscheinungstermin: 29. Juli 2015
- Englisch
- Abmessung: 203mm x 127mm x 32mm
- Gewicht: 652g
- ISBN-13: 9781107586314
- ISBN-10: 1107586313
- Artikelnr.: 43414014
- Verlag: Cambridge University Press
- Seitenzahl: 548
- Erscheinungstermin: 29. Juli 2015
- Englisch
- Abmessung: 203mm x 127mm x 32mm
- Gewicht: 652g
- ISBN-13: 9781107586314
- ISBN-10: 1107586313
- Artikelnr.: 43414014
Preface
Preface to the second edition
Preface to the fifth edition
1. Introductory
Section I. The Functions of Plant Organs. The Food of Plants: 2. The chemistry of nutrition
3. Nutrition: the leaf
4. Conveyance and storage of food
5. Twofold use of food: growth and respiration
6. Transpiration
7. The work of the root
8. How root-hairs absorb water. Osmosis
9. The mineral food of plants
10. The balance of functions. Adaptation
Section II. Form and Structure: 11. Internal structure or anatomy
12. Special forms and functions
Section III. Reproduction: 13. The flower
14. Fruits
15. Seeds and seedlings
16. Fertilisation and the development of the seed
17. The conditions of germination and growth
Section IV. The Classification of Plants: 18. Evolution and the principles of classification
19. Some other families
20. General survey
Section V. Plants in Relation to their Environment: 21. 'Fitness'
22. Trees
23. Climbing plants
24. Water-plants
25. The distribution of plants and the factors which govern it
Supplement. Seedless Plants: 26. Algae
27. Fungi
28. Mosses and liverworts (bryophyta)
29. Pteridophyta
Index.
Preface to the second edition
Preface to the fifth edition
1. Introductory
Section I. The Functions of Plant Organs. The Food of Plants: 2. The chemistry of nutrition
3. Nutrition: the leaf
4. Conveyance and storage of food
5. Twofold use of food: growth and respiration
6. Transpiration
7. The work of the root
8. How root-hairs absorb water. Osmosis
9. The mineral food of plants
10. The balance of functions. Adaptation
Section II. Form and Structure: 11. Internal structure or anatomy
12. Special forms and functions
Section III. Reproduction: 13. The flower
14. Fruits
15. Seeds and seedlings
16. Fertilisation and the development of the seed
17. The conditions of germination and growth
Section IV. The Classification of Plants: 18. Evolution and the principles of classification
19. Some other families
20. General survey
Section V. Plants in Relation to their Environment: 21. 'Fitness'
22. Trees
23. Climbing plants
24. Water-plants
25. The distribution of plants and the factors which govern it
Supplement. Seedless Plants: 26. Algae
27. Fungi
28. Mosses and liverworts (bryophyta)
29. Pteridophyta
Index.
Preface
Preface to the second edition
Preface to the fifth edition
1. Introductory
Section I. The Functions of Plant Organs. The Food of Plants: 2. The chemistry of nutrition
3. Nutrition: the leaf
4. Conveyance and storage of food
5. Twofold use of food: growth and respiration
6. Transpiration
7. The work of the root
8. How root-hairs absorb water. Osmosis
9. The mineral food of plants
10. The balance of functions. Adaptation
Section II. Form and Structure: 11. Internal structure or anatomy
12. Special forms and functions
Section III. Reproduction: 13. The flower
14. Fruits
15. Seeds and seedlings
16. Fertilisation and the development of the seed
17. The conditions of germination and growth
Section IV. The Classification of Plants: 18. Evolution and the principles of classification
19. Some other families
20. General survey
Section V. Plants in Relation to their Environment: 21. 'Fitness'
22. Trees
23. Climbing plants
24. Water-plants
25. The distribution of plants and the factors which govern it
Supplement. Seedless Plants: 26. Algae
27. Fungi
28. Mosses and liverworts (bryophyta)
29. Pteridophyta
Index.
Preface to the second edition
Preface to the fifth edition
1. Introductory
Section I. The Functions of Plant Organs. The Food of Plants: 2. The chemistry of nutrition
3. Nutrition: the leaf
4. Conveyance and storage of food
5. Twofold use of food: growth and respiration
6. Transpiration
7. The work of the root
8. How root-hairs absorb water. Osmosis
9. The mineral food of plants
10. The balance of functions. Adaptation
Section II. Form and Structure: 11. Internal structure or anatomy
12. Special forms and functions
Section III. Reproduction: 13. The flower
14. Fruits
15. Seeds and seedlings
16. Fertilisation and the development of the seed
17. The conditions of germination and growth
Section IV. The Classification of Plants: 18. Evolution and the principles of classification
19. Some other families
20. General survey
Section V. Plants in Relation to their Environment: 21. 'Fitness'
22. Trees
23. Climbing plants
24. Water-plants
25. The distribution of plants and the factors which govern it
Supplement. Seedless Plants: 26. Algae
27. Fungi
28. Mosses and liverworts (bryophyta)
29. Pteridophyta
Index.