# Free Ebook Textbook of Biochemistry with Clinical Correlations, by Thomas M. Devlin

Free Ebook Textbook of Biochemistry with Clinical Correlations, by Thomas M. Devlin

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Textbook of Biochemistry with Clinical Correlations, by Thomas M. Devlin

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This newly revised and updated fifth edition of Devlin’s Textbook of Biochemistry with Clinical Correlations presents the biochemistry of mammalian cells, relates events at the cellular level to physiological processes in the whole animal, and cites examples of human diseases derived from aberrant biochemical processes.
This edition significantly expands the clinical correlation that highlight the significance of biochemistry to specific clinical problems. Full-color illustrations provide clear explanations for the concepts discussed, and end-of-chapter questions and answers act as challenging study material. Reorganized into five practical sections, Textbook of Biochemistry with Clinical Correlations covers these topics and much more:

• Structure of macromolecules–DNA, RNA, and protein structure
  
• Information transmission–replication, transcription, protein synthesis, and control of gene expression
  
• Functions of proteins–protein families, enzymes, membrane structure, and transport mechanisms
  
• Metabolic pathways and their control–carbohydrate, lipid, amino acid, and nucleotide metabolism
  
• Physiological processes–hormone and signal transduction, biochemistry of nervous tissue, muscle vision, coagulation and digestion, and principles of nutrition

• Sales Rank: #2081744 in Books
• Published on: 2001-12-15
• Original language: English
• Number of items: 1
• Dimensions: 11.20" h x 1.74" w x 8.78" l, .0 pounds
• Binding: Hardcover
• 1248 pages

Review
"...a very readable text...ideal for medicine or clinical biochemistry undergraduate students...has much to offer to medicinal chemistry students..." (Chemistry World, April 2004)

"Outstanding…classic...clear illustrations abound...an exceedingly thorough, accurate, and up-to-date volume." (The Quarterly Review of Biology)

"A delightful book to read…I would recommend this book highly...for any who seek to understand the biochemical basis of disease..." (Annals of Clinical Biochemistry)

"…I believe this text fills an important niche, and in that niche it is very well done…a very useful text for those going into medicine.” (Biochemistry and Molecular Education, July-August 2002)

"...a comprehensive biochemistry book...new material in key areas justifies the new edition..." (Doody's Health, April 19, 2002)

"There are numerous good textbooks available for general biochemistry, but medical, pharmacy, and other health professional students often question the relevance of the extensive coverage given to...simpler organisms...Devlin's textbook fills the needs of these students, with its strong emphasis on human biochemistry...an excellent choice for a pharmaceutical or medical biochemistry course." (Journal of Medicinal Chemistry, Vol. 45, No. 11)

"...This is a welcome and relatively inexpensive volume for students of biochemistry and especially those involved with clinical biochemistry".(Cell Biochemistry & Function, June 2003)

From the Back Cover
TEXTBOOK OF BIOCHEMISTRY WITH CLINICAL CORRELATIONS
Fifth Edition
Thomas M. Devlin

This newly revised and updated fifth edition of Devlin's Textbook of Biochemistry with Clinical Correlations presents the biochemistry of mammalian cells, relates events at the cellular level to physiological processes in the whole animal, and cites examples of human diseases derived from aberrant biochemical processes.

This edition significantly expands the clinical correlation that highlight the significance of biochemistry to specific clinical problems. Full-color illustrations provide clear explanations for the concepts discussed, and end-of-chapter questions and answers act as challenging study material. Reorganized into five practical sections, Textbook of Biochemistry with Clinical Correlations covers these topics and much more:
* Structure of macromolecules-DNA, RNA, and protein structure
* Information transmission-replication, transcription, protein synthesis, and control of gene expression
* Functions of proteins-protein families, enzymes, membrane structure, and transport mechanisms
* Metabolic pathways and their control-carbohydrate, lipid, amino acid, and nucleotide metabolism
* Physiological processes-hormone and signal transduction, biochemistry of nervous tissue, muscle vision, coagulation and digestion, and principles of nutrition

Most helpful customer reviews

18 of 19 people found the following review helpful.
ANALYTICAL AND INTERPRETATIVE
By reviewer
This is a very comprehensive biochemistry textbook: well-written and well-organized. It maintained both analytical and interpretative approach in most of its chapters. Its clinical applications were evident in the way it handled nucleic acids, nucleotides, bioenergetics, immunochemistry, enzymology, and gene replications. Each metabolic pathway it discussed is well-detailed, and is supported with illustrative charts.
The only thing this book demands from its reader is good Organic Chemistry foundation. It is a very good text, although that its retail price is clearly on the high side.

