enzymology


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Related to enzymology: Enzyme kinetics

enzymology

[‚en·zə′mäl·ə·jē]
(biochemistry)
A branch of science dealing with the chemical nature, biological activity, and biological significance of enzymes.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Cheeseman, "Determination of aldehydic lipid peroxidation products: malonaldehyde and 4hydroxynonenal," Methods in Enzymology, vol.
This volume in a series going back to 1941 focuses on recent advances in the field of practical preparative enzymology. The four papers presented describe the construction of complex biosynthetic pathways for the preparation of a variety of both fine and commodity chemicals and biofuels.
He has edited two books on clinical enzymology. Dr.
The author's reasons for writing this book are several but the most prominent includes a desire to encourage everybody working within the food sciences to become better acquainted with the fundamental principles of enzymology. It is not intended as a comprehensive review or as a source book however.
Within the field of enzyme kinetics "many biological processes can be forced into terrifying formulas with which experts intimidate their colleagues from other fields," according to Bisswanger (enzymology, U.
"With this method we're talking essentially about the conversion of sunlight energy into hydrogen energy," says Anastasios Melis, a professor of enzymology at Berkeley and principal investigator for the Plant Physiology paper.
The oral presentations dealt with various aspects of PHA research including molecular biology, enzymology of PHA and biodegradation, structure and function of inclusions, bio/chemo synthesis, novel PHA production systems, models for PHA systems, fermentation and product recovery, and finally polymer properties and applications.
Take Chapter 6 as an example: it is on enzymes and after a brief introduction on enzymology, concentrates on the parameters which affect the choice of enzymes for food application, legislation and handling.
Ford-Hutchinson obtained his bachelor's degree in biochemistry from the University of Birmingham, a master's in molecular enzymology from the University of Warwick and a Ph.D.
Palmer (life sciences, emeritus, Nottingham Trent University) and Bonner (biochemistry, Nottingham Trent University) introduce theoretical and applied aspects of enzymology in this intermediate/advanced text.
He also had a teaching appointment at New York Medical College, with enzymology as his area of expertise.