Intermediates and end products formed during enzymatic degradations, enzyme eo-factors, and schematic systems for these reactions as affected by various tissues are given for many of the amino acids. These include, for example, transamination, decarhoxylation, oxidative deamination, and peptide synthesis.
The known general biological reactions for each amino acid are thoroughly discussed. The emphasis placed on the third and fourth divisions is apropos as the author has made notable research contributions in this area. The subject matter is presented under five major divisions whose titles indicate the book's scope: The Natural Amino Acids, The Role of Amino Acids in Nutrition, General Biochemical and Phepiological Considerations, Intermediary Metabolism of Amino Acids, and Abnormalities of Amino Acids in Certain Pathological Conditions. These limitations are necessary for volumes would be required for a complete coverage of amino acid chemistry, isolation, occurrence in natural proteins, and biological significance in nutrition. TnE objective of this book is to present the biochemistry of the amino acids and pertinent information on their chemical and pbysiochemical properties, especially sterochemical, in a comprehensive review of present day knowledge of amino acid metabolism and their biochemical reactions. LIVERMORE Reeo Cor&~as P o n ~ r ~Onzaoa x~,īIOCHEMISTRY OF THE AMINO ACIDS Alton Meister, Professor of Biochemistry, Tufts University, School of Medicine, Boston. I t should be useful in jarring students in the biological sciences out of s, blind faith in "the average" and in giving them an initial insight into the individual differenoes already known in the fields of biochemistry, biology, and medicine. The book is well written and is documented with many references to original papers.
For example, simple experiments in individual differences in the ability to taste substances are suggested by the section on taste sensitivities in Chapter 9. Indeed, some of the m a terial in the book might be used even in teaching soience in high school. Periments which can be included in laboretory work a t the undergraduate and graduate level.
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