1) Ptomain 2) Ptomaine
Found on
https://www.crosswordclues.com/clue/putrescine
==History== Putrescine and cadaverine were first described in 1885 by the Berlin physician Ludwig Brieger (1849–1919). ==Production== Putrescine is produced on an industrial scale by hydrogenation of succinonitrile, which is produced by addition of hydrogen cyanide to acrylonitrile. Putrescine is reacted with adipic acid to yield the polyamide N...
Found on
http://en.wikipedia.org/wiki/Putrescine
C4H12N2 Molar mass: 88.15148
Found on
http://www.convertunits.com/molarmass/Putrescine
<cell biology> An amine associated with putrifying tissue. Associates strongly with DNA. Has been suggested as a growth factor for mammalian cells in culture. ... (18 Nov 1997) ...
Found on
http://www.encyclo.co.uk/local/20973
(pu-tres´ēn) a polyamine first found in decaying meat; small quantities occur in most cells.
Found on
http://www.encyclo.co.uk/local/21001
A dibasic amine associated with putrifying tissue. Associates strongly with DNA. Has been suggested as a growth factor for mammalian cells in culture. Metabolic precursor of the polyamines spermine and spermidine.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Type: Term Pronunciation: pyū-tres′ēn Definitions: 1. a poisonous polyamine formed from the amino acid arginine during putrefaction; found in urine and feces; in certain cells, putrescine is a precursor to γ-aminobutyrate.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=74254
putrescine 1. A poisonous polyamine formed by bacterial action on the amino acid arginine during putrefaction; found in urine and feces. 2. A crystalline, slightly poisonous, colorless, foul-smelling ptomaine produced by the decarboxylation of ornithine, especially in decaying animal tissue. 3. A colorless crystalline ptomaine with a foul odor th...
Found on
http://www.wordinfo.info/words/index/info/view_unit/4279/2
Unpleasant smelling biogenic amine from the amino acid ornithine. It develops (like cadaverine) during the decay of proteins (lat. putrescere = to putrefy, rot). In food chemistry, the content gives an indication of the freshness of meat. The substance promotes the growth of plant shoots. Putrescine can also be found in wine, although this is ...
Found on
https://glossary.wein.plus/putrescine
Related to cadaverine and produced by the breakdown of amino acids in living and dead organisms. Symbol C
4H
12N
2 Also known as 1,4-diaminobutane, butanediamine, putrescin, putrescene
Found on
https://www.encyclo.co.uk/local/20687
No exact match found.