1 of 1 people found the following review helpful.
A very good book for basic science
By Carolina M-P
I loved this book because it has a lot of clinical cases and makes biochemistry a little more fun...I purchased it because I still use it..I consult a couple of things and to clarify others.

8 of 16 people found the following review helpful.
Too detailed and wordy for medical school
By A Customer
I just finished first semester medical school, and we used this book. The chapters read like a bad and verbose novel. With the time constraints in medical school, you really need a book that gets to the point. That's why the Illustrated Review Series are much better for medical school students. I will admit that this is a great book for graduate biochem if you're interested in research. Stay away if your in medical school and rely upon the notes and a supplemental book like Lipcotts. You'll get more confused reading this text b/c it's way too detailed.

See all 4 customer reviews...

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^^ PDF Ebook Matter and Interactions II: Electric & Magnetic Interactions, by Ruth W. Chabay, Bruce A. Sherwood

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A modern introduction to physics for advanced students, this work focuses on the atomic structure of the material plus the links between macroscopic and microscopic phenomena. Above all, readers learn how to explain complex physical processes using simple models.
This second volume deals with the theory of electricity and magnetism, as well as physical optics as understood by the classical interaction between light and material. Electrostatics and currents are discussed in a simplified way using the electrical field and microscopic models.

• Sales Rank: #5273766 in Books
• Published on: 2001-09-03
• Format: International Edition
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x .75" w x 8.62" l, 1.10 pounds
• Binding: Paperback
• 528 pages

Review
"...recommend it as a useful purchase for any library to have available for students...much useful material here..." (Contemporary Physics, July/August 2003)

Most helpful customer reviews

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## Get Free Ebook Baking and Pastry: Mastering the Art and Craft, by The Culinary Institute of America (CIA)

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This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

• Sales Rank: #1003686 in Books
• Published on: 2004-04-01
• Original language: English
• Number of items: 1
• Dimensions: 11.06" h x 1.70" w x 8.84" l,
• Binding: Hardcover
• 880 pages

From Publishers Weekly
Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Baking is certainly a "hot" profession right now: baking programs have waiting lists and pastry chefs at the best-known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional-scale equipment. There are tables for standard formulas, volume-to-weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence, Baking Illustrated, from the editors of Cook Illustrated magazine, is a much more user-friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. —Mary Schlueter; Missouri River Regional Lib., Jefferson City, MO (Library Journal , May 1, 2004)

Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on “dressing for safety” and “managing human resources” make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) (Publishers Weekly, March 29, 2004)

From the Back Cover
"[THE CULINARY INSTITUTE OF AMERICA] is the best culinary school in the world."
—PAUL BOCUSE

"A MUST-HAVE BOOK for everyone's culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference."
—EMILY LUCHETTI
Executive Pastry Chef, Farallon Restaurant

"PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well."
—EWALD NOTTER
Notter School of Pastry Arts

"EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef's secret twist in every recipe."
—BILL YOSSES
Pastry Chef, Citarella Restaurant

"The serious baker and confectioner will find an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn in the process as well."
—ROBERT STEINBERG

