Abstract
Proteins are polymers of amino acids; polysaccharides are polymers of sugars. Between them these two groups of substances make up nearly all the skeletal tissues, pliant and stiff, of animals and plants. The precise complement of amino acids or sugars and their sequential order along the chain ultimately controls the mechanical properties of the material which they form. These chemicals and the materials they form are the subject of this and the next three chapters.
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Bibliography
R. E. Dickerson and I. Geiss, The Structure and Action of Proteins, Benjamin, Menlo Park, California, 1969
J. Woodhead-Galloway, Collagen, the Anatomy of a Protein (Arnold Studies in Biology no. 117), Edward Arnold, London, 1980
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© 1982 Julian F. V. Vincent
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Vincent, J.F.V. (1982). Proteins. In: Structural Biomaterials. Palgrave, London. https://doi.org/10.1007/978-1-349-16673-2_2
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DOI: https://doi.org/10.1007/978-1-349-16673-2_2
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-26126-2
Online ISBN: 978-1-349-16673-2
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