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ASPARAGINE

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Originally appearing in Volume V02, Page 765 of the 1911 Encyclopedia Britannica.

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ASPARAGINE , C4HsN203, a naturally occurring See also:

BASE

base, found in See also:

PLANTS

plants belonging to the natural orders See also:

LEGUMINOSAE

Leguminosae and See also:

CRUCIFERAE

Cruciferae. It occurs in two optically active forms, namely, as laevo-asparagine and dextro-asparagine. Laevo-asparagine was isolated in 18os by L. N. See also:

VAUQUELIN, LOUIS NICOLAS (1763-1829)

Vauquelin. A. Piutti (Gazz. chim. Ital., 1887, 17, p. 126; 1888, 18, p. 457) synthesized the asparagines from the monomethyl ester of inactive aspartic See also:

ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid by See also:

HEATING

heating it with alcoholic See also:

AMMONIA (NH3)

ammonia. In this way a mixture of the two asparagines was obtained, which were separated by picking out the hemihedral crystals. HOOC•CH•NH2•CH2•COOC2H5+NH3 = See also:

C2H SOH +H000•CH• NH2•CH2•CONH2.

Laevo-asparagine is slightly soluble in See also:

COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold See also:

WATER

water and readily soluble in hot water. It crystallizes in prisms, containing one See also:

MOLECULE (from mod. Lat. molecula, the diminutive of moles, a mass)

molecule of water of See also:

CRYSTALLIZATION

crystallization, the anhydrous See also:

FORM (Lat. forma)

form melting at 234–235° C. Nitrous acid converts it into malic acid, HOOC•CHOH•CHZ•COOH. It is laevo-rotatory in aqueous or in alkaline See also:

SOLUTION (from Lat. solvere, to loosen, dissolve)

solution, and dextro-rotatory in acid solution (L. See also:

PASTEUR, LOUIS (1822-1895)

Pasteur, See also:

Ann.Chim. Phys., 1851 [21, 31, p. 67). Dextro-asparagine was first found in 1886 in the shoots of the See also:

VETCH

vetch (Piutti). It forms rhombic crystals possessing a sweet See also:

TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste. It is dextrorotatory in aqueous or alkaline solution, and laevo-rotatory in acid solution. See also:

HYDROLYSIS (Gr. 6Swp, water, Anew, to loosen)

Hydrolysis by means of acids or alkalis converts the asparagines into aspartic acid; whilst on heating with water in a sealed See also:

TUBE (Lat. tuba)

tube they are converted into ammonium aspartate. The constitution of the asparagines has been determined by A.

Piutti (Gazz. chim. Ital., 1888, 18, p. 457).

End of Article: ASPARAGINE

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