Reaction between Glucose and the Terminal Amino Group of Lysine

Abstract

Patton and Chism¹ have recently used paper chromatography followed by examination of the unheated papers under an ultra-violet lamp for demonstrating a series of fluorescent products in boiled glucose–glycine solutions. We have been using a similar technique in an investigation of the reaction between glucose and α-N-acetyl-L-lysine at 37° C. and have found it particularly effective when combined with a study of the effect of water content on the course of the reaction.