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E-grāmata: Economic Botany: A Comprehensive Study

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(University of Delhi)
  • Formāts: PDF+DRM
  • Izdošanas datums: 01-Jul-2016
  • Izdevniecība: Cambridge University Press
  • Valoda: eng
  • ISBN-13: 9781316675465
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  • Formāts: PDF+DRM
  • Izdošanas datums: 01-Jul-2016
  • Izdevniecība: Cambridge University Press
  • Valoda: eng
  • ISBN-13: 9781316675465

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This book offers an up-to-date account of important crops grown worldwide. It provides detailed discussion on the history of plant exploration, migration, domestication and distribution, and crop improvement. The text starts with the origin and diversification of cultivated plants, followed by discussion on tropical, subtropical and temperate crops that are sources of food, beverages, spices and medicines, as well as plant insecticides, timber plants and essential oil-yielding plants. The genetic and evolutionary aspects of different plants and their health benefits are highlighted. The book covers topics dealing with biodiversity conservation, petro-crops, ethnobotanical studies, and important sub-tropical and temperate plants that have commercial importance. The significance of major plant species under each category is described in detail. Illustrated with numerous well-labelled line diagrams and pictures, this book will be useful for students of botany, food and nutrition, forestry, agriculture, horticulture, plant breeding and environmental science.

Papildus informācija

This book offers an up-to-date account of important crops grown worldwide, focusing on their evolutionary aspects and health benefits.
Foreword xv
Preface xvii
Acknowledgements xix
1 Introduction 1(19)
Energy-giving Foods and Flavourings
2(1)
Plants and Home
3(1)
Plant Fibres and Fabrics
3(1)
Plants and Health
3(1)
Plants as Colouring Materials
3(1)
Plants and Beauty
4(1)
Plants and Atmosphere
4(1)
Plants and Perfume
4(1)
Miscellaneous Products
5(2)
Origin of Cultivated Plants
7(4)
The Work of Vavilov
11(6)
The Future Role of Plants in Relation to Mankind
17(3)
2 Fibres and Fibre Yielding Plants 20(44)
Classification of Fibres
21(2)
Cotton
23(11)
Flax
34(3)
Hemp
37(3)
Jute
40(6)
Sann or Sunn Hemp
46(1)
Ramie, Rhea or China grass
47(3)
Abaci, Manila Hemp
50(3)
Sisal
53(4)
Coconut
57(3)
Kapok
60(4)
3 Cereal Crops 64(77)
Wheat
67(18)
Breeding of wheat
78(7)
Rice
85(15)
Breeding of rice
98(2)
Wild Rice
100(1)
Maize or Corn
101(17)
Breeding of Maize (Hybrid Maize)
114(4)
Sorghum (Guinea Corn)
118(4)
Barley
122(2)
Oats
124(2)
Rye
126(2)
Millets
128(2)
Man-made New Cereals
130(1)
Pseudocereals
131(7)
Grain Amaranth
131(2)
Buckwheat
133(1)
Quinoa
134(2)
Chia
136(2)
Eel-grass or Sea-grass
138(1)
Grasses as a Source of Fodder
138(3)
4 Sugars, Starches and Cellulose Products 141(26)
Sugars
141(2)
Sugarcane
143(11)
Breeding of sugarcane
152(2)
Starches
154(1)
Cellulose Derived Products
155(12)
5 Legumes or Pulses 167(29)
