New CRC Handbook of Chemistry & Physics

A new edition of the CRC Handbook of Chemistry & Physics is available online.

New Tables include:

* Abbreviations Used in Analytical Chemistry
* Basic Instrumental Techniques of Analytical Chemistry
* Correlation Table for Ultraviolet Active Functionalities
* Detection of Outliers in Measurements
* Second Virial Coefficients of Polymer Solutions

Also available - structure searching! Download the java applet to use Marvin Sketch to draw your structures.

90th edition of CRC Handbook of Chemistry & Physics now online

The latest web version of the CRC Handbook of Chemistry & Physics is now available online, updating the previous edition. Eleven new topics are included:

• Structures and functions of common drugs
  
• Chemical constituents of human blood
  
• Proton nmr shifts for solvents
  
• Apparent Equilibrium Constants for Enzyme-Catalyzed Reactions
  
• Phase Transitions in the Solid Elements at Atmospheric Pressure
  
• Thermoelectric Properties of Metals and Semiconductors
  
• Thermophysical Properties of Stainless Steel 310
  
• Description of the IUPAC chemical identifier (InChI)
  
• International recommendations on the expression of uncertainty of measurements
  
• Major world earthquakes, 850AD to 2008
  
• Nobel prize winners in Physics and Chemistry
  

Popular tables have been extensively revised and updated including mass spectral peaks for organic solvents, properties of refrigerants, aqueous solubility and Henry's Law Constants of Organic Compounds and more.

CRC Handbook of Chemistry & Physics Now Online

The CRC Handbook of Chemistry & Physics is now available to TSRI online. It provides broad coverage to all types of physical and chemical data. Get chemical properties, constants and solubilities from your desktop. Use the table of contents or search by substance, formula, CAS registry number or a range of other choices. New tables include: Properties of Ionic Liquids, Solubilities of Hydrocarbons in Sea Water, Solubility of Organic Compounds in Superheated Water, and Nutritive Value of Foods.