DETERMINATION OF AMMONIA EVOLVED FROM α-AMINO ACIDS BY NINHYDRIN
نویسندگان
چکیده
منابع مشابه
Determination of certain amino-acids by ninhydrin oxidation to volatile aldehydes.
The quantitative determination of amino-acids in a small sample is an important aim in protein research in its present stage. Especially in the U.S.A. and in Great Britain great advances have been made in this field during recent years. In this connexion the lecture by Chibnall (1946) may be cited. Nevertheless, the elucidation ofthe amino-acid composition of proteins is still a difficult task ...
متن کاملA modified ninhydrin reagent for the photometric determination of amino acids and related compounds.
The photometric ninhydrin method described previously (1) for use in the chromatography of amino acids has been the subject of further study during the development of the Dowex 50-X4 procedure (2). The adjustment of the pH of the effluent fractions prior to analysis required by the earlier method has been largely eliminated by increasing the strength of the buffer in the reagent 5-fold. A secon...
متن کاملQuantitative Determination of Total Amino Acids Based on Surface-Enhanced Raman Scattering and Ninhydrin Derivatization.
In the present study, we propose a simple and sensitive method for the determination of total amino acids without any separation steps. The procedure described here is based on the ninhydrin derivatization reaction with amino acids, followed by surface-enhanced Raman scattering (SERS) measurements of the producing mixtures. A good linear correlation of excess ninhydrin SERS signals and the log ...
متن کاملDetermination of Free Amino Acids by Titra- Tion of the Carbon Dioxide Formed in the Reaction with Ninhydrin
In the present method the CO2 evolved by decarboxylating amino acids with ninhydrin is transferred to standard barium hydroxide and titrated. The conditions for making the ninhydrin reaction quantitative are those previously worked out for applicat,ion in the manometric method (6, 7). The transfer of the CO, to the barium hydroxide is done by a distillation in vacua which is completed in 2 to 3...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1944
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)71994-7