Abstract
A spectrophotometric method for the estimation of amino acids with a sensitized Schiff's reagent has been described. 1. Amino acids such as glycine, alanine, norvaline, leucine and methionine use up the SO 2 bound to the fuchsin molecule in Schiffs reagent and thus the colour is developed. 2. The intensity of colour depends upon the quantity of the amino acid as well as its nature. 3. The sensitivity of the reaction is decreased by increasing the SO 2 content of the reagent. 4. The slopes of the optical density against concentration curves appear to be characteristic of the amino acids; for example they are inversely proportional to the R F values.
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