Encyclopedia of Physical Science and Technology: by Robert A. Meyers

By Robert A. Meyers

Even supposing nearly a decade has handed because the moment version of this paintings used to be released, this encyclopedia's acceptance as an exceptional scholarly paintings has now not decreased. Guided via an advisory board comprising prime researchers (including 8 Nobel laureates), editor in leader Meyers (Ramtech, Inc.) used a peer assessment approach that produced over 780 articles written by way of specialists. The insurance during this 3rd version has accelerated to incorporate molecular biology, biochemistry, and biotechnology. the choice to do away with articles on army know-how contributed to the deletion of approximately 2 hundred articles; even if, approximately three hundred articles have been extra to hide new issues comparable to molecular electronics, nanostructured fabrics, tissue engineering, superstring concept, and the area broad internet. the remainder articles have been both up-to-date or rewritten. Averaging 17-18 pages in size, the well-written articles current specific info in a logical, prepared demeanour. All keep on with a uncomplicated structure: define, word list, defining assertion, major physique, move references, and bibliography. A separate quantity encompasses a checklist of contents by means of vast topic sector, a relational index with groupings of attached articles, and the conventional topic index. The 20-volume McGraw-Hill Encyclopedia of technological know-how & expertise (LJ 9/1/97) specializes in a broader diversity of clinical disciplines and a broader viewers, so its articles are mostly shorter and not more specified. With an meant viewers of scientists and engineers and an emphasis at the actual sciences and know-how, this encyclopedia goals to supply in-depth, authoritative insurance with no restricting the mathematical therapy to algebra. this can be a great resource for college kids and researchers desiring an outline of a selected topic. hugely suggested for educational and different different types of libraries with major science/technology collections.

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Additional info for Encyclopedia of Physical Science and Technology: Biochemistry (3rd Edition)

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The color of anthocyanins is influenced not only by structural features (hydroxylation, methoxylation, glycosylation, acylation), but also by the pH of the solution in which they are present, copigmentation, metal complexation and self-association. The pH affects both the color and the structure of anthocyanins. In very acidic solution, anthocyanins are red, but as the pH rises the redness diminishes. In freshly prepared alkaline or neutral solution, anthocyanins are blue or violet, but (with the exception of certain multiacylated anthocyanins) they fade within hours or minutes.

The pattern of sulfation varies and may confer specific biological properties. Glycoside Acetal or ketal formed by substitution of the anomeric hydroxyl with an aglycone. This reaction fixes the configuration at the anomeric center. Linkages are generally acid labile. Ketose (ulose) Polyhydroxy ketone (at carbon 2) of four or more carbon atoms (see Aldose). Mutarotation The change in optical rotation associated with the equilibration, in solution, of the anomeric and ring forms of a saccharide beginning with a single crystalline form.

1) responsible for the red color of two important animal pigments: hemoglobin, the red pigment of blood, and myoglobin, the red pigment of muscles. Practically all the red color of red meat is due to myoglobin, since the hemoglobin is removed with the bleeding of the slaughtered animal. Other colored muscle compounds (cytochromes, vitamin B12 , flavoproteins) do not contribute significantly to the color of red meat. Myoglobin is a protein that facilitates the transfer of oxygen in muscles. It was the first protein to be fully elucidated with regard to the three-dimensional arrangement of its atoms.

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