Abstract
THERE was a large and attentive audience, including participants from the Continent of Europe, at each session of the recent symposium upon "Amino-Acids and Protein Hydrolysates "organised by the Food Group of the Society of Chemical Industry. The symposium consisted of six papy-reading sessions held in the William Beyeridge Hall at the Senate House, University of London, and an exhibition of relevant equipment and techniques presented in the Physical Chemical Laboratory, Imperial College of Science and Technology, South Kensington. The symposium opened on the evening of September 28 with an introductory address by Prof. E. C. Dodds. Prof. H. D. Kay was in the chair. Prof. Dodds had been asked to introduce the subject of the symposium by providing, within the space of a little more than one hour, a reasonably elementary review of the chemistry and biochemistry of the amino-acids, and he fulfilled this task admirably. He reviewed the history, discovery, chemistry and the properties of amino-acids, and followed on to a discussion on methods of synthesis. He rounded off this section of his address by discussing the modern thiazolone method of synthesis in which, starting with hydrocyanic acid, formaldehyde and ammonium chloride, a series of operations easily conducted at room temperature leads to high yields.
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Amino-Acids and Protein Hydrolysates. Nature 164, 823–825 (1949). https://doi.org/10.1038/164823a0
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DOI: https://doi.org/10.1038/164823a0