Thermal stabilities of amino acid components of humic acids under oxidative conditions

Details Thermal stabilities of amino acid components of humic acids under oxidative conditions Thermal stabilities of amino acid components of humic acids under oxidative conditions

Aug 1971

adsabs.harvard.edu/cgi-bin/nph-data_query?bibcode=1971gecoa..35..854k&link_type=abstract

Geochimica et Cosmochimica Acta, vol. 35, Issue 8, pp.854-858

Computer Science

3

Scientific paper

The thermal stabilities of the amino acid components of humic acids isolated from solonetz and chernozem soils have been determined by heating them in a current of air for periods of time up to 600 hr at 170°C. Serine and threonine were the least stable, proline, arginine and lysine intermediate in stability and glutamic acid, aspartic acid, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine and histidine the most stable amino acids. The data did not follow first order kinetics.

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