Abstract
THE quantitative determination of amino-acids in proteins and tissues generally involves hydrolysis of the latter with acids, usually hydrochloric acid at a strength of about 6 N under a reflux condenser (about 108° C.) for 20—40 hr., or in a sealed tube at 120° C. for 10—12 hr.
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MARKHAM, R., SMITH, J. A Source of Error in Amino-Acid Analysis. Nature 164, 1052 (1949). https://doi.org/10.1038/1641052a0
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DOI: https://doi.org/10.1038/1641052a0
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