Introduction to Chemistry for Biology Students PDF Download
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Author: George Israel Sackheim
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: George Israel Sackheim
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author:
Publisher: Yale University Press
ISBN: 9780300153590
Category : Biochemistry
Languages : en
Pages : 814
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Book Description
In this book a distinguished scientist-historian offers a critical account of how biochemistry and molecular biology emerged as major scientific disciplines from the interplay of chemical and biological ideas and practice. Joseph S. Fruton traces the historical development of these disciplines from antiquity to the present time, examines their institutional settings, and discusses their impact on medical, pharmaceutical, and agricultural practice.
Author: Addy Pross
Publisher: OUP Oxford
ISBN: 0191650897
Category : Science
Languages : en
Pages : 224
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Book Description
Seventy years ago, Erwin Schrödinger posed a profound question: 'What is life, and how did it emerge from non-life?' This problem has puzzled biologists and physical scientists ever since. Living things are hugely complex and have unique properties, such as self-maintenance and apparently purposeful behaviour which we do not see in inert matter. So how does chemistry give rise to biology? What could have led the first replicating molecules up such a path? Now, developments in the emerging field of 'systems chemistry' are unlocking the problem. Addy Pross shows how the different kind of stability that operates among replicating molecules results in a tendency for chemical systems to become more complex and acquire the properties of life. Strikingly, he demonstrates that Darwinian evolution is the biological expression of a deeper, well-defined chemical concept: the whole story from replicating molecules to complex life is one continuous process governed by an underlying physical principle. The gulf between biology and the physical sciences is finally becoming bridged. This new edition includes an Epilogue describing developments in the concepts of fundamental forms of stability discussed in the book, and their profound implications. Oxford Landmark Science books are 'must-read' classics of modern science writing which have crystallized big ideas, and shaped the way we think.
Author: Andreas Herrmann
Publisher: John Wiley & Sons
ISBN: 1119956986
Category : Science
Languages : en
Pages : 408
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Book Description
"Coming to a conclusion, this wonderful, informative and very interesting book presents an excellent overview of small volatile organic compounds and their role in our life and environment. Really fascinating is the entirety of scientific disciplines which were addressed by this book." –Flavour and Fragrance Journal, 2011 "... this book deserves to be a well-used reference in the library of any laboratory specialising in VOC". –Chemistry World, 2011 Volatile compounds are molecules with a relatively low molecular weight allowing for an efficient evaporation into the air. They are found in many areas of our everyday-life: they are responsible for the communication between species such as plants, insects or mammals; they serve as flavours or fragrances in many food products or perfumed consumer articles; and they play an important role in atmospheric chemistry. This book takes an interdisciplinary approach to volatile molecules. Review-style introductions to the main topics in volatile chemistry and biology are provided by international experts, building into a broad overview of this fascinating field. Topics covered include: The structural variety of volatile compounds Biogeneration of volatiles Synthesis of natural and non-natural volatiles Analysis of volatiles Volatile compounds as semiochemicals in plant-plant or plant-insect interactions Volatiles in pest control Pheromones and the influence of volatiles on mammals Olfaction and human perception Volatiles as fragrances The generation of flavours and food aroma compounds Stabilisation and controlled release of volatiles The impact of volatiles on the environment and the atmosphere
Author: Hari G. Garg
Publisher: Elsevier
ISBN: 0080472222
Category : Science
Languages : en
Pages : 625
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Book Description
It was probably the French chemist Portes, who first reported in 1880 that the mucin in the vitreous body, which he named hyalomucine, behaved differently from other mucoids in cornea and cartilage. Fifty four years later Karl Meyer isolated a new polysaccharide from the vitreous, which he named hyaluronic acid. Today its official name is hyaluronan, and modern-day research on this polysaccharide continues to grow. Expertly written by leading scientists in the field, this book provides readers with a broad, yet detailed review of the chemistry of hyaluronan, and the role it plays in human biology and pathology. Twenty-seven chapters present a sequence leading from the chemistry and biochemistry of hyaluronan, followed by its role in various pathological conditions, to modified hylauronans as potential therapeutic agents and finally to the functional, structural and biological properties of hyaluronidases. Chemistry and Biology of Hyaluronan covers the many interesting facets of this fascinating molecule, and all chapters are intended to reach the wider research community. - Comprehensive look at the chemistry and biology of hyaluronans - Essential to Chemists, Biochemists and Medical researchers - Broad yet detailed review of this rapidly growing research area
