Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun 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 the GNU version of the Collaborative International Dictionary of English.

  • noun (Chem.) 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 Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun biochemistry A nonessential amino acid C4H8N2O3 found in plants such as asparagus.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a crystalline amino acid found in proteins and in many plants (e.g., asparagus)

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[asparag(us) + –ine.]

Examples

  • It contains an amino acid called asparagine that bonus! acts as a diuretic to flush excess liquid out of your system.

    The 17 Day Diet

  • 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.

    FoodNavigator RSS

  • It forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.

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  • 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.

    FoodQualityNews RSS

  • Acrylamide forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.

    chicagotribune.com -

  • They often lack a molecule called asparagine synthase, which prevents them from making an essential amino acid called asparagine.

    WordPress.com News

  • 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.

    FoodNavigator-USA RSS

  • It forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.

    undefined

  • 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.

    FoodNavigator-USA RSS

  • It forms when sugars and an amino acid called asparagine are heated together at high temperatures -- more than 248 degrees Fahrenheit.

    undefined

Comments

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  • the first amino-acid to be isolated

    October 31, 2007

  • Amino acid abundant in asparagus.

    I should have known you'd beat me here, sionnach.

    April 28, 2008

  • Makes your pee smell funny! See Wiki link.

    September 6, 2008