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A Study of the effect of liming an acid soil on the growth of certain legumes and non-legumes
(University of Missouri--Columbia, 1914)
A number of investigators have found that applications of lime to an acid soil have in many cases resulted in a depression of crop yields. This effect has been observed especially in connection with pot cultures where various phosphate fertillizers...
The effect of liming an acid soil on the growth of certain legumes
(University of Missouri--Columbia, 1914)
The experimental work for this thesis was planned to secure information as to the effect of limestone applied to an acid soil (1) on the growth of legumes, (2) on the activities of tuberclue bacteria, and (3) on the amount ...
Influence of characters of ear and kernel upon the germination of maize
(University of Missouri--Columbia, 1912)
of the ear and kernel which have a marked influence upon the yield. This is so universal that we have score cards which set forth the ideal type of ear and give certain values to the different characters. In general, the score cards are alike and all agree...
Sex variability
(University of Missouri--Columbia, 1919)
. It is a matter which experience alone can demonstrate in detail. It lays the axe at the root of many pseudo-scientific superetitions. Yet there are certain general conclusions which have again and again presented themselves, even when we have been occupied...
The effect of calcium carbonate of certain soil constituents and on plant growth
(University of Missouri--Columbia, 1915)
of Problem": It is the purpose of this investigation to secure data on the effects of adding calcium carbonate in the form of ground limestone to types of soils of common occurrence in the state of Missouri. These effects were studied in crop yields, in per...
The most favorable temperatures for the cooking of some typical foods
(University of Missouri--Columbia, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...