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A hydrophilic amino acid that is a constituent of most proteins.
- ‘In 1806, French chemist, Louis-Nicolas Vauquelin, isolated a compound in asparagus that proved to be the amino acid, asparagine.’
- ‘Instead these domains tend to be enriched with polar amino acids, such as glutamine and asparagine.’
- ‘Glutamine and asparagine accounted for most of the nitrogen released by protein breakdown.’
- ‘Indicators of carbon stress, such as accumulation of the amino acid asparagine, were examined.’
- ‘The concentration of both glutamine and asparagine, the most abundant of the specific amino acids, declined rapidly during phase 1 after defoliation.’
Early 19th century: from asparagus (which contains it) + -ine.
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