Agricultural Chemistry
Until near the middle of the nineteenth century, it was believed that plants, like animals, used organic matter for food, and depended chiefly upon the humus of the soil for their growth. This view was held even long after it was known that plant leaves absorb carbon dioxide and give off oxygen, and after the ashes of plants had been accurately analyzed.
This incorrect view was overthrown by the celebrated German chemist, Liebig, who made many investigations upon the subject, and, properly interpreting previous knowledge, published a book in 1840 upon the application of chemistry to agriculture and physiology in which he maintained that the nutritive materials of all green plants are inorganic substances, namely, carbon dioxide, water, ammonia (nitrates), sulphates, phosphates, silica, lime, magnesia, potash, iron, and sometimes common salt. He drew the vastly important conclusion that the effective fertilization of soils depends upon replenishing the inorganic substances that have been exhausted by the crops.
The fundamental principles set forth by Liebig have been confirmed, and it has been found that the fertilizing constituents most commonly lacking in soils are nitrogen compounds, phosphates, and potassium salts, so that these have formed the important constituents of artificial fertilizers. Liebig himself found that humus is valuable in soils, because it absorbs and retains the soluble salts.
The foundation established by Liebig in regard to artificial fertilizers has led to an enormous application of these materials, much to the advantage of the world’s food supply.
It was Liebig’s belief, in accordance with the prevailing views, that decay and putrefaction as well as alcoholic and other fermentations were spontaneous processes, and when the eminent French chemist, Pasteur, in 1857, explained fermentation as directly caused by yeast, an epoch-making discovery which led to the explanation of decay and putrefaction by bacterial action and to the germ-theory of disease, the explanation was violently opposed by Liebig and other German chemists. Pasteur’s view prevailed, however, and since that time it has been found that various kinds of bacteria are responsible for the formation of ammonia from nitrogenous organic matter and also for the change of ammonia into the nitrates that are available as plant-food.
The long-debated question as to the availability of atmospheric nitrogen for plant-food was settled in 1886 by the discovery of Hellriegel that bacteria contained in nodules on the roots, especially of leguminous plants, are capable of bringing nitrogen into combination and furnishing it to the plants.
No more than an allusion can be made to agricultural experiment stations where soils, fertilizers, foods and other products are examined, and where other problems connected with agriculture are studied.
The late S. W. Johnson of Yale studied with Liebig and subsequently did much service for agricultural chemistry in this country, by his investigations, his teaching, and his writings. His book, “How Crops Grow,” published in 1868, gave an excellent account of the principles of agricultural chemistry. He did much to bring about the establishment of agricultural experiment stations in this country, and for a long time he was the director of the Connecticut Station.
In the Journal, as early as 1827, Amos Eaton (12, 370) published a simple method for the mechanical analysis of soils to determine their suitability for wheat-culture, and Hilgard, between 1872 and 1874, described an elaborate study of soil-analysis. J. P. Norton, a Yale professor, in 1847 (3, 322) published an investigation on the analysis of the oat, which was awarded a prize of fifty sovereigns by a Scotch agricultural society, while Johnson, Atwater, and others have contributed articles on the analysis of various farm products.