𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Enzymatic release of amino acids from different humic substances

✍ Scribed by Jahnel, J. B. ;Frimmel, F. H.


Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
510 KB
Volume
23
Category
Article
ISSN
0323-4320

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


The release of amino acids from nerve du
✍ Darrell D. Wheeler; L. L. Boyarsky; W. H. Brooks πŸ“‚ Article πŸ“… 1966 πŸ› John Wiley and Sons 🌐 English βš– 602 KB

Frog sciatic nerves were incubated for 24 hours in either glycine, aspartic acid, glutamic acid, lysine, leucine, y-aminobutyric acid, glutamine, or pentanedioic acid (all labeled with C14), and the rates of release of these compounds were monitored under resting conditions and during stimulation. U

Release of nitrogen from amino acids wit
✍ I.R. Kennedy πŸ“‚ Article πŸ“… 1965 πŸ› Elsevier Science 🌐 English βš– 341 KB

The reaction with indane-1,2,3-trione-2-hydrate (ninhydrin) is firmly established for the calorimetric determination of a-amino acids (l-3). The intensity of the blue-violet color produced is measured at about 570 rnp. This color is most intense when the reaction with ninhydrin is carried out at abo

Free amino acids and volatile compounds
✍ Eva Valero; Teresa M Berlanga; Pedro M RoldΓ‘n; Carlos JimΓ©nez; Isidoro GarcΓ­a; J πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 145 KB

## Abstract The present work reports on the free amino acids and volatile compounds in vinegars obtained from different types of raw materials (cider, white wine and red wine). Based on the amino acid contents of three types of vinegar and of the substrates from which they were obtained, the profil