Heat Capacities from 11 to 305°K, Entropies and Free Energies of Formation of l-Asparagine Monohydrate, l-Aspartic Acid, l-Glutamic Acid, and l-Glutamine
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منابع مشابه
Metal ion-binding properties of L-glutamic acid and L-aspartic acid, a comparative investigation
A comparative research has been developed for acidity and stability constants of M(Glu), M(Asp) and M(Ttr) complexes, which have been determined by potentiometric pH titration. Depending on metal ion-binding properties, vital differences in building complex were observed. The present study indicates that in M(Ttr) complexes, metal ions are arranged to the carboxyl groups, but in M(Glu) and M(As...
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In the title compound, C(4)H(8)N(2)O(3)·C(4)H(6)O(6), the amino acid mol-ecule exists as a zwitterion and the carb-oxy-lic acid in an un-ionized state. The tartaric acid mol-ecules are linked into layers parallel to the ab plane by O-H⋯O hydrogen bonds. The amino acid mol-ecules are also linked into layers parallel to the ab plane by N-H⋯O and C-H⋯O hydrogen bonds. The alternating tartaric acid...
متن کاملThe growth response of mammalian cells in tissue culture to L-glutamine and L-glutamic acid.
Twelve n-amino acids (arginine, cystine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine, and valine) have been found essential for the growth of two mammalian cell lines in tissue culture, a mouse fibroblast’ (strain L) (1) and a human uterine carcinoma cell (strain HeLa) (2). The minimal vitamin requirement of these cell lines has also been d...
متن کاملA route to anionic hydrophilic films of copolymers of L-leucine, L-aspartic acid and L-aspartic acid esters
A series of copolymers of L-leucine and/3-benzyI-L-aspartate [Leu/Asp(OBz)] covering the range 30-70 mol % of L-leucine, was synthesized by the N-carboxyanhydride (NCA) method. The copolymers were characterized by elemental analysis, infra-red spectroscopy and viscometry. For all compositions high molecular weight copolymers were prepared with excellent film-forming properties. Tercopolymers of...
متن کاملL-Glutamic acid and glutamine: Exciting molecules of clinical interest
L-Glutamic acid (L-GA), a seaweed ingredient, identified in 1908 by Japanese scientists responsible for enhancing flavor for food is now best known scientifically as monosodium glutamate (MSG). The sodium salt of glutamic acid (GA) is called as MSG. The other names include – S-(+)-GA, L-GA, 2aminoglutaric acid, and an anionic form of MSG at physiological pH known as glutamate. MSG, a derivative...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1963
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(19)67985-8