第一节 食品化学的定义 第二节 食品化学的历史 第三节 食品化学在食品科学中的作用和地位 第四节 食品化学的研究方法

105 assembly and disassembly of cytoskeleton Assembly: In two distinct phases: slower nucleation andrapidelongation The factors influncing assemble. associated protein, MAPS, Ca, Mg, ATP, GIP Gmodmilling odel

1、掌握破伤风的特异性防治方法;破伤风类毒素与破伤风抗毒素在特异性防治上的意义。 2、熟悉破伤风梭菌、产气荚膜梭菌、肉毒梭菌的形态、染色性、特殊结构、培养特性;破伤风、气性坏疽的发病条件、致病物质、所致疾病;肉毒毒素与食物中毒。 3、了解无芽胞厌氧菌的种类、分布、特点

Why Statistical Mechanics? Understand predict the physical properties of macroscopic systems from the properties of their constituents Deterministic approach ma F need of 6n coordinates at t: r: and v but typically n= moles (1023)! Ensemble?rather than microscopic detail and its surroundings microcanonical, canonical, grand canonical

Typical Length Scales in Biology IA lO microtubule DNA width width typical animal cell length of DNA in a chromosome

BE. 410 Spring 2003-Lecture 3 Slides Images removed due to copyright considerations See Figures 1 and 2 in Liphardt, Jan, et al. \Reversible Unfolding of Single RNA Molecules

麻省理工大学：《生物工程》教学讲义（英文版）lec 6 slides

BEH,40-02/12/2003 L并3 langevin aqua fim and connecton lo auconkeuloat review genral tersoduramics pelotons Langevin a weave

麻省理工大学：《生物工程》教学讲义（英文版）lec 5 notes

麻省理工大学：《生物工程》教学讲义（英文版）lec 7