| (เนื่องจากผลลัพธ์จากการค้นหา -leucoline- มีน้อย ระบบจึงเลือกคำใหม่ให้โดยอัตโนมัติ: leucine) |
มีผลลัพธ์ที่ไม่แสดงผลอยู่ | Leucoline | n. [ Leuc- + L. oleum oil. ] (Chem.) A nitrogenous organic base from coal tar, and identical with quinoline. Cf. Quinoline. [ 1913 Webster ] | | Leucin | n. [ Gr. leyko`s white. ] (Physiol. Chem.) a naturally occurring alpha-amino acid ((CH3)2CH.CH2.CH(NH2)-COOH), one of the building units of almost all proteins of living organisms, both animal and vegetable. It is one of the essential amino acids (not synthesized by the human body, a required component for proper nutrition), and is hydrophobic in character when bound in proteins. In isolated form it is a white, crystalline, zwitterionic substance formed, e. g. by the decomposition of proteins by pancreatic digestion, by the action of boiling dilute mineral acid, or by putrefaction. Chemically it is to be considered as amido-caproic acid. It occurs as two optical isomers, the L- and D-forms. The L-form, L-leucine, is the natural form, present in most proteins. [ 1913 Webster +PJC ] Variants: Leucine |
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| | leucines | กรดอะมิโนลิวซีน เป็นกรดอะนิโนชนิดหนึ่งที่จำเป็นต่อร่างกาย |
| | leucine | ลิวซีน, กรดอะมิโนชนิดหนึ่ง มีสูตรโมเลกุลเป็น C6H13O2N [พจนานุกรมศัพท์ สสวท.] | | Leucine | ลิวซีน, ลูซีน, ลิวซีน [การแพทย์] |
| | leucine | (n) a white crystalline amino acid occurring in proteins that is essential for nutrition; obtained by the hydrolysis of most dietary proteins |
| | Leucin | n. [ Gr. leyko`s white. ] (Physiol. Chem.) a naturally occurring alpha-amino acid ((CH3)2CH.CH2.CH(NH2)-COOH), one of the building units of almost all proteins of living organisms, both animal and vegetable. It is one of the essential amino acids (not synthesized by the human body, a required component for proper nutrition), and is hydrophobic in character when bound in proteins. In isolated form it is a white, crystalline, zwitterionic substance formed, e. g. by the decomposition of proteins by pancreatic digestion, by the action of boiling dilute mineral acid, or by putrefaction. Chemically it is to be considered as amido-caproic acid. It occurs as two optical isomers, the L- and D-forms. The L-form, L-leucine, is the natural form, present in most proteins. [ 1913 Webster +PJC ] Variants: Leucine |
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