Subhashini, M H (1981) Free Amino Acids. CMFRI Special Publication (7). pp. 45-47.
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Abstract
Ninhydrin deaminates amino acids liberating ammonia and gets reduced to hydrindantin. The liberated ammonia condenses with hydrindantin to form a violet coloured compound diketohydrindylidenediketohydrindamine (DYDA) at pH 5.0. Potassium cyanide prevents the oxidation of the reduced hydrindantin. The intensity of violet colour is directly proportional to the amount of amino acid (Yemm & Cocking, 1955).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Free Amino Acids |
| Subjects: | Crustacean Fisheries Fish and Fisheries > Biochemical Study |
| Divisions: | Contributors CMFRI-Kochi > Marine Capture > Crustacean Fisheries Division Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Crustacean Fisheries Division CMFRI-Kochi > Marine Capture > Crustacean Fisheries Division Subject Area > CMFRI-Kochi > Marine Capture > Crustacean Fisheries Division |
| Depositing User: | Mr. Arun Surendran |
| Date Deposited: | 24 Sep 2010 06:09 |
| Last Modified: | 09 Sep 2015 15:20 |
| URI: | http://eprints.cmfri.org.in/id/eprint/3130 |
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