Biochemistry is the study of the structure, composition, and chemical reactions of substances in living systems. Biochemistry emerged as a separate discipline when scientists combined biology with organic, inorganic, or physical chemistry and began to study such topics as how living things obtain energy from food, the chemical basis of heredity, and what fundamental changes occur in disease. Biochemistry includes the sciences of molecular biology; immunochemistry; neurochemistry; and bioinorganic, bioorganic, and biophysical chemistry. Biochemistry is applied to medicine, dentistry, and veterinary medicine. In food science, biochemists research ways to develop abundant and inexpensive sources of nutritious foods, determine the chemical composition of foods, develop methods to extract nutrients from waste products, or invent ways to prolong the shelf life food products. In agriculture, biochemists study the interaction of herbicides with plants. This book provides updated information on various aspects of this subject. This book will be invaluable to students dealing with this topic.