Glutamic-acid



[gloo-tam-ik] /gluˈtæm ɪk/

noun, Biochemistry.
1.
an amino acid, HOOCCH 2 CH 2 CH(NH 2)COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Symbol: E.
Abbreviation: Glu;
/ɡluːˈtæmɪk/
noun
1.
a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism

glutamic acid glu·tam·ic acid (glōō-tām’ĭk)
n.
Abbr. Glu
A nonessential amino acid occurring widely in plant and animal tissue and having a salt, monosodium glutamate, that is used as a flavor-intensifying seasoning.
glutamic acid
(gl-tām’ĭk)
A nonessential amino acid. Chemical formula: C5H9NO4. See more at amino acid.

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  • Glutamic-oxaloacetic transaminase

    glutamic-oxaloacetic transaminase n. GOT.

  • Glutamic-pyruvic transaminase

    glutamic-pyruvic transaminase n. GPT.



  • Glutaminase

    glutaminase glu·tam·i·nase (glōō-tām’ə-nās’) n. An enzyme found in kidneys and other tissues that catalyzes the breakdown of glutamine to ammonia and glutamic acid.

  • Glutaminyl

    glutaminyl glu·tam·i·nyl (glōō-tām’ə-nĭl) n. The univalent radical C5H9N2O2 of glutamine.



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