Introduction to Chemistry for Biology Students PDF Download

Author: George Israel Sackheim
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author:
Publisher: Yale University Press
ISBN: 9780300153590
Category : Biochemistry
Languages : en
Pages : 814

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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: Hari G. Garg
Publisher: Elsevier
ISBN: 0080472222
Category : Science
Languages : en
Pages : 625

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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: Addy Pross
Publisher: OUP Oxford
ISBN: 0191650897
Category : Science
Languages : en
Pages : 224

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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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"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: G. Michael Blackburn
Publisher: Oxford University Press, USA
ISBN:
Category : Nature
Languages : en
Pages : 556

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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: Danail D. Bonchev
Publisher: Springer Science & Business Media
ISBN: 038725871X
Category : Science
Languages : en
Pages : 359

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The book offers new concepts and ideas that broaden reader’s perception of modern science. Internationally established experts present the inspiring new science of complexity, which discovers new general laws covering wide range of science areas. The book offers a broader view on complexity based on the expertise of the related areas of chemistry, biochemistry, biology, ecology, and physics. Contains methodologies for assessing the complexity of systems that can be directly applied to proteomics and genomics, and network analysis in biology, medicine, and ecology.

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: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1119210321
Category : Science
Languages : en
Pages : 544

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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.

Author: G. Wilse Robinson
Publisher: World Scientific
ISBN: 9789810224516
Category : Science
Languages : en
Pages : 530

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The central theme, which threads through the entire book, concerns computational modeling methods for water. Modeling results for pure liquid water, water near ions, water at interfaces, water in biological microsystems, and water under other types of perturbations such as laser fields are described. Connections are made throughout the book with statistical mechanical theoretical methods on the one hand and with experimental data on the other. The book is expected to be useful not only for theorists and computer analysts interested in the physical, chemical, biological and geophysical aspects of water, but also for experimentalists in these fields.