Read Online and Download Ebook Algae: Anatomy, Biochemistry, and Biotechnology, Second Edition By Laura Barsanti, Paolo Gualtieri
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Review
Praise for the first edition:
"…stands out for its in-depth information on structural and mechanical anatomy, with flagella as the most prominent example. The meticulous and elegant drawings of algal apparatuses and their mechanics make it easy to understand complex structures and functions, as well as constitutes another outstanding feature of this book."
―Senjie Lin, Marine Sciences, University of Connecticut, Groton, The Quarterly Review of Biology, Vol. 81, December 2006
"Not intended to be comprehensive, this text is nonetheless packed with information on the general biology, anatomy, phylogeny, biochemistry, and culture of algae. The chapters...provide practical information and an excellent demonstration of the application of scientific knowledge. Highly recommended for students and experts alike..."
―Southeastern Naturalist, Vol. 5, No. 2, 2006
". . . a good book, which presents well, is well put together and does deliver its objectives as stated in the preface."
―Philip S Manson, Convance Laboratories Ltd., in BTS Newsletter, Winter 2007, No. 31
". . . the authors concentrate on highlighting interesting and illuminating topics, with the idea of inciting the sort of wonder and curiosity that will encourage further outstanding research."
―Willem F. Prud’homme van Reine, in Blumea, 2006, Vol. 51, No. 3
About the Author
Dr. Paolo Gualtieri graduated in biology and computer science from the University of Pisa, Italy. At present, he is a senior scientist at the Biophysics Institute of the National Council of Research (CNR) in Pisa, Italy, and an adjunct professor at the University of Maryland, University College, College Park, USA. He is a professional orchestral trumpet player.
Dr. Laura Barsanti graduated in natural science from the University of Pisa, Italy. At present, she is a scientist at the Biophysics Institute of the National Council of Research (CNR) in Pisa (Italy).
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