Handbook of Biochemistry and Molecular Biology 5th Edition

Title Page
Copyright Page
Dedication
Table of Contents
Preface
Acknowledgments
Editors
SECTION I: AMINO ACIDS, PEPTIDES, AND PROTEINS
Chapter 1: Properties of Amino Acids
Chapter 2: Data on the Naturally Occurring Amino Acids
Chapter 3: Coefficients of Solubility Equations of Certain Amino Acids in Water
Chapter 4: Heat Capacities, Absolute Entropies, and Entropies of Formation of Amino Acids and Relate
Chapter 5: Heat of Combustion, Enthalpy, and Free Energy of Formation of Amino Acids and Related Com
Chapter 6: Solubilities of Amino Acids in Water at Various Temperatures
Chapter 7: Heats of Solution of Amino Acids in Aqueous Solution at 25° C
Chapter 8: Free Energies of Solution and Standard Free Energy of Formation of Amino Acids in Aqueous
Chapter 9: Far Ultraviolet Absorption Spectra of Amino Acids
Chapter 10: UV Absorption Characteristics of N-Acetyl Methyl Esters of the Aromatic Amino Acids, Cys
Chapter 11: Numerical Values of the Absorbances of the Aromatic Amino Acids in Acid, Neutral, and Al
Chapter 12: Hydrophobicities of Amino Acids and Proteins
Chapter 13: Partial Volumes of Amino Acids
Chapter 14: Deamidation of Asparagine
Chapter 15: Michael Reactions of Proteins
Chapter 16: Molecular Weights of Proteins and Some Other Materials Including Sedimentation, Diffusio
Chapter 17: Molar Absorptivity and ? Values for Proteins at Selected Wavelengths of the Ultraviole
Chapter 18: Temperature Coefficients of Apparent Partial Specific Volumes of Proteins Expressed in m
Chapter 19: Protein pK Values
Chapter 20: Intrinsic Viscosity of Proteins????
Chapter 21: Infrared Spectra of Proteins
Chapter 22: Volume Changes for Some Macromolecule Association Reactions
Chapter 23: Assay of Solution Protein Concentration
Chapter 24: Spectrophotometric Determination of Protein Concentration in the Short-Wavelength Ultrav
SECTION II: ENZYMES
Chapter 25: Turnover of Enzymes in Tissues
Chapter 26: Molecular Turnover of Cytochromes in Animals
Chapter 27: Matrix Metalloproteinases
Chapter 28: Proteases in the Interstitial Space
Chapter 29: Enzymes in Synthetic Organic Chemistry
Chapter 30: Therapeutic Enzymes???
Chapter 31: Protease Inhibitors and Protease Inhibitor Cocktails
SECTION III: LIPIDOMICS AND LIPIDOMES
Chapter 32: Evolution of the Classification and Nomenclature of Lipids
Chapter 33: A Brief Glossary for Lipidomics
Chapter 34: A Comprehensive Classification System for Lipids
Chapter 35: Properties of Fatty Acids and Their Methyl Esters
Chapter 36: Densities, Specific Volumes, and Temperature Coefficients of Fatty Acids from C8 to C12
Chapter 37: Composition and Properties of Common Oils and Fats
Chapter 38: Spectral Properties of Fatty Acids
Chapter 39: IR Active Bands of Phosphatidylethanolamines (PE)
Chapter 40: Concentration of Some Fatty Acids in Human Blood, Blood Plasma or Blood Serum
Chapter 41: Some Unusual Fatty Acid Structures
SECTION IV: VITAMINS AND COENZYMES
Chapter 42: Properties of Vitamins
Chapter 43: Biological Characteristics of Vitamins
Chapter 44: Vitamers
Chapter 45: Vitamin Names Discarded
SECTION V: NUCLEIC ACIDS
Chapter 46: Some Definitions for Nucleic Acids
Chapter 47: UV Spectral Characteristics and Acidic Dissociation Constants of 280 Alkyl Bases, Nucleo
Chapter 48: Ultraviolet Absorbance of Oligonucleotides Containing 2′-?O-Methylpentose Residues
Chapter 49: Spectrophotometric Constants of Ribonucleotides
Chapter 50: Purines, Pyrimidines, Nucleosides, and Nucleotides: Physical Constants and Spectral Prop
Chapter 51: Chemical Modification of Nucleic Acids
Chapter 52: Polymerase Chain Reaction
Chapter 53: Gene Editing
SECTION VI: GLYCOSCIENCE
Chapter 54: Nomenclature of Carbohydrates
Chapter 55: Chemical Modification of Carbohydrates
Chapter 56: Some Properties of Glycosaminoglycans
