Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
An acidic amino acid which is a constituent of most proteins, and also occurs in sugar cane. It is important in the metabolism of nitrogen in animals, and also acts as a neurotransmitter.
- ‘Aspartame is an odorless, white crystalline powder derived from two amino acids, aspartic acid and phenylalanine.’
- ‘Aspartame, a dipeptide of aspartic acid and a methyl ester of phenylalanine, is 200 times sweeter than sugar.’
- ‘Carefully read food labels to see where you might be unknowingly ingesting aspartame; manufacturers sometimes list it as its components, the amino acids aspartic acid and phenylalanine.’
- ‘The aspartic acid in aspartame excites brain cells, some say to a dangerous level.’
- ‘Infusion of the amino acids lysine and arginine, but not aspartic acid or glutamic acid, have been shown to stimulate the release of insulin in horses.’
Mid 19th century: aspartic from French aspartique, formed arbitrarily from Latin asparagus (see asparagus).
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.