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Book Synopsis
This book is mainly focused on basic concepts and different applications of NMR from the small molecules to biological macromolecules. This book was made with contributions from different authors all over the world who are working on different aspects of science with the common tool of NMR. Different types of NMR methods used to analyse the structures of small molecules and proteins and the complete story of how one can solve the structure of the new drug molecule are explained. A review on NMR structural and dynamical aspects of the death domain super family proteins, and the metabolic profile and quantification of metabolites in PGI cherry tomatoes using solid state NMR are explained. Also, the usefulness of Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy in the study of edible oils and fats, and of food lipids in general, from both qualitative and quantitative points of view is mentioned.

Nuclear Magnetic Resonance (NMR): Theory,

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    A Hardback by D Krishnarao

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      Publisher: Nova Science Publishers Inc
      Publication Date: Publication Date: 01/06/2014
      ISBN13: 9781631177682, 978-1631177682
      ISBN10: 1631177680
      Also in:
      Science & Nature Physics

      Description

      Book Synopsis
      This book is mainly focused on basic concepts and different applications of NMR from the small molecules to biological macromolecules. This book was made with contributions from different authors all over the world who are working on different aspects of science with the common tool of NMR. Different types of NMR methods used to analyse the structures of small molecules and proteins and the complete story of how one can solve the structure of the new drug molecule are explained. A review on NMR structural and dynamical aspects of the death domain super family proteins, and the metabolic profile and quantification of metabolites in PGI cherry tomatoes using solid state NMR are explained. Also, the usefulness of Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy in the study of edible oils and fats, and of food lipids in general, from both qualitative and quantitative points of view is mentioned.

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