Introduction to Modern Biochemistry, Second Edition focuses on the methodologies, processes, reactions, and technologies involved in biochemistry. The publication first takes a look at organic chemistry and biochemistry, amino acids, and peptides. Discussions focus on the determination of amino acid sequence in peptides, naturally occurring peptides, chemical properties, separation of amino acids, hydrocarbons as parent substances, functional groups, polymeric compounds, and reactions with biochemical significance. The text then ponders on proteins, enzymes and biocatalysis, and coenzymes. The manuscript examines nucleic acids and protein biosynthesis, metabolism of proteins, and porphyrins and hemins. Topics include chemical constitution of heme, significance and reactions of blood pigment, metabolism of aromatic amino acids, degradation to activated fatty acids, decarboxylation of amino acids, and biosynthesis and degradation of nucleotides. The text also ponders on carbon dioxide formation in the citrate cycle, fats and fat metabolism, and phosphatides, cerebrosides, and gangliosides. The book is a valuable reference for biochemists and researchers interested in the processes, approaches, and technologies involved in biochemistry.
