By J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)
Agricultural Biochemistry will supply an creation to the topic of biochemistry from a point of view that may be rather appropriate to agricultural scientists. it is going to concentrate on the chemistry of plant and animal metabolism and the biomolecules which are enthusiastic about those pathways after which move directly to talk about ideas vegetation and animals undertake for processing of foodstuff, the variation of those organisms to environmental stipulations and the ways that new genetic engineering innovations can be utilized to control growth.
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Extra resources for An Introduction to Agricultural Biochemistry
The most abundant types of fatty acids are saturated and unsaturated straight-chain fatty acids. Other types of fatty acids, such as branched-chain fatty acids, hydroxyl-substituted fatty acids and cyclic fatty acids, are usually minor components of lipids. Saturated and unsaturated straight-chain fatty acids Saturated and unsaturated fatty acids usually contain an even number of carbon atoms, typically between 10 and 24 carbon atoms in most plant and animal tissues. Small amounts of odd-numbered fatty acids (mainly 15 and 17 carbon atoms) are also found in plant and animal lipids.
1 Hydroxyl (OH-) ions and hydrogen (H+) ions are stabilized by being surrounded by a layer of water molecules held in place by electrical charges. and this is referred to as a neutral solution. Where the pH is lower than 7 there is an excess of hydrogen ions and the solution is said to be acid. If the pH is greater than 7 the solution is alkaline. Water is a very good solvent for a whole range of chemicals (solutes). It dissolves solids such as common salt and sugar extremely well and it mixes freely with a number of other liquids such as alcohol (ethanol).
Long chains of glucose groups, linked 13-1,4, associate by hydrogen bonding to form sheets. Adjacent chains may lie parallel (as here) or may alternate in direction. 10 Structures of hemicelluloses and pectins. (a) The xyloglucans of dicotyledonous plants have a backbone of glucose units with side chains of xylose. (b) Monocotyledons and legumes possess arabinoxylans which have a principal chain of xylose residues substituted with arabinose and other sugars. (c) Galactosan pectins have a spine of f3-1,4-linked galactose units with arabinose branches.
An Introduction to Agricultural Biochemistry by J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)