The Nature of Biological Systems as Revealed by Thermal Methods is a guide for experiments using thermal methods. The Editor has used his many years of experience to create a unique resource that will enable others with a less mathematical background, to realize the beauty and power of this tool and to gain a better understanding of biological problems. Biological calorimetry (and of course thermal analysis) is of increasing interest and is not covered thoroughly in other resources. The methods presented are macroscopic, for the rather inhomogeneous material (micromethods are often not possible or not pertinent). This book will help beginners in the field of thermal analysis or calorimetry understand the principles of thermodynamics being applied to biological systems. Biological systems are highly organized and very complex. The water and the different types of weak interactions among the macromolecules make the interpretation of thermal events very difficult. This book includes examples how to handle such problems.
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)
Preface.- I: 1. Order-disorder conformational transitions of carbohydrate polymers. The calorimetry contribution to understand polysaccharide solution properties. 2. Thermal analyses and combined techniques in food physical chemistry. 3. Recrystallisation of starch studied with MDSC. 4. Calorimetric information about food and food constituents. 5. Using DSC for monitoring protein conformation stability and effects on fat droplets crystallinity in complex food emulsions.- II: 6. Structural and functional studies of muscle proteins using differential scanning calorimetry. 7. Effects of nucleotides and environmental factors on the intermediate states of ATP hydrolysis cycle in skeletal muscle fibres.- III: 8. Thermal investigation on whole plants and plant tissues. 9. Thermobiochemical studies of animal cell systems in vitro. Evidence of their nature from bioreactor experiments. 10. Thermal investigations on social insects. 11. DSC examination of the musculoskeletal system.- VI: 12. Quantitative thermal analysis of carbohydrate-water systems.- 13. Statistical mechanical analysis of protein heat capacity accompanied with thermal transmission.- Subject index.
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