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Crops Part 1
by
See Title Page
part of the
Yearbook of Agriculture Series
Table of Contents
THIS IS THE CHALLENGE
Science in the Agriculture of Tomorrow
New and Better Uses for Our Crops
How Far Can We Go in Chemurgy?
Diversification of Another Kind
THESE ARE THE TOOLS
The Chemist Seeks One of Three Goals
The Tools the Physicist Uses
Making Use of the Biological Approach
The Engineer and His Pilot Plant
The Step From Laboratory to Industry
Between the Farmer and Consumer
A Problem in the Grocery Store
NATURE HAS A PART
The Nature and Preparation of Enzymes
Enzymes in Foods and in Feeds
Allergens of Agricultural Products
Fermentation Acids in Industry
FOOD OR FEED OR FABRIC
Food or Feed in a Period of Change
About the Use of Animals for Food
IN THE LABORATORY
Basic Methods of Processing Food
Changes in the Bread You Buy
STARCH HAS MANY USES
A Source of Our Daily Energy
Starch Is a Number of Materials
The Chemist Looks at Starch
Chemicals From Starch and Sugar
Wet Milling of Cereal Grains
Mold Agents in Conversion of Starch
New Uses for Waxy-Cereal Starches
Production of Sweetpotato Starch
Production of White-Potato Starch
POTATOES
Food and Feed From White Potatoes
The Processing of Potatoes for Food
The Making of Potato Chips
The Chemicals We Get From Potatoes
Sweetpotatoes: More Than Starch
Sweetpotatoes for Food and Feed
VEGETABLES AND SOME FRUIT
Our Second Largest Food Group
Nine Principles for Freezing Vegetables
Advances in Cucumber Pickling
Floating Peas To Clean Them
Production of Mushroom Mycelium
Production and Food Uses of Fruit
What Makes Flavor in Fruit?
Many Are the Values of the Apple
Chemistry and Technology of Citrus
Making Use of Tons of Citrus Waste
The Oldest Way To Store Fruit
Preservation of Fruits by Freezing
Vegetables and Fruits for Lockers
SUGAR, HONEY, AND MAPLE
The Production and Use of Sugarcane
Developments in Handling Sugar Beets
Sources and Values of Honey
Crops From the Maple Trees
The Sugar We Get From Milk
