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Product details
File Size: 2943 KB
Print Length: 56 pages
Publication Date: December 30, 2012
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00FK133XU
Text-to-Speech:
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Amazon Best Sellers Rank:
#477,466 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The book was crudely written, hard to follow, and lacked explanations. It pretty much gives you a starting point. Definitely needs edited
Not too bad, some of the formulations for the agar need to be clearer. Its a good how to book.
I was hoping for a beginning to end walk through. Still, a lot of good information. I'd recommended this book.
Straight forward informative and with good pictures to help illustrate written descriptions. Link to references and other sources are quite helpful.
Over priced book not enough information.
Complete waste of time and money
I liked the overall introduction to tissue culture and the references to other texts that might serve beginners. I liked that the author showed experience in using the techniques to apply to cannabis directly and the tidbits of notes and trivia sprinkled in the text. Several terms were not quantitatively defined, such as 'smidgen' and 'pinch'. I would like to see consistent use of quantities in formulas, for example, is '1MS' one packet of MS or 30 ml of diluted MS for baby food jars? I would like to see a re-editing for smoother reading and several, if not many of the illustrations re-worked for clarity. It would be interesting to see how the formulas she has developed for cannabis compare to those of other plants- what is similar, what is different. There were also questions that remained unanswered, such as the reason for not continuing to work with the callused material from her experiments at the end of the book. However, the addition of the experimental data was very informative. Overall, I liked the book, but it could use improvement in later editions. I would also like to see it in a non-kindle format.
A decent primer but costly for information you can get for free from other sources
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