Analysis of Thermal Decomposition Patterns of Aromatic and Heteroaromatic Amino Acids
作者:
A.M. Bryan,
P.G. Olafsson,
期刊:
Analytical Letters
(Taylor Available online 1969)
卷期:
Volume 2,
issue 10
页码: 505-513
ISSN:0003-2719
年代: 1969
DOI:10.1080/00032716908051323
出版商: Taylor & Francis Group
关键词: Differential Enthalpic Analysis;Amino Acids;Thermal Degradation
数据来源: Taylor
摘要:
Differential enthalpic analysis of the thermal degradation of aromatic and heteroaromatic amino acids provides thermograms which are characteristic of specific amino acids (e.g. phenylalanine, tyrosine, tryptophan or histidine). Curve resolution of the resulting thermograms suggests that a minimum of three reactions are involved in the degradation (within the temperature limits of 500–620 [ddot]K) and provides TMvalues for each of these concurrent reactions.
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