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Alanine, esters with sugars

We calculated the weight percentages of sodium ions in this series of sample solutions in the same way as described in the previous paper (8). By mixing O-aminoacyl sugar with sodium chloride, the weight percentage of sodium ions was reduced to around 10 % of that conventionally used, while the saltiness was maintained at the same level. Sodium ion diet effects of omithyl-p-alanine, glycine ethyl ester hydrochloride and basic amino acids were 75 %, 50 % and 25 %, respectively (8). O-... [Pg.167]

See other pages where Alanine, esters with sugars is mentioned: [Pg.333]    [Pg.342]    [Pg.343]    [Pg.354]    [Pg.361]    [Pg.42]    [Pg.296]    [Pg.152]    [Pg.296]    [Pg.296]    [Pg.342]    [Pg.346]    [Pg.167]    [Pg.209]    [Pg.431]    [Pg.1061]    [Pg.296]    [Pg.152]    [Pg.116]    [Pg.32]    [Pg.79]    [Pg.126]   
See also in sourсe #XX -- [ Pg.207 ]



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Sugar esters

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