Introduction to Agricultural Biochemistry

One: The Cell and Cellular Constituents.- 1 Cell structure and function.- 2 Water and solutions.- 3 The carbohydrates.- 4 Fatty acids and lipids.- 5 Amino acids and proteins.- 6 Enzymes.- 7 Purines, pyrimidines and nucleic acids.- 8 Vitamins and minerals.- 9 The composition of agricultural products.- Two: Metabolism.- 10 Glycolysis.- 11 The tricarboxylic acid cycle.- 12 Electron transport and oxidative phosphorylation.- 13 Fatty acid oxidation and lipid breakdown.- 14 Breakdown of proteins and the oxidation of amino acids.- 15 The pentose phosphate pathway.- 16 Fermentation pathways.- 17 Photosynthesis.- 18 Gluconeogenesis and carbohydrate synthesis.- 19 Synthesis of fatty acids and lipids.- 20 Synthesis of amino acids.- 21 The synthesis of nucleic acids and proteins.- 22 Compartments, membranes and regulation.- Three: Strategies for Processing of Nutrients in Plants.- 23 Seeds and germination.- 24 Vegetative growth of plants.- 25 Reproductive growth.- 26 Plant nutrition.- 27 Regulation of plant growth and development.- Four: Strategies for Processing of Nutrients in Animals.- 28 Digestion and absorption in ruminants and non-ruminants.- 29 Maintenance.- 30 Regulation and manipulation of growth and development in animals.- 31 Lactation and its manipulation.- 32 Muscle and meat.