Steps for developing a program to compute peak blood alcohol levels are offered. A review of the Diet Inventory Nutritional Experiences (DINE) System explores a computerized nutrition program. (DF)

Related history and laboratory work which lead to isolation of oligosaccharins, a new class of regulatory molecules found in plant cell walls. These substances function in growth, development, reproduction, and defense. Mixtures of oligosaccharins and other hormones can stimulate growth of an undifferentiated callus, roots, vegetative…

Discusses materials needed, procedures used, and typical results obtained for experiments designed to make a numerical stepwise study of the oxygenation of hemoglobin, myoglobin, and other oxygen carriers. (JN)

Describes software which demonstrates some features of three-dimensional protein structure on microcomputers. The program only displays the polypeptide backbone drawn through the alpha-carbon positions and is therefore much less sophisticated, but it has been used successfully during lectures on protein structure and as an adjunct to slides and…

Describes heat effects on lipids, indicating that the chemical and physical changes that occur depend on the lipid's composition and conditions of treatment. Thermolytic and oxidation reactions, thermal/oxidative interaction of lipids with other food components and the chemistry of frying are considered. (JN)

Discusses effects of thermal processing on proteins, focusing on (1) the Maillard reaction; (2) heat denaturation of proteins; (3) aggregation, precipitation, gelation, and degradation; and (4) other thermally induced protein reactions. Also discusses effects of thermal processing on muscle foods, egg proteins, fruits and vegetables, and cereal…

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

Nonenzymatic browning and lipid oxidation, two important chemical deteriorative mechanisms, are discussed. The first is the major cause of darkening of concentrated and dehydrated stored foods and is also the cause of various cooked and stale flavors in food. The second is the major cause of rancidity in foods. (JN)

Summarizes studies in the area of biochemical evolution of iron, copper, and heme proteins to provide an historical outline. Included are lists of major kinds of proteins and enzymes and charts illustrating electron flow in a cytochrome electron transport system and interconversion of jerrous to ferric ion in iron metabolism. (CC)

The data base coverage of these two services was examined and selected computerized searches performed. The results of this study provided some meaningful conclusions as to the general utility of these services. (3 references) (Author/NH)

The role that chemical elements play in man is discussed. There are 18 elements classified into three groups: main group metals; transition series metals; and main group non-metals. (DF)