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

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

ISBN-10: 0412643901

ISBN-13: 9780412643903

ISBN-10: 9400914415

ISBN-13: 9789400914414

Agricultural Biochemistry will offer an advent to the topic of biochemistry from a viewpoint that might be quite acceptable to agricultural scientists. it's going to concentrate on the chemistry of plant and animal metabolism and the biomolecules which are all for those pathways after which move directly to speak about techniques crops and animals undertake for processing of foodstuff, the difference of those organisms to environmental stipulations and the ways that new genetic engineering recommendations can be utilized to govern growth.

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Extra resources for An Introduction to Agricultural Biochemistry

Sample text

The extent of bacterial invasion can be reduced in animals fed high levels of dietary mannans. This has the effect of occupying all of the lectinbinding sites so that they are unable to lock onto the intestinal polysaccharides. Promising results have been obtained in feeding complex polysaccharides of glucose and mannose (glucomannans) extracted from the cell walls of cultivated yeasts. Reductions in the incidence of infectious respiratory and enteric illness have been demonstrated in poultry, pigs and pre-ruminant calves.

6 Common disaccharides: maltose, cellobiose, lactose, sucrose. With the exception of sucrose, the ring of the right-hand glucose unit can open exposing a free aldehyde group and giving reducing properties to the sugar. hemiacetal carbon of glucose and the hydroxyl group of the hemiacetal in fructose. This means that neither of the rings in sucrose can open to the straight-chain form and therefore it is a non-reducing sugar. Huge quantities of this sugar are produced either from sugarcane in tropical and semi-tropical areas or from sugar beet in temperate zones.

The most abundant types of fatty acids are saturated and unsaturated straight-chain fatty acids. Other types of fatty acids, such as branched-chain fatty acids, hydroxyl-substituted fatty acids and cyclic fatty acids, are usually minor components of lipids. Saturated and unsaturated straight-chain fatty acids Saturated and unsaturated fatty acids usually contain an even number of carbon atoms, typically between 10 and 24 carbon atoms in most plant and animal tissues. Small amounts of odd-numbered fatty acids (mainly 15 and 17 carbon atoms) are also found in plant and animal lipids.

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


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