List of Tables

Chapter 1: Overview

Table 1.1: Some major industrial enzymes and their sources and uses.
Table 1.2: New biotechnology products added to the global market or under development.

Table 2.1: pH and its corresponding H ⁺ ion concentration.
Table 2.2: The relationship between pH and pOH.
Table 2.3: Dissociation constants for some weak acids. (K _a of very large indicates a strong acid)
Table 2.4: Base Measurements and Base Units - SI (Systeme International)
Table 2.5: Units derived from the basic units.
Table 2.6: Substrates or carbon sources frequently used in the fermentation process.
Table 2.7: Heat of combustion for various compounds at standard conditions (298 K and 1 atm) and pH 7.
Table 2.8: Doubling time of some microorganisms under normal culture conditions.

Table 4.2: Covalent bonds.
Table 4.3: Functional groups of biomolecules.
Table 4.4: Classifications of monosaccharides.
Table 4.5: The 20 protein amino acids classified according to the nature of their R groups. The structures and names, both full names and three-letter abbreviations, and dissociation constants (pK _aValue) of each group ( COOH, NH ₂, and the R-group) in the amino acids are shown in separate columns.
Table 4.6: Physiologically relevant fatty acids.
Table 4.7: Difference between C ₃ and C ₄ plants.
Table 4.8: Some estimates of the amount of nitrogen fixed on a global scale. The total biological nitrogen fixation is estimated to be twice as much...

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