Handbook of Biochemistry and Molecular Biology

Description

Edited by renowned protein scientist and bestselling author Roger L. Lundblad, with the assistance of Fiona M. Macdonald of CRC Press, this fifth edition of the　Handbook of Biochemistry and Molecular Biology　gathers a wealth of information not easily obtained, including information not found on the web. Presented in an organized, concise, and simple-to-use format, this popular reference allows quick access to the most frequently used data. Covering a wide range of topics, from classical biochemistry to proteomics and genomics, it also details the properties of commonly used biochemicals, laboratory solvents, and reagents. An entirely new section on Chemical Biology and Drug Design gathers data on amino acid antagonists, click chemistry, plus glossaries for computational drug design and medicinal chemistry. Each table is exhaustively referenced, giving the user a quick entry point into the primary literature. New tables for this edition: Chromatographic methods and solvents Protein spectroscopy Partial volumes of amino acids Matrix Metalloproteinases Gene Editing Click Chemistry 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