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Introduction To Biochemistry by Annamalai University
This note covers the following topics: Carbohydrates, Proteins, F Amino Acids, Biological Properties Of Proteins, Nucleic Acids, Lipoproteins, Rna, Lipids, Lipid Metabolism, Fat, Protein Metabolism, Enzymes.
Author(s): Annamalai University
237 Pages 
Biochemistry Defining Life at the Molecular Level
This online book contains following contents: Foundations of Biochemistry, Protein Structure, Investigating Proteins, DNA, RNA and the Human Genome, Investigating DNA, Enzyme Principles and Biotechnological Applications, Catalytic Mechanisms of Enzymes, Protein Regulation and Degradation, DNA Replication, Transcription and RNA Processing, DNA Damage and Repair and Transcriptional Control and Epigenetics
Author(s): Western Oregon University
NA Pages
The purpose of this book is to introduce a variety of methods and tools to isolate and identify unknown bacteria through biochemical and molecular differences, based on characteristic gene sequences.
Author(s): Jose Carlos Jimenez-Lopez
NA Pages
Introductory Biochemistry by University of Lethbridge
This note explains the following topics: Structure and physical properties of amino acids, Solubility, chromatographic and electrophoretic separation methods, Evolution of protein primary sequences, Protein secondary structures, Protein secondary structures, Protein tertiary structure and energetics, Biological catalysts and the study of reaction rates, Nucleic acid structure and physical properties, RNA and transcription, Procaryotic translation, Transport across biological membranes, Structure and physical properties of carbohydrates.
Author(s): University of Lethbridge
NA Pages
Sir Arthur Harden, was a British biochemist. He shared the Nobel Prize in Chemistry in 1929 with Hans Karl August Simon von Euler-Chelpin for their investigations into the fermentation of sugar and fermentative enzymes. Topics covered in this book are: Historical Introduction, Zymase and its Properties, The Function of Phosphates in Alcoholic Fermentation, The Co-Enzyme of Yeast-Juice, Action of Some Inhibiting and Accelerating Agents on the Enzymes of Yeast-Juice, Carboxylase, The By-Products of Alcoholic Fermentation, The Chemical Changes involved in Fermentation, The Mechanism of Fermentation.
Author(s): Arthur Harden
NA Pages
Interactive Concepts in Biochemistry
This is an interactive multimedia version of the book Concepts in Biochemistry. The dynamic instructional resources featured are intended to supplement and extended the critical concepts presented in the Boyers textbook.
Author(s): Rodney Boyer
NA Pages
A Search for Antibacterial Agents
This book contains precisely referenced chapters, emphasizing antibacterial agents with clinical practicality and alternatives to synthetic antibacterial agents through detailed reviews of diseases and their control using alternative approaches.
Author(s): Varaprasad Bobbarala
344 Pages
This note covers the following topics: Amino Acid: Basic structure and peptide bond, Protein: Hemoglobulin and quaternary structure, Enzyme, Nucleic Acid: Structure of nucleotides, Denaturation and renaturation of DNA and mRNA transcription and antisense.
Author(s): National Taiwan University
NA Pages
Principles of Protein Structure
This note covers the following topics: Bioinformatics, Protein Structure and related technological issues.
Author(s): Birkbeck College
NA Pages
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Author(s): NA
NA Pages
Currently this section contains no detailed description for the page, will update this page soon.
Author(s): NA
NA Pages