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The Nature of Biological Systems as Revealed by Thermal Methods

Aus der Reihe Hot Topics in Thermal Analysis and Calorimetry
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139,99 € UVP 160,49 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

20.07.2004

Abbildungen

IX, 9 illus. in color., farbige Illustrationen

Herausgeber

Dénes Lörinczy

Verlag

Springer Netherland

Seitenzahl

353

Maße (L/B/H)

24,1/16/2,8 cm

Gewicht

780 g

Auflage

2004

Sprache

Englisch

ISBN

978-1-4020-2218-0

Beschreibung

Rezension

From the reviews:



"This book is a guide for experiments using thermal methods. The Editor has used his many years of experience to create a unique resource … . This book will help beginners in the field of thermal analysis or calorimetry … . The book is an invaluable resource for anyone interested in thermodynamics, including practising professionals applying thermal methods to biological problems; researchers and graduate students … . In addition, this book will be a useful resource for libraries and institutes … ." (Food Trade Review, Vol. 75, July, 2005)

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

20.07.2004

Abbildungen

IX, 9 illus. in color., farbige Illustrationen

Herausgeber

Dénes Lörinczy

Verlag

Springer Netherland

Seitenzahl

353

Maße (L/B/H)

24,1/16/2,8 cm

Gewicht

780 g

Auflage

2004

Sprache

Englisch

ISBN

978-1-4020-2218-0

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

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  • Produktbild: The Nature of Biological Systems as Revealed by Thermal Methods
  • Produktbild: The Nature of Biological Systems as Revealed by Thermal Methods
  • Preface.- I:- 1. Order-disorder conformational transitions of carbohydrate polymers. The calorimetry contribution to understand polysaccharide solution properties; A. Cesàro, L. Sussich, L. Navarini. 2. Thermal analyses and combined techniques in food physical chemistry; A. Schiraldi. 3. Recrystallisation of starch studied with MDSC; P. De Meuter, H. Rahier, B. Van Mele. 4. Calorimetric information about food and food constituents; A. Raemy, P. Lambelet, P. Rousset. 5. Using DSC for monitoring protein conformation stability and effects on fat droplets crystallinity in complex food emulsions; P. Relkin.- II:- 6. Structural and functional studies of muscle proteins using differential scanning calorimetry; D.I. Levitsky. 7. Effects of nucleotides and environmental factors on the intermediate states of ATP hydrolysis cycle in skeletal muscle fibres; D. Lörinczy.- III:- 8. Thermal investigation on whole plants and plant tissues; I. Lamprecht, E. Schmolz. 9. Thermobiochemical studies of animal cell systems in vitro. Evidence of their nature from bioreactor experiments; R.B. Kemp. 10. Thermal investigations on social insects; E. Schmolz, I. Lamprecht. 11. DSC examination of the musculoskeletal system; P. Than, I. Domán, D. Lörinczy.- VI:- 12. Quantitative thermal analysis of carbohydrate-water systems; M. Pyda. 13. Statistical mechanical analysis of protein heat capacity accompanied with thermal transmission; S.-i. Kidokoro.- Subject index.