The substance called asparagin which it contains is supposed to possess some value. ❋ Adelaide Hoodless (1884)
The chemical analysis of its juice discovers its composition to be a peculiar crystallizable principle, called asparagin, albumen, mannite, malic acid, and some salts. ❋ Isabella Mary (1861)
Laboratory experiments have also been carried out on such different nitrogenous substances as ethylamine, thiocyanates, gelatin, urea, asparagin, and albuminoids of milk. ❋ Charles Morton Aikman (N/A)
This asparagin stimulates the kidneys, and imparts a peculiar, strong smell to the urine after taking the shoots; at the same time, the green resin with which the asparagin is combined, exercises gently sedative effects on the heart, calming palpitation, or nervous excitement of that organ. ❋ William Thomas Fernie (N/A)
Chemically, the root [320] contains a special kind of sugar, glycyrrhizine, a demulcent starch, asparagin, phosphate and malate of lime and magnesia, a resinous oil, albumen, and woody fibre. ❋ William Thomas Fernie (N/A)
The shoots, whether wild or cultivated, are succulent, and contain wax, albumen, acetate of potash, phosphate of potash, mannite, a green resin, and a fixed principle named "asparagin." ❋ William Thomas Fernie (N/A)
An infusion made with cold water takes up the mucilage, sugar, and asparagin, then the hot water dissolves the starch. ❋ William Thomas Fernie (N/A)
Clare, one of his characters in _Clarisse_ say: "Liebig, or some other scientist maintains that asparagin -- the alkaloid in asparagus-develops _form_ in the human brain: so, if you get hold of an artistic child, and give him plenty of asparagus, he will grow into a second Raffaelle!" ❋ William Thomas Fernie (N/A)
Asparagus contains, too, an amid compound, asparagin, which gives some of the characteristics to the vegetable. ❋ Harry Snyder (N/A)
Media, preparation of anaerobic culture, 180 animal tissue (Frugoni), 210 ascitic bouillon, 210 fluid agar (Wassermann), 213 asparagin (Fraenkel and Voge's), 183 ❋ Unknown (N/A)
-- Either of the above asparagin media, after the addition of 10 per cent. gelatine or 1.5 per cent. agar, may be advantageously employed in the solid condition. ❋ Unknown (N/A)
In regard to the wide-reaching functions of asparagin in plant life, we have a new suggestion of genetic connections with the furfuroids. ❋ C. F. Cross (N/A)
He discovered quinic acid, asparagin, camphoric acid, and other organic substances. ❋ 1840-1916 (1913)
It does not precipitate gelatin and contains asparagin. ❋ Jerome Beers Thomas (1891)
Amids: this term is frequently applied to the nitrogenous non-albuminoid compounds of vegetable foods and feeding stuffs, among which are amido acids, such as aspartic acid and asparagin. ❋ Adelaide Hoodless (1884)
We can suppose that asparagin, the active constituent of asparagus, the mucilaginous root of the marsh-mallow, the nitrogenised and sulphurous ingredients of mustard-seed, and of all cruciferous plants, may originate without the aid of the mineral elements of the soil. ❋ Justus Freiherr Von Liebig (1838)
CbfA (1000 amino acids) contains the following domains: JmjC: jumonji domain; ZF: zinc fingers; NRD: asparagin-rich domain; AT: AT-hook; CTD: carboxy-terminal domain. ❋ Unknown (2009)