TY  - BOOK
AU  - Bettelheim,Frederick A.
AU  - Brown,William Henry
AU  - March,Jerry
TI  - Introduction to organic and biochemistry
SN  - 0534401880 (hbk.)
U1  - 547 
PY  - 2004///
CY  - Belmont, Calif.
PB  - Thomson Brooks/Cole
KW  - Biochemistry
KW  - Chemistry, Organic
N1  - Pt . I. Organic chemistry. Ch. 1. Organic chemistry. Ch. 2. Alkanes. Ch. 3. Alkenes. Ch. 4. Benzene and its derivatives. Ch. 5. Alcohols, ethers, and thiols. Ch. 6. Chirality: The handedness of molecules. Ch. 7. Acids and bases. Ch. 8. Amines. Ch. 9. Aldehydes and ketones. Ch. 10. Carboxylic acids, anhydrides, esters, and amides. - Pt. 2. Biochemistry.  Ch. 11. Carbohydrates. Ch. 12. Lipids. Ch. 13. Proteins. Ch. 14. Enzymes. Ch. 15. Chemical communications: Neurotransmitters and hormones. Ch. 16. Nucleotides, nucleic acids, and heredity.  Ch. 17. Gene expression and protein synthesis. Ch. 18. Bioenergetics: How the body converts food to energy. Ch. 19. Specific catabolic pathways: Carbohydrate, lipid, and protein metabolism. Ch. 20. Biosynthetic pathways. Ch. 21. Nutrition. Ch. 22.  Immunochemistry. Ch. 23. Body Fluids.  - Appendix I. Exponential notation.  - Appendix II. Significant figures.  - Answers to in-text and odd-numbered end-of-chapter problems. - Glossary. - Credits. - Index; 1 electronic optical disc (CD-ROM) : General, organic, and biochemistry : interactive CD-ROM version 2.0 [by] William J.  Vining, Susan M. Young.  ISBN 0534401937
ER  -