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Home Course in Agriculture for Students and Farmers
A readable guide explains the three main food constituents fats carbohydrates and albuminoids, their roles in energy and tissue building, and how digestion converts them for use. It covers mouth digestion stomach compartments in ruminants versus simple-stomached animals and the importance of fresh air for respiration and health.
MENTIONED IN THIS ARTICLE
Denise Sah
Pierce
Sasien
Huffato NY
Onlilie