An Introduction to Agricultural Biochemistry by J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)

By J. M. Chesworth, T. Stuchbury, J. R. Scaife (auth.)

Agricultural Biochemistry will supply an advent to the topic of biochemistry from a viewpoint that might be quite appropriate to agricultural scientists. it's going to specialise in the chemistry of plant and animal metabolism and the biomolecules which are concerned about those pathways after which pass directly to speak about ideas crops and animals undertake for processing of foodstuff, the difference of those organisms to environmental stipulations and the ways that new genetic engineering innovations can be utilized to govern growth.

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Molecules consist of long chains of glucose groups, linked a-l,4. These are held in their helical form by hydrogen bonding to form long tubes. Polysaccharides 29 more frequent (once every 15 or so straight bonds). 2 STRUCTURAL POLYSACCHARIDES IN PLANTS In agriculture the non-starch polysaccharides can be viewed in two distinct ways. To the crop scientist they are the materials from which plants fashion much of the physical components of their structures. The basic units of the plant are its cells, and their structural integrity comes from the materials that make up the cell wall.

Many of the properties of the carbohydrates depend on addition reactions between these groups. The reactions can take place between any alcohol and any carbonyl group. 3 shows an alcohol reacting with the carbonyl carbon atom of an aldehyde to form a new compound called a hemiacetal. This reaction is easily reversed and, if an aldehyde and alcohol are both dissolved in water, the solution will usually contain a mixture of free aldehyde and alcohol molecules together with hemiacetals. A similar reaction takes place between ketones and alcohols to form hemiketals.

G. hexane and toluene), chloroform and alcohols. In its widest sense the term encompasses natural products such as the fatsoluble vitamins, carotenoids, steroids, terpenes, bile salts, fatty acids and their ester and amine derivatives. Commonly it is used more narrowly to include only fatty acids and their derivatives, waxes, steroids and steroid esters. Several other terms in common use need to be defined more precisely for the purposes of this book. 'Fat' is often used in a very general sense to mean any substance that is fatty in texture.

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