第一节 蛋白质的分子组成 The Molecular Component of Protein 第二节 蛋白质的分子结构 The Molecular Structure of Protein 第三节 蛋白质的理化性质与分离纯化 The Physical and Chemical Characters and Separation and Purification of Protein 第四节 蛋白质结构与功能的关系 The Relation of Structure and Function of Protein

The principle of separation by which all commercially available oil/Water separators is the gravity differential between oil and water. In oily water mixtures, the oil exists as a collection of almost spherical globules of various sizes. The force acting on such a globule causing it to move in the water is proportional to the difference in weight between the oil particle and a particle of water of equal volume. This can be expressed as:

As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients

6.1 Source terms in momentum equations and two key issues in numerically solving momentum equation 6.1.1 Introduction 6.1.2 Source in momentum equations 6.1.3 Two key issues in solving flow field 6.2 Staggered grid system and discretization of momentum equation 6.2.1 Staggered grid(交叉网格) 6.2.2 Discretization of momentum equation in staggered grid 6.2.3 Interpolation in staggered grid 6.2.4 Remarks 1. Flow rate at a node 2. Density at interface 3. Conductance at interface 6.3 Pressure correction methods for N-S equation 6.3.1 Basic idea of pressure correction methods 6.3.2 Equations for velocity corrections of u ’, v ’ 6.3.3 Derivation of equation of pressure correction p ’ 6.3.4 Boundary condition for pressure correction

5.1 Introduction In this chapter, copper is considered as a case study for the measurement of the effect of nutrient intake. The importance of the role of copper in biological systems is first explored in a brief review of selected human cuproenzymes

Recall the definition of stress: o stress =\intensity of internal force at a point\ Figure 3.1 Representation of cross-section of a general body

第一节 蛋白质的营养作用 Nutritional Function of Protein 第二节 蛋白质的消化、吸收和腐败 Digestion, Absorption and Putrefaction of Proteins 第三节 氨基酸的一般代谢 General Metabolism of Amino Acids 第四节 氨的代谢 Metabolism of Ammonia 第五节 个别氨基酸的代谢 Metabolism of Individual Amino Acids

第一节 蛋白质的营养作用 Nutritional Function of Protein 第二节 蛋白质的消化、吸收和腐败 Digestion, Absorption and Putrefaction of Proteins 第三节 氨基酸的一般代谢 General Metabolism of Amino Acids 第四节 氨的代谢 Metabolism of Ammonia 第五节 个别氨基酸的代谢 Metabolism of Individual Amino Acids

第一节 酶的分子结构与功能 The Molecular Structure and Function of Enzyme 第二节 酶作用的基本原理 The Mechanism of Enzyme-Catalyzed Reaction 第三节 酶促反应动力学 Kinetics of Enzyme-Catalyzed Reaction 第四节 酶的调节 The Regulation of Enzyme 第五节 酶的命名与分类 The Naming and Classification of Enzyme 第六节 酶与医学的关系 The Relation of Enzyme and Medicine

yielding metabolism in aerobic organisms. All oxi￾dative steps in the degradation of carbohydrates, fats, and amino acids converge at this final stage of cellular respiration, in which the energy of oxidation drives the synthesis of ATP. Photophosphorylation is the means by which photosynthetic organisms capture the energy of sunlight—the ultimate source of energy in the bio￾sphere—and harness it to make ATP. Together