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Phenylalanine ball and stick model spinning. Phenylalanine (symbol Phe or F) [3] is an essential α-amino acid with the formula C 9 H 11 NO 2.It can be viewed as a benzyl group substituted for the methyl group of alanine, or a phenyl group in place of a terminal hydrogen of alanine.
2-Amino-3-phenyl-propanoic acid Abbreviations: F, Phe Synonyms: alpha-Amino-beta-phenylpropionic acid ... (phenylalanine) ^a CID 994 from PubChem (phenylalanine)
It is often said the resonance stability of phenol makes it a stronger acid than that of aliphatic alcohols such as ethanol (pK a = 10 vs. 16–18). However, a significant contribution is the greater electronegativity of the sp 2 alpha carbon in phenol compared to the sp 3 alpha carbon in aliphatic alcohols.
Placeholder when the amino acid is unknown or unimportant. Tyrosine: Y Tyr Tyr behaves similarly to phenylalanine (precursor to tyrosine) and tryptophan, and is a precursor of melanin, epinephrine, and thyroid hormones. Naturally fluorescent, its fluorescence is usually quenched by energy transfer to tryptophans. Glutamic acid or glutamine: Z Glx
In and of themselves, pH indicators are usually weak acids or weak bases. The general reaction scheme of acidic pH indicators in aqueous solutions can be formulated as: HInd (aq) + H 2 O (l) ⇌ H 3 O + (aq) + Ind − (aq) where, "HInd" is the acidic form and "Ind −" is the conjugate base of the indicator. Vice versa for basic pH indicators ...
Aspartic acid (aspartate) is one of the most common amino acids in the typical diet. As with methanol and phenylalanine, intake of aspartic acid from aspartame is less than would be expected from other dietary sources. [10] [52] At the 90th percentile of intake, aspartame provides only between 1% and 2% of the daily intake of aspartic acid. [10]
A small subset of patients with hyperphenylalaninemia shows an appropriate reduction in plasma phenylalanine levels with dietary restriction of this amino acid; however, these patients still develop progressive neurologic symptoms and seizures and usually die within the first 2 years of life ("malignant" hyperphenylalaninemia).
In mammals it is created from -lactate and L-phenylalanine by the cytosol nonspecific dipeptidase (CNDP2) protein. [1] It is classified as N-acyl-alpha-amino acid and pseudodipeptide. [11] It has also been reported that as an additive, N-L-lactoyl phenylalanine improves the taste of food, conferring an umami flavor. [12]