Pigeon Pea, Red Gram or Congo Pea
171(2)
Chickpea, Gram, Bengal Gram, Garbanzos
173(2)
Cluster Bean, Guar
175(1)
Grass Pea, Chickling Vetch or Pea, Lathyrus Pea
176(2)
Lentil
178(2)
Beans -Dry and Green
180(7)
Pea
187(3)
Cowpeas or Lubia
190(1)
Winged Bean, Princess Bean, Goa Bean, Asparagus Pea, Manila Bean
191(2)
Fodder Legumes
193(2)
Green Manure Crops
195(1)
6 Vegetable Oils and Fats 196(41)
Classification of Vegetable Oils
198(1)
Location of Oils
199(1)
Methods of Obtaining Oils
199(1)
Keeping Quality of Oilseeds and Vegetable Oils and Fats
200(2)
Groundnut, Peanut or Monkey-nut
202(3)
Rape Seeds, Mustard Seeds and Relatives
205(3)
Coconut
208(4)
Oil Palm, African Oil Palm
212(5)
Common Olive
217(3)
Castor
220(2)
Cottonseed
222(2)
Sesame, Gingelly or Beniseed
224(3)
Tung and Relatives
227(1)
Soya Bean
228(3)
Linseed
231(2)
Canola
233(4)
7 Fruits and Nuts 237(60)
Classification of Fruits
241(4)
Citrus
245(7)
Apple
252(2)
Mango
254(4)
Banana
258(5)
Pineapple
263(3)
Date Palm
266(4)
Grapevine
270(4)
Papaya, Pawpaw
274(3)
Avocado or Alligator Pear or Aguacate
277(3)
Nuts
280(17)
Cashew
281(3)
Chestnuts
284(1)
Hazelnut and Filberts
285(2)
Walnut
287(2)
Pistachio Nut
289(2)
Almond
291(1)
Macadamia Nut or Queensland Nut
292(1)
Brazil Nut or Para Nut
293(4)
8 Vegetables 297(68)
Domestication of Vegetable Crops
298(2)
Root Crops
300(32)
Potato, Irish Potato
302(7)
Sweet Potato
309(2)
Cassava
311(3)
Yams
314(2)
Taro and Relatives
316(3)
Onion
319(3)
Garlic, Ajo
322(2)
Beetroot
324(2)
Turnips
326(2)
Rutabaga, Swede
328(1)
Carrot
329(2)
Radish
331(1)
Herbage or Leafy Vegetables
332(18)
Celery
334(1)
Asparagus
335(2)
Cabbage, Cauliflower and Relatives
337(6)
Lettuce
343(2)
Rhubarb
345(1)
Spinach
346(1)
Malabar Spinach, Indian Spinach, Ceylon Spinach or Malabar Nightshade
347(1)
Kang Kong, Swamp Cabbage, Water Spinach
348(1)
Edible Amaranth
349(1)
Fruit and Seed Vegetables
350(15)
Chillies, Sweet or Bell Pepper
356(3)
Tomato
359(3)
Brinjal, Eggplant, Aubergine, Melongene
362(1)
Okra, Lady's Finger, Gumbo
363(2)
9 Spices, Condiments and Other Flavourings 365(37)
The Quest for Spices
365(1)
The Introduction of Spice Crops
366(1)
Production
367(1)
Ginger
368(3)
Turmeric
371(3)
Cinnamon
374(2)
Clove
376(2)
Saffron
378(2)
Allspice, Pimento or Jamaican Pepper
380(1)
Black Pepper
381(3)
Cardamom, Lesser Cardamom
384(3)
Nutmeg
387(4)
Chillies or Red Pepper
391(2)
Vanilla
393(3)
The Apiaceous or Umbelliferous Spices
396(6)
Fennel
396(2)
Coriander or Cilantro
398(2)
Caraway Seed
400(1)
Cumin
401(1)
10 Fumitory and Masticatory Materials 402(23)
Tobacco
404(11)
Kola or Cola
415(1)
Areca or Betel Nut Palm
416(2)
Coca or Cocaine Plant
418(2)
Indian Hemp
420(5)
11 Beverages 425(32)
Alcoholic Beverages
425(7)
Wines
426(2)
Beers
428(2)
Distilled Beverages
430(1)
Liqueurs
431(1)
Non-Alcoholic Beverages
432(25)
Tea
432(8)
Coffee
440(8)
Cocoa
448(9)
12 Wood and its Uses 457(51)
Gross Anatomical Characteristics
460(4)
Properties of Wood
464(8)
From Logs to Timber
472(2)
Wood as Fuel
474(3)
Construction Materials
477(4)
Wood Containers
481(1)
Chemically Derived Products
