The Garden Guide

Book: Gardening Science - Soils, Manure and the Environment
Chapter: Chapter 1: Earths and Soils

Carbon and vegetables

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1159. Carbon, As carbon constitutes nearly one half of every vegetable substance, it is, of course, the most important element in the food of plants. As it is a solid substance insoluble in water, it cannot be taken up by the spongioles of plants in that form: it can only be imbibed by the plants when it is in combination with oxygen, or, in other words, in the state in which it is found in the atmosphere.