Most helpful customer reviews

170 of 179 people found the following review helpful.
Authoritative Answers to Most Baking Questions
By B. Marold
Like almost all other Culinary Institute of America books, this volume, `Baking and Pastry Mastering the Art and Craft' is primarily written as a textbook for culinary professionals. Even as a textbook, I would not recommend this book to non-professionals as a means of learning how to bake. For baking hobbyists who simply want to learn more in a systematic fashion about baking, I would strongly recommend that they get a copy of Sherry Yard's new book `The Secrets of Baking' and read it from cover to cover.
This does not mean this is a poor book. Only that it is pretty seriously oriented to teaching professional pastry chefs. And, there are ways in which professional chefs do things, which are not and should not be done by the home baker who prepares baked goods for their family and friends. The most obvious symptom of this fact is that most recipes are scaled to make many more pieces than a home baker is likely to want, unless they are baking for a church bake sale.
This also does not mean that the book has no value for the home baker. If you are a serious baker for your own consumption, this book is an excellent reference for just about any pastry preparation of which you can think. Not only will it have authoritative recipes for staple preparations such as batters, Panna cotta, sabayon, crème broulee, caramel, buttercream, chantilly cream, lemon curd, glazes, royal icing, pate brisee, pate a Choux and dozens of other standard recipes, it will have recipes for some preparations for which you may have a difficult time finding any place else. My favorite discovery is a recipe for strudel. I have made strudel with frozen philo dough, but I am not very happy with the result. But, I really like good strudel, so now all I have to do is find a counter large enough to prepare it.
Another serious asset in this book for the home baker is its explanation of why baking processes work the way they do. The explanations are very practical, generally easier to understand than the explanations you may find in a book by Harold McGee. The only puzzle I found in the book's background information is the fact that they said that whole wheat flour has a higher protein content than general purpose flour, yet GP flour must be added to whole wheat to provide enough gluten to produce a good rise from yeast. I suspect the answer is that much of the protein in whole-wheat flour is of a type that simply does not form glutinous strands. But, that has nothing to do with your baking techniques.
As a serious textbook, I would strongly recommend that anyone who is seriously considering a career as a pastry chef read this book from cover to cover, skipping particular recipe details on this first pass. This read will certainly show that professional baking requires a lot of practice and a lot of knowledge and a lot of work.
Getting back to the home baker, I would generally refer to this book whenever I simply could not find a recipe in any other source or a recipe is not working out for me, or I remember preparing something from an issue of Gourmet from three years ago and I forgot the recipe. These are all situations where I would run to this book before consulting anything else. I would also consult this book for tips if I am creating a new recipe and I wish to use a standard streusel topping in the recipe. Once I was more experienced with artisinal breads after going to school with either Peter Reinhart or Nancy Silverton, I would be more than happy to consult this book for the recipe for one of the very many types of breads in the book. It seems to pretty much cover everything from brioche to pretzels.
This book does not have everything, but then, no book on baking has everything. It has no recipes for a Hungarian nut cake or funnel cake or snickerdoodle cookies or Russian Easter bread. But it certainly seems to have just about everything else. It is an especially good resource for pastry plating. If you are a serious entertainer as well as a serious baker, there will be things for you in this book which you may not find elsewhere, even in Martha Stewart's better books.
One thing I would not do is take a recipe from this book to replace a recipe with which I am already happy. The carrot cake recipe in this book is pretty unexciting, as it contains neither pineapple nor `cookie spices' to jazz it up. The buttermilk biscuit recipe is pretty routine too, using both butter and shortening. I made this kind of biscuit for several years, until I tried an all butter recipe (plus White Lily flour) which gives me a much flakier result.
Recommended for the serious baker. Highly recommended for the budding professional. Recipes tend to be a bit more complicated than some, but no more complicated than the best you will see from Sherry Yard or Nancy Silverton.

100 of 104 people found the following review helpful.
experienced must apply
By Rochellegirl65
This texbook is absolutely what I wanted. Do not purchase this book if you are faint of heart. It is a professional text that will challenge you. The recipes are not typical as one would find in a typical cookbook. The recipes are made for volume and the instructions are not continuous. You may be referred to other pages for information on folding, bulk fermenting, soakers/poolishes, and preparations before you finish with your end product. The multigrain bread took two days with a great deal of coordination. Don't do it with your kids distracting you. For those who have experience or who are determined to learn professional baking techniques this is great. I enjoy this book and want to work on as many recipes as possible. If I didn't have 20 years of personal culinary experience, I would find this book intimidating. It was well worth another swipe on my credit card. Have fun folks.

