Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Introduction to Enzymology

  • 1st Edition - January 1, 1957
  • Author: Alan H. Mehler
  • Language: English
  • eBook ISBN:
    9 7 8 - 1 - 4 8 3 2 - 5 8 4 7 - 8

Introduction to Enzymology focuses on the processes, methodologies, reactions, and approaches involved in enzyme chemistry. The book first offers information on the hydrolysis of… Read more

Introduction to Enzymology

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
Introduction to Enzymology focuses on the processes, methodologies, reactions, and approaches involved in enzyme chemistry. The book first offers information on the hydrolysis of peptides and proteins and fermentation and oxidation of major metabolic fuels. Discussions focus on oxidation of fatty acids, alternative pathways of carbohydrate metabolism, Krebs citric acid cycle, free energy and the concept of bond energy, pyruvate oxidation and acetyl coenzyme A formation, and glycolysis. The text then elaborates on the transfer of oxygen, hydrogen, and electrons and sugars and sugar derivatives. The publication takes a look at polynucleotides and their components, amino acids, and acids and acid derivatives. Topics include carbonic anhydrase, mechanism of action of pyridoxal phosphate enzymes, aromatic ring biosynthesis and metabolism of phenylalanine and tyrosine, metabolism of sulfur-containing amino acids, and oxidation of amino acids. The book is a valuable reference for chemists and researchers interested in enzymology.