http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Cover image; Title page; Table of Contents; Inside Front Cover; Copyright; Foreword; Preface to the second edition; Preface to the first edition; Units; Section 1: Some preliminary considerations; Chapter 1: Introduction; Publisher Summary; The scope of biochemistry; Biochemistry in relation to dentistry; Biological principles and current concerns; Chapter 2: From atoms to molecules; Publisher Summary; Open chain hydrocarbons; Ring Compounds; Fused ring systems; Functional groups; Chemical bonds; Chemical nomenclature; Chapter 3: The molecular environment; Publisher Summary.
The biological ubiquity of waterHydrogen ions and the idea of acidity; Buffering effects and buffer solutions; Section 2: Molecular architecture -- the building materials; Chapter 4: The amino acids; Publisher Summary; Characteristics of the individual acids; Some properties and reactions of amino acids; Ionization of amino acids; The separation of amino acids; Chapter 5: Peptides and proteins; Publisher Summary; Peptides; Proteins; The structural organization of globular proteins; The oxygen-binding proteins; Haemoglobin variants and protein evolution; Glycoproteins; Chapter 6: Enzymes.
Publisher SummaryEnzyme specificity; Classification of enzymes; Coenzymes; Enzyme kinetics; The active site; Factors that influence enzyme activity in vitro; Factors that affect enzyme activity in vivo; Enzyme mechanisms; Enzyme polymorphisms; Chapter 7: Carbohydrates; Publisher Summary; Monosaccharides; Oligosaccharides; Polysaccharides; Chapter 8: Lipids; Publisher Summary; Simple lipids; Compound lipids; Steroids; Chapter 9: Nucleotides and nucleic acids; Publisher Summary; Nucleic acid components; Nucleosides and nucleotides; Polynucleotides.
Section 3: Nutrition -- sources of energy and materialsChapter 10: General principles of nutrition; Publisher Summary; Energy sources; Energy equivalents of different nutrients; Dietary carbohydrate; Dietary fat; Dietary protein; Dietary fibre; Nutrition and dental disease; Chapter 11: Mineral nutrition and metabolism; Publisher Summary; The nutritionally important minerals; Trace elements; Chapter 12: The vitamins; Publisher Summary; The fat-soluble vitamins; Vitamin E -- the tocopherols; Vitamin K; The water-soluble vitamins; Vitamins and cancer.
Chapter 13: The composition and choice of foodsPublisher Summary; Animal foods; Milk products; Eggs; Meat; Fish; Plant foods; Pulses (legumes); Normal diets; Food choice; Section 4: Molecular organization and interactions; Chapter 14: General principles of metabolism; Publisher Summary; Extraction of energy from the environment; Metabolic pools and the turnover of body constituents; Catabolism and energy production; Anabolism; The separation of anabolic and catabolic pathways; Biosynthetic pathways; Amphibolic pathways and the central area of metabolism; The integration of cellular activities.