Theoretical Inversion of Amino Acids (Alanine and Aspartic Acid) by Semi-Empirical Methods
نویسندگان
چکیده
منابع مشابه
Theoretical study of the solvent effects on the thermodynamic functions of Alanine and Valine Amino Acids
Using Gaussian 03, software the thermodynamic functions such as Gibbs free energy, G, Enthalpy, H, and Entropy, S, of Alanine and Valine amino acids were theoretically studied at different solvents. First, the Density Functional Theory (B3LYP) level with 3-21G, 6-31G and 6-31+G basis sets were employed to optimization of isolated Alanine and Valine amino acids in the gas phase. Moreover, Vib...
متن کاملMicrobiological Methods for the Determination of Amino Acids I. Aspartic Acid and Serine
Knowledge of the growth factor requirements of various lactic acid bacteria, especially Lactobacillus casei and L. arabinosus 17-5, has led to the development of useful microbiological methods for the quantitative determination of most-of the B vitamins. Recently attention has turned to the amino acid requirements of the lactobacilli. The amino acids necessary for growth of L. casei and L. arab...
متن کاملAntagonisms in the utilization of d-amino acids by lactic acid bacteria. IV. d-Aspartic acid.
Investigations with glutamic acid, methionine, and alanine have shown that n-amino acid utilization by lactic acid bacteria may be inhibited by specific antimetabolites (l-4). This has been taken to indicate that a conversion of o-amino acid substrate to the L form precedes its utilization, and that this process may be blocked by an appropriate inhibitor. Both Land n-alanines have been shown to...
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 ...
theoretical study of the solvent effects on the thermodynamic functions of alanine and valine amino acids
using gaussian 03, software the thermodynamic functions such as gibbs free energy, g, enthalpy, h, and entropy, s, of alanine and valine amino acids were theoretically studied at different solvents. first, the density functional theory (b3lyp) level with 3-21g, 6-31g and 6-31+g basis sets were employed to optimization of isolated alanine and valine amino acids in the gas phase. moreover, vib...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Letters of Chemistry, Physics and Astronomy
سال: 2013
ISSN: 2299-3843
DOI: 10.18052/www.scipress.com/ilcpa.12.37