Reactions of Alloxan and Related Compounds

Author:

Said Akila1,Fleita Daisy Hanna1,Shinouda Hakim Grace2

Affiliation:

1. Materials Engineering and Physical Sciences Department, The American University in Cairo,

2. Chemistry Department, Faculty of Science, Cairo University, Egypt

Abstract

A detailed investigation has been carried out on the effect of alloxan, alloxanic acid and ninhydrin on the rate of disappearance of alanine in buffered aqueous solution at pH 7 and on amino acids in blood both in vitro and in vivo. The results obtained indicate the possibility that the interaction of alloxan and tissue amino acids might have an important role in the diabetogenic effect of alloxan.

Publisher

Walter de Gruyter GmbH

Subject

General Chemistry

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