Skip to content
Home/ Practical Treatise Of Assets, Debts And Encumbrances (1835)
Practical Treatise Of Assets, Debts And Encumbrances (1835)

Practical Treatise Of Assets, Debts And Encumbrances (1835)

No customer reviews yet ISBN 9781436745468

""A Practical Treatise of Assets, Debts and Encumbrances"" is a book written by James Ram in 1835. The book provides a comprehensive guide to understanding the legal concepts of assets, debts, and encumbrances. It is intended for use by lawyers, accountants, and anyone else who needs to understand the intricacies of these legal concepts.The book begins by defining assets, debts, and encumbrances and goes on to explain the different types of each. Ram provides detailed explanations of how assets and debts are valued, how encumbrances are created, and how they affect the ownership and transfer of property.The book also covers topics such as liens, mortgages, and other forms of security interests. It explains how these instruments are used to secure debts and how they can be enforced in the event of default.Throughout the book, Ram provides practical examples and case studies to illustrate the concepts he is discussing. He also includes sample legal documents and forms, making it a useful reference for practitioners.Overall, ""A Practical Treatise of Assets, Debts and Encumbrances"" is a valuable resource for anyone who needs to understand the legal concepts of assets, debts, and encumbrances. It provides a clear and concise explanation of these complex topics and is an essential reference for lawyers, accountants, and other professionals.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

About the author

Product details

Pub dateJun 29, 2008
ISBN-101436745462
ISBN-139781436745468
LanguageEnglish
Last updated 2026-09-07 17:52
$43.69 $46.95 6% off
You save $3.26 · list price $46.95
In stock — ships in 24 hours with free tracking
Delivery by Monday, September 14, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Industries - Agribusiness
See all
Breadmaking: Improving Quality
<p><i>Bread Making: Improving Quality</i> quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice</p> <p>The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours</p> <p>With its distinguished editor and international team of contributors, <i>Bread Making: Improving Quality, Third Edition, </i>continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.</p>
$404.55
Agricultural Systems: Agroecology and Rural Innovation for Development: Agroecology and Rural Innova
<p><i>Agricultural Systems, Second Edition, </i> is a comprehensive text for developing sustainable farming systems. It presents a synthetic overview of the emerging area of agroecology applications to transforming farming systems and supporting rural innovation, with particular emphasis on how research can be harnessed for sustainable agriculture. The inclusion of research theory and examples using the principles of cropping system design allows students to gain a unique understanding of the technical, biological, ecological, economic and sociological aspects of farming systems science for rural livelihoods.</p> <p>This book explores topics such as: re-inventing farming systems&#x3b; principles and practice of agroecology&#x3b; agricultural change and low-input technology&#x3b; ecologically-based nutrient management&#x3b; participatory breeding for developing improved and relevant crops&#x3b; participatory livestock research for development&#x3b; gender and agrarian inequality at the local scale&#x3b; the nature of agricultural innovation&#x3b; and outreach to support rural innovation. The extensive coverage of subjects is complemented with integrated references and a companion website, making this book essential reading for courses in international agricultural systems and management, sustainable agricultural management, and cropping systems.</p> <p>This book will be a valuable resource for students of agricultural science, environmental engineering, and rural planning&#x3b; researchers and scientists in agricultural development agencies&#x3b; and practitioners of agricultural development in government extension programs, development agencies, and NGOs.</p>
$86.87
Integrated Processing Technologies for Food and Agricultural By-Products
<p>Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. </p><b><i> </b></i> <p>In<i> <b>Integrated Processing Technologies for Food and Agricultural By-Products</b></i> experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. <b><i>Integrated Processing Technologies for Food and Agricultural By-Products</b></i> is a valuable resource for industry professionals, academics, and policy-makers alike. </p>
$202.43