What do you think?
Rate this book
Chemistry in the Garden
The peace and tranquility of the garden hides a battle-ground dominated by chemical warfare... the role of natural products in the ecological chemistry of the garden is both extensive and fascinating!
The aim of this book is to describe some aspects of the chemistry and chemical ecology which are found in the garden.
Looking at the numerous interactions between plants, the soil and with other organisms in which chemistry plays a central mediating role in this the themes covered, include several of the chemically and ecologically interesting compounds that are produced by common ornamental garden plants and vegetables, as well as those produced by the predators that attack them.
Many chemists are amateur gardeners and this book will appeal to them and all those with a general interest in the scientific processes involved in the garden.
The aim of this book is to describe some aspects of the chemistry and chemical ecology which are found in the garden.
Looking at the numerous interactions between plants, the soil and with other organisms in which chemistry plays a central mediating role in this the themes covered, include several of the chemically and ecologically interesting compounds that are produced by common ornamental garden plants and vegetables, as well as those produced by the predators that attack them.
Many chemists are amateur gardeners and this book will appeal to them and all those with a general interest in the scientific processes involved in the garden.
- GenresChemistry
157 pages, Hardcover
First published August 24, 2007
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 2 of 2 reviews
May 18, 2012
While this book often suffered from a terrific laundry-list syndrome (that's not true; the book consisted of nothing BUT laundry lists), it offers some nice exposure to a wide range of natural organic chemicals and their properties/purposes. Hanson reviews the biosynthesis pathways (it's interesting how most of the products are synthesized from so few pathways - chiefly, terpenoids, made from one of two main pathways), chemical ecology, photochemistry, and olfactory chemistry of interesting garden-related plants, fungi, and insects.
Some of the interesting broad-brush take-aways:
- every other chemical is a terpenoid :)
- reddish-yellow plant colors (with the exception of beets) are usually due to carotenoids
- darker red, purple, black colors are usually caused by anthocyanins
- fruity smells are usually esters
- asters often produce polyacetylenes
- lily-of-the-valley produces allelopathic false amino acid that neighbors try to use and can't, causing death sometimes
- sulfur compounds are responsible for both Allium family smells as well as asparagus pee
- (since we are chemical beings), toxins nearly always work by inhibiting key biochemistry (tricking or deactivating enzymes)
- chlorphyll breaks down easily, when plants are too dry to make them, they quickly lose their green color; chlorophyll also breaks down easily when cooking, especially in acidic conditions; when chlorophyll breaks down, the darker pheophytin is formed (chlorophyll - Mg) and the other (mostly carotenoid) pigments become the dominant color of the leaf (hence fall reds, yellows, and oranges)
- plants often store toxins in two parts, so that mechanical damage combines them and poisons the unfortunate biter (preventing the healthy plant from being exposed to the active toxin)
- plants produce compounds that attract predators and parasites of herbivores that are bothering them
- sugars are often added to non-polar compounds to add solubility
Some of the interesting broad-brush take-aways:
- every other chemical is a terpenoid :)
- reddish-yellow plant colors (with the exception of beets) are usually due to carotenoids
- darker red, purple, black colors are usually caused by anthocyanins
- fruity smells are usually esters
- asters often produce polyacetylenes
- lily-of-the-valley produces allelopathic false amino acid that neighbors try to use and can't, causing death sometimes
- sulfur compounds are responsible for both Allium family smells as well as asparagus pee
- (since we are chemical beings), toxins nearly always work by inhibiting key biochemistry (tricking or deactivating enzymes)
- chlorphyll breaks down easily, when plants are too dry to make them, they quickly lose their green color; chlorophyll also breaks down easily when cooking, especially in acidic conditions; when chlorophyll breaks down, the darker pheophytin is formed (chlorophyll - Mg) and the other (mostly carotenoid) pigments become the dominant color of the leaf (hence fall reds, yellows, and oranges)
- plants often store toxins in two parts, so that mechanical damage combines them and poisons the unfortunate biter (preventing the healthy plant from being exposed to the active toxin)
- plants produce compounds that attract predators and parasites of herbivores that are bothering them
- sugars are often added to non-polar compounds to add solubility
October 8, 2012
A broad introduction for the chemically and technically inclined. Packed with diagrams and instances of chemical occurrences, you really want a background in chemistry...but quite informative.
Displaying 1 - 2 of 2 reviews