The Uniqueness of Biological Materials deals with the unique properties of biological materials, carbohydrates, lipids, proteins, and nucleic acids and the extent to which this uniqueness is related to the uniqueness of life in general. More specifically, it examines whether the uniqueness of life is inherent in the material of living organisms. This volume is comprised of 32 chapters and begins with an introduction to the nature of biological uniqueness and how it is related to the uniqueness of life by comparing the elemental composition of living organisms with that of their environment. The discussion then turns to the uniqueness of hydrogen and oxygen which make up water; carbon; carbohydrates; and ternary compounds that are more fully oxidized than carbohydrates. Ternary compounds of intermediate grades of reduction are also considered, along with fatty acids and related lipids, paraffins, and olefins and ternary unsaturated compounds. Other biological materials discussed include peptides, proteins, amino acids, and halogens. This book will be of interest to students and practitioners of biology and biochemistry.