The Bromodecarboxylation of Amino Acids: Formation of Nitriles
نویسندگان
چکیده
منابع مشابه
The Bromodecarboxylation of Amino Acids: Formation of Nitriles* “r$
In previous papers from this laboratory (1, 2) it has been reported that a-amino acids undergo a quantitative decarboxylation.in aqueous solution when treated with N-bromosuccinimide. Under the conditions used\ (a temperature of 30” and a pH of 3 to 5), the reaction was complete in 30 minutes. Anomalies in behavior were observed with glycine and /3-alanine. The consumption of N-bromosuccinimide...
متن کاملThe Bromodecarboxylation of Amino Acids: Formation of Nitriles* “r$ GEORGE W. STEVENSON AND J. MURRAY LUCK
In previous papers from this laboratory (1, 2) it has been reported that a-amino acids undergo a quantitative decarboxylation.in aqueous solution when treated with N-bromosuccinimide. Under the conditions used\ (a temperature of 30” and a pH of 3 to 5), the reaction was complete in 30 minutes. Anomalies in behavior were observed with glycine and /3-alanine. The consumption of N-bromosuccinimide...
متن کاملformation and evolution of regional organizations: the case study of the economic cooperation organization (eco)
abstract because of the many geopolitical, geo economical and geo strategically potentials and communicational capabilities of eco region, members can expand the convergence and the integration in base of this organization that have important impact on members development and expanding peace in international and regional level. based on quality analyzing of library findings and experts interv...
15 صفحه اولFurther Studies on the Bromodecarboxylation Amino Acids with IV-Bromosuccinimide
In a previous publication from this laboratory, a method was described for the quantitative bromodecarboxylation of amino acids, proteins, and peptides (1). A review of decarboxylating compounds and of the theories pertinent to their mode of action has been presented by Schijnberg and Moubacher (2). The reaction of N-bromosuccinimide with various compounds in organic solvents has received consi...
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 ...
ذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1961
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)64296-6