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Structure and Action Protein by Geis, Irving, Dickerson, Richard E. (1969) Paperback
Book by Geis, Irving, Dickerson, Richard E.
120 pages, Paperback
First published January 1, 1969
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July 4, 2019
This is a good college level text on proteins and the biological mechanisms of them. It’s useful for nursing, and goes into detail on peptides, which make up amino acids. Amino acid chains comprise proteins, and the amino acids are made up of peptide links. The protein that you can eat from meat is in the form of polymer chains. They are densely packed strands, as opposed to the airy nature of carbohydrate heavy food.
An often overlooked concept about molecules is that the electrons bend the shape specifically in angles to the L or R form in terms of chirality. The forces of the bonds act as magnetic polarizing devices. There is freedom and stability in many of the isomeric shapes and analogues of familiar substances. The electrons of atoms bond so that the atoms form a group.
An often overlooked concept about molecules is that the electrons bend the shape specifically in angles to the L or R form in terms of chirality. The forces of the bonds act as magnetic polarizing devices. There is freedom and stability in many of the isomeric shapes and analogues of familiar substances. The electrons of atoms bond so that the atoms form a group.
Displaying 1 - 1 of 1 review