Acid composition

Cleave the peptide into smaller fragments separate these fragments and determine the ammo acid composition of the fragments... 

Weber, P. L. Buck, D. R. Capillary Electrophoresis A Past and Simple Method for the Determination of the Amino Acid Composition of Proteins, /. Chem. Educ. 1994, 71, 609-612. This experiment describes a method for determining the amino acid composition of cyctochrome c and lysozyme. The proteins are hydrolyzed in acid, and an internal standard of a-aminoadipic acid is added. Derivatization with naphthalene-2,3-dicarboxaldehyde gives derivatives that absorb at 420 nm. Separation is by MEKC using a buffer solution of 50 mM SDS in 20 mM sodium borate. 

Com oil s flavor, color, stabiHty, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad appHcations (50%) and margarine formulations (35%). 

Uses. Propargyl alcohol is a component of oil-well acidizing compositions, inhibiting the attack of mineral acids on steel (see Corrosion and CORROSION control). It is also employed in the pickling and plating of metals. 

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

Table 2. Fatty Acid Compositions of Naturally Occurring Fats and Oils ...

Measurement of Unsaturation. The presence of double bonds in a fatty acid side chain can be detected chemically or through use of instmmentation. Iodine value (IV) (74) is a measure of extent of the reaction of iodine with double bonds the higher the IV, the more unsaturated the oil. IV may also be calculated from fatty acid composition. The cis—trans configuration of double bonds may be deterrnined by infrared (59) or nmr spectroscopy. Naturally occurring oils have methylene-intermpted double bonds that do not absorb in the uv however, conjugated dienes maybe deterrnined in an appropriate solvent at 233 nm. 

Legume forages, such as alfalfa or clover, are considered high quaHty, readily available protein sources. Animal sources of supplemental protein include meat and bone meal blood meal, 80% CP fish meal other marine products and hydroly2ed feathermeal, 85—90% CP. Additionally, synthetic amino acids are available commercially. Several sources (3,9,19) provide information about the protein or amino acid composition of feedstuffs. 

Table 3. Amino Acid Composition of Photosynthetically Grown Algae, g/16 g Nitrogen...

Fig. 2. (a) Map of pUC19, a commonly used plasmid vector where the numbers correspond to the positions of the various restriction enzyme cuts and (b) nucleic acid composition of pUC19 from position 393 (5 -end) through position 469 (3 -end) (5,7). 

The nutrient sparing effect of antibiotics may result from reduction or elimination of bacteria competing for consumed and available nutrients. It is also recognized that certain bacteria synthesize vitamins (qv), amino acids (qv), or proteins that may be utilized by the host animal. Support of this mode of action is found in the observed nutritional interactions with subtherapeutic use of antibiotics in animal feeds. Protein concentration and digestibiHty, and amino acid composition of consumed proteins may all influence the magnitude of response to feeding antibiotics. Positive effects appear to be largest... 

The hide proteins differ in amino acid composition and physical stmcture. The principal amino acids (qv) of the hide proteins are hsted in Table 1. Of particular importance is the difference in the water solubiUty of the proteins. AH of the proteins are soluble in water when heated, and upon the addition of either strong acids or bases. Proteins (qv) are amphoteric, possessing both acid and base binding capacity. 

Table 3. Fatty Acid Composition of Oil-Free Lecithins, ...

To determine the phosphoHpid and fatty acid compositions chromatographic methods (28) like gas chromatography (gc), thin-layer chromatography (tic), and high performance Hquid chromatography (hlpc) are used. Newer methods for quantitative deterrnination of different phosphoHpid classes include P-nmr (29). 

Table 4. Fatty Acid Compositions, Wt %, of Fats and Oils Commonly Used in Alkyd Resins...

Amino acid compositions of the four oilseeds are given in Table 3 along with the amino acid (see Amino ACIDS) requirements for humans suggested by a Joint FAO/WHO/UNU Expert consultation. 

Lipids. Representative fatty acid compositions of the unprocessed triglyceride oils found in the four oilseeds are given in Table 4 (see Fats and FATTY oils). Cottonseed, peanut, and sundower oils are classified as oleic—linoleic acid oils because of the high (>50%) content of these fatty acids. Although the oleic and linoleic acid content of soybean oils is high, it is distinguished from the others by a content of 4—10% of linolenic acid, and hence is called a linolenic acid oil. 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Product Quality. Under ideal plant operating conditions, the quahty of products derived from continuous SO film sulfonator units is unlikely to be significantly different (1). Typical LAB sulfonic acid composition is ca 96.6% active sulfonic acid, 1.2% free oil, 1.2% H2SO4, and 1.0% water, the last added for stabilization purposes to break sulfonic acid anhydrides and pyro-acids (279). Klett color for a 5% active solution is typically 15—25. 

Trade name Ester type Acid Composition PEG POE" Functions Manufacturer... 

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