Bücher von Felix Franks

In a predecessor to this book, emphasis was placed on the role of protein isolation in the food industry, because at the time this reflected the interests of most of the participants at the course.

The systems treated in the present volume are of a complex nature so that the theoretical frameworks established earlier in Volume 1 and utilized in Volumes 2 and 3 cannot at the present time be applied.

Since the publication of the previous volumes many new aspects of the physical and life sciences have been developed in which the properties of water play a dominant role. The present volume and its companion, still in preparation, deal with topics that were already mentioned in the preface to Volume 5 as gaining in importance.

The chapters making up this volume had originally been planned to form part of a single volume covering solid hydrates and aqueous solutions of simple molecules and ions.

Cold is the single most important enemy of life, and this book, first published in 1985, discusses the responses of living organisms to low temperatures. Subfreezing temperatures in particular affect the properties of water, which is essential to life, and the book describes the physics and chemistry of water in the context of physiology.

Proteins are the servants of life. The in vivo functioning of proteins depends critically on the chemical structure of individual peptide chains, but also on the detailed folding of the chains themselves and on their assembly into larger supramolecular structures.