Re-evaluation of nutrient sources for deep-sea wood-boring bivalves using the isotopic composition of bulk C, N, S, and amino acid nitrogen

2015 ◽  
Vol 540 ◽  
pp. 157-165 ◽  
Author(s):  
T Yamanaka ◽  
S Shimamura ◽  
Y Chikaraishi ◽  
T Haga ◽  
Y Fujiwara
Keyword(s):  
Amino Acid ◽  
Isotopic Composition ◽  
Deep Sea ◽  
Nutrient Sources ◽  
Amino Acid Nitrogen ◽  
Wood Boring

Amino acid nitrogen isotopic composition patterns in lacustrine sedimenting matter

2013 ◽  
Vol 121 ◽  
pp. 328-338 ◽  
Author(s):  
Dörte Carstens ◽  
Moritz F. Lehmann ◽  
Thomas B. Hofstetter ◽  
Carsten J. Schubert
Keyword(s):  
Amino Acid ◽  
Isotopic Composition ◽  
Amino Acid Nitrogen ◽  
Nitrogen Isotopic Composition

scholarly journals THE EFFECT OF INSULIN UPON THE BLOOD AMINO ACID NITROGEN OF THE RABBIT

1929 ◽  
Vol 84 (2) ◽  
pp. 629-638
Author(s):  
Fritz Bischoff ◽  
M. Louisa Long
Keyword(s):  
Amino Acid ◽  
Amino Acid Nitrogen

scholarly journals THE AMINO-ACID NITROGEN OF THE BLOOD

1912 ◽  
Vol 12 (3) ◽  
pp. 399-410
Author(s):  
Donald D. Van Slyke ◽  
Gustav M. Meyer
Keyword(s):  
Amino Acid ◽  
Amino Acid Nitrogen

scholarly journals THE AMINO-ACID NITROGEN OF THE BLOOD

1923 ◽  
Vol 56 (3) ◽  
pp. 867-871
Author(s):  
Nathan F. Blau
Keyword(s):  
Amino Acid ◽  
Amino Acid Nitrogen

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

Ectomycorrhizal transfer of amino acid-nitrogen to the alpine sedgeKobresia myosuroides

1999 ◽  
Vol 142 (1) ◽  
pp. 163-167 ◽  
Author(s):  
DAVID A. LIPSON ◽  
CHRISTOPHER W. SCHADT ◽  
STEVEN K. SCHMIDT ◽  
RUSSELL K. MONSON
Keyword(s):  
Amino Acid ◽  
Amino Acid Nitrogen
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