Margarida Bastos is an associate professor in the Department of Chemistry and Biochemistry at the University of Porto, where she leads the biocalorimetry research group. She is a reviewer for many international journals and is involved with European community evaluation of research projects and international mobility grants. Having calorimetry as her main expertise, she has also been using other biophysical techniques, such as small angle x-ray diffraction (SAXD), neutron scattering, fluorescence spectroscopy, microscopy (SEM, TEM, and confocal), to study antimicrobial peptide/membrane interactions, polymer/surfactant mixtures, hydrophobic and hydrophilic compounds, and hydration of biopolymers. She earned a PhD in thermochemistry from Lund University.
This is a highly specialized collection of articles mainly by European chemists, biochemists, and biologists. The article topics surround the history, theory, and application of calorimetry in biology. The measurement of heat absorbed and exuded by matter, due to changes in surrounding temperature, forms the science of relevance to characterize the materials; this can be related to their structures and properties. Historically, calories have been defined as units of heat energy. The focus of several chapters includes the problem of measuring the very small amounts of heat specific to biological matter, which requires very sensitive and sophisticated instruments. In four sections, the articles cover the history and methods of calorimetry, the use of differential scanning and isometric titration calorimetry to characterize specific membranes, the calorimetry of nucleic acids and proteins, and applications of calorimetry to other areas, such as clinical samples, enzymes, and pharmaceuticals. Every article is replete with references, graphs, and mathematical analysis. The index is useful. Summing Up: Recommended. Graduate students, researchers, professionals. -N. Sadanand, Central Connecticut State University, in the January 2017 issue of CHOICE Whether the reader is new to the area or already an experienced scientist, this book will serve as the ultimate reference in the field of biocalorimetry. The very pioneers that gave us the instrumentation and techniques cover the history and background of biocalorimetry. The ongoing research is described by current experts in different fields of biocalorimetry. Everything is there. -Arne Schoen, Research Scientist, Department of Biology, Johns Hopkins University This book is a much-needed update on the field of biothermodynamics and biocalorimetry. It starts with historical and sometimes personal views from some of the pioneers of this field, followed by reviews