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Handbook of Biochemistry and Molecular Biology, Fifth Edition

Handbook of Biochemistry and Molecular Biology, Fifth Edition

Autorzy
Wydawnictwo CRC Press Inc.
Data wydania 01/06/2018
Wydanie Piąte
Liczba stron 1001
Forma publikacji książka w twardej oprawie
Poziom zaawansowania Dla szkół wyższych i kształcenia podyplomowego
Język angielski
ISBN 9781138033092
Kategorie Biochemia, Biologia molekularna, Biotechnologia
905.00 PLN (z VAT)
$232.71 / €208.22 / £192.86 /
Produkt dostępny
Przesyłka w 14 dni
Ilość
Do schowka

Opis książki

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

Handbook of Biochemistry and Molecular Biology, Fifth Edition

Spis treści

SECTION I: AMINO ACIDS, PEPTIDES, AND PROTEINS


Properties of Amino Acids


Data on the Naturally Occurring Amino Acids


Coefficients of Solubility Equations of Certain Amino Acids in Water


Heat Capacities, Absolute Entropies, and Entropies of Formation of Amino Acids and Related Compounds


Heat of Combustion, Enthalpy, and Free Energy of Formation of Amino Acids and Related Compounds


Solubilities of Amino Acids in Water at Various Temperatures


Heats of Solution of Amino Acids in Aqueous Solution at 25 DegreesC


Free Energies of Solution and Standard Free Energy of Formation of Amino Acids in Aqueous Solution at 25 DegreesC


Far Ultraviolet Absorption Spectra of Amino Acids


UV Absorption Characteristics of N-Acetyl Methyl Esters of the Aromatic Amino Acids, Cystine, and of N-Acetylcysteine


Numerical Values of the Absorbances of the Aromatic Amino Acids in Acid, Neutral, and Alkaline Solutions


Hydrophobicities of Amino Acids and Proteins


Partial Volumes of Amino Acids


Deamidation of Asparagine


Michael Reactions of Proteins


Molecular Weights of Proteins and Some Other Materials Including Sedimentation, Diffusion, and Frictional Coefficients and Partial Specific Volumes


Molar Absorptivity and A1cm 1% Values for Proteins at Selected Wavelengths of the Ultraviolet and Visible Region


Temperature Coefficients of Apparent Partial Specific Volumes of Proteins Expressed in ml/g/deg (dV/dT)


Protein pK Values


Intrinsic Viscosity of Proteins


Infrared Spectra of Proteins


Volume Changes for Some Macromolecule Association Reactions


Assay of Solution Protein Concentration


Spectrophotometric Determination of Protein Concentration in the Short-Wavelength Ultraviolet


SECTION II: ENZYMES


Turnover of Enzymes in Tissues


Molecular Turnover of Cytochromes in Animals


Matrix Metalloproteinases


Proteases in the Interstitial Space


Enzymes in Synthetic OrganicChemistry


Therapeutic Enzymes


Protease Inhibitors and Protease Inhibitor Cocktails


SECTION III: LIPIDOMICS AND LIPIDOMES


Evolution of the Classification and Nomenclature of Lipids


A Brief Glossary for Lipidomics


A Comprehensive Classification System for Lipids


Properties of Fatty Acids and Their Methyl Esters


Densities, Specific Volumes, and Temperature Coefficients of Fatty Acids from C8 to C12


Composition and Properties of Common Oils and Fats


Spectral Properties of Fatty Acids


IR Active Bands of Phosphatidylethanolamines (PE)


Concentration of Some Fatty Acids in Human Blood, Blood Plasma or Blood Serum


So

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