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Diseño web: Paula M. Esquivias
Autores/Authors:
Rodriguez-Mendez, M.L.;
Rey-Martínez, F.J.; Martin-Gil, J.; Martin-Gil, F.J.
Revista/Journal:
Thermochimica Acta 1988, 134, 73-78
Fecha Publicación/Published
Date: 01/10/1988
Impacto/Impact: JCR (1988):
0.584 CHEMISTRY, ANALYTICAL Posición/Position:
30/41 Cuartil/Quartile: Q3
Tercil/Tertile: T3
DOI:
10.1016/0040-6031(88)85219-5
Resumen/Abstract:
In this paper, the analysis techniques DTG and DTA were used to study a range of 22 amino acids, the most significant as constituents of proteins. Our research is mainly concerned with the structure-thermal behaviour relationships. In the α-amino acid molecule, the R side chain, which is responsible for specific characteristics of each particular amino acid, influences the thermal effects that occur during their heating.
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