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... 4.1). The instrumental parameters were optimized during the direct infusion of the compounds with 50 % solvent (0.1 % acetic acid in water/acetonitrile at 1:1 [v/v]) at a flow rate of a 5 μL/min. The [M+H] + ions of the compounds were identified by LC-MS, with the MS1 operated in the full scanning m ...
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09_Lectures_PPT

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... Abstract: Seafood products have attracted considerable attention as important sources of nutrients in the human diet. Apart from their delicacy, crustaceans species such as shrimps and crabs consist of protein and amino acids. The present study was conducted to evaluate flesh of both sexes of mantis ...
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... NADH or NADPH as cofactor. The synthetic usefulness of the transaminase reaction is diminished by the position of the equilibrium (Keq is often close to 1), which means that either complex mixtures result that are often laborious to separate, or extra measures are required to shift the equilibrium c ...
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... tripeptide composed of L-glutamic acid, L-cysteine, and Lglycine (␥-Glu-Cys-Gly). The presence of cysteine in the tripeptide provides a sulfhydryl group that is nucleophilic, and hence GSH reacts with electrophiles as the thiolate ion, GS⫺. These electrophiles may be chemically reactive and are prod ...
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... residue in that it is the only amino acid whose six codons are distributed in two different groups, AGY and TCN, that are so far apart from each other (at least two nucleotide mutations away). As a consequence, serine will be more easily reached from another amino acid after mutation, i.e. it is ver ...
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... residue in that it is the only amino acid whose six codons are distributed in two different groups, AGY and TCN, that are so far apart from each other (at least two nucleotide mutations away). As a consequence, serine will be more easily reached from another amino acid after mutation, i.e. it is ver ...
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... the cost and complicate downstream processing (Benninga, 1990; Vaidya et al., 2005). Furthermore, these prokaryotic organisms are generally unable to grow and produce organic acids at the low pH values where these compounds occur predominantly in their undissociated form. Production at these lower p ...
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Butyric acid



Butyric acid (from Greek βούτῡρον, meaning ""butter""), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in milk, especially goat, sheep and buffalo milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor). It has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 parts per billion, whereas humans can detect it in concentrations above 10 parts per million.Butyric acid is present in, and is the main distinctive smell of, human vomit.Butyric acid was first observed (in impure form) in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.
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