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Introduction to General and Organic Biochemistry

Introduction to General and Organic Biochemistry - 5th edition

ISBN13: 978-0030202179

Cover of Introduction to General and Organic Biochemistry 5TH 98 (ISBN 978-0030202179)
ISBN13: 978-0030202179
ISBN10: 0030202175
Cover type:
Edition/Copyright: 5TH 98
Publisher: Saunders College Division
Published: 1998
International: No

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Introduction to General and Organic Biochemistry - 5TH 98 edition

ISBN13: 978-0030202179

Frederick A. Bettelheim and Jerry March

ISBN13: 978-0030202179
ISBN10: 0030202175
Cover type:
Edition/Copyright: 5TH 98
Publisher: Saunders College Division

Published: 1998
International: No
Summary

The ultimate goal of Introduction to General, Organic & Biochemistry is to teach the chemistry of the human body, while trying to show that each subsection of chemistry is important in its own right. In its entirety it can be used for a one-year course in chemistry, or parts of the book can be used in a one-term chemistry course. It is intended for nonchemistry majors, mainly those entering health science and related fields, such as nursing, medical technology, physical therapy and nutrition. Introduction to Organic & Biochemistry requires some general chemistry background.

Table of Contents

1. Matter, Energy, and Measurement

2. Atoms

3. Chemical Bonds

4. Chemical Reactions

5. Gases, Liquids, and Solids

6. Solutions and Colloids

7. Reaction Rates and Equilibrium

8. Acids and Bases

9. Nuclear Chemistry

10. Organic Chemistry: Alkanes

11. Alkenes, Alkynes, and Aromatic Compounds

12. Alcohols, Phenols, Ethers, and Halides

13. Aldehydes and Ketones

14. Carboxylic Acids and Esters

15. Amines and Amides

16. Carbohydrates

17. Lipids

18. Proteins

19. Enzymes

20. Bioenergetics: How the Body Converts Food to Energy

21. Specific Catabolic Pathways: Carbohydrate, Lipids, and Protein Metabolism

22. Biosynthetic Pathways

23. Nucleic Acids and Protein Synthesis

24. Chemical Communication: Neurotransmitters and Hormones

25. Body Fluids

26. Nutrition and Digestion

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