二酸

P28 紫色 Formation of a peptide bond 肽键形成–4侧链具有的反应–形成二硫键-其它反应 Tyr,His,Arg Review Isoelectric Point Titration滴定 of an amino acid 滴定 Gly幻灯片 18 His Lys Glu Reaction of amino acids Section 4 Protein isolation and purification 蛋白质分离及提纯 Working With Proteins Experimental techniques for protein analysis and characterization Purification steps A cell contains many types of proteins In the lab we want to isolate a single protein for experiments Purification steps We first grow cells or isolate tissues that contain the protein of interest We break open the cells to produce a crude extract Use centrifugation离心 to separate soluble from insoluble material We fractionate 分离 the protein mixture based on properties of such as size, charge affinity or solubility.

丹磺酰氯与氨基酸反应生成荧光性质强和稳定的磺胺衍生物，用于多肽链NH 用于多肽链 3末端氨基酸的标记烃基化反应(1) 2，4-二硝基氟苯2，4-dinitrofluorobenzene，二硝基氟苯(二硝基氟苯 DNFB也叫做试剂。DNFB在弱碱性溶液也叫做Sanger试剂试剂中与氨基酸发生取代反应，生成黄色化合物二硝基二硝基苯基氨基酸(dinitro phenyl amino acid， DNP氨基酸氨基酸)苯基氨基酸氨基酸(2)苯异硫氰酸酯(phenylisothiocyanate， PITC)在弱碱性条件下，与氨基酸反应在弱碱性条件下，生成苯乙内酰硫脲 PTH衍生物，(phenylthiohydantoin， PTH)衍生物，即PTH-氨基酸，此反应又称之Edman反应，该反应是蛋白质或多肽氨基酸序列测定常用的反应。

Keywords malonic acid;diethyl malonate;hydrolysis reaction

丙二酸；丙二酸二乙酯；水解反应

The results show that the optimum conditions are: the mole ratio of malonic acid to benzaldehyde 1.0:0.9, the dosage of proline 4.0% of the weight of malonic acid and the reaction time 4h, the yield of cinuamic acid is 99.0% under the optimum conditions.

实验结果表明，合成肉桂酸的最合适条件：原料比为1.0：0.9，L-脯氨酸用量为丙二酸质量的4.0%，反应时间4h，在此最佳条件下，肉桂酸的收率达到99.0%。

A "benign"/adult form of methylmalonic acidemia is associated with increased, albeit mild, urinary excretion of methylmalonate secondary to impaired activity of the enzyme methylmalonyl-CoA mutase; individuals seem stable but may have acute metabolic decompensation.

一种&良性&／成年人的甲基丙二酸血症是由于甲基丙二酰辅酶A变位酶酶活力受损引起的，伴随着逐渐增加的，虽然是慢性地，尿排泄甲基丙二酸盐；患者病情看似稳定但是可能会出现急性的代谢失代偿。

High performance liquid chromatographyanalysis showed the mango fruit of these two cultivars contained 3 carbohydrates, 11 organic acids and 4 carotenoids. The carbohydrates were composed of fructose, glucose and sucrose; the organic acids were oxalic acid, tartaric acid, quinin acid, malic acid, ascorbic acid, lactic acid,α-ketoglutaric acid, citric acid, fumaric acid, succinic acid and gallic acid; the carotenoids were violaxanthin,β-carotene, lutein, lycopene.

高效液相色谱分析表明，芒果果实共含3种糖、11种有机酸和4种类胡萝卜素，即果糖、葡萄糖和蔗糖；草酸、酒石酸、奎尼酸、苹果酸、抗坏血酸、乳酸、α-酮戊二酸、柠檬酸、富马酸、琥珀酸和没食子酸；堇菜黄素、β-胡萝卜素、叶黄素和番茄红素。

Flame—retardant resin was prepared by the condensation and polymerization of phosphoric acid, trihydroxy methyl propane and epoxy chloropropane,the resin was then reacted with hexane diacid and diglycol under certain condition ,resulting in polyol containing 1.5% P and 17— 18% polyester polyol, which was foamed with polyisocyanate, water and catalyst by one— step method, producing fire...

通过磷酸、三羟甲基丙烷和环氧氯丙烷的缩合和聚合反应制得阻燃树脂，然后将它与己二酸、一缩二乙二醇在一定条件下反应制得含P1.5%和含Cl17～18%的聚酯多元醇，再将它与多异氰酸酯、水、催化剂等组分采用一步法发泡工艺制得阻燃聚氨酯软泡塑料。

Flame— retardant resin was prepared by the condensation and polymerization of phosphoric acid, trihydroxy methyl propane and epoxy chloropropane,the resin was then reacted with hexane diacid and diglycol under certain condition ,resulting in polyol containing 1.5% P and 17— 18% polyester polyol, which was foamed with polyisocyanate, water and catalyst by one— step method, producing fire—resistant PU soft foam.

通过磷酸、三羟甲基丙烷和环氧氯丙烷的缩合和聚合反应制得阻燃树脂，然后将它与己二酸、一缩二乙二醇在一定条件下反应制得含P1.5%和含Cl17～18%的聚酯多元醇，再将它与多异氰酸酯、水、催化剂等组分采用一步法发泡工艺制得阻燃聚氨酯软泡塑料。

For instance, they may be ethylated by means of an ethyl halide, diethyl sulphate or ethyl p-toluenesulphonate to form dialkyl phenylethylmalonates which are valuable intermediates for the manufacture of certain therapeutically active barbiturates.

通过加入卤代乙烷，二烷基硫酸酯或者乙基p-甲苯磺酸酯，行程二烷基苯基乙基丙二酸酯，它是一种颇有价值的用于制造某些具有治疗活性的巴比妥盐的中间体。

Dibutyl succinate was synthesized catalyzed by a strong acid cation exchange resin from succinic acid and n-butyl alcohol.

用强酸性阳离子交换树脂催化丁二酸和正丁醇的酯化反应，合成了丁二酸二丁酯。

In these components, 2-methyl-1-propanol, ethyl acetate, 3-methyl-1- propanol, 2,3-butanediol, phenylethyl alcohol, butanedioic acid diethyl ester, ethyl hydrogen succinate, 2-hydroxy-ethyl propanoic acid and 4-hydroxy-benzeneethanol were main aroma components, these volatile componds provided the typical sensory style of wine.

其中，2-甲基-1-丙醇、乙酸乙酯、3-甲基-1-丙醇、2，3-丁二醇、2-羟基丙酸乙酯、苯乙醇、丁二酸二乙酯、乙基-氢化琥珀酸和4-羟基苯甲醇等成分构成了葡萄酒的主体香气，这些主体香气与其他风味成分一起构成葡萄酒的典型风味特征。

For a big chunk of credit-card losses; the number of filings (and thus charge-off rates) would be rising again, whether

年美国个人破产法的一个改动使得破产登记急速下降，而后引起了信用卡大规模的亏损。

Eph. 4:23 And that you be renewed in the spirit of your mind

弗四23 而在你们心思的灵里得以更新