Sweet Biochemistry

Book Description :

Sweet Biochemistry: Remembering Structures, Cycles, and Pathways by Mnemonics makes biochemistry lively, interesting and memorable. by connecting objects, images and stories. Dr. Kumari has converted cycles and difficult pathways into very simple formula, very short stories and images which will help readers see familiar things in complicated cycles and better visualize biochemistry. Provides quick, indigenous formulas, mnemonics, figures and short stories to help users simply recollect the study of biochemistry Gives unique descriptions of the difficult areas in biochemistry and new ways of remembering a pathway or structure Presents original diagrams that resonate and are easy to recall

Book Description :

Issues in Biochemistry and Geochemistry / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Biochemistry and Geochemistry. The editors have built Issues in Biochemistry and Geochemistry: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Biochemistry and Geochemistry in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Biochemistry and Geochemistry / 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Book Description :

Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues Offers foundational information on the quality and composition of sorghum as a grain Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry

Book Description :

Written primarily for 16-19 year old students, this primer aims to extend students' knowledge and inspire them to take their school-level learning further. It explores topics that are familiar from the curriculum and also introduces new ideas, giving students a first taste of the study ofbiology beyond school-level and demonstrating how concepts frequently encountered at school are relevant to and applied in current research. This is the ideal text to support students who are considering making the transition from studying biology at school to university.This is a concise, stimulating introduction to the fundamental biomolecules in cells and organisms, and the exciting ways biochemistry could be used to solve global problems, both now and in the future.

Book Description :

This volume contains the Proceedings of the 25th Mosbach Colloquium, the general theme of which is the Biochemistry of Sensory Functions. It was intended, continuing the silver-tradition of these Colloquia, to provide the uninitiated biochemist with an insight into the current status of a line of research in Molecular Biology which, more than many other fields in Biochemistry, has maintained its contacts with and respect for Physiology. The speakers were asked to attempt to outline their topic sufficiently to define the fundamentals and to build up upon this basis the more sophisticated details of their own studies. It is for the reader to evaluate how well both organizer and participants 1 have attained this end • These Proceedings not only mirror the hubs around which several groups of scientists wheel but may also serve as a source of literature references and for the advanced student as an introduction to this highly up-to-date branch of Biochemistry, although no index is provided as the table of con tents is considered sufficient to locate most of the s,

Book Description :

Wines from Grape Dehydration is the first of itskind in the field of grape dehydration - the controlled dryingprocess which produces a special group of wines. These types of wine are the most ancient, made in the Mediterraneanbasin, and are even described in Herodotus. Until few years ago, itwas thought that these wines – such as Pedro Ximenez, Tokai,Passito, and Vin Santo – were the result of simple grapedrying, because the grapes were left in the sun, or insidegreenhouses that had no controls over temperature, relativehumidity or ventilation. But Amarone wine, one of the most prizedwines in the world, is the first wine in which the drying is acontrolled process. This controlled process – grapedehydration – changes the grape at the biochemical level, andinvolves specialist vine management, postharvest technology andproduction processes, which are different from the typicalwine-making procedure. After a history of grape dehydration, the book is then divided intotwo sections; scientific and technical. The scientific section approaches the subjects of vineyardmanagement and dehydration technology and how they affect thebiochemistry and the quality compounds of grape; as well asvinification practices to preserve primary volatiles compounds andcolour of grape. The technical section is devoted to fourmain classes of wine: Amarone, Passito, Pedro Ximenez, andTokai. The book then covers sweet wines not made by grape dehydration, andthe analytical/sensorial characteristics of the wines. A concludingfinal chapter addresses the market for these specialwines. This book is intended for wineries and wine makers, wineoperators, postharvest specialists, vineyard managers/growers,enology/wine students, agriculture/viticulture faculties and courseleaders and food processing scientists

Book Description :

Biochemistry and Physiology of Plant Immunity details the physiological properties of plant immunity from a biochemical perspective. The book provides a summary and concise explanation of the various studies conducted on the field of biochemistry and physiology of plant immunity. The text first details the evolution of parasitism, and then proceeds to discussing the biochemistry and physiology of heterotrophic micro-organisms. Next, the selection talks about the biochemistry and physiology of diseased plant, before it finally deals with plant immunity. The book will be of great use to researchers and practitioners of disciplines that deal with the health of vegetation, such as botany and horticulture.

Book Description :

Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in studying the phenomena of taste and olfaction. It then proceeds with a discussion of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the role of cilia in olfactory recognition, and the involvement of receptor proteins in vertebrate olfaction. Middle chapters focus on the chemosensation, major histocompatibility complex and olfactory receptors, taste receptor mechanisms, biochemistry of sugar reception in insects, intensity/time phenomena in sugar sweetness, and recognition of taste stimuli at the initial binding interaction. The reader is also introduced to the physicochemical principles of taste and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate primary olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing by bacteria. Examples of chemical sensory systems are included. This book will be of interest to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, food scientists, students, and specialists in psychology, neurophysiology, organic chemistry, and nutrition.

