WordNet

street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"
a common nonmetallic element that is normally a colorless odorless tasteless inert diatomic gas; constitutes 78 percent of the atmosphere by volume; a constituent of all living tissues (同)N, atomic number 7
pertaining to or containing any of a group of organic compounds of nitrogen derived from ammonia (同)aminic
the radical -NH2 (同)amino_group

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Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

Hue C1, Gunata Z2, Breysse A3, Davrieux F3, Boulanger R3, Sauvage FX4.
Food chemistry.Food Chem.2016 Feb 1;192:958-64. doi: 10.1016/j.foodchem.2015.07.115. Epub 2015 Jul 26.
Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course,
PMID 26304435

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation.

Corral S1, Leitner E2, Siegmund B2, Flores M3.
Food chemistry.Food Chem.2016 Jan 1;190:657-64. doi: 10.1016/j.foodchem.2015.06.009. Epub 2015 Jun 3.
The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study. In order to elucidate their possible origin, free amino acids (FAAs) were also determined. The volatile compounds present in the dry sausages were e
PMID 26213023

Effects of various amino acids as organic nitrogen sources on the growth and biochemical composition of Chlorella pyrenoidosa.

Zhang W1, Zhang Z1, Yan S2.
Bioresource technology.Bioresour Technol.2015 Dec;197:458-64. doi: 10.1016/j.biortech.2015.08.100. Epub 2015 Sep 1.
This study investigated the effects of eighteen l-amino acids on the growth and biochemical composition of Chlorella pyrenoidosa. Under the nitrate deficiency condition, ten l-amino acids were found to exert stronger stimulative effects on the algal growth than the other amino acids. After 10-day cu
PMID 26356118

Advances in Food Composition Tables of Japan —Amino Acid, Fatty Acid and Available Carbohydrate Tables—

Development of High-purity Certified Reference Materials for 17 Proteinogenic Amino Acids by Traceable Titration Methods

Use of In Situ Generated Nitrosocarbonyl Compounds in Catalytic Asymmetric α-Hydroxylation and α-Amination Reactions