title: CliffsQuickReview Biochemistry I (Cliffs Quick Review (Paperback))
author: Frank Schmidt
description: We take great notes  and make studying a snap When it comes to pinpointing the stuff you really need to know, nobody does it better than CliffsNotes<sup></sup>. This fast, effective tutorial helps you master the core concepts of biochemistry  and get the best possible grade. From basic biochemical structures to basic interactions, you get clear, jargon-free explanations of all the fundamentals, illustrated throughout with a wealth of figures and formulas. Study smarter @ cliffsnotes.com Free test-taking tips and tricks Free test samples and schedules Free info on other test resources Free CliffsNote-A-Day<sup></sup> tips Plus hundreds of downloadable Cliffs titles 24 hours a day Make the grade with CliffsQuickReviews CliffsQuickReviews are available for more than 30 introductory level courses. See inside for a complete listing of these and other bestselling Cliffs titles.
zlib_text: 
  
  
  
  
  
  ![cover.eps](images/cover.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  # Biochemistry For Dummies®, 2nd Edition
  
  
  Visit
  [www.dummies.com/cheatsheet/biochemistry](http://www.dummies.com/cheatsheet/biochemistry)
  to view this book's cheat sheet.
  
  
  **Table of Contents**
  
  
  [Introduction](03_9781118021743-intro.xhtml#a1)
  
  
  > [About This Book](03_9781118021743-intro.xhtml#a2)
  
  
  [Conventions Used in This Book](03_9781118021743-intro.xhtml#a3)
  
  
  [What You’re Not to Read](03_9781118021743-intro.xhtml#a4)
  
  
  [Foolish Assumptions](03_9781118021743-intro.xhtml#a5)
  
  
  [How This Book Is Organized](03_9781118021743-intro.xhtml#a6)
  
  
  > [Part I: Setting the Stage: Basic Biochemistry
  > Concepts](03_9781118021743-intro.xhtml#a7)
  
  
  [Part II: The Meat of Biochemistry: Proteins](03_9781118021743-intro.xhtml#a8)
  
  
  [Part III: Carbohydrates, Lipids, Nucleic Acids, and
  More](03_9781118021743-intro.xhtml#a9)
  
  
  [Part IV: Bioenergetics and Pathways](03_9781118021743-intro.xhtml#a10)
  
  
  [Part V: Genetics: Why We Are What We Are](03_978111