35 of 40 people found the following review helpful.
Fantastic recipes, science is lacking...
By R. Wright
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.

Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.

See all 29 customer reviews...

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• GASB Statement No. 35 "Basic Financial Statements——and Management’s Discussion and Analysis——for Public Colleges and Universities——an amendment of GASB Statement No. 34" issued in November 2000
• GASB Statement No. 36 "Recipient Reporting for Certain Shared Nonexchange Revenues——an amendment of GASB Statement No. 33" issued in April 2000
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• Sales Rank: #16358878 in Books
• Published on: 2001-01-19
• Original language: English
• Dimensions: 9.35" h x 1.39" w x 7.58" l,
• Binding: Paperback
• 584 pages

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>> Ebook Data Warehousing Fundamentals: A Comprehensive Guide for IT Professionals, by Paulraj Ponniah

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Geared to IT professionals eager to get into the all-important field of data warehousing, this book explores all topics needed by those who design and implement data warehouses. Readers will learn about planning requirements, architecture, infrastructure, data preparation, information delivery, implementation, and maintenance. They'll also find a wealth of industry examples garnered from the author's 25 years of experience in designing and implementing databases and data warehouse applications for major corporations.
Market: IT Professionals, Consultants.

• Sales Rank: #1297248 in Books
• Published on: 2001-08-03
• Original language: English
• Number of items: 1
• Dimensions: 10.08" h x 1.29" w x 7.17" l, .0 pounds
• Binding: Hardcover
• 528 pages

Review
"Ponniah's work will appeal to IT professionals who already design, implement, or maintain data warehousing systems as well as novices to the subject." (SciTech Book News, Vol. 25, No. 4, December 2001)

From the Back Cover
Data warehousing is revolutionizing the way businesses in a wide variety of industries perform analysis and make strategic decisions. This volume offers IT professionals comprehensive coverage of every significant topic in data warehousing systems.

The author provides a complete overview of data warehousing together with in-depth explanations of critical issues in planning, design, deployment, and ongoing maintenance. IT professionals will gain a clear understanding of techniques for extraction of data from source systems, data transformations, data staging, data warehouse architecture and infrastructure, and the various methods for information delivery.

Data Warehousing Fundamentals includes review questions and exercises appropriate for self-study or classroom work, industry examples applicable to real-world situations, and an appendix containing valuable guidelines for evaluating vendor solutions. Specifically written for professionals designing, implementing, or maintaining data warehousing systems, this practical book spans the entire landscape of the subject.

About the Author
PAULRAJ PONNIAH, PhD, is a twenty-five year IT professional who specializes in the design and implementation of data warehouse and database systems. He also teaches database and data warehousing courses.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Good for a Master's degree in Information Systems and Data Warehousing
By C. Brown
A very good read for those doing a Master's degree in Information Systems, specifically concerning Date Warehousing. Although this book is probably out of date by the present available technology.

25 of 26 people found the following review helpful.
Superb & filled with useful and practical info
By Mike Tarrani
This is one of the best introductory books on data warehousing I've read. The authors make few assumptions of reader knowledge beyond the fact that they are IT professionals who have a technical background that doesn't necessarily include database and data warehouse knowledge. They do assume a basic knowledge of IT operations, project management skills and systems analysis and design - skills that IT professionals are expected to have.
The book is divided into five parts: Overview and Concepts, Planning and Requirements, Architecture and Infrastructure, Data Design and Data Preparation, and Implementation and Maintenance. These follow a development life cycle, making the structure of the book easy to follow.
What I like about this book is it doesn't just cover the theory and concepts (which it does do well), but sets data warehousing in the context of a larger architecture designed to meet specific business requirements. I also like the way the authors address real world issues such as planning and managing a data warehouse project, and the issues and factors surrounding adding a data warehouse into an existing technical architecture. This information is what IT professionals are seeking when they are faced with a technology with which they may not have strong knowledge, and it makes this book useful to the intended audience.
Among the chapters that I most liked are: Principles of Dimensional Modeling, Data Extraction, Transformation, and Loading, and Data Quality: A Key to Success. These capture the essence of data warehousing in my opinion and are topics that IT professionals without a data background need to understand. I also thought that each of the appendices were useful. They provided a finishing touch by covering project life cycle steps and checklists, critical success factors and guidelines for evaluating vendor solutions - each of which provide practical information.

