Winner of the American Medical Writers' Association Book Award, this volume describes, with observations on the process of scientific research, the author's successive research problems, the challenges they presented and the ultimate accomplishments thatresulted.
With over 20 years of experience in the field of enzyme therapy, Dr. Fuller offers individuals a plan to achieve good health using enzymes, and easy explanations of how they work and why they are important to one's nutritional needs.
Fundamentals of Enzyme Kinetics details the rate of reactions catalyzed by different enzymes and the effects of varying the conditions on them. The book includes the basic principles of chemical kinetics, especially the order of a reaction and its rate constraints. The text also gives an introduction to enzyme kinetics - the idea of an enzyme-substrate complex; the Michaelis-Menten equation; the steady state treatment; and the validity of its assumption. Practical considerations, the derivation of steady-state rate equations, inhibitors and activators, and two-substrate reactions are also explained. Problems after the end of each chapter have also been added, as well as their solutions at the end of the book, to test the readers' learning. The text is highly recommended for undergraduate students in biochemistry who wish to study about enzymes or focus completely on enzymology, as most of the mathematics used in this book, which have been explained in detail to remove most barriers of understanding, is elementary.
Enzyme Kinetics and Mechanism is a comprehensive textbook on steady-state enzyme kinetics. Organized according to the experimental process, the text covers kinetic mechanism, relative rates of steps along the reaction pathway, and chemical mechanism—including acid-base chemistry and transition state structure. Practical examples taken from the literature demonstrate theory throughout. The book also features numerous general experimental protocols and how-to explanations for interpreting kinetic data. Written in clear, accessible language, the book will enable graduate students well-versed in biochemistry to understand and describe data at the fundamental level. Enzymologists and molecular biologists will find the text a useful reference.
This book chronicles the life and work of the late Arthur Kornberg, one of the premier biochemists in the world, who discovered the enzyme DNA polymerase, a key enzyme required for the biosynthesis of DNA.The book provides readers with a view of the personality and character of one of the great biochemists of the late 20th century, as well as insights into the origin and growth of the discipline of nucleic acid biochemistry, especially the biosynthesis of DNA.The book consists of 17 chapters that trace the life and work of Arthur Kornberg.
Why is eating food in its natural state, unprocessed and unrefined, so vital to the maintenance of good health? What is lacking in our modern diet that makes us so susceptible to degenerative disease? What natural elements in food may play a key role in unlocking the secrets of life extension? These fascinating questions, and many more, are answered in Enzyme Nutrition. Written by one of America’s pioneering biochemists and nutrition researchers, Dr. Edward Howell, Enzyme Nutrition presents the most vital nutritional discovery since that of vitamins and minerals—food enzymes. Our digestive organs produce some enzymes internally, however food enzymes are necessary for optimal health and must come from uncooked foods such as fresh fruits and vegetables, raw sprouted grains, unpasteurized dairy products, and food enzyme supplements. Enzyme Nutrition represents more than fifty years of research and experimentation by Dr. Howell. He shows us how to conserve our enzymes and maintain internal balance. As the body regains its strength and vigor, its capacity to maintain its normal weight, fight disease, and heal itself is enhanced.
An “entertaining and passionate” connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times). The drastic effects that influential wine critic Robert M. Parker Jr. has had on the winemaking industry are best described as wine Parkerization. Many vintners are leaving old techniques behind and turning to chemistry and technology in order to please Parker’s palate. This led to the disappearance of James Beard Foundation Award–winning writer Alice Feiring’s favorite wines—and she was determined to learn why. In a one-woman crusade that will have you wondering what exactly is in your glass, Feiring argues against the tyranny of homogenization, Big Wine, consultants, and, of course, Parker’s infamous one hundred-point scoring system. Traveling through the vineyards of the Loire and Champagne, to Piedmont and Spain, she searches for authentic Barolo, the last old-style Rioja, and the tastiest terroir-driven Champagnes. Feiring reveals what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn’t find much to drink in California. She introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. And finally Feiring explains what love’s really got to do with it all, in a delightful read for anyone who truly appreciates the good things in life.
The study of DNA advanced human knowledge in a way comparable to the major theories in physics, surpassed only by discoveries such as fire or the number zero. However, it also created conceptual shortcuts, beliefs and misunderstandings that obscure the natural phenomena, hindering its better understanding. The deep conviction that no human knowledge is perfect, but only perfectible, should function as a fair safeguard against scientific dogmatism and enable open discussion. With this aim, this book will offer to its readers 30 chapters on current trends in the field of DNA replication. As several contributions in this book show, the study of DNA will continue for a while to be a leading front of scientific activities.