نتایج جستجو برای: pyruvic acid
تعداد نتایج: 747656 فیلتر نتایج به سال:
Thyroglobulin labeled with L-[U-‘*C]tyrosine was prepared, purified, and iodinated in order to investigate the fate of the 3-carbon fragment which remains when 2 iodotyrosine residues (18 carbon atoms) in thyroglobulin react with each other in the course of thyroid hormonogenesis to form 1 hormone residue (15 carbon atoms). Incubation of hog thyroid slices with L-[U-‘*C]tyrosine led to the form...
On the prebiotic potential of reduced oxidation state phosphorus: the H-phosphinate-pyruvate system.
H-Phosphinic acid and pyruvic acid, both plausible prebiotic chemicals, react selectively in water to build structural complexity including amide bond formation under remarkably mild conditions and oxidative coupling of P(1) compounds to condensed pyrophosphorus compounds.
Phenyl pyruvic oligophrenia, first described by Foiling (1934), is a well-defined clinical entity associated with an inborn metabolic defect involving the amino-acid phenylalanine. The patient excretes an excessive amount (above 1 gramme per day) of phenyl pyruvic acid and is invariably an idiot or an imbecile. The incidence in general population according to Jervis (Jervis, 1939) is 4 in 100,0...
Background: Non-invasive tumor characterization and monitoring are among the key goals of medical imaging. Using hyperpolarized 13C-labelled metabolic probes fast metabolic pathways can be probed in real-time, providing new opportunities for tumor characterization. In this in vitro study, we investigated whether measurement of apparent diffusion coefficient (ADC) measurements and magnetic reson...
For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
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