Data/hora: 23/09/2024 15:43:32

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	11/05/2004	
Data da última atualização: 	11/05/2004	
Autoria: 	GREENBERG, D. M.	
Título: 	Amino acids and proteins.	
Ano de publicação: 	1951	
Fonte/Imprenta: 	Springfield: Thomas, 1951.	
Páginas: 	950p.	
Idioma: 	Inglês	
Conteúdo: 	Properties of amino acids. Nomeclature. Chemical structure. Classification. Physical properties. Optical rotation. Chemical resolution. Biological resolution. Enzymatic method. Chemical properties. Reversible reactions. Peptide bond formation. Esterification. Diketopiperazine formation. Acyl halide and amide formations. Acylation. Azlactone formation. Hydantoin formation. Irreversible reactions. Decarboxylation. Deamination. Nitrous acid. Nitrosyl halide. Enzimatic deamination. Hydriodic acid. Oxidation. Hypohalites. Chloramine. Reduction. Reduction of ester to aldehyde. Reduction of ester to alcohol. Reduction of diketopiperazine. Amino acids and proteins. Action of sulfurous esters. Reactions of proline and hydroxyproline. Effect of nitrous acid. Identification and purity determination of the amino acids.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (21325-1) - ADD - LV - -- - 547.75 - G795 - 1978.0112 - DIS