Abstract
THIS is a somewhat discursive treatment of some of the main problems of plant physiology, particularly nutrition, water movement, respiration, and irritability. These problems are handled more fully than they would be in an elementary text; on the other hand, neither the necessary physics and chemistry, nor the essential physiological considerations, can be said to be handled thoroughly, whilst there is considerable repetition arising from the discursive nature of the book. Many readers may find the author's viewpoint interesting, however, even when he is traversing familiar ground. Thus the human and industrial contacts of plant physiology are often emphasised, and a considerable amount of recent work is discussed from an individual and, to some extent, a critical point of view.
The Physiology of Plants: the Principles of Food Production.
Prof.
G. J.
Peirce
By. Pp. x + 363. (New York: Henry Holt and Co., 1926.) 3 dollars.
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The Physiology of Plants: the Principles of Food Production . Nature 117, 889 (1926). https://doi.org/10.1038/117889d0
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DOI: https://doi.org/10.1038/117889d0