000			04306cam a2200469 i 4500
005			20250918233711.0
008			140321s2013 flua b 001 0 eng
020			_a9781466551466 (paperback : acid-free paper) _cRM357.26
020			_a1466551461 (paperback : acid-free paper)
039		9	_a201408261437 _bruzini _y03-21-2014 _zfida
040			_dUKM _erda
090			_aQU85.L614i 2013 9
090			_aQU85 _b.L614i 2013 9
100	1		_aLeray, Claude. _eauthor
245	1	0	_aIntroduction to lipidomics : _bfrom bacteria to man / _cClaude Leray.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2013]
300			_axxii, 317 pages : _billustrations ; _c23 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aPembekal: Areesh Education & Trading, Tel: 03-7842 6036
504			_aIncludes bibliographical references and index.
520			_a'The first comprehensive book on lipidomics, this long-awaited work inventories the huge variety of lipid molecules present in all aspects of life. It uses sensitive analytical techniques, such as mass spectrometry, to characterize structures and simplify the association of names with their appropriate structures. Fulfilling the spirit of inclusiveness, it details structures from marine ecosystems, little known structures from bibliographic data, cultural references and context, biological functions, and possible pharmacological properties. The text is highly informative and educational while simultaneously being anecdotal and interesting to read'-- _cProvided by publisher.
520			_a'Preface Classification Since the origins of organic chemistry, lipids or fats were reduced to a mixture of solid greases (or tallow) and fluid oils (concept of H. Braconnot, 1815), but it was M.E. Chevreul who proposed in 1823 the first logical classification. Thus, he classified all lipids known at that time in two divisions and six kinds based on a physical property (distillation) and on a chemical property (saponification) as well as on the nature of the components of these lipids. Beside oils, greases, tallow, and waxes, Chevreul included in the concept of fat, the resins, the balsams, and volatile oils (or essential oils). One can thus say that in the light of the current data, the classification of the lipids by Chevreul is the model of that still accepted almost two centuries later. Although phosphorylated lipids were discovered in the mammalian brain and the hen egg in 1847 by the French chemist T.N. Gobley, for approximately a century after, chemists regarded lipids ('fats') as only the simple lipids made of fatty acids and glycerol. American chemists quickly integrated the discovery of many phospholipids and glycolipids by the German physician J.L. Thudichum (1874-1884) and proposed by 1920 a unified classification of'lipoids' distributed in three groups the simple lipoids (greases and waxes), the complex lipoids (phospholipids and glycolipids), and the parent lipoids (fatty acids, alcohols, sterols). In 1923, French chemist G. Bertrand provided the foundations of a new nomenclature in biological chemistry and proposed the term'lipides,' including not only the traditional fats (glycerides) but also the'lipoids,' molecules with'complex constitution,' such as cholesterol esters or the cerebrosides'-- _cProvided by publisher.
546			_aTranslated from French.
650		2	_aLipids _xclassification.
650		2	_aLipids _xAnalysis.
650		2	_aLipids _xphysiology.
650		7	_aMEDICAL _xBiochemistry. _2bisacsh
650		7	_aSCIENCE _xChemistry _xOrganic. _2bisacsh
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aLipids. _2fast _0(OCoLC)fst00999367
655		7	_aClassification. _2fast _0(OCoLC)fst01697073
856	4	2	_3Cover image _uhttp://jacketsearch.tandf.co.uk/common/jackets/covers/websmall/978146655/9781466551466.jpg
907			_a.b1585338x _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kQU85.L614i 2013 9
914			_avtls003554199
991			_aProgram Sains Bioperubatan, Pusat Pengajian Sains Diagnostik dan Kesihatan Gunaan, FSK, KKL
998			_ad _b2014-08-03 _cm _da _feng _gflu _y0 _z.b1585338x
999			_c565253 _d565253