from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A crystalline amino acid, C4H8N2O3, found in many proteins, and present in large amounts in some plants, such as asparagus, that is easily hydrolyzed to aspartic acid.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A nonessential amino acid C4H8N2O3 found in plants such as asparagus.
from the GNU version of the Collaborative International Dictionary of English
- n. A white, nitrogenous, crystallizable substance, C4H8N2O3+H2O, found in many plants, and first obtained from asparagus. It is believed to aid in the disposition of nitrogenous matter throughout the plant; -- called also altheine.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a crystalline amino acid found in proteins and in many plants (e.g., asparagus)
It contains an amino acid called asparagine that bonus! acts as a diuretic to flush excess liquid out of your system.
Produced by the heat-induced reaction between sugar and an amino acid called asparagine, acrylamide burst in to the public consciousness in 2002 when Swedish scientists found high levels in carbohydrate-rich foods, like French fries and potato chips.
It forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.
They often lack a molecule called asparagine synthase, which prevents them from making an essential amino acid called asparagine.
Acrylamide forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.
Figure 1 (page 78), "Asparagine synthetase secreted" should have read "Asparagine secreted," and the first sentence of the figure legend should mention "asparagine" rather than "asparagine
ALG fractions were identified as a sugar protein complex and the protein moiety of ALG contained high amounts of glutamic acid (or glutamine), threonine, asparagic acid (or asparagine) and proline.
We already know that asparagine in proteins can undergo a transformation and link through its side chain.
However, when a mutation appears in the enzyme and changes the amino acid at position number 108 from serine to asparagine, the drug loses its effectiveness.
At high temperatures, the glucose and asparagine in potatoes can form acrylamide, a potential carcinogen.
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