Organic Salts of Certain Amino Acids PDF Download
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Author: Sister Mary Evelyn Fitzgerald
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Languages : en
Pages :
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Author: Sister Mary Evelyn Fitzgerald
Publisher:
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Languages : en
Pages :
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Author: Michel Fleck
Publisher: Springer
ISBN: 3319062999
Category : Medical
Languages : en
Pages : 581
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Over the last decades, amino acids have been found to be of importance in many fields of science. Apart from their biological function, this family of organic compounds has been employed in the synthesis of a vast variety of salts, with impact on areas such as materials science, pharmaceutical or physical research. This covers a wide range, from the discovery of important ferroelectrics or non-linear optical materials to nutrients, flavor enhancers or drugs. This book describes amino acids and their salts with cations, anions and inorganic compounds from a chemical, physical and crystallographical point of view. Additional data on structural properties, crystal growth and the relation of structure and physical properties of amino acid salts is discussed.
Author: G. Lubec
Publisher: Springer Science & Business Media
ISBN: 9401122628
Category : Science
Languages : en
Pages : 1210
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There is little wonder in the fact that the investigation of amino acids is of fundamental interest to scientists from so many diversified fields. If amino acids were only basic constituents of enzymes as well as structural and other proteins, this property alone would elevate them to real scientific importance. Added to this role, however, is their ability to serve as building blocks for the production of many classes of secondary metabolites. They can support the biosynthesis of a myriad of natural products including nonprotein amino acids, cyanogenic glycosides, phar macologically active alkaloids, certain phenols, purines and pyrimidines, nucleic acids, condensed tannins, lignins and other metabolites. The approximately twenty or so amino (and imino) acids that comprise proteins are well known; less familiar are what is now approaching 600 nonprotein amino acids that have been isolated and characterized from plant, fungal or animal sources. Investigations of the protein amino acids have proven of outstanding value in enhancing our understanding of a variety of physiological and neurological topics that affect human health and well being. Amino acids are used to probe inhibitory and excitatory transmission receptors in the brain. They contribute to our understanding of epilepsy, development of anti-epileptic drugs, production of novel y-arninobutyric acid uptake inhibitors, and acute and chronic neurodegenera tive disorders.
Author: Cheng-Sheng Lee
Publisher: John Wiley & Sons
ISBN: 0470962887
Category : Technology & Engineering
Languages : en
Pages : 394
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Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and low aquaculture production. In an age where chemicals and antibiotics are under greater scrutiny than ever, a strong understanding of the role of nutrients and feed additives is essential in the aquaculture industry. Dietary Nutrients, Additives and Fish Health is a comprehensive review of dietary nutrients, antinutritional factors and toxins, and non-nutrient dietary additives, and their effects on fish performance and immune system function, as well as overall health. The book opens with an overview of fish immune systems and health. Subsequent chapters delve into proteins and amino acids, lipids and fatty acids, carbohydrates, beta glucans, vitamins, minerals, antinutrients, mycotoxins, nucleotides, prebiotics, probiotics, organic acids and their salts, and plant extracts and their impacts on fish health, growth, and development. The text then concludes with a chapter on feeding practices. Authored by leaders in aquaculture, Dietary Nutrients, Additives and Fish Health will be an invaluable resource to graduate students, researchers and professionals alike.
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Publisher: Georg Thieme Verlag
ISBN: 3131806141
Category : Science
Languages : de
Pages : 874
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Houben-Weyl is the acclaimed reference series for preparative methods in organic chemistry, in which all methods are organized accor ding to the class of compound or functional group to be synthesized. The Houben-Weyl volumes contain 146 000 product-specific experi mental procedures, 580 000 structures, and 700 000 references. The preparative significance of the methods for all classes of compou nds is critically evaluated. The series includes data from as far back as the early 1800s to 2003. // The content of this e-book was originally published in 1958.
Author: Melville Sahyun
Publisher: Richardson Press
ISBN: 1443727091
Category : Science
Languages : en
Pages : 584
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PROTEINS and AMINO ACIDS in NUTRITION Edited by MELVILLE SAHYUN, M. A., Ph. D. Chemist Consultant Formerly Vice President and Director of Research, Frederick Stearns and Company Division of Sterling Drug Inc. Biochemist Consultant to Charles Godwin Jennings Hospital, Detroit, Michigan Editor of Outline of the Ammo Acids and Proteins REINHOLD PUBLISHING CORPORATION 330 West Forty-Second Street, New York, U. S. A. 1948 Stoutness of hearty humility of soul and open-minded ness are the keys to human understanding and happiness no one endowed with these virtues can be but honest, just and tolerant to his neighbor and himself. .... Melville Sahyun CARL Louis AUGUST SCHMIDT Born on March 7, 1885, in Brown County, South Dakota. From 1924 until he passed away on February 23, 1946, in Berkeley, he was Professor and Chairman of the Department of Biochemistry at the University of California, Berkeley, California. Acknowledgment Early in 1945 the late Professor Carl L. A. Schmidt and the editor con ferred on the selection of topics for this volume. There was hope at that time that Professor Schmidt could participate in the writing of one chapter. It was soon realized that this was not possible and the editor undertook complete responsibility. However, despite his failing health, Professor Schmidt maintained a deep interest in this undertaking to the very end in fact I was en route to Berkeley to visit him when I heard of his untimely death. Dr. Schmidt was not only a scientist and a teacher but a true friend with unselfish interests. His scientific achievements and contributions to the chemistry of proteins and amino acids are too well known to enumer ate. To him I owe a deep debt of gratitude.Herein I also wish to thank Miss Freda Mohrmann for her tireless efforts and valuable assistance in checking all manuscripts for typographi cal errors and for retyping a large portion of them. I am also indebted to Dr. F. A. Waterman for locating and reproducing copies of pictures of scientists found in this volume, MELVILLE SAHYTJN vii Foreword Man has always been interested in food, of necessity and for enjoyment. Thus the position of nutrition among natural sciences is unique There is no other subject of greater physiological importance or of greater moment for the welfare of the human race. The knowledge that we have gathered through the efforts of investigators in this field throughout the world should enable us to use our foods intelligently, in health and in disease. The basic components of the human diet are water, essential mineral salts, vitamins, proteins, fats and carbohydrates. In this volume an at tempt is made to point out the important role of protein in nutrition, consequences of protein and amino acid deficiencies, and to a certain extent the existing intimate relationships between proteins and carbohy drates, fats, vitamins and mineral salts, with the obvious purpose of gaining a clearer concept of the fundamentals involved in good animal nutrition. Although in this volume we place greater emphasis on the role of protein than on other essential nutrients, it must not be construed to mean that we can neglect or even minimize the dietary importance of the latter. Experimental diets were and are used for a definite purpose to gain knowledge. Pure amino acids of synthetic or natural origin or pure pro teins as the sole source of nitrogen in the diet have aided us indetermin ing their biological values and in clarifying our views on the metabolic and catabolic processes of these substances in the animal system. The knowl edge we have gained from animal experimentation has led us to institute similar studies in man and in so doing we have enlarged our store of knowl edge. We have also learned of hitherto unsuspected differences in the qualitative and quantitative requirements of certain indispensable amino acids and of certain variances in such requirements among different species...
Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Author: Edwin Oakes Jordan
Publisher:
ISBN:
Category : Bacteriology
Languages : en
Pages : 1248
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Author: Chemical Society (Great Britain)
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 1122
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"Titles of chemical papers in British and foreign journals" included in Quarterly journal, v. 1-12.
Author: Institute of Brewing (Great Britain)
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 462
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