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Bioconjugate Techniques 3rd Edition Pdf

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Bioconjugate Techniques

Bioconjugate Techniques Book
Author : Greg T. Hermanson
Publisher : Academic Press
Release : 2013-07-25
ISBN : 0123822408
Language : En, Es, Fr & De

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Book Description :

Bioconjugate Techniques, 3rd Edition, is the essential guide to the modification and cross linking of biomolecules for use in research, diagnostics, and therapeutics. It provides highly detailed information on the chemistry, reagent systems, and practical applications for creating labeled or conjugate molecules. It also describes dozens of reactions, with details on hundreds of commercially available reagents and the use of these reagents for modifying or crosslinking peptides and proteins, sugars and polysaccharides, nucleic acids and oligonucleotides, lipids, and synthetic polymers. Offers a one-stop source for proven methods and protocols for synthesizing bioconjugates in the lab Provides step-by-step presentation makes the book an ideal source for researchers who are less familiar with the synthesis of bioconjugates Features full color illustrations Includes a more extensive introduction into the vast field of bioconjugation and one of the most thorough overviews of immobilization chemistry ever presented

Food Packaging

Food Packaging Book
Author : Cornelia Vasile,Morten Sivertsvik
Publisher : MDPI
Release : 2019-04-18
ISBN : 3038977667
Language : En, Es, Fr & De

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Book Description :

Because of the increasing pressure on both food safety and packaging/food waste, the topic is important both for academics, applied research, industry and also for environment protection. Different materials, such as glass, metals, paper and paperboards, and non-degradable and degradable polymers, with versatile properties, are attractive for potential uses in food packaging. Food packaging is the largest area of application within the food sector. Only the nanotechnology-enabled products in the food sector account for ~50% of the market value, with and the annual growth rate is 11.65%. Technological developments are also of great interest. In the food sector, nanotechnology is involved in packaging materials with extremely high gas barriers, antimicrobial properties, and also in nanoencapsulants for the delivery of nutrients, flavors, or aromas, antimicrobial, and antioxidant compounds. Applications of materials, including nanomaterials in packaging and food safety, are in forms of: edible films, polymer nanocomposites, as high barrier packaging materials, nanocoatings, surface biocides, silver nanoparticles as potent antimicrobial agents, nutrition and neutraceuticals, active/bioactive packaging, intelligent packaging, nanosensors and nanomaterial-based assays for the detection of food relevant analytes (gasses, small organic molecules and food-borne pathogens) and bioplastics.

Formation and Control of Biofilm in Various Environments

Formation and Control of Biofilm in Various Environments Book
Author : Hideyuki Kanematsu,Dana M. Barry
Publisher : Springer Nature
Release : 2020-01-25
ISBN : 9811522405
Language : En, Es, Fr & De

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Book Description :

This book provides excellent techniques for detecting and evaluating biofilms: sticky films on materials that are formed by bacterial activity and produce a range of industrial and medical problems such as corrosion, sanitary problems, and infections. Accordingly, it is essential to control biofilms and to establish appropriate countermeasures, from both industrial and medical viewpoints. This book offers valuable, detailed information on these countermeasures. It also discusses the fundamentals of biofilms, relates various substrates to biofilms, and presents a variety of biofilm reactors. However, the most important feature of this book (unlike others on the market) is its clear focus on addressing the practical aspects from an engineering viewpoint. Therefore, it offers an excellent practical guide for engineers and researchers in various fields, and can also be used as a great academic textbook.

Biophysical Chemistry of Proteins

Biophysical Chemistry of Proteins Book
Author : Engelbert Buxbaum
Publisher : Springer Science & Business Media
Release : 2010-11-18
ISBN : 9781441972514
Language : En, Es, Fr & De

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Book Description :

The book is structured in nine sections, each containing several chapters. The volume starts with an overview of analytical techniques and progresses through purification of proteins; protein modification and inactivation; protein size, shape, and structure; enzyme kinetics; protein-ligand interactions; industrial enzymology; and laboratory quality control. The book is targeted at all scientists interested in protein research.

Journal

Journal Book
Author : American Chemical Society
Publisher :
Release : 2003
ISBN :
Language : En, Es, Fr & De

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Book Description :