It doesn't diminish our pleasure in such things to know that the aroma coming from a cooked ham is generated by the reaction of maltose and glutamic acid, while the heavenly scent of chocolate comes from the interaction of phenylalaine and sucrose. Tanford and Reynolds aren't exactly given to rhapsodizing, but they write appreciatively nonetheless of advances such as Franz Hofmeister's identification of the "peptide bond" that joins amino acids in proteins, John Kendrew's work in understanding the three-dimensional structure of myoglobin, and the efforts of modern researchers who, joining protein science to cell biology and genetics, are now working to solve the structures of more than 10,000 protein families.
General readers and students with an interest in the life sciences will find this well-written history to be of much use--and the best of its kind. --Gregory McNamee --This text refers to an out of print or unavailable edition of this title.
I wish I could give this book a higher rating. It is filled with information, clearly explained. But Chapter 10 includes an unconscionable, ill-informed, gratuitously nasty... Read morePublished on April 22, 2011 by Fibonacci
Nature's Robots by Charles Tanford and Jacqueline Reynolds encompasses history, mythology, mystery, controversies, discoveries, mistakes, excitements, and scientific understanding... Read morePublished on October 30, 2010 by Vivek Sharma