Free Amino Acids

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
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Capture > Crustacean Fisheries
    CMFRI-Kochi > Marine Capture > Crustacean Fisheries
    Depositing User: Geetha P Mrs
    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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