Discusses the tusks of the Arctic Narwhal Whale as a demonstration of chirality and diastereoisomerism in stereochemistry. (SL)

Provides a guide for persons interested in the inclusion of the biological effects of organometallic compounds, or bio-organometal chemistry, in classroom teaching. (SL)

Provides a comprehensive overview of the 19 essential trace elements, examining: the concept of essentiality; evolution of these elements; possible future essential elements; the lanthanides and actinides; how essential trace elements work; the metalloenzymes; the nonmetals; iodine and the thyroid hormones; and antagonism among these elements. (JN)

Concludes that thyroid and adrenal gland disease unquestionably can produce severe mental disturbances. Most of these are "organic" in nature, but depressive symptoms are common as well. Cautions that a connection between these diseases and suicide has not been established. Advises treating all depressed, suicidal persons with the same…

Discusses the physiology and biochemistry of the vitamin D endocrine system, including role of biological calcium and phosphorus, vitamin D metabolism, and related diseases. A 10-item, multiple-choice test which can be used to obtain continuing medical education credit is included. (JN)

Examines proteins which give rise to structure and, by virtue of selective binding to other molecules, make genes. Binding sites, amino acids, protein evolution, and molecular paleontology are discussed. Work with encoding segments of deoxyribonucleic acid (exons) and noncoding stretches (introns) provides new information for hypotheses. (DH)

Cell membrane molecules form a simple, two-dimensional liquid controlling what enters and leaves the cell. Discusses cell membrane molecular architecture, plasma membranes, epithelial cells, cycles of endocytosis and exocytosis, and other topics. Indicates that some cells internalize, then recycle, membrane area equivalent to their entire surface…

Steps for developing a program to compute peak blood alcohol levels are offered. A review of the Diet Inventory Nutritional Experiences (DINE) System explores a computerized nutrition program. (DF)

Related history and laboratory work which lead to isolation of oligosaccharins, a new class of regulatory molecules found in plant cell walls. These substances function in growth, development, reproduction, and defense. Mixtures of oligosaccharins and other hormones can stimulate growth of an undifferentiated callus, roots, vegetative…

Discusses materials needed, procedures used, and typical results obtained for experiments designed to make a numerical stepwise study of the oxygenation of hemoglobin, myoglobin, and other oxygen carriers. (JN)

Describes software which demonstrates some features of three-dimensional protein structure on microcomputers. The program only displays the polypeptide backbone drawn through the alpha-carbon positions and is therefore much less sophisticated, but it has been used successfully during lectures on protein structure and as an adjunct to slides and…

Describes heat effects on lipids, indicating that the chemical and physical changes that occur depend on the lipid's composition and conditions of treatment. Thermolytic and oxidation reactions, thermal/oxidative interaction of lipids with other food components and the chemistry of frying are considered. (JN)

Discusses effects of thermal processing on proteins, focusing on (1) the Maillard reaction; (2) heat denaturation of proteins; (3) aggregation, precipitation, gelation, and degradation; and (4) other thermally induced protein reactions. Also discusses effects of thermal processing on muscle foods, egg proteins, fruits and vegetables, and cereal…

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

Nonenzymatic browning and lipid oxidation, two important chemical deteriorative mechanisms, are discussed. The first is the major cause of darkening of concentrated and dehydrated stored foods and is also the cause of various cooked and stale flavors in food. The second is the major cause of rancidity in foods. (JN)