Chapter 57: Sugar Mimetics
Chapter 58: Intrinsic Viscosity of Polysaccharides
SECTION VII: CHEMICAL BIOLOGY AND DRUG DESIGN
Chapter 59: Unnatural Amino Acids for Incorporation into Proteins
Chapter 60: Structures and Symbols for Synthetic Amino Acids Incorporated into Synthetic Polypeptide
Chapter 61: Properties of the ???-Keto Acid Analogs of Amino Acids
Chapter 62: ???,???-Unsaturated Amino Acids
Chapter 63: Amino Acid Antagonists
Chapter 64: Particle Diameter
Chapter 65: Weights of Cells and Cell Constituents
Chapter 66: Click Chemistry
Chapter 67: A Listing of Log P Values, Water Solubility, and Molecular Weight for Some Selected Chem
SECTION VIII: PHYSICAL AND CHEMICAL DATA
Chapter 68: IUBMB-IUPAC Joint Commission on Biochemical Nomenclature (JCBN) Recommendations for Nome
Chapter 69: Standard Transformed Gibbs Energies of Formation for Biochemical Reactants
Chapter 70: Enthalpy, Entropy, and Free Energy Values for Biochemical Redox Reactions
Chapter 71: Oxidation- Reduction Potentials, Absorbance Bands, and Molar Absorbance of Compounds Use
Chapter 72: Calorimetric ?H Values Accompanying Conformational Changes of Macromolecules in Solutio
Chapter 73: Free Energies of Hydrolysis and Decarboxylation
Chapter 74: Deci-Normal Solutions of Oxidation and Reduction Reagents
Chapter 75: Guidelines for Potentiometric Measurements inSuspensions Part A — The Suspension E
Chapter 76: Ionization Constants of Acids and Bases
Chapter 77: Guidelines for NMR Measurements for Determination of High and Low p?K??a? Values
Chapter 78: Measurement and Interpretation of Electrokinetic Phenomena????
Chapter 79: Measurement of pH Definition, Standards, and Procedures????
Chapter 80: General Comments on Buffers
Chapter 81: List of Buffers
Chapter 82: Br?nsted Acidities
Chapter 83: Buffer Solutions
Chapter 84: Amine Buffers Useful for Biological Research
Chapter 85: Preparation of Buffers for Use in Enzyme Studies
Chapter 86: Indicators for Volumetric Work and pH Determinations
Chapter 87: Acid and Base Indicators
Chapter 88: Specific Gravity of Liquids
Chapter 89: Properties of Some Solvents
Chapter 90: Chemicals Commonly Used in Biochemistry and Molecular Biology and their Properties
Chapter 91: Common Detergents Used in Biochemical Research
Chapter 92: Some Properties of Detergents and Surfactants Used in Biochemistry and Molecular Biology
Chapter 93: Some Biological Stains and Dyes
Chapter 94: Mordant Dyes
Chapter 95: Metal Chelating Agents?
Chapter 96: Metallomics: Guidelines for Terminology and Critical Evaluation of Analytical Chemistry
Chapter 97: Water
Chapter 98: General Information on Spectroscopy
Chapter 99: Plastics
Chapter 100: Chemical and Physical Properties of Various Commercial Plastics
Chapter 101: Chemical Resistance of Plastics
Chapter 102: Generic Source-Based Nomenclature for Polymers????
Chapter 103: Definitions of Terms Relating to Reactions of Polymers and to Functional Polymeric Mate
Chapter 104: Definitions of Terms Related to Polymer Blends, Composites, and Multiphase Polymeric Ma
Chapter 105: Terminology for Biorelated Polymers and Applications (IUPAC Recommendations 2012)
Chapter 106: Intrinsic Viscosity of Poly(ethylene glycol)
Chapter 107: International Union of Pure and Applied Chemistry
Chapter 108: Organic Name Reactions Useful in Biochemistry and Molecular Biology
Chapter 109: Brief Guide to the Nomenclature of Inorganic Chemistry
Chapter 110: Properties of Fluorescent Probes Commonly Used for Membrane Studies
Chapter 111: Chromatography
Chapter 112: Blotting Technologies
Chapter 113: Oxidation of Thiols
Chapter 114: Partial Volumes for Some Selected Compounds
Appendix A: Abbreviations and Acronyms
Index

Immediately after payment, you can Download Handbook of Biochemistry and Molecular Biology 5th Edition PDF (e-Book).