Results of analyse performed at the Chemical Laboratory of the Imperial College of Agriculture [1]

Language
English
Type
Book
Creator
Edward Kinch, Oskar Kellner, Y. Kozai
Issued
1877-1905
Created (formated)
1877-1905
Extent
1冊
Description

請求記号：洋:88:1

注記：p. 1-181 by Edward Kinch, p.182- by Oskar Kellner

資料の解説: 農学校から駒場農学校、帝国大学農科大学、東京帝国大学農科大学初期まで、農芸化学科で引き継がれてきたと思われる実験ノート。農芸化学の教師だったイギリス人Edward Kinch（1848-1920）、ドイツ人Oskar Kellner（1851-1911）による第1巻、当時農芸化学科の学生だった古在由直（東京帝国大学農科大学元学長、東京帝国大学元総長。1864-1934）による第2巻、複数の日本人名と実験結果が記載された第3巻から成り、特にKinchの部分は、日本において土壌、肥料、作物などの分析結果を最初に記録したものと考えられています。

Collection

  • thumbnail of agriculture

    Agri. Library, UTokyo Collection

    Rare books held in University Library for Agricultural and Life Sciences, the University of Tokyo have been digitized and made available on this page.
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関連資料

https://iiif.dl.itc.u-tokyo.ac.jp/repo/files/medium/3c1ae77ce4997a14770e524fa8d1cc6fd4245301.jpg

Results of analyse performed at the Chemical Laboratory of the Imperial College of Agriculture [2]

Edward Kinch, Oskar Kellner, Y. Kozai
Agri. Library, UTokyo Collection | Graduate School of Agricultural and Life Sciences / Faculty of Agriculture
https://iiif.dl.itc.u-tokyo.ac.jp/repo/files/medium/07197f0c25e6af616ea5dedd6ac9a24fbf431adf.jpg

Results of analyse performed at the Chemical Laboratory of the Imperial College of Agriculture [3], Analytical results, reported by students

Edward Kinch, Oskar Kellner, Y. Kozai
Agri. Library, UTokyo Collection | Graduate School of Agricultural and Life Sciences / Faculty of Agriculture
https://iiif.dl.itc.u-tokyo.ac.jp/repo/files/medium/717ac355eec81f9adc4953d48a8d23e9bfe11d1b.jpg

E. Kinch's Lectures on agricultural chemistry

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https://iiif.dl.itc.u-tokyo.ac.jp/repo/files/medium/39b8badc7512534a6518ccfd07746632d4bb85c1.jpg

E. Kinch's Lectures on chemistry, inorganic, with laboratory notes

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E. Kinch's Lectures on chemistry, organic

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https://iiif.dl.itc.u-tokyo.ac.jp/repo/files/medium/f654ef92709303ef6714617681b0d136403c1537.jpg

Castans' Lectures on agriculture

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