482(5)
Mechanically Reduced Products
487(1)
Hardwood Dimension Products
488(1)
Miscellaneous Wood Products
489(4)
Some Important Commercial Woods
493(1)
Ceylon Ebony
494(2)
Sal
496(1)
Spanish, Cuban or West Indian Mahogany
496(2)
Moulmein Teak, Rangoon or Burma Teak
498(1)
Cedar
499(3)
Pines
502(3)
Bamboo: the 'Green Gold' of India
505(3)
13 Vegetable Tannins and Dyestuffs 508(22)
Vegetable tannins
508(10)
Black Wattle
511(2)
Red Mangrove
513(1)
Sicilian Sumac
514(1)
Canaigre
515(1)
Quebracho
516(1)
Chebulic Myrobalan
516(2)
Vegetable Dyestuffs
518(12)
Annatto
520(1)
Safflower
521(2)
Cochineal
523(1)
Logwood or Campeachy Wood
524(1)
Indigo
525(2)
Woad
527(1)
Henna
528(1)
Other Dyes
529(1)
14 Rubber 530(13)
History of Rubber
531(3)
Para Rubber Tree
534(6)
Substitutes for Para Rubber
540(1)
Balatas
540(3)
15 Medicinal Plants 543(24)
Belladonna, Deadly Nightshade
545(2)
Fever Bark Tree or Quinine Tree
547(2)
Foxglove
549(2)
Ephedrine
551(1)
Opium Poppy, White Poppy
552(3)
Rauwolfia
555(1)
Nux Vomica
556(1)
Ergot
557(2)
Madagascar Periwinkle
559(1)
Medicinal Yams
560(1)
Antibiotics
561(6)
16 Insecticides and Herbicides 567(9)
Pyrethrum
569(2)
Rotenone
571(1)
Herbicides
572(4)
17 Essential Oil Yielding Plants 576(39)
Extraction Methods
578(7)
Citrus or Agrumen Oil
585(6)
Jasmine
591(1)
Lavender
592(2)
German or Hungarian Chamomile
594(1)
Pandang, Screwpine or Keora
595(1)
Geranium
596(2)
Patchouli
598(1)
Damask Rose, Otto of Rose or Attar of Rose
599(2)
Khas-Khas, Khus-Khus or Vetiver
601(2)
Violet
603(1)
Flavouring Oils
604(3)
Mints
607(2)
Natural Camphor
609(2)
Blue Gum
611(2)
Sandalwood
613(2)
18 Plant Diversity and its Conservation 615(12)
Threats to Biodiversity
615(1)
Concepts of Biodiversity
616(1)
Objectives of Biological Resources Conservation
616(1)
Vastness of Indian Region
616(1)
Richness of Indian Flora
617(1)
Strategies for Genetic Resource Conservation
617(2)
Scientific Aspects of Conservation
619(1)
Conservation Methodologies
620(5)
Spheres of Responsibility
625(2)
19 Petrocrops: Our Future Fuels 627(17)
Traditional or Conventional Energy Crops
627(1)
Hydrocarbon-yielding Plants
628(1)
Guayule
629(1)
Euphorbias
629(8)
Rubber Bush
637(1)
Copaiba
638(1)
Petroleum Nut Tree
638(1)
Botryococcus
639(1)
Non-edible Oils as Biofuels
639(2)
Physic Nut or Purging Nut
641(1)
Jojoba or Goat Nut
642(2)
20 Ethnobotany: An Integrated Approach 644(7)
Ethnobotanical Research in India
647(2)
Traditional Knowledge Base
649(2)
References 651(6)
Index 657
9780134181011
Preface xxiii
Acknowledgments xxix
About the Author xxxi
Introduction 1(4)
Chapter 1 The Challenge with Knowledge Transfers 5(14)
Post Takeover
7(3)
Contracting
8(1)
Timing
9(1)
Scope
9(1)
True Cost of Transfer
10(2)
Practical World
12(5)
Competing Priorities
12(1)
Rebadging
12(3)
The Evolving Nature of the Program
15(1)
Politics
15(2)
Things to Know and Do
17(2)
Chapter 2 Ownership Transfer: Bringing Home a Child 19(8)
Ownership Is More than Experience and Expertise
20(1)
Investment
20(1)
Empowerment
21(1)
Building Ownership Takes Time
21(1)
Action
21(1)
How Do You Recognize Ownership?
