Chemistry of the amino acids
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Chemistry of the amino acids

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Published by Wiley in New York, London .
Written in English


Book details:

Edition Notes

StatementJesse P. Greenstein and Milton Winitz. Vol.2.
ContributionsWinitz, Milton.
ID Numbers
Open LibraryOL13776677M

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  About this book. This is the first of five books in the Amino Acids, these volumes represent a real benchmark for amino acid chemistry, providing a comprehensive discussion of the occurrence, uses and applications of amino acids and, by extension, their polymeric forms, peptides and proteins. Amino acids are featured in course syllabuses and in project and research work over a wide spectrum of subject areas in chemistry and biology. Chemists and biochemists using amino acids have many common needs when they turn to the literature for comprehensive information. Biochemistry of the Amino Acids, Second Edition, Volume II focuses on the trends in research on amino acids and biochemistry. Given considerations are incorporation of amino acids into proteins, amino acid sequences, and discovery of amino acids. The first part of the book deals with intermediary metabolism of amino acids. Originally planned as a six volume series, Amino Acids, Peptides and Proteins in Organic Chemistry now completes with five volumes but remains comprehensive in both scope and coverage. Further information about the 5 Volume Set and purchasing details can be viewed : Hardcover.

Principles of Biochemistry Lecture Notes. This book covers the following topics: Acids, Bases and Buffers, Physiological Buffers and Amino Acids, Peptides, Proteins, Protein Structure & Function, Protein Purification, Enzyme Kinetics, Enzyme Inhibition and Coenzymes, Carbohydrates, Lipids and Membranes, Cellular Metabolism & the Chemistry of Metabolism, Glycolysis, Pyruvated . Volume 4: Protection Reactions, Medicinal Chemistry, Combinatorial Synthesis. Volume 5: Analysis and Function of Amino Acids and Peptides. The fourth volume in this series is structured in three main sections. The first section is about protection reactions and amino acid based peptidomimetics. The second, and most extensive, part is devoted to Format: Hardcover. Amino acids are featured in course syllabuses and in project and research work over a wide spectrum of subject areas in chemistry and biology. Chemists and biochemists using amino acids have many common needs when they turn to the literature for . Amino acids, peptides and proteins are important constituents of food. They supply the required building blocks for protein biosynthesis. In addition, they directly contribute to the flavor of.

A free online book on the chemistry and biology of nucleic acids, written by Prof. Tom Brown and Dr Tom Brown (Jnr). The book is ideal for chemistry and biology students and also provides practical information for researchers working in the lab. Nucleic acid structure. Transcription, Translation and Replication. Mutagenesis and DNA repair. Chemistry and Bioactivity of Boswellic Acids and Other Terpenoids of the Genus Boswellia presents, in a single volume for the first time, key research into their structures, synthesis and potential as starting points for the development of medicinal agents. The basic amino acids (arginine, lysine), which form cations most readily, are more strongly held by cation-exchange resins than are acidic amino acids (aspartic and glutamic acids). There is a spectrum of affinities of the other amino acid cations for the resin between these extremes.   The pH at which an amino acid exists as the zwitterion is called the isoelectric point (pI). The amino acids in a protein are linked together by peptide bonds. Protein chains containing 10 or fewer amino acids are usually referred to as peptides, with a prefix such as di- or tri- indicating the number of amino acids. Chains containing more than.