Author: Nicholas C. Price
Publisher: Oxford University Press on Demand
Release Date: 2001
What use is physical chemistry to the student of biochemistry and biology? This central question is answered in this book mainly through the use of worked examples and problems. The book starts by introducing the laws of thermodynamics, and then uses these laws to derive the equations relevant to the student in dealing with chemical equilibria (including the binding of small molecules to proteins), properties of solutions, acids and bases, and oxidation-reduction processes. The student is thus shown how a knowledge of thermodynamic qualities makes it possible to predict whether, and how, a reaction will proceed. Thermodynamics, however, gives no information about how fast a reaction will happen. The study of the rates at which processes occur (kinetics) forms the second main theme of the book. This section poses and answers questions such as `how is the rate of a reaction affected by temperature, pH, ionic strength, and the nature of the reactants? These same ideas are then shown to be useful in the study of enzyme-catalysed reactions.
New Scientist magazine was launched in 1956 "for all those men and women who are interested in scientific discovery, and in its industrial, commercial and social consequences". The brand's mission is no different today - for its consumers, New Scientist reports, explores and interprets the results of human endeavour set in the context of society and culture.
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.
Author: Iain Campbell
Publisher: Oxford University Press
Release Date: 2012-02-16
Biophysical Techniques explains in a readily-accessible way the basics of the various biophysical methods available so students can understand the principles behind the different methods used, and begin to appreciate which tools can be used to probe different biological questions, and the pros and cons of each.
Author: John W. Moore
Publisher: John Wiley & Sons
Release Date: 2012-08-28
Im Leben eines Biologen und auch in dem eines Chemikers kommt irgendwann der Tag, an dem plötzlich die Biochemie vor der Tür steht oder gleich hineinpoltert. "Biochemie für Dummies" bereitet Sie auf diesen Tag vor oder hilft Ihnen, die Folgen zu verkraften. Von Zellstrukturen über Kohlenwasserstoffe, Aminosäuren und Proteine erklärt Ihnen das was Sie über Biochemie wissen müssen. So einfach wie möglich, so komplex wie nötig werden Sie hier in die Welt der Lipide, Vitamine und Hormone eingeführt und erfahren, was ATP jenseits des Tennisplatzes bedeutet.
Physik für Biologen - Kein trockener Stoff nur für die Prüfung! Eine Einführung in die Grundlagen der klassischen und modernen Physik sowie in die physikalischen Gesetzmäßigkeiten der Natur. Physik für Biologen - Die Grundlagen verstehen und die Wissenschaft vom Leben wird lebendig!