Handbook of Biochemistry

Discover the essential reference for biochemistry with the Handbook of Biochemistry by Gerald D. Fasman. Published in 2018 by Taylor & Francis Ltd, this comprehensive third edition spans 568 pages, offering a wealth of data crucial for researchers and students alike.

This first volume delves into the intricate details of amino acids, featuring critical information such as solubility coefficients in water, heat capacities, entropies of formation, and heats of combustion. Additionally, it includes valuable insights on CsCl solution isokinetic glycerol and sucrose gradients for density gradient centrifugation, along with the temperature dependence of select compounds.

Whether you are a seasoned biochemist or an enthusiastic learner, the Handbook of Biochemistry is an indispensable tool that enriches your understanding of biochemical principles and applications.