نتایج جستجو برای: asparagine
تعداد نتایج: 8279 فیلتر نتایج به سال:
PERSPECTIVES AND SUMMARY .............................................................. 631 STRUCTURES OF ASPARAGINE-LINKED OLIGOSACCI-IARIDES .................... 632 ASSEMBLY AND TRANSFER OF THE LIPID-LINKED OLIGOSACCHARIDE ...... 635 Assembly ............................................................................................ 635 Transfer-Oligosaccharide Structural Requirements ........
Affinity chromatography based on the complex formation of the modified nucleoside Q with boronic acid has been applied to the isolation of specific tRNA precursors containing this modified nucleoside. When [32P]RNA isolated from an Escherichia coli strain containing a thermolabile ribonuclease P was chromatographed on dihydroxyboryl-substituted cellulose, the precursors for asparagine, aspartat...
Bacto-Agar is a purified Agar prepared from domestic material. In the manufacture of Bacto-Agar extraneous matter, pigmented portions, and salts are reduced to a minimum, so that the finished product in the form of fine granules will dissolve rapidly, giving clear solutions. Bacto-Asparagine Bacto-Asparagine is a purified ao acid widely used in synthetic culture media and in the preparation of ...
Microheterogeneity of rabbit muscle aldolase is caused by deamidation in vivo of an asparagine residue near the C-terminus of each subunit. Isotopic labeling of a peptide containing the asparagine residue at various time intervals before isolation of aldolase permits estimation of the half-time for the deamidation as about 8 days, which is about the time estimated for the half-life of the enzym...
Cepacidine A is a novel glycopeptide with a potent antifungal activity, which is produced by Pseudomonas cepacia AF 2001. Its molecular weight was determined by FAB-MS (m/z 1215). The compound is comprised of glycine (1), serine (2), 2,4-diaminobutyric acid (1), aspartic acid (1), beta-hydroxy tyrosine (1), beta-hydroxy asparagine (1), xylose (1) and 5,7-dihydroxy-3,9-diamino-octadecanoic acid ...
To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased marked...
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