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Glutamic acid ball and stick model spinning. Glutamic acid (symbol Glu or E; [4] known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can synthesize enough for its use.
The systematic name of this enzyme class is L-glutamate:oxygen oxidoreductase (deaminating). Other names in common use include glutamate (acceptor) dehydrogenase, glutamate oxidase, glutamic acid oxidase, glutamic dehydrogenase (acceptor), and L-glutamic acid oxidase. It employs one cofactor, FAD.
Iron oxides feature as ferrous or ferric or both. They adopt octahedral or tetrahedral coordination geometry. Only a few oxides are significant at the earth's surface, particularly wüstite, magnetite, and hematite. Oxides of Fe II. FeO: iron(II) oxide, wüstite; Mixed oxides of Fe II and Fe III. Fe 3 O 4: Iron(II,III) oxide, magnetite; Fe 4 O ...
Iron(III) oxide is a product of the oxidation of iron. It can be prepared in the laboratory by electrolyzing a solution of sodium bicarbonate, an inert electrolyte, with an iron anode: 4 Fe + 3 O 2 + 2 H 2 O → 4 FeO(OH) The resulting hydrated iron(III) oxide, written here as FeO(OH), dehydrates around 200 °C. [18] [19] 2 FeO(OH) → Fe 2 O 3 ...
The specific enzymes are named from one of the reactant pairs, for example; the reaction between glutamic acid and pyruvic acid to make alpha ketoglutaric acid and alanine is called alanine transaminase and was originally called glutamic-pyruvic transaminase or GPT for short. [1]
MSG is one of several forms of glutamic acid found in foods, in large part because glutamic acid (an amino acid) is pervasive in nature. Glutamic acid and its salts may be present in a variety of other additives, including hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, which ...
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese.
Iron(II,III) oxide, or black iron oxide, is the chemical compound with formula Fe 3 O 4. It occurs in nature as the mineral magnetite . It is one of a number of iron oxides , the others being iron(II) oxide (FeO), which is rare, and iron(III) oxide (Fe 2 O 3 ) which also occurs naturally as the mineral hematite .
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