| Status: |
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| Autorzy: |
Borecki Michał,
Szmidt Jan,
Duk Mariusz,
Kociubiński Andrzej,
Korwin-Pawlowski Michael L.,
Niemiec Tomasz,
Szmidt Maciej,
Urbańska Kaja,
Prus Przemysław,
Prus Elżbieta
|
| Rok wydania: |
2014 |
| Język: |
angielski
|
| Źródło: |
5th International Conference on Sensor Device Technologies and Applications,SENSORDEVICES 2014,November 16-20,2014-Lisbon, Portugal |
| Miasto wystąpienia: |
Lisbon |
| Państwo wystąpienia: |
PORTUGALIA |
| Efekt badań statutowych |
NIE
|
| Abstrakty: |
angielski
|
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Essential amino acids exist normally in solid state, but in the environment they are often in contact with water or other liquids. The stability of solid state amino acids has been investigated under controlled atmosphere and pressure conditions. The amino acids stability in liquid water environment is important, especially for protein permanency and for human and animal food usage. In this work, the full set of essential amino acids are investigated in water environment at normal atmospheric pressure and under thermal shocks with slew rate as high as 4ºC/sec applied in a fiber optic capillary sensor set up. Reactions in some essential amino acids happen at temperatures lower than 80C. The conclusion is that the stability of amino acids in water environment is different from their stability in solid state form.
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