Elementary Biochemistry (2nd Revised Edition)

Description

For Undergraduate Students

Table of Contents

1. Introduction
2. Water: The Solvent of Life
3. pH and Buffers
4. The Atom and Chemical Bonds
5. Carbohydrates-I: General Structure of Monosaccharides
6. Carbohydrates-II: Properties of Monosaccharides
7. Carbohydrates III: Oligosaccharides
8. Carbohydrates-IV: Polysaccharides
9. Proteins-I: General Structure
10. Proteins-II: Classification
11. Proteins-III: General Properties
12. Lipids-I: General Structure
13. Lipids-II: Classification
14. Lipids-III: Properties of Fats and Oils
15. Nucleic Acids
16. Enzymes-I: Nomenclature and Classification
17. Enzymes-II: Characteristics and 3-‘;D’ Structure
18. Enzymes-III: Mechanism of Enzyme Action
19. Animal Hormones
20. Plant Hormones
21. Fat – Soluble Vitamins
22. Water – Soluble Vitamins
23. Biochemical Techniques
24. Biochemical Experiments
25. Appendices:
    1. I. Selected Bibliography
    2. II. Greek Alphabet
    3. III. Exponential Notation
    4. IV. The International System of Units
    5. V. Hints for Using the Metric System
    6. VI. Comparison of Metric and Other Units
    7. VII. Mathematical Signs and Symbols
    8. VIII. Relative Sizes of Structures, from Atoms to Eggs
    9. IX. The Nobel Prizes
    10. X. A Short Chronology of Biochemistry
26. Indices