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Formation and characterization of marigranules from tryptophan and sugars

โœ Scribed by Hiroshi Yanagawa; Yoko Ogawa

Book ID
105010024
Publisher
Springer Netherlands
Year
1984
Tongue
English
Weight
774 KB
Volume
14
Category
Article
ISSN
1573-0875

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๐Ÿ“œ SIMILAR VOLUMES

Identification of sugars from rates of o
Identification of sugars from rates of oxime formation
โœ Thomas J. Mikkelson; Joseph R. Robinson ๐Ÿ“‚ Article ๐Ÿ“… 1968 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 378 KB

The concept of using precise kinetic measurements to aid in the characterization of organic compounds has been applied to sugars. Hydroxylamine reacts with sugars to form oximes; the rate of the reaction can be conveniently followed spectrophotometrically. At pH 6.5 and with an excess of hydroxylami