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Can I read Laboratory Techniques in Biochemistry and Molecular Biology, 4 : Chemical Modification of Proteins on EtoBox?

Laboratory Techniques in Biochemistry and Molecular Biology, 4 : Chemical Modification of Proteins by T.S. Work and E. Work (Eds.) is a nonfiction available to read on EtoBox.

What is Laboratory Techniques in Biochemistry and Molecular Biology, 4 : Chemical Modification of Proteins about?

Content: Edited by Page ii Copyright page Page iv Editors' preface Pages v-vi T. S. & E. Work Chemical Modification of Proteins: Selected methods and analytical procedures Original Research Article Page 1 A.N. Glazer, R.J. DeLange, D.S. Sigman List of abbreviations Page 9 Chapter 1 Introduction Pages 10-12 Chapter 2 Chemical characterization of proteins and their derivatives Pages 13-67 Chapter 3 Modification of protein side-chains: group-specific reagents Pages 68-120 Chapter 4 Site-specific modification of native proteins with group-specific reagents Pages 121-134 Chapter 5 Affinity labels Pages 135-166 Chapter 6 Photoaffinity labels Pages 167-179 Appendix I Pages 180-184 Appendix II Pages 185-188 References Pages 189-199 Subject Index Pages 201-205 Separation Methods for Nucleic Acids and Oligonucleotides Original Research Article Page 207 Hannah Could, H.R. Matthews List of abbreviations Pages 215-216 Oligonucleotide nomenclature Pages 217-218 Chapter 1 Choice of method Pages 219-224 Chapter 2 Nucleotide composition of nucleic acids Pages 225-240 Chapter 3 Paper chromatography, paper electrophoresis and thin layer chromatography Pages 241-252 Chapter 4 Column chromatography

Who reads Laboratory Techniques in Biochemistry and Molecular Biology, 4 : Chemical Modification of Proteins?

It is typically read by self-directed learners exploring a subject in depth.

Common subject areas: history, science, philosophy, social sciences.

Author
T.S. Work and E. Work (Eds.)
Publisher
Elsevier, Academic Press
Published
1976
Language
EN
ISBN
9781281754851
Category
nonfiction
Subjects
Technology, Science, Chemistry

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