Glutamic acid

Have you ever been sitting in line for a fast food restaurant and wondered what the long term effects the food we are about the purchase could be making on our bodies? Fast food has many different additives that are coloring our foods and preservatives such as sodium nitrate, MSG (monosodium glutamate), and even feathers and hair that are commonly labeled as L-cysteine and more that are in many different foods that most individuals consume on a daily basis. Fast food may be good, but it has taken over our daily lives causing obesity and diseases to many individuals. We are all guilty of eating fast food at least once in our lives, and even if most individuals don’t eat it now, you can always smell the aroma coming from places that do make your mouth water. The reasoning behind all of this is from all the additives that are being added into the food to make them look the color they do and taste the way they do so the producer can earn more money just by adding cheap products to put into their food that they are then selling so much on a daily basis. There are many different things that are being put in our foods, but the main ones are sugar, fat, salt, Monosodium Glutamate (MSG), and Casein. As for the sugar, fat and salt; these products are put into fast food because our brains are wired to the taste and smell of something savory that just sends an impulse that will make individuals want to consume more. Therefore, these are not only in fast food products, they are also in…

Monosodium glutamate is a taste enhancing vegetable protein. At the time of discovery, MSG was thought to be safe since it was an amino acid, a natural substance. The amount of MSG added to foods has doubled in every decade since the 1940's and by 1972, 262,000 metric tons of MSG were produced. In 1957 two ophthalmologists, Lucas and Newhouse decided to test MSG on infant mice in an effort to study the effects of MSG and its correlation with an eye disease known as hereditary retinal dystrophy.…

old with small doses of Monosodium Glutamate. He observed brain lesions and other psychological effects in the mice. (Olney, 1969) However, the dosage of MSG that was used was extremely high and was force-fed, does not directly indicate how humans consume MSG. As studies also suggest that a normal oral ingestion of MSG through food, including high amounts that exceed 40 g/kg body weight, have found no harmful effects on the human brain. (Institute of Food Technologists' Experts panel on Food…

Results showed that the basic amino acids for sea bass fillets were glutamic acid, aspartic acid and lysine. The amount of methionine, tyrosine and histidine were lower than the other amino acids. Similar to the data obtained by Ozden and Erkan (2008). Fish are quite rich in lysine (Ozden and Erkan, 2008) and other reported that the main amino acids in sea bass were aspartic acid, glutamic acid and lysine also, The changes in amino acid contents in fish muscle were affected by spawning period…

Where Does Taurine Come From? Taurine (2-aminoethanesulfonic acid) is an is an organic compound discovered in bull bile in 1827 and mainly found in different animal tissues mainly in bile and large intestines. The term Taurine has a Latin origin from the word taurus which means a bull. Taurine has many functions inside animal bodies like muscle development, cardiovascular functions, and nervous system development among other functions. Once extracted, this acid compound is used in several…

056 g/100g DW). The ash content was found (10.30 ± 0.033 g/100g DW). Laver, in this study, contained a very small amount of crude lipids (0.49 ± 0.04 g/100g DW). The total dietary fibre of dried laver was (31.63 ±0.032 g/100g DW). The total and available carbohydrate were (36.82 ± 0.180 and 5.190 ± 0.212g/100g DW) respectively. The gross energy (GE) value of commercial dried laver was found to be (8467.69 ± 51.54 kJ.kg -1) as presented in Table 1. Amino acid analysis The amino acid composition…

a halogen bond, these bonds will help bind the diarylquinoline strongly to the ATP synthase. The TMC207 then interferes with the transfer of the protons through the subunit, this is possibly due to the formation of a salt bridge at a particular amino acid site Glu61 (glutamic acid). This amino acid is also involved in the binding of the protons most probably due to its negative charge it can attract the H+ proton. This means that when the diarylquinoline binds to it instead of the proton, the…

Abstract The main goal of the buffer capacity experiment was to analyze how the addition of acid or base and dilution affected the measured pH. The results showed that when the buffer systems were under acidic conditions their pH values decreased and increased when exposed to a basic environment. The main goal of the ionization of the amino acid experiment was to titrate an unknown amino acid with a strong base in order to produce a titration curve. The titration curve was used to evaluate the…

oxygen3. Serratia Marcescens is a gram negative bacterium. Gram negative bacteria have a thin cell of a single layer of peptidoglycan that is enclosed by an outer membrane. The outer membrane is surrounded by special phospholipids composed of fatty acids called lipopolysaccharides that are attached to a glucosamine…

neutralization reaction. A neutralization reaction is a chemical reaction in which an acid and a base react to form an ionic compound (a salt) and water; the resulting pH is closer to 7. The general chemical equation for a neutralization reaction is: Acid + Base Water + Ionic Compound This can also be considered as a double displacement reaction. However, since the reacts are an acid (carbonic acid) and a base (sodium hydroxide) and the products are a salt (sodium carbonate) and water (H2O),…