This volume expands on the previous edition with a more extensive look at molecular motors and their roles in muscle contractions, vesicle transport, flagellar beating, chromosome segregation, and DNA replication and repair. The chapters in this book are divided into three parts: Part One looks at membrane motors, such as the bacterial flagellar rotary motor; Part Two discusses cytoskeletal motors, such as kinesin and myosin; and Part Three talks about nucleic acid motors, such as DNA polymerases, helicases, and nucleosome remodelers. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and comprehensive, Molecular Motors: Methods and Protocols, Second Edition is a valuable resource for (bio)physicists and molecular/cellular biologists whose research delves into the mechanisms at work in cells and the motors which power them.

Nuclear Architecture and Dynamics provides a definitive resource for (bio)physicists and molecular and cellular biologists whose research involves an understanding of the organization of the genome and the mechanisms of its proper reading, maintenance, and replication by the cell. This book brings together the biochemical and physical characteristics of genome organization, providing a relevant framework in which to interpret the control of gene expression and cell differentiation. It includes work from a group of international experts, including biologists, physicists, mathematicians, and bioinformaticians who have come together for a comprehensive presentation of the current developments in the nuclear dynamics and architecture field. The book provides the uninitiated with an entry point to a highly dynamic, but complex issue, and the expert with an opportunity to have a fresh look at the viewpoints advocated by researchers from different disciplines.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A-Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.