22(3)
Things to Know and Do
25(2)
Chapter 3 The Approach 27(4)
Visualize the To-Be State
27(2)
Things to Know and Do
29(2)
Chapter 4 The Program 31(12)
Purpose of the Program
31(1)
Orbits of Influence
32(2)
Cost of the Program
34(1)
The Scope
35(1)
Timeline
36(1)
Program Structure and Governance
36(1)
Risks
37(5)
An Imperfect World
38(1)
Team Retention
39(1)
Effectiveness and Assimilation
39(1)
Management and Measurement
39(1)
Motivation
40(1)
Production Issues
40(1)
Miscellaneous
41(1)
Things to Know and Do
42(1)
Chapter 5 Being Agile 43(10)
Pairing Interaction and Collaboration
43(1)
Tools
44(1)
Be Agile and Build Ownership
45(1)
Code Comfort: Working Code over Documentation
46(2)
The Product Principle
48(1)
On Change
49(1)
Things to Know and Do
50(3)
Chapter 6 Culture 53(22)
Power Distance
54(1)
Cross-Organizational Cultures
54(2)
Team Culture and Process
56(2)
Retrospective Culture
58(1)
Iteration Planning Culture
59(1)
How Distance Impacts Culture
59(1)
Capacity and Culture
60(1)
Culture and Ownership
61(1)
The Politics of Culture
62(2)
"Not Invented Here" Syndrome
64(2)
Culture in the Trenches-Pairing
66(1)
Culture of Toil
67(1)
Culture of Documentation
68(1)
Ownership Is Taken
68(3)
Pulling Them Together
71(1)
Things to Know and Do
72(3)
Chapter 7 Engineering 75(8)
Transforming the Factory
76(1)
Automating Quality
76(1)
Versioning
77(1)
Transformation through Ownership Transfer
78(3)
Things to Know and Do
81(2)
Chapter 8 Infrastructure 83(6)
Ship the Shop
83(1)
There Is Software in Infrastructure, Too
83(1)
Engineering and Infrastructure
84(1)
Distributed Hardware
85(1)
The Infrastructure Team
86(2)
Things to Know and Do
88(1)
Chapter 9 Continuous Business 89(12)
The Float
89(2)
Releases
91(2)
Releases Are Must-Haves
92(1)
Business Value
93(2)
What Not to Transfer
93(1)
Business Stakeholder Management
94(1)
Comfort through Continuous Business
95(1)
Business Continuity
95(2)
Production Support
96(1)
Team Ramp-Downs
96(1)
Ownership Transfer Must End as a Non-Event
97(2)
Things to Know and Do
99(2)
Chapter 10 Executing Ownership Transfer 101(22)
The Process of Transfer
102(1)
Pairing
103(1)
Tracking Ownership Transfer
104(1)
Teaming
104(1)
Remote Pairing Checklist
105(2)
Retrospectives
107(5)
Ownership Transfer of BAs and QAs
112(1)
Transferring Hardware
113(1)
Colocation
114(1)
Changing Equations
115(3)
A Layered Experience
118(1)
Things to Know and Do
119(4)
Chapter 11 Process 123(16)
Team Interdependencies
123(1)
Team Structure Changes
124(2)
Inceptions and Project Ownership
126(1)
Skill Sets
127(1)
Showcases
128(1)
Project Execution
128(1)
Defects
129(1)
Release Process
130(1)
Team Size Changes
131(1)
Conway's Law
132(1)
The Definition of Done
133(1)
Production Support
134(2)
DevOps Communication
136(1)
Costing
136(1)
Governance
137(1)
Things to Know and Do
138(1)
Chapter 12 Measuring Ownership Transfer 139(4)
Purpose of the Transfer
140(1)
Releases
140(1)
Functional Projects
140(1)
Incumbent Team Ramp-Down
141(1)
Things w Know and Do
141(2)
Chapter 13 The Three Bridges 143(10)
Duration of Ownership Transfer
143(1)
Functionality
144(3)
Domain Appreciation
144(1)
Cross-Domain Experience
145(1)
Being a User
146(1)
Skill
147(1)
Contextual Ambidexterity
147(1)
Quality Analysis Skills
148(1)
Skill for the Future
148(1)
Agile Fluency
148(3)
Teams Operating at Different Levels
149(2)
Things to Know and Do
151(2)
Chapter 14 Putting It Together 153(8)
Change Management
154(1)
Individual
154(1)
Reskilling
154(1)
Recalibrating Expectations
155(1)
Team Interactions
155(1)
Team
155(1)
Resistance to Change
156(1)
Team Restructure
156(1)
Organization
156(1)
Wide Impact
157(1)
Outsourcing
157(1)
Global Village
157(2)
National Culture
158(1)
Things to Know and Do
159(2)
Chapter 15 Conclusion 161(6)
The Lean Agile March
161(2)
Incentives
163(1)
Start Early
164(1)
Sign-Off
164(1)
Things to Know and Do
165(2)
Chapter 16 Epilogue 167(4)
Bibliography 171(2)
Glossary 173(4)
Index 177
S. L. Kochhar taught Economic Botany and Plant Physiology at Sri Guru Tegh Bahadur Khalsa College, University of Delhi for more than four decades (19652007). His areas of interest are botany, plant science, tropical crops and plant physiology.