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Carbohydrates

Author: Robert V. Stick
Publisher: Academic Press
ISBN: 9780126709605
Size: 79.35 MB
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This book is on carbohydrates-the essential molecules that give you energy. They are the building blocks of life. This book delivers up-to-date coverage on all aspects of carbohydrate chemistry. The molecules are sometimes sugars, i.e. "sweet," hence the subtitle "The Sweet Molecules of Life." Carbohydrates first gives the "nuts and bolts" of carbohydrate chemistry, enabling the reader to appreciate the subsequent chapters on protecting groups and the reactions of monosaccharides. (The protecting groups do just that-they are put on the molecules as a temporary measure during one or more reactions to stop the wrong bit of the molecule being changed during that reaction.) * Introduces the basic chemistry of carbohydrates * Describes the concepts, protecting groups, and reactions of carbohydrates * Includes all aspects of the synthesis of the glycosidic linkage * Gives an introduction to glycobiology and vaccines * Includes references to carbohydrate literature

Carbohydrates The Essential Molecules Of Life

Author: Robert V. Stick
Publisher: Elsevier
ISBN: 9780080927022
Size: 57.47 MB
Format: PDF, Docs
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This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes. A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place. Therefore the book will provide a taste for the subject of glycobiology. Covering the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology. * includes perspective from new co-author Spencer Williams, who enhances coverage of the connection between carbohydrates and life * describes the basic chemistry and biology of carbohydrates * reviews the concepts, synthesis, reactions, and biology of carbohydrates

Preparative Carbohydrate Chemistry

Author: Stephen Hanessian
Publisher: CRC Press
ISBN: 9780824798024
Size: 12.36 MB
Format: PDF
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Detailing commonly used methods and procedures, this reference discusses the reactions and derivative forms of carbohydrates. Preparative Carbohydrate Chemistry covers the formation, cleavage, and reactions of derivatives and illustrates bond-forming reactions of SN2 types, free radicals, chain extensions, and branching. The contents include: sugar derivatives; selected reactions in carbohydrate chemistry; chemical synthesis of oligosaccharides and O-and N -glycosyl compounds; enzymatic synthesis of sialic acid, KDO, and related deoxyulosonic acids, and of oligosaccharides; synthesis of -glycosyl compounds; carbocycles from carbohydrates; and total synthesis of sugars from non-sugars. This authoritative reference offers relevant chapters on reactions and derivative forms of carbohydrates, including commonly used methods as well as new experimental procedures. It also contains insightful chapter commentaries and succinct topic histories.

Carbohydrate Chemistry Biology And Medical Applications

Author: Hari G. Garg
Publisher: Elsevier
ISBN: 9780080558141
Size: 19.61 MB
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The finding by Emil Fischer that glucose and fructose on treatment with phenylhydrazine gave the identical osazone led him to the elucidation of stereochemistry of carbohydrates. Since then, progress in the field of carbohydrates has been amazing with the unraveling their basic structure, biosynthesis, immunology, functions, and clinical uses, for pure carbohydrates and for protein-linked carbohydrates (glycoproteins and proteoglycans). The chapters in Carbohydrate Chemistry, Biology and Medical Applications present a logical sequence leading from the chemistry and biochemistry of carbohydrates, followed by their role in various pathological conditions, to carbohydrates as potential therapeutic and diagnostic agents. This book offers a detailed panoramic review of the chemistry and biology of carbohydrates for chemists, biologists and health professionals. Each chapter is authored by contributors expert in the particular area of research. Explains how carbohydrates are important to life Details the chemistry, biology and medical aspects of carbohydrates Interdisciplinary and international team of authors

Food Carbohydrate Chemistry

Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0813826659
Size: 43.78 MB
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Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

What Are Carbohydrates

Author: DANIEL E. HARMON
Publisher: Encyclopaedia Britannica
ISBN: 1538302934
Size: 16.14 MB
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Carbohydrates are the body's primary energy providers. Written for young children, this book discusses the main forms of carbs, how they are created, and why they are important. It explains the differences between simple and complex carbohydrates and between monosaccharides, disaccharides, and polysaccharides. It details how carbs are broken down in the digestive system into units small enough to be distributed through the bloodstream, absorbed by cells, and converted into energy. Other subjects investigated are carb "loading," major and minor health problems caused by carbs, and the importance of managing the consumption of different types of carbohydrates.

Molecular Biology Of The Cell

Author: Bruce Alberts
Publisher: Garland Science
ISBN: 1317563743
Size: 15.51 MB
Format: PDF, Kindle
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As the amount of information in biology expands dramatically, it becomes increasingly important for textbooks to distill the vast amount of scientific knowledge into concise principles and enduring concepts.As with previous editions, Molecular Biology of the Cell, Sixth Edition accomplishes this goal with clear writing and beautiful illustrations. The Sixth Edition has been extensively revised and updated with the latest research in the field of cell biology, and it provides an exceptional framework for teaching and learning. The entire illustration program has been greatly enhanced.Protein structures better illustrate structure–function relationships, icons are simpler and more consistent within and between chapters, and micrographs have been refreshed and updated with newer, clearer, or better images. As a new feature, each chapter now contains intriguing openended questions highlighting “What We Don’t Know,” introducing students to challenging areas of future research. Updated end-of-chapter problems reflect new research discussed in the text, and these problems have been expanded to all chapters by adding questions on developmental biology, tissues and stem cells, pathogens, and the immune system.

The Components Of Life

Author: Kara Rogers Senior Editor, Biomedical Sciences
Publisher: The Rosen Publishing Group, Inc
ISBN: 1615303243
Size: 51.88 MB
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Discusses the molecular components of life, including nucleic and amino acids, proteins, lipids, and carbohydrates, and details the history of study in the discipline and how they affect human and animal body functions.

Food Carbohydrate Chemistry

Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0813826659
Size: 74.86 MB
Format: PDF, ePub
View: 3964
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Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

Molecular And Cell Biology For Dummies

Author: Rene Fester Kratz
Publisher: John Wiley & Sons
ISBN: 9780470531044
Size: 66.82 MB
Format: PDF
View: 7094
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Your hands-on study guide to the inner world of the cell Need to get a handle on molecular and cell biology? This easy-to-understand guide explains the structure and function of the cell and how recombinant DNA technology is changing the face of science and medicine. You discover how fundamental principles and concepts relate to everyday life. Plus, you get plenty of study tips to improve your grades and score higher on exams! Explore the world of the cell — take a tour inside the structure and function of cells and see how viruses attack and destroy them Understand the stuff of life (molecules) — get up to speed on the structure of atoms, types of bonds, carbohydrates, proteins, DNA, RNA, and lipids Watch as cells function and reproduce — see how cells communicate, obtain matter and energy, and copy themselves for growth, repair, and reproduction Make sense of genetics — learn how parental cells organize their DNA during sexual reproduction and how scientists can predict inheritance patterns Decode a cell's underlying programming — examine how DNA is read by cells, how it determines the traits of organisms, and how it's regulated by the cell Harness the power of DNA — discover how scientists use molecular biology to explore genomes and solve current world problems Open the book and find: Easy-to-follow explanations of key topics The life of a cell — what it needs to survive and reproduce Why molecules are so vital to cells Rules that govern cell behavior Laws of thermodynamics and cellular work The principles of Mendelian genetics Useful Web sites Important events in the development of DNA technology Ten great ways to improve your biology grade