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Ester - Net Texts
Ester - Net Texts

... Other drying agents like molecular sieves can also be used. • removal of water by physical means such as distillation as a low-boiling azeotropes with toluene, in conjunction with a Dean-Stark apparatus. Reagents are known that drive the dehydration of mixtures of alcohols and carboxylic acids. One ...
BMC Struct Biol. BMC Struct Biol. 2003
BMC Struct Biol. BMC Struct Biol. 2003

... hemin. Note that R117, which serves to coordinate the carboxylate group of myristate, is not involved in this function for hemin. (b) Close-up view of the hemin-binding pocket in subdomain IB. The propionate groups of hemin are coordinated by R114, H146 and K190. (c) Close-up view of the heme-bindin ...
THE CELLULAR RESPIRATION SAGA II: THE CITRIC ACID CYCLE
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... • Step 3: Make an ATP by substrate‐level phosphorylation • CO2 is released • More NADH is made • Left with 4 C molecule ...
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... Recall the mechanisms of regulation of fatty acid synthesis, and specifically the regulation of Acetyl CoA carboxylase o Same hormones that regulate blood glucose levels also regulate FA metabolism by both short-term and long-term mechanisms  Long-term involves changing amount of key enzymes in cel ...
Cellular Respiration: Glycolysis
Cellular Respiration: Glycolysis

... -Two G3p are converted into two BPG -During this, hydrogen atoms reduce NAD+ to NADH so that NADH can continue into the krebs cycle and ETC to produce more ATP. -If the ETC stops then NADH is transferred to pyruvate. This produces lactate acetylalcohol but less carbon dioxide. -This step breaks the ...
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Purification and Partial Characterization of an Acid
Purification and Partial Characterization of an Acid

... glucose was inoculated with 0.5 % (v/v) exponential phase culture of strain P-37 in the same medium. The culture was grown at 37 "C and stirred at 500 rev. min-'. Anaerobiosis was maintained by a continuous flow of nitrogen at 150 ml min-l with vortex mixing. Dry weight detennination. A 10 ml cultur ...
Purification and Partial Characterization of an Acid
Purification and Partial Characterization of an Acid

... glucose was inoculated with 0.5 % (v/v) exponential phase culture of strain P-37 in the same medium. The culture was grown at 37 "C and stirred at 500 rev. min-'. Anaerobiosis was maintained by a continuous flow of nitrogen at 150 ml min-l with vortex mixing. Dry weight detennination. A 10 ml cultur ...
Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid
Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid

... Methodology: Spontaneous heap fermentations were conducted in three cocoa producing regions during 6 days. Bacteria isolation was performed using plate culture on MRS medium and strains were screened for citrate metabolism using Kempler and McKay medium whereas gas and acetoin productions from citra ...
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... notable case from a quarter of a century ago in Saccharomyces chevalieri, which shows a strong competitive inhibition of L-proline uptake by D-proline with 28 % of the affinity shown for the L-isomer (Magaña-Schwencke and Schwencke, 1969). Admittedly, such low transport stereospecifity is not unusua ...
Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid
Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid

... Methodology: Spontaneous heap fermentations were conducted in three cocoa producing regions during 6 days. Bacteria isolation was performed using plate culture on MRS medium and strains were screened for citrate metabolism using Kempler and McKay medium whereas gas and acetoin productions from citra ...
Amino Acids
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... Amino Acids As their name indicates, amino acids are compounds that contain an amino group and a carboxylic acid group. The amino acids in proteins have the amino group bonded to the α carbon of the carboxylic acid. As a result, they are called α-amino acids. The amino group of an amino acid is suff ...
Acids and Bases
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... all bitter compounds are basic). Caffeine and milk of magnesia (chemical formula Mg(OH)2 ) are two bases that you may have had the opportunity to taste, although the bitterness is generally masked by other flavors when these compounds are consumed. Other common bases are found in a number of cleaning ...
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... (and now, the quote of the day) “Mother nature is usually very thrifty.”  If you’ve got a 3 carbon intermediate in glycolysis and you need a 3 carbon amino acid, it is going to use that because it doesn’t want to waste time and energy using other things. Page 13 of “Overview of Amino Acid Metaboli ...
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... Cellular respiration does not oxidize glucose in a single step that transfers all the hydrogen in the fuel to oxygen at one time. Rather, glucose and other fuels are broken down in a series of steps, each catalyzed by a specific enzyme.  At key steps, electrons are stripped from the glucose.  In m ...
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... • Increased acetylCoA formation but lack of oxaloacetate results in the formation of ketone bodies whose levels go up steadily about 3 days into starvation. • The brain switches to using ketone bodies instead of glucose. This spares the proteins from degradation for gluconeogenesis. • Starvation can ...
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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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