Stability of phrmaceutical product
Surface active agents
Polymers and Composites by Joseph A. Castellano, Ph.D. RESEED Silicon Valley Adapted from Focus on Physical Science, California Grade 8 Glencoe/McGraw-Hill,
Biochemistry
Protein structure and disease
1092662sefw64-F324-Carbonyls (1)
Fat Substitution in Food Miranda Miller Kraft Foods R&D ACCA Seminar Series October 4, 2005.
Chapter 20 Biochemistry: The Compounds of Life. © 2014 W. W. Norton Co., Inc. Chapter Outline 20.1 The Composition of Proteins Amino Acids Chirality.
FOOD CHEMISTRY FSTC 605 Instructor: Dr. Steve Talcott Office: 220F Centeq A Phone: 862-4056 E-mail: [email protected]@tamu.edu Course.
Copyright © Houghton Mifflin Company. All rights reserved.3–13–1 16.1 Intro to Proteins Proteins are polymers in which the monomer units are amino acids.
Proteins!. Proteins Proteins account for more than 50% of the dry mass of most cells Monomer: amino acids 20 amino acids used in cells Central carbon.
Discuss the answers to these questions without referring to your notes. Then check your notes and see if you can improve your answers. 1.What is the proteome?
