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Ⅳ. Chemical Properties

Ⅳ. Chemical Properties. carboxyl, 羧基. amino, 氨基. 1. Acidity. glutamic acid, 谷氨酸. monosodium glutamate 谷氨酸单钠盐 (gourmet powder). 味精. Chinese restaurant syndrome (CRS), 中国餐馆综合征. Kwok, R.H.M. Chinese Restaurant Syndrome . New England Journal of Medicine , 1968, 17:796.

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Ⅳ. Chemical Properties

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  1. Ⅳ. Chemical Properties carboxyl,羧基 amino, 氨基 1. Acidity

  2. glutamic acid, 谷氨酸 monosodium glutamate 谷氨酸单钠盐 (gourmet powder) 味精

  3. Chinese restaurant syndrome (CRS), 中国餐馆综合征 Kwok, R.H.M. Chinese Restaurant Syndrome. New England Journal of Medicine, 1968, 17:796. Headachewas most commonly reported, alsodizziness (头晕),diarrhea (腹泻),nausea (恶心), andstomach cramps (胃痉挛). . . .

  4. 1983, Adults:  8g/d, Children (< 12 years old): No 1987, Adults:  No limitation, Children : Yes    Allergies Sensitivities ~1% Neurotoxicity

  5. 2. Basicity

  6. 3. Amphoteric ionization zwitterion (inner salt) 两性离子（内盐） Amino acids are ionic compounds under normal condition. • High melting point • Miscible with water, but quite insoluble in typical nonpolar organic solvents

  7. 4. Deamination Enamine, 烯胺 Keto acid, 酮酸

  8. 苯丙氨酸羟化酶 Tyrosine, 酪氨酸 Phenylalanine 苯丙氨酸 Phenylpyruvic acid 苯丙酮酸

  9. Phenylketonuria (苯丙酮酸尿症) Not sufficient Phenylalanine from diet; tyrosine becomes conditionally essential.

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