L-tryptophan
L-tryptophan is typically a white to slightly yellowish crystalline powder or needle-like crystals. It has a faint, characteristic odor and a slightly bitter taste.SolubilitySparingly soluble in water: Its solubility in water is relatively low, approximately 1.1 g/L at 25°C, but increases slightly with temperature (e.g., ~3.0 g/L at 80°C).Insoluble in organic solvents: It is practically insoluble in ethanol, ether, chloroform, and other non-polar solvents, but soluble in dilute acids and alkalis due to ionization of its functional groups.
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L-Glutamine |
L-Glutamine is a conditionally essential amino acid with important roles in the body. Here's a detailed introduction:
1. Chemical structure and na... |
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DL-Alanine |
DL-Alanine has a subtle sweet taste (about 60% of the sweetness of sucrose) and the ability to enhance umami (savory) flavors—a key advantage... |
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L-leucine |
L - leucine has several notable performance characteristics related to its physical and chemical properties, as well as its role in biological syst... |
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L-proline |
The uses of L-prolineIn the field of medicine: In the pharmaceutical industry, L-proline can be used as a raw material for amino acid infusions, an... |
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L-Lysine monohydrochloride |
Basic Molecular and Structural Characteristics
Molecular weight: 182.65 g/mol (free L-lysine: 146.19 g/mol; the hydrochloride moiety increas... |
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