Formation of α-Amino-Acid Amides and α-Hydroxy-Acid Amides by Degradation of Sugars with Primary Amines. -The title model reactions of glucose and ribose with an excess of propylamine represent a new mechanism for cross-linking of proteins through lysine side chains by sugars.
Primordial amino acids by reductive amination of α-oxo acids in conjunction with the oxidative formation of pyrite
✍ Scribed by D. Hafenbradl; M. Keller; G. Wächtershäuser; K.O. Stetter
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- French
- Weight
- 176 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0040-4039
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📜 SIMILAR VOLUMES
## Abstract For Abstract see ChemInform Abstract in Full Text.
## Abstract The asymmetric synthesis of α‐substituted α‐amino acids and propargylamines is described. As chiral auxiliary we used (__S__)‐(–)‐1‐dimethoxymethyl‐2‐methoxymethylpyrrolidine (SDMP, **1**). Treatment of the amino acids or amines with SDMP **1** afforded the corresponding amidines **C**,
The kinetic study of the oxidation of L-a-amino-n-butyric acid by permanganate ions has been carried out in buffered acid medium at pH = 1-3. using a spectrophotometric techriique An auto-catalytic effect has been observed in all cases due to Mn2+ ions formed as a product of the reaction. A first-or
The rate of oxidation of amino acids (AA) by N-Bromoacetamide ( N B A ) was studied i n aqueous buffered medium at 35°C The rate of disappearance of (NBAI is catalyzed by the Brproduced from the reduction of NBA Analysis of the autocatalyzed reaction gives the kinetic data for the oxidation of bromi