13 of 13 people found the following review helpful.
Keep this Book at Your Desk-if you can afford it!
By Mark A. Lucas
A great companion to books by Kimball and Inmon. Helps to clarify some areas where they may be vague or confusing. Includes info from other BI industry thought leaders. Used as a textbook at some universities. Loaded with diagrams and tables. Helps to bridge the gap between techies and management.
NOT as techy as Kimball so it won't lead you through a project or show you how to design databases, ETL or BI apps. A little more real-world examples than Inmon. Does not mention Inmon's CIF architecture by name, but it does explain a similar architecture.
A little too Expensive to buy without skimming through it first (go to a local book store and spend 30 to 60 minutes with it before you decide to order).

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thermodynamics for engineers

• Sales Rank: #2920619 in Books
• Published on: 1957-12
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 317 pages

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Written for the full year or three term Calculus-based University Physics course for science and engineering majors, the publication of the first edition of Physics in 1960 launched the modern era of Physics textbooks. It was a new paradigm at the time and continues to be the dominant model for all texts. Physics is the most realistic option for schools looking to teach a more demanding course. The entirety of Volume 2 of the 5th edition has been edited to clarify conceptual development in light of recent findings of physics education research. End-of-chapter problem sets are thoroughly over-hauled, new problems are added, outdated references are deleted, and new short-answer conceptual questions are added.

• Sales Rank: #61253 in Books
• Brand: Halliday, David/ Resnick, Robert/ Krane, Kenneth S.
• Published on: 2001-10-29
• Format: International Edition
• Original language: English
• Number of items: 1
• Dimensions: 10.94" h x 1.02" w x 8.58" l, 3.70 pounds
• Binding: Hardcover
• 688 pages

Most helpful customer reviews

17 of 18 people found the following review helpful.
Probably the best book for introductory physics
By Mark Twain
I used this book for my intro to Electricity and Magnetism and for my Intro to Modern Physics - Light, optics, atomic and nuclear physics, quantum mechanics. It has plenty of theory in it in that often the book doesn't just present you equations, but derives them. Of course this isn't always the case as the math in this book doesn't go beyond Calc II and some basic, easy stuff from Calc III. Not only the theory, but it includes plenty of decent historical experimental results to explain how the laws come about. Also, the optional sections are decent as well. I especially liked the optional section regarding electromagnetism and frames of reference. The book also comes with alot of exercises, about half of which are just plug-and chug problems that waste time. But the others require you to know your concepts or to really think. Most of the Problems are decent and require thinking. However, some times the book can get too wordy. Also, the section on quantum mechanics isn't great, but you can't blame this book because quantum mechanics is best described using mathematics including linear algebra and beyond. This book is far better than the one by Serway as this book goes into more detail and offers better explanations and has better Problems.

15 of 18 people found the following review helpful.
The defintive textbook on the subject
By Vijay Krishna
I used this text for my undergraduate freshman year physics course. This was a recommended text and pretty soon I found out why it was popular with students. I have come across few books with such clarity and depth as this one.
The way the material was presented, and the way the ideas were pushed through as well as the pace was as if this book was written with someone like me in mind.
An indispensable book for any physics student...

2 of 3 people found the following review helpful.
A true classic that never ages
By E. Lipiansky
An extremely authoritative, well written, practically error-free, physics book.
Very comprehensive and carefully compiled.
This book is not only an excellent book for students but also for practicing
engineers and scientists that need to go back to fundamentals.
A rich set of problems is a vailable with every chapter. Working on
those problems enhances the student comprehension of the topic addressed.

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