Book Description :

Edited by renowned protein scientist and bestselling author Roger L. Lundblad, with the assistance of Fiona M. Macdonald of CRC Press, this fifth edition of the Handbook of Biochemistry and Molecular Biology gathers a wealth of information not easily obtained, including information not found on the web. Presented in an organized, concise, and simple-to-use format, this popular reference allows quick access to the most frequently used data. Covering a wide range of topics, from classical biochemistry to proteomics and genomics, it also details the properties of commonly used biochemicals, laboratory solvents, and reagents. An entirely new section on Chemical Biology and Drug Design gathers data on amino acid antagonists, click chemistry, plus glossaries for computational drug design and medicinal chemistry. Each table is exhaustively referenced, giving the user a quick entry point into the primary literature. New tables for this edition: Chromatographic methods and solvents Protein spectroscopy Partial volumes of amino acids Matrix Metalloproteinases Gene Editing Click Chemistry

Book Description :

This volume contains information on the nucleotide composition of bacterial DNA. Eukaryotic protists, etc.; Nearest neighbour frequencies in DNA; repeated and unique sequences in eukaryotes; nucleic acid sequences in bacteriophage, chloroplasts, mitochondria, kinetoplasts, satellites and TRNA. Information on the physical properties of RNA, atomic coordinates of DNA-DNA. Also included in this volume is information on enzymes involved in nucleic acid function.

Book Description :

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Book Description :

Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry. Features contributions from leading authorities and industry experts Informs and updates on all the latest developments in the field

Book Description :

The alkaloids were of great importance to mankind for centuries, long before they were recognized as a chemical class. The influence they have had on literature is hinted at by some of the quotations I have used as chapter headings. Their in fluence on folklore and on medicine has been even greater. The scientific study of alkaloids may be said to have begun with the isolation of morphine by SERTURNER in 1804. Since that time they have remained of great interest to chemists, and now in any month there appear dozens of publications dealing with the isolation of new alkaloids or the determination of the structures of previously known ones. The area of alkaloid biochemistry, in comparison, has received little attention, and today is much less developed. There is a certain amount of personal arbitrariness in defining "biochemistry", as there is in defining "alkaloid", and this arbitrariness is doubtless compounded by the combination. Nevertheless, it seems to me that in any consideration of the bio chemistry of a group of compounds three aspects are always worthy of attention pathways of biosynthesis, function or activity, and pathways of degradation. For the alkaloids, treatment of these three aspects is necessarily lopsided. Much has been learned about routes of biosynthesis, but information on the other aspects is very scanty. It would be possible to enter into some speculation regarding the biosyn thesis of all the more than 1,000 known alkaloids.

Book Description :

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Book Description :

The strongest point of this book titled “Biochemistry of Oxidative Stress: Physiopathology and Clinical Aspects”, is that the academic and scientific background of the authors/editors guarantee the authorship of a book comprising all aspects of oxidative stress, ranging from very molecular aspects, to clinical application, including the antioxidant therapy. Of particular importance is the fact that the aforementioned aspects are described in the book in a general section and in three different and important pathologies, such as cardiovascular diseases, neurodegenerative diseases, and cancer. The importance of these pathologies lays in the fact that, taken separately or together, they represent by far the leading cause of death in the world. Finally, all the chapters have been written by highly recognized authorities in the field of their investigations. At least to our knowledge, this is the first book with this characteristics in the field of oxidative stress.

Book Description :

Plant pathology embraces all aspects of biological and scientific activity which are concerned with understanding the complex phenomena of diseases in plants. Physiological plant pathology represents those specialities within plant pathology which focus on the physiological and biochemical activities of pathogens and on the response of host plant tissues. Today there is an increasing recognition on the part of the scientific agri cultural community that only through a deeper and more fundamental under standing of all the interacting components of the agricultural biota can we expect to improve our capabilities of feeding an expanding world population. It is in this context that physiological plant pathology has assumed new significance within the broader field of plant pathology. No longer are studies on the biochemistry and physiology of pathogens and pathogenesis merely isolated academic exercises; rather, a substantial coherent body of knowledge is accumulating upon which our understanding of the process of disease developmen t and host resistance is being founded. It is from these foundations of knowledge that ultimately new insights into the control of plant diseases may be expected to grow. It seems appropriate, therefore, that at regular intervals those involved in the various subspecialities encompassing the broadest aspects of physiological plant pathology reassess the contributions within the particular specialities in the light of new knowledge and technologies for the purpose of articulating new and productive directions for the future.

Book Description :

Advances in Cholesterol Research presents a range of topics which, for the most part, have not been reviewed in recent years in books published on cholesterol. The subject area can be divided into two main sections. The intracellular and extracellular dynamics of cholesterol. The intracellular dynamics of cholesterol includes the intracellular distributions of cholesterol, cellular functions of the sterol, cholesterol metabolism in steroidogenic tissues, the cholestryl ester cycle, relation between cholesterol and dolichol biosynthesis, and the role of cholesterol in tumor cell proliferation. The section on extracellular dynamics of cholesterol includes the biogenesis of high density lipoprotein subclasses, structure-function relation in lecithin: cholesterol acyltransferase, and the role of cholesterol in atherosclerosis and in membrane fusion.

Book Description :

Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.

Book Description :

Special Issue on Sensory Systems

Book Description :

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.