## 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
Free Amino-acids in Human Sweat from Different Parts of the Body
β Scribed by HADORN, B.; HANIMANN, F.; ANDERS, P.; CURTIUS, H.-CH.; HALVERSON, R.
- Book ID
- 109659089
- Publisher
- Nature Publishing Group
- Year
- 1967
- Tongue
- English
- Weight
- 237 KB
- Volume
- 215
- Category
- Article
- ISSN
- 0028-0836
- DOI
- 10.1038/215416a0
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π SIMILAR VOLUMES
Free amino acids were estimated in the plasma of Leghorn, Cornish and White Rock hens, bred under identical conditions. It was found that the plasma of Leghorn hens had a lower content of amino acids. The differences were especially pronounced for proline, glutamic acid and glycine. It was establish
The content of free amino acids was determined in erythrocytes of adult 'Leghorn' (Lg, 'White Rock' (WR) and 'Cornish' (Cr) hens, bred under identical conditions. The concentration of total amino acids was twice as high in the erythrocytes as in plasma, amounting to 396 ΞΌm/100 ml, 424 ΞΌm/100 ml and