ENZYMES IN ACTION by Melvin Berger


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Less technical and of course more up to date re applied research than Asimov's Chemicals of Life (1954), this is a clear and comprehensive introduction to the nature and roles of enzymes from their discovery and analysis to their functions in the processing of cheese and fermenting of wine, in the causing and curing of diseases (phenylketonuria, albinism, cancer, hemophilia), in the shock of the electric eel, in natural clocks, in digestion. The description of Beaumont's observations of digestion through the permanent hole created by a stomach wound makes for perhaps the most engrossing reading; also interesting are the stories of early chance discoveries of foods, and also noteworthy is the reporting of signal experiments -- past and current -- and the projection of problems for future investigation. Mr. Berger proffers a good deal of correlative information on subjects as diverse as leather tanning, detergents, and famous medical histories, and winds up with a balanced, topical bibliography. Accessible...and accessible-looking besides.

Pub Date: June 21st, 1971
Publisher: T.Y. Crowell