Handbook of Biochemistry and Molecular Biology-CRC Press (2018)_compressed

Content: Cover
 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 Related Compounds
 Chapter 5: Heat of Combustion, Enthalpy, and Free Energy of Formation of Amino Acids and Related Compounds Chapter 6: Solubilities of Amino Acids in Water at Various TemperaturesChapter 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 Solution at 25° C
 Chapter 9: Far Ultraviolet Absorption Spectra of Amino Acids
 Chapter 10: UV Absorption Characteristics of N-Acetyl Methyl Esters of the Aromatic Amino Acids, Cystine, and of N-Acetylcysteine
 Chapter 11: Numerical Values of the Absorbances of the Aromatic Amino Acids in Acid, Neutral, and Alkaline Solutions Chapter 12: Hydrophobicities of Amino Acids and ProteinsChapter 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, Diffusion, and Frictional Coefficients and Partial Specific Volumes
 Chapter 17: Molar Absorptivity and Values for Proteins at Selected Wavelengths of the Ultraviolet and Visible Region
 Chapter 18: Temperature Coefficients of Apparent Partial Specific Volumes of Proteins Expressed in ml/g/deg (dV/dT) Chapter 19: Protein pK ValuesChapter 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 Ultraviolet
 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 ChemistryChapter 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