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ChemInform, 2006
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Weng C. Chan +2 more
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AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Weng C. Chan +2 more
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1965
Publisher Summary Proteins are essential components of all living cells. During hydrolysis, proteins break down to amino acids, while in the organism, they are built up from amino acids. The simplest amino acid is glycine, H2N—CH2—COOH. Glycine is the only amino acid without a carbon-containing substituent, R, on the α-carbon.
P. Karlson, Charles H. Doering
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Publisher Summary Proteins are essential components of all living cells. During hydrolysis, proteins break down to amino acids, while in the organism, they are built up from amino acids. The simplest amino acid is glycine, H2N—CH2—COOH. Glycine is the only amino acid without a carbon-containing substituent, R, on the α-carbon.
P. Karlson, Charles H. Doering
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Nature, 1958
A TOPIC of current interest in palaeo-biochemistry is the demonstration of chemical constituents in fossils from the earliest plant and animal life. It has been shown that bones of great archaeological age may contain appreciable amounts of organic nitrogen1,2.
H. Möllerberg, F. Heijkenskjöld
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A TOPIC of current interest in palaeo-biochemistry is the demonstration of chemical constituents in fossils from the earliest plant and animal life. It has been shown that bones of great archaeological age may contain appreciable amounts of organic nitrogen1,2.
H. Möllerberg, F. Heijkenskjöld
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Amino Acids | Amino Acid Metabolism
Encyclopedia of Biological Chemistry III, 2021A. Ginguay, L. Cynober
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2009
Abstract Nitrogenous compounds are considered very important in beer playing a key role in determining the quality and stability of the finished product. They include amino acids, peptides, polypeptides, proteins, nucleic acids and their degradation products.
FONTANA, Marta, BUIATTI, Stefano
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Abstract Nitrogenous compounds are considered very important in beer playing a key role in determining the quality and stability of the finished product. They include amino acids, peptides, polypeptides, proteins, nucleic acids and their degradation products.
FONTANA, Marta, BUIATTI, Stefano
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Automatic recording apparatus for use in the chromatography of amino acids.
Federation proceedings, 1958S. Moore, D. Spackman, W. Stein
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