Thermodynamic quantities for the dissociation equilibria of biologically important compounds. 4. The second acid dissociation of glucose 1-phosphoric acid

Jack Ashby, H. B. Clarke, E. M. Crook, S. P. Datta

Biochemical Journal · 1955 · 29 citations · 1 references

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Research Article| February 01 1955 Thermodynamic quantities for the dissociation equilibria of biologically important compounds. 4. The second acid dissociation of glucose 1-phosphoric acid J. H. Ashby; J. H. Ashby 1Department of Biochemistry, University College, London Search for other works by this author on: This Site PubMed Google Scholar H. B. Clarke; H. B. Clarke 1Department of Biochemistry, University College, London Search for other works by this author on: This Site PubMed Google Scholar E. M. Crook; E. M. Crook 1Department of Biochemistry, University College, London Search for other works by this author on: This Site PubMed Google Scholar S. P. Datta S. P. Datta 1Department of Biochemistry, University College, London Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1955) 59 (2): 203–208. https://doi.org/10.1042/bj0590203 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share MailTo Twitter LinkedIn Cite Icon Cite Get Permissions Citation J. H. Ashby, H. B. Clarke, E. M. Crook, S. P. Datta; Thermodynamic quantities for the dissociation equilibria of biologically important compounds. 4. The second acid dissociation of glucose 1-phosphoric acid. Biochem J 1 February 1955; 59 (2): 203–208. doi: https://doi.org/10.1042/bj0590203 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1955 CAMBRIDGE UNIVERSITY PRESS1955 Article PDF first page preview Close Modal You do not currently have access to this content.

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