An Introduction to Agricultural Biochemistry - download pdf or read online

By J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)

ISBN-10: 0412643901

ISBN-13: 9780412643903

ISBN-10: 9400914415

ISBN-13: 9789400914414

Agricultural Biochemistry will offer an advent to the topic of biochemistry from a standpoint that would be quite appropriate to agricultural scientists. it's going to specialise in the chemistry of plant and animal metabolism and the biomolecules which are all for those pathways after which pass directly to talk about thoughts crops and animals undertake for processing of nutrition, the variation of those organisms to environmental stipulations and the ways that new genetic engineering ideas can be utilized to govern growth.

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Extra info for An Introduction to Agricultural Biochemistry

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1 The configuration of trans and cis double bonds. described in Chapter 19. :l notation it is usual to indicate the configuration of the double bonds in the full systematic name. Thus palmitic acid, a saturated fatty acid with 16 carbon atoms, is the trivial name for hexadecanoic acid which is also referred to as C16:0 using a shorthand notation. Linoleic acid is the trivial name for a fatty acid which contains 18 carbon atoms and two cis double bonds, one between carbons 9 and 10 and the other between carbons 12 and 13.

Unlike the structural polysaccharides, animals digest them very eas- Polysaccharides 27 ily and they form the staple ingredient of the human diet in most parts of the world. Starch Starch consists of a mixture of two different types of molecules: amylose, which is a long chain of glucose atoms joined by a-l,4 linkages; and amylopectin, which consists of a mixture of a-l,4 links with occasional a-l,6 branches. 7). Starches from different sources vary in the ratio of amylose and amylopectin, in the size of the individual molecules, and in the degree of cross-linking in the amylopectin molecule.

Lactose d. 6 Common disaccharides: maltose, cellobiose, lactose, sucrose. With the exception of sucrose, the ring of the right-hand glucose unit can open exposing a free aldehyde group and giving reducing properties to the sugar. hemiacetal carbon of glucose and the hydroxyl group of the hemiacetal in fructose. This means that neither of the rings in sucrose can open to the straight-chain form and therefore it is a non-reducing sugar. Huge quantities of this sugar are produced either from sugarcane in tropical and semi-tropical areas or from sugar beet in temperate zones.

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An Introduction to Agricultural Biochemistry by J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)


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