应用化学专业英语lesson16introductiontobiochemistry.pptVIP

* Nucleic Acids Nucleic acids are what make up DNA, something all cellular organism use to store their genetic information. Contain information for making all the body’s proteins Two types exist --- DNA RNA Their monomers are called nucleotides(核苷酸）. The most common nucleotides are called adenine（腺嘌呤）, cytosine（胞嘧啶）, guanine（鸟嘌呤), thymine(胸腺嘧啶）, and uracil（尿嘧啶）. Adenine binds with thymine and uracil, thymine only binds with adenine. Cytosine and guanine can only bind with each other. * Nucleic Acids DNA double helix monomer polymer supramolecular structure Nucleic Acids Chromatin（染色质） Researchers in biochemistry use specific techniques native to biochemistry, but increasingly combine these with techniques and ideas from genetics, molecular biology and biophysics. The following figure is a schematic that depicts one possible view of the relationship between the fields: * Relationship to other molecular-scale biological sciences Biochemistry : The study of the chemical substances and vital processes occurring in living organisms. Genetics : The study of the effect of genetic differences (遗传差异）on organisms. Often this can be inferred by the absence of a normal component (e.g. one gene). Molecular biology : The study of molecular underpinnings（基础） of the process of replication（复制）, transcription（转录） and translation of the genetic material. * Relationship to other molecular-scale biological sciences Hands-On Chemistry: Sizzle Sources Did you ever notice that butter and margarine （人造黄油）sizzle on a hot griddle but vegetable oil does not? The sizzling is the sound of water boiling away rapidly as the butter or margarine hits the hotter-than-100℃ griddle. The sizzling subsides（减弱） once the water is gone. Vegetable oil contains no appreciable quantities of water, and so it does not sizzle. Different brands of margarine contain different proportions of water, which is the subject of this inves