Studies in detoxication. 70. Metabolism of hydrazides and hydroxamic acids derived from salicylic acid*
نویسندگان
چکیده
منابع مشابه
Analysis of hydroxamic acids and hydrazides; preparation and properties of dinitrophenyl derivatives of hydroxamic acids, oximes, hydrazides, and hydrazones.
The cleavage of gelatin to smaller molecular units by aqueous hydroxylamine or hydrazine under relatively mild conditions of temperature and pH has suggested the existence of “ester-like” or imide linkages in this protein (1). The amide bonds of gelatin were cleaved only to a minor extent and could not account for the large change in molecular weight. It is known, however, that prolonged treatm...
متن کاملNew complexes of peroxidases with hydroxamic acids, hydrazides, and amides.
Horseradish peroxidase forms spectroscopically distinct, reversible complexes with hydroxamic acids (R-CONHOH), hydrazides (RCO-NHNH2), amides (RCONH2), and oc-hydroxyketones (RCO--CHsOH). Binding of these compounds to the enzyme depends on the polar and steric character of R and the hydrogen bonding capacity of-COX-Y (X-Y = NH-OH, NH-NH,, NH-H, CH,OH). Hydroxamate anions and hydrazide cations ...
متن کاملTheoretical Studies on Hydroxamic Acids
Hydroxamic acids find many applications in chemistry and biology and have been the subject of many experimental investigations. Theoretical studies are not as frequent. However, the smallest homolog, formohydroxamic acid (FHA), has been studied at various levels, including high-level ab initio and density functional with large basis sets. All studies indicate that it exists as the Z-amide tauto...
متن کاملMetabolism of steroids: 4. Ketonic acids derived from cholic acid.
acid also increases on storage it is not-yet possible to say in which form the vitamin is primarily synthesized. The nature of the changes underlying the phenomenon is still obscure. The evidence strongly suggests, but does not absolutely prove, that the vitamin is formed from a chemically related precuesor during storage. The increase of vitamin C in an apple of about 22 g. during 7 months of ...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
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ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1957
ISSN: 0306-3283
DOI: 10.1042/bj0660369a