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New isocyanates from amino acids

✍ Scribed by W. Hettrich; R. Becker


Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
634 KB
Volume
38
Category
Article
ISSN
0032-3861

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**Chemically synthesized α‐amino acids** are used to fortify foodstuffs and animal feeds. The drawbacks of former syntheses are avoided in the reaction sequence __(1)__β†’__(2)__β†’__(3)__ which leads, __e.g.__ to lysine in an overall yield of 52% (X ο£Ύ Cl, Br; R^1^ ο£Ύ Me, Et; M ο£Ύ K, Na, Li) equation ima

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✍ M. Noma; M. Noguchi; E. Tamaki πŸ“‚ Article πŸ“… 1971 πŸ› Elsevier Science 🌐 French βš– 194 KB

In the course of our studies of nitrogen metabolism in tobacco plants, a new amino acid was isolated from, Nicotiana tabacum L. "Hicks". \_\_\_- We wish to report here the isolation and the structure elucidation of the amino acid tentatively named "nicotianamine" (represented as (I) in the followi