Author: G Michael Blackburn
Publisher: Royal Society of Chemistry
ISBN: 1782625771
Category : Science
Languages : en
Pages : 503
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Book Description
The structure, function and reactions of nucleic acids are central to molecular biology and are crucial for the understanding of complex biological processes involved. Revised and updated Nucleic Acids in Chemistry and Biology 3rd Edition discusses in detail, both the chemistry and biology of nucleic acids and brings RNA into parity with DNA. Written by leading experts, with extensive teaching experience, this new edition provides some updated and expanded coverage of nucleic acid chemistry, reactions and interactions with proteins and drugs. A brief history of the discovery of nucleic acids is followed by a molecularly based introduction to the structure and biological roles of DNA and RNA. Key chapters are devoted to the chemical synthesis of nucleosides and nucleotides, oligonucleotides and their analogues and to analytical techniques applied to nucleic acids. The text is supported by an extensive list of references, making it a definitive reference source. This authoritative book presents topics in an integrated manner and readable style. It is ideal for graduate and undergraduates students of chemistry and biochemistry, as well as new researchers to the field.
Author: Beatriz Alvarez
Publisher: Elsevier
ISBN: 0323902197
Category : Science
Languages : en
Pages : 746
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Book Description
Redox Chemistry and Biology of Thiols offers an applied, comprehensive overview of redox chemistry and biology of thiol-dependent processes. Running from basic biology and chemistry of redox phenomena to research methods and highlighting recently identified roles of thiols across cellular and bodily systems, this book draws upon a range of disciplines to illuminate new research directions, new applications of thiol studies, and clinical translation. Sections cover thiol oxidizing species, thiol reactivity and modifications, thioredoxin, glutaredoxin, glutathione, peroxidases, thiol repair enzymes, thiol oxidative signaling, disulfide bond formation, thiol-based redox biosensors, cysteine and hydrogen sulfide metabolism, iron-sulfur cluster biogenesis, thiols in chloroplasts, blood thiols, sugar and polyamine thiols in pathogenic organisms, redox medicine (therapeutic applications of thiols and drug development), as well as methods and bioinformatics tools. Runs from basic thiol biology and chemistry to applications and clinical translation Provides methods and protocols that will power new research across biomedicine, cell biology, plant biology, drug development, and protein folding and modulation Includes chapter contributions from international leaders in the field
Author: Martin Egli
Publisher: Wiley-VCH
ISBN: 9783906390673
Category : Science
Languages : en
Pages : 0
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Book Description
This is the first book to provide a comprehensive overview of the field of artificial nucleic acids. Covering a tremendous amount of literature on the chemistry, biology, and structure of artificial nucleic acids, it will constitute an invaluable source of information for the specialist and for young researchers interested in starting a career in this fascinating field of research alike. This book combines the contributions of many of the major players in this research field, and covers the synthesis of sugar-, base- and backbone-modified nucleic acids, their structural characteristics studied by X-ray crystallography, and NMR in solution as well as their chemical and biological properties.
Author: G. Michael Blackburn
Publisher: Oxford University Press, USA
ISBN:
Category : Nature
Languages : en
Pages : 556
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Book Description
Since the discovery of the DNA double helix in 1953, nucleic acids have formed the central theme of much of contemporary molecular science. Recent mastery of nucleic acids synthesis has been the key to the establishment of the biotechnology industry, and our improving knowledge of nucleic acid structures and interactions is considerably influencing the design of novel drugs. The first edition of this book responded to the pressing need for a single volume that integrated the chemistry and biology of the nucleic acids in an introductory yet authoritative text. This second and completely updated edition, which includes a new chapter on techniques applied to nucleic acids, sets the basics of the nucleic acids in the context of the expanding horizons set by modern structural biology, RNA enzymology, drug discovery and biotechnology.
Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1119210321
Category : Science
Languages : en
Pages : 544
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Book Description
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
