Handbook of Biochemistry

Discover the essential resource for biochemists with the Handbook of Biochemistry by Gerald D. Fasman. Published by Taylor & Francis Ltd in 2018, this comprehensive hardback edition spans 552 pages, offering a wealth of information on amino acids. This first volume meticulously details critical data, including coefficients of solubility in water, heat capacities, entropies of formation, and heats of combustion. Additionally, it covers CsCl solution isokinetic glycerol and sucrose gradients for density gradient centrifugation, along with the temperature dependence of select compounds. Whether you're a student, researcher, or professional, this handbook serves as an invaluable reference for your biochemical studies. Enhance your understanding of biochemistry with this authoritative guide!