basic amino acid
121Taste — (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food and poisons. In humans and many other vertebrate animals the… …
122Gene — For a non technical introduction to the topic, see Introduction to genetics. For other uses, see Gene (disambiguation). This stylistic diagram shows a gene in relation to the double helix structure of DNA and to a chromosome (right). The… …
123Enzyme — Biocatalyst redirects here. For the use of natural catalysts in organic chemistry, see Biocatalysis. Human glyoxalase I. Two zinc ions that are needed for the enzyme to catalyze its reaction are shown as purp …
124Lysine — Lysine …
125List of biochemistry topics — This page aims to list articles on Wikipedia that are related to biochemistry. This is so that those interested in the subject can monitor changes to the pages by clicking on .This list is not necessarily complete or up to date if you see an… …
126Medical genetics — Clinical genetics redirects here. For the journal, see Clinical Genetics (journal). For a non technical introduction to the topic, see Introduction to Genetics. Part of a series on Genetics Key components Chromosome …
127Cyclol — Figure 1: In the classic cyclol reaction, two peptide groups are linked by a N C’ bond, converting the carbonyl oxygen into a hydroxyl group. Although this reaction occurs in a few cyclic peptides, it is disfavored by free energy, mainly because… …
128carbohydrate — /kahr boh huy drayt, beuh /, n. any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the… …
