In this book a distinguished scientist-historian offers a critical account of how biochemistry and molecular biology emerged as major scientific disciplines from the interplay of chemical and biological ideas and practice. Joseph S. Fruton traces the historical development of these disciplines from antiquity to the present time, examines their institutional settings, and discusses their impact on medical, pharmaceutical, and agricultural practice.
The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today--truly an essential publication for researchers in all fields of life sciences.
This archival volume is an invaluable collection of rigorously reviewed articles by experts in the fields of gene families, DNA, RNA and proteins, to commemorate the passing of a giant of science OCo Professor Clement L Markert (1917OCo1999). In 1959, Clement Markert and Freddy Moller developed the concept of the isozyme, which paved the way for extensive studies of enzyme, protein and gene multiplicity across all living organisms. This important scientific discovery has had a profound influence on the biological sciences for more than 40 years, and has provided the basis for regular international meetings to discuss the biological and biomedical implications of enzyme multiplicity. More recently, this concept has been extended to a wide range of gene families of DNA, RNA, proteins and enzymes. Contents: Clement Markert (G L Hammond); Identification of Novel Gene Family Members Based on Efficient Full-Length cDNA Cloning (J Gu et al.); Aldehyde Dehydrogenases of Human Corneal and Lens Epithelial Cells (R S Holmes); X-Chromosome Inactivation During Spermatogenesis: The Original Dosage Compensation Mechanism in Mammals? (J R Mc Carrey); Probing for the Basis of the Low Activity of the Oriental Variant of Liver Mitochondrial Aldehyde Dehydrogenase (B Wei & H Weiner); The Roles of Carbonic Anhydrase Isozymes in Cancer (W R Chegwidden et al.); MHC Class II Suppression by Trophoblast cDNAs (G L Hammond et al.); Molecular Information Fusion for Metabolic Networks (R Hofestndt et al.); Effect of Heterogeneous Sperm and Hybridization of DNA Fragment in Allogynogenetic Silver Crucian Carp (D Xia et al.); Gene Expression During Carrot Somatic Embryogenesis (N Wu); and other papers. Readership: Graduate students, post-docs and experts interested in gene families."
Molecular Biology or Molecular Genetics - Biology Department Biochemical Genetics - Biology or Biochemistry Department Microbial Genetics - Genetics Department The book is typically used in a one-semester course that may be taught in the fall or the spring. However, the book contains sufficient information so that it could be used for a full year course. It is appropriate for juniors and seniors or first year graduate students.
Evolving Genes and Proteins covers the proceedings of the "Evolving Genes and Proteins" symposium, held at the Institute of Microbiology of Rutgers, The State University on September 17 and 18, 1964, with support from the National Science Foundation. The book focuses on the structural and functional features of proteins and nucleic acids. The selection first offers information on lysine biosynthesis and evolution, lipid patterns in the evolution of organisms, and evolution of heme and chlorophyll. Discussions focus on the evolution of the genes of the porphyrin biosynthetic chain, polyunsaturated fatty acids in plants and animals, and diagnostic radiocarbon tracers. The text then examines evolutionary divergence and convergence in proteins; evolution of hemoglobin in primates; and constancy and variability of protein structure in respiratory and viral proteins. The publication takes a look at the comparative aspects of the structure and function of phosphoglucomutase, evolution of dehydrogenases, and enzymatic homology and analogy in phylogeny. The text also ponders on the evolution of an enzyme, role of mutations in evolution, enzyme catalysis and color of light in bioluminescent reactions, and evolution of the lactose utilization gene system in enteric bacteria. The selection is a valuable reference for microbiologists and readers interested in the study of genes and proteins.
The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today--truly an essential publication for researchers in all fields of life sciences.
In Gene Sharing and Evolution Piatigorsky explores the generality and implications of gene sharing throughout evolution and argues that most if not all proteins perform a variety of functions in the same and in different species, and that this is a fundamental necessity for evolution.
A Top 25 CHOICE 2016 Title, and recipient of the CHOICE Outstanding Academic Title (OAT) Award. How much energy is released in ATP hydrolysis? How many mRNAs are in a cell? How genetically similar are two random people? What is faster, transcription or translation?Cell Biology by the Numbers explores these questions and dozens of others provid
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
