About the Book
Contents : 1. Introduction to Biochemistry,2. History of Biochemistry,3. Biomolecules,4. Atoms,5. Inorganic and Organic Compounds,6. Bonds,7. Water,8. pH,9. Buffer System,10. Oxidation and Reduction,11. Redox Reactions,12. Chemical Equilibrium,13. Isomerism,14. Carbohydrates,15. Functions of Carbohydrates,16. Classification of Carbohydrates,17. Monosaccharides,18. Classification of Monosaccharides,19. Structure of Monosaccharides ,20. Properties of Monosaccharides,21. Glucose,22. Fructose,23. Galactose,24. Ribose,25. Oligosaccharides,26. Glycosidic Linkage,27. Classification of Oligosaccharides,29. Lactose,30. Maltose,31. Polysaccharides,32. Classification of Polysaccharides,33. Starch,34. Glycogen,35. Cellulose,36. Lignin,37. Chitin,38. Inulin,39. Hyaluronic Acid,40. Chondroitin,41. Heparin,42. Agar-Agar,43.Lipids,44. Structure of Lipids,45. Classification of Lipids,46. Properties of Lipids,47. Functions of Lipids,48. Fatty Acids,49. Fats,50. Oils,51. Waxes,52. Simple Lipids (Triglycerides, Homolipids),53. Compound Lipids,54. Derived Lipids,55. Phospholipids,56. Glycolipids or Galacto lipids or Cerebrosides or Glycosphingosides,57. Steroids,58. Amino Acids,59. Classification of Amino Acids,60. Structure of Amino Acids,61. Properties of Amino Acids,62. Proteins,63. Classification of Proteins,64. Chemical Composition of Proteins,65. Peptide Bonds,66. Structure of Protein,67. Properties of Proteins,68. Haemoglobin,69. Cytochromes,70. Myoglobin,71. Silk,72. Wool,73. Collagens,74. Keratin,75. Albumins,76. Glycoproteins,77. Tests for Proteins,78. Nucleic Acids,79. Deoxyribonucleic Acid (DNA),80. RNA (Ribonucleic Acid),81. Enzymes,82. Biological Function of Enzymes,83. Nomenclature of Enzymes,84. Chemistry of Enzymes,85. Classification of Enzymes,89. Mechanism of Enzyme Action,90. Enzyme Kinetics,91. Enzyme Inhibition,92.Factors Affecting Enzyme Activity,93. Coenzymes,94. Prosthetic Groups,95. Applications of Enzymes,96. Vitamins, etc.,
