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SOIL AND PLANT
Author(s) -
Nicol Hugh
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01632.x
Subject(s) - brewing , environmental science , flora (microbiology) , soil water , agronomy , agricultural engineering , fermentation , earth science , soil science , chemistry , biology , geology , bacteria , food science , engineering , genetics
The mode of arrangement of the particles composing a soil, and thus the properties of the spaces between the particles, are fundamental in soil science. Exchange of air and water and activities of micro‐organisms take place in the soil spaces; all micro‐organisms of industrial importance have probably originated from the micro‐flora of the soil. An analogy may be drawn between the ion‐exchange potentialities of soil and those of malt. The fundamental importance of water in biochemical reactions is considered on the basis of oxidation‐reduction, and a corresponding new view of fermentation is cited. Attention is drawn to the inadequacy of the chemical analyses at present avail able of crop plants such as barley. It is suggested that it is important for the brewing industry to understand the relationships between soil and the barley plant. This will not be achieved until a thorough study has been made of the chemical composition of crops at all stages of growth and under different seasonal conditions.