Browsing by Author "University of Minnesota. Chemical Division"
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Item Alfalfa, its chemical development, feeding value and digestability. The digestability of hog millet(University of Minnesota. Agricultural Experiment Station, 1903-03) Snyder, Harry; Hummel, J.A.; University of Minnesota. Chemical DivisionItem The chemical development and value of red clover. The Russian thistle: its food value and draft upon the soil(University of Minnesota. Agricultural Experiment Station, 1894-09) Snyder, Harry; University of Minnesota. Chemical DivisionItem The composition, digestability and food value of potatoes(University of Minnesota. Agricultural Experiment Station, 1895-12) Snyder, Harry; University of Minnesota. Chemical DivisionItem Effects of the rotation of crops upon the humus content and the fertility of soils. Production of humus from manures(University of Minnesota. Agricultural Experiment Station, 1897-06) Snyder, Harry; University of Minnesota. Chemical DivisionItem Flax: the draft of flax on the soil, and the composition of flax soils. The feeding values of flax products(University of Minnesota. Agricultural Experiment Station, 1896-07) Snyder, Harry; University of Minnesota. Chemical DivisionItem The food value of sugar. The digestive action of milk(University of Minnesota. Agricultural Experiment Station, 1904-03) Snyder, Harry; University of Minnesota. Chemical DivisionItem Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food(University of Minnesota. Agricultural Experiment Station, 1902-04) Snyder, Harry; University of Minnesota. Chemical DivisionItem Human food investigations: the gluten of wheat; the digestability and composition of bread; the loss of food value by prolonged fermentation in bread making; the digestability of potatoes, and the loss of food value when potatoes, carrots, and cabbages are boiled in different ways. The rational feeding of men(University of Minnesota. Agricultural Experiment Station, 1897-09) Snyder, Harry; University of Minnesota. Chemical DivisionItem Influence of wheat farming upon soil fertility(University of Minnesota. Agricultural Experiment Station, 1901-05) Snyder, Harry; University of Minnesota. Chemical DivisionItem Miscellaneous analyses of feeding stuffs. The digestability of wheat(University of Minnesota. Agricultural Experiment Station, 1894-11) Snyder, Harry; University of Minnesota. Chemical DivisionItem Miscellaneous analyses. Composition of tomatoes. Proteids of wheat flour(University of Minnesota. Agricultural Experiment Station, 1899-07) Snyder, Harry; University of Minnesota. Chemical DivisionItem Soil investigations: the chemical composition of soils; the mechanical composition of soils; the available plant food of soils; characteristic features of Minnesota soils and conservation of the fertility of the soil(University of Minnesota. Agricultural Experiment Station, 1899-11) Snyder, Harry; University of Minnesota. Chemical DivisionItem Soils: The composition of native and cultivated soils and the effects of continuous cultivation upon their fertility(University of Minnesota. Agricultural Experiment Station, 1893-12) Snyder, Harry; University of Minnesota. Chemical DivisionItem Soils: the essential elements of soil fertility; humus as a factor of soil fertility; the chemical and mechanical analyses of soils; the action of organic and mineral acids upon soils; comparison of different methods of farming upon the conservation of soil fertility(University of Minnesota. Agricultural Experiment Station, 1895-08) Snyder, Harry; University of Minnesota. Chemical DivisionItem Sugar beets: summary of investigation from 1888-1898; report for 1897; proposed experiments for 1898(University of Minnesota. Agricultural Experiment Station, 1898-04) Snyder, Harry; University of Minnesota. Chemical Division; University of Minnesota. Agricultural DivisionItem Wheat and wheat flour investigations: glutenous and starchy wheats; composition and bread making value of the different streams of white flour produced by the roller process of milling; relative protein content of wheat and flour; composition of an ancient Egyptian wheat; influence of storage and bleaching upon flours; relative food value of graham, entire wheat, and straight grade flours(University of Minnesota. Agricultural Experiment Station, 1904-01) Snyder, Harry; University of Minnesota. Chemical DivisionItem Wheat: Heavy and light weight seed wheat. The vigor of growth of the wheat plant. The draft of the wheat plant upon the soil in different stages of its growth(University of Minnesota. Agricultural Experiment Station, 1893-12) Snyder, Harry; University of Minnesota. Chemical Division