scholarly journals The assimilation of amino acids by bacteria. 18. The incorporation of glutamic acid into the protein fraction of Staphylococcus aureus

1953 ◽  
Vol 55 (5) ◽  
pp. 721-729 ◽  
Author(s):  
E. F. Gale ◽  
Joan P. Folkes
Keyword(s):  
Amino Acids ◽  
Staphylococcus Aureus ◽  
Glutamic Acid ◽  
Protein Fraction

scholarly journals The chemical composition of oyster nut (Telfairia pedata) seeds and oil

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 1
Author(s):  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Gabriella Morini
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Glutamic Acid ◽  
Acid Composition ◽  
Protein Fraction ◽  
The Family ◽  
Mineral Constituents

In this paper, the chemical composition of Telfairia pedata seeds and oil is discussed. This crop belongs to the family of Cucurbitaceae. Unroasted seeds and oil obtained from roasted seeds were collected during a study trip in Tanzania. Oil from unroasted seeds was extracted in the lab using hexane. The seeds contain approximately 60 (% m/m) of oil and 30 (% m/m) of protein, being the remaining amount represented by crude fiber, carbohydrates and mineral constituents. The protein fraction contains glutamic acid, arginine, aspartic acid and leucine as the most representative amino acids. The fatty acid composition is a common one, being palmitic, linoleic, stearic and oleic acids, the most important fatty acids detected. No difference was found in fatty acid composition between oils extracted from roasted and unroasted seeds. On the contrary, the oil obtained from roasted seeds shows a higher concentration in sterols and tocopherols while the distribution between the different constituents remains the same.

ChemInform Abstract: Enantiocontrolled Synthesis of Two Amino Acids. (S)-Glutamic Acid and ( S)-2-Aminoadipic Acid.

ChemInform ◽  
2010 ◽  
Vol 25 (40) ◽  
pp. no-no
Author(s):  
S. TAKANO ◽  
T. KAMIKUBO ◽  
M. MORIYA ◽  
K. OGASAWARA
Keyword(s):  
Amino Acids ◽  
Glutamic Acid
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