Abstract
Previously, it had been assumed that the carbamination of amino acids could be carried out only in strongly alkaline media (in the presence of alkaline-earth hydroxides). The carbamino carboxylic acids, however, are also formed at neutral and mildly acid reactions. This results from the instantaneous addition of CO 2 to amino acids if any types of bicarbonates are used. The previously practiced saturation of a mixture of amino acids and alkaline-earth hydroxides with CO 2 at maximum ice cooling for many hours has resulted in the formation of adequate amounts of reactive alkaline-earth bicarbonates. Ī±-Monoamino monocarboxylic acids as such do not take up CO 2. The carbamino carboxylates are identified by precipitation with an aqueous or methanolic solution of mercuric acetate. Cyanamide (carbamic acid nitrile), which is subject to enzymatic cleavage, reacts